Head cheese status: Plucked all the flesh from the skull, diced it. Reduced the stock by 3/4, if not 7/8. Beyond demiglace. Mixed meat and demiglace and salt and pepper, packed into tray, refrigerating now. Tomorrow will slice, freeze, vacuum seal (freeze first, so no squish).
amusing, I already knew that the vac sealer is an excellent PRESS; I've used it that way for other things. Yet this morning I was simultaneously thinking (a) I need a press to squish the headcheese, (b) I need to freeze the headcheese so the vac sealer doesn't press it WTF?
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tfw there's no 'lint' for mental computations :(
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