Resin Charcuterie Board For Sale In King
Description
Form popularity
FAQ
Instructions Place large bowls of condiments or fruit and wedges of cheese on the board. Place the sliced meat and cheese and any fruit on the board. Next, add the crackers. Finally, fill in any gaps in the board with your extras, such as nuts, olives, and small bowls of honey and jam.
CHARCUTERIE // Stop Adding These 10 Ingredients To Your Charcuterie Boards! STINKY CHEESES. The cheese section at the grocery store can be overwhelming and intimidating. FRUITS THAT GO BROWN. SPICY FOODS. CRACKERS & BREAD. Veggies. Allergens and Sensitivities. Dips, Sauces and Jams. Boring and Bland Foods.
Almost any finish when fully cured is food safe. Wipe on or spray poly is durable. The modern water based finishes are quite durable and have come a long way in the last few years. But I use poly for almost everything because it is durable and easily sandable to reapply with a rag.
Beeswax and mineral oil is fine. No matter what you use (I've put many charcuterie / cheese boards through their paces) the finish will wear off and you will just have to live with a fuzzy board, or offer to resand/oil it for her every year(ish).
Some woodworkers avoid a mineral oil finish, even though it's food-safe, due to mineral oil deriving from petroleum distillates, which makes mineral oil a less environmentally friendly option than many other wood charcuterie board finishes, such as Linseed Oil, Hemp Oil, Wood Wax, and Beeswax.
A clear epoxy such as CHILL SEALER is the best sealant for a charcuterie board. It provides a durable, food-safe finish that enhances the natural beauty of the wood.
Lightly abrade surface of epoxy, taking care not to allow any surface contamination such as greasy fingers, and apply varnish of choice. Polyurethane varnish will give much better adhesion than alkyd or acrylic varnishes.
The second 'rule' of making a charcuterie board is really more like a set of guidelines. Some insist that you follow the '3-3-3-3 Rule,' which must include 3 cheeses, 3 meats, 3 starches (breads and/or crackers), and 3 accompaniments (such as fresh and/or dried fruit, nuts, spreads).
More than a few charcuterie business owners have no problem generating over $100,000 per year from demand in their local area, with some some earning $1 million and up.
You might be wondering, Do you need a license to sell charcuterie boards? You don't need a license to sell charcuterie boards out of your home, but there are regulations you need to follow. Charcuterie boards must be made of food-safe materials and kept clean.
