Table of Contents
Step 1: Pick Out a Hardwood, Cut to Size, and Flatten. Step 2: Fill Any Holes or Voids in the Wood As Necessary. Step 3: Design and Cut Out Your Handle. Step 4: Drill a Hole in the Handle. Step 5: Sand the Live Edge and Refill Any Exposed Holes. Step 6: Wet the Board With Water and Sand to Final Grit.
What kind of wood do you use to make a charcuterie board?
Best Woods For A Cheese And Charcuterie Board Teak. Teak is an environmentally-friendly hardwood that is water-resistant and highly durable. Acacia. Acacia is another popular choice for its beauty, durability, and sustainability. Hard Maple. Cherry. Olive. Bamboo. Walnut. Oak.
What can I use if I don’t have a charcuterie board?
You can use anything around your house, and if it’s not something you’d typically put food on you can place parchment paper over it. If you don’t have a large board you could lay a large piece of butcher paper on your kitchen island or counter, and serve the charcuterie platter from there.
Does a charcuterie board have to be wood?
Charcuterie boards should be made of some kind of hardwood that enhances the presentation of the dry-cured meats, preserved vegetables, and cheeses. Hardwood is really what you want a charcuterie or cutting board made out of.
Can you use oak for a charcuterie board?
Ash and Oak are examples of soft pore wide grain would which not really suited a charcuterie board either. They can take on bacteria and even though they still are available online as charcuterie boards. They really don’t suit the purpose of putting fermented cheeses or meats.
Can you use cedar for a charcuterie board?
Cheese boards and charcuterie platters are the perfect party appetizer to impress your friends and family. Cedar planks (or any flavor plank) are a great way to display your beautifully laid out cheeses, cold cuts and other accoutrements.
Is Oak good for charcuterie board?
Oak is generally regarded as a good material for cutting boards. Oak is a hardwood so can withstand the slicing effect of a knife. However; some people regard the large pores found on oak wood as a trap for bacteria growth.
What cheeses go on a charcuterie board?
Here’s some of the best cheese for charcuterie boards: Hard cheese: chunks of parmesan, aged gouda, asiago. Firm cheese: gruyere, comte, manchego, colby, cheddar. Semi-soft cheese: havarti, butterkäse, muenster. Soft cheese: burrata, mascarpone, stracchino. Blue cheese: gorgonzola, dunbarton blue, marbled blue jack.
What main dish goes with a charcuterie board?
These recipes would all go well as a dip or spread for your charcuterie board. Baked white bean and artichoke dip. Pistachio basil ricotta spread. Beet cashew hummus. Everything bagel whipped goat cheese. Basil artichoke tapenade (shown here).
How much meat do you need for a charcuterie?
Plan for about 1-2 ounces of meat per person. At the deli counter, ask for your meat selections to be sliced thin (at a 1-2 thickness) so they’re easy to layer.
Can I use a cutting board for charcuterie?
A cutting board is the most common surface to place charcuterie and accompaniments on, but there’s no rule that says you have to use a wooden cutting board. A beautiful serving plate, a piece of food-grade slate or a salt block also work as a base for the charcuterie.
How do you seal a charcuterie board?
To keep your cutting board in prime condition, seal it once a month with oil. Some oils, such as linseed and tung oil, harden the wood and seal it from the inside; other oils simply penetrate the surface of the wood, including walnut and mineral oil. Beeswax is also a viable alternative.
What size are charcuterie boards?
A standard size is about 9×13 inches, but cutting boards can be as large as 12×18 inches. Start placing your meats first, followed by the cheeses, as these two are the bulk of the board. The meats can be sliced, rolled or stacked. If you want to make it easier for your guests, we suggest slicing the cheese as well.
How do you keep bark on a charcuterie board?
There are a couple of things that you can do to improve your chances of keeping the bark on your wood: Cut the stock in the winter when the sap is not flowing. Bacteria or mold growing under the bark will reduce its bond to the wood. Store your harvested pieces in a cool, dry place.
What finish do you put on a charcuterie board?
Pure Tung Oil ranks high on the list when you want to know how to treat wood charcuterie boards. Also known as chinawood oil, this all-natural finishing oil is FDA approved for food contact and contains no VOCs, heavy metals, additives or distillates for added peace of mind.
What do you coat a charcuterie board?
Lightly rub beeswax and mineral oil over the board. Buff the oil into the wood and let sit for 20 minutes. Continue to apply and buff the oil into the board until the wood is no longer absorbing the product.
Can you use purple heart wood for a cutting board?
Purple Heart is used all over the world as an exotic wood for cutting boards and many other applications. The wood is safe for use and doesn’t cause any allergies or reactions when used for a cutting board.
What wood should not be used for cutting boards?
we would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.
What exotic woods can be used for cutting boards?
Moving into exotics, you get to bring a lot life to your cutting boards. Woods like purple heart, bubinga, satinwood, guatambu, jatoba, canarywood, curupay, bloodwood, afrormosia, shedua, wenge, coyote, ipe, goncalo alves, and many more all have vivid color and rock solid properties for long lasting cutting boards.
What wood sealer is food safe?
Food-Safe Film Finishes Film finishes leave a coating, or film, on the surface of the wood. However, oil-based finishes soak into the wood. Shellac, derived from Indian lac bugs, is a common food-safe film finish. It is highly water-resistant.
What wood is safe for food use?
Maple. Both soft and hard maple make for excellent cutting surfaces. But hard maple (1,450 lbf on the Janka hardness scale) is the industry standard among cutting board makers: It’s more scratch- and impact-resistant than beech, teak, or walnut but not so hard that it will dull your knives.
How thick should a charcuterie board be?
It is suggested that cheese boards made of wood be anywhere between one and a half to two inches thick, especially if you plan on cutting cheese on them.
Can PINE be used for cutting boards?
The simple answer is, you can use whatever you like for it. Each wood species has pros and cons for cutting board use, though. Of course, most pine is relatively soft wood and if you do cut on it, you will likely chop it up pretty good.
Is Ash good for cutting boards?
Ash is an excellent cutting board material. Though it’s ring-porous, Ash rates about 1,300 lbf on the Janka scale and makes a hard, durable cutting surface. It also usually has a pleasantly light tone that makes it a beautiful addition to your kitchen.
What is a charcuterie board made out of?
A charcuterie board most often consists of a variety of meats and cheeses and often fruit or nuts; essentially a meat and cheese board!Dec 4, 2017.
