When you have a halved pig that weighs more than a 100 pounds, you have enough meat for two buffets. And that’s exactly what we do in Level 4: A charcuterie buffet and a themed buffet.
Tomorrow is our charcuterie buffet, and we spent the day tying together loose ends–literally. We finished making the sausage, and tied them up.
I made a foie gras mousse and rolled it into a cylinder using parchment paper. (This is a great technique for cookies too. Place your room temperature dough on a sheet of parchment and roll it into a thick rope. Then wrap a sheet of aluminum foil around it and tighten each end as if you were making a Tootsie Roll. This will ensure an even thickness.)
The worst thing about about prepping ready-made food is that you have to wear gloves. And I have small hands–carnie hands. And not even the small gloves fit my mini fingers. So I always end up cutting off the tips of my gloves when I’m chopping something.
TIP OF THE DAY: Never wrap food with aluminum foil. Add a layer of parchment or plastic wrap as a buffer. Acidic foods can react to aluminum and eat away at it.