Cutting Boards
Thursday, July 16, 2020
One could make the arguement that you only two different cutting boards. Depending on the amount of cooking and what you cook I would conseed to that point. Though if you cook a large amount of grill meats, or meats that need to rest I would encourage you to invest in the last board.
There are a lot of bad cutting boards. Unless it's made out of wood or polypropylene, aka plastic, throw it away. Or if it was a gift, hang it on the wall. Just don't use it unless for some reason you feel pressure to present food on it.
There are a lot of bad cutting boards. Unless it's made out of wood or polypropylene, aka plastic, throw it away. Or if it was a gift, hang it on the wall. Just don't use it unless for some reason you feel pressure to present food on it.
If you counter and storage space is limited, purchase as large of a board that your counters will allow. The large size will give you the space to chop several and hold several things at once. Removing the need to have several bowls to storage already prepped items. I'm a big fan of this one from OXO.
Now that we have moved past the safety standards that should now be enshrined in your memory. Purchasing a polypropylene, plastic cutting board should be the first board that you purchase. It will give you the flexability to cut raw meats and other items and reduce the chances of cross containmination.
Once again purcahse one as large your counterspace will allow. What makes a wooden cutting board last is the care of it. It's wood. So letting it soak in the sink or running it through the diswasher will have you buying a new one every month. A cutting board simply handwashed after each use and properly maintenanced, will give your heirloom piece that will gracefully display all of the cut marks from all of the meals you have prepared over the years.
Plastic
Raise your right hand and repeat after me. I insert name will only cut raw meats on a plastic cutting board. I will also clean used board and utensils that I used to cut said raw meat before I cut anything else with said utensils.Now that we have moved past the safety standards that should now be enshrined in your memory. Purchasing a polypropylene, plastic cutting board should be the first board that you purchase. It will give you the flexability to cut raw meats and other items and reduce the chances of cross containmination.
Wooden
Wooden cutting boards come in every style. You need a two-inch, forty pound monstraity like you need to put your 1985 Honda on a lift kit. John Boos boards have become a favorite of mine and many others.Once again purcahse one as large your counterspace will allow. What makes a wooden cutting board last is the care of it. It's wood. So letting it soak in the sink or running it through the diswasher will have you buying a new one every month. A cutting board simply handwashed after each use and properly maintenanced, will give your heirloom piece that will gracefully display all of the cut marks from all of the meals you have prepared over the years.
Moated wooden board
The last board I use to let meat rest after grilling. If you have place a stack of steaks, to rest, on a regular board then you have probably experience the mess caused from the juices running off your board. Or from simply a roasted chicken. Once again, this board will last for years to come, if properly taken care of.Tags
Cutting boards
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