I agree with MUDBUG. I worked at a 5-star resort and we had to deal with many different back grounds. If the person ordered something from their native land....they DID NOT like it when they ate it. Our wait staff was always taught...
If possible I would just cover with more banana leaves and burlap. I would stay away from the dirt. It usually makes more of a mess then its worth.
MMMMMMMM...I can smell it already. :lips:
Emily
I agree with Cape Chef if your going to do them the same day. However, I do not think I would blanch them if they are going to be done the next day or a few days later. They tend to get a "wrinkled"...
My facility is preparing liver for 200+. It is seared the day before and finished the next day. It always turns green in color. How can i prevent this. :D
