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Size of the Cutting Board - What size cutting board do you need for your kitchen? A cutting board is a kitchen necessary and a heap of believe that the size of your kitchen and where you are going to store it determine what kind of cutting board you have. A big cutting board or butcher block may rest right on your work station. The size of the your kitchen sink plays a element in determining the size of a cutting board. You must be competent to fit the board into the sink to wash it one half at at time. It doesn’t have to lie flat in the sink. If you are going to store the cutting board on your counter, you need to consider how much counter space you have. Every kitchen must have at least one huge cutting board. A more prominent board, makes your work space area more manageable and organized. A size potpourri of cutting boards for prep work, cutting little things or displaying cheese and crackers is likewise an option. Just remember, you want a board that is a little more spectacular than your knife. If you are using a plastic board, you’ll want one that will fit into your dishwasher. The dishwasher is the only way to sterilize a board after cutting fish, meat or poultry. Shape and Thickness of the Cutting Board – There are masters and cons to having a thick cutting board. Unless you are a professional butcher, you don’t need a thick butcher block cutting board. They are fun to work on but they’re huge and bulky making them difficult to clean. A thin flexible cutting board is perfective for vegetables and adding them right to the pot or pan. The shape of a cutting board (rectangle, square or round) depends on what works best for you. Wood or Synthetic- Which material is the safest to use? This is always a huge cutting boards question that we’ll shed galore light on. Plastic and wood are the best materials for cutting boards. I own both wood and plastic cutting boards. I use the plastic for all my raw meats, poultry and fish because the plastic cutting board fits nicely in my dishwasher which sterilizes it. The dishwasher is not commended for most wooden boards as they will finally arid out and crack. Recent exploration has confirmed the conventional faith that plastic is safer than wood for cutting meat and poultry. One study reported that new wooden boards had antimicrobial calibers while plastic cutting boards trapped bacteria. However, more recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. The study also found that microorganisms were without apparent effort washed off plastic surfaces. Cutting board care recommendations are: 1. Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Rinse and air arid or pat arid with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards may be washed in an automatic dishwasher. 2. Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with the sanitizing solution and concede it to soak for various minutes, then rinse and air arid or pat arid with paper towels. 3. Discard excessively worn cutting boards. 4. Use a distinguished cutting board and knives for raw foods that require cooking. For example, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as fruit, vegetables, and bread. For more selective information www.fsis.usda.gov/PDF/cutting_boards_and_food_safety.pdf Size of the Cutting Board - What size cutting board do you need for your kitchen? A cutting board is a kitchen necessary and a great deal of believe that the size of your kitchen and where you are going to store it determine what kind of cutting board you have. A huge cutting board or butcher block may rest right on your work station. The size of the your kitchen sink plays a element in determining the size of a cutting board. You must be capable to fit the board into the sink to wash it one half at at time. It doesn’t have to lie flat in the sink. If you are going to store the cutting board on your counter, you need to consider how much counter space you have. Every kitchen will have to have at least one big cutting board. A larger board, makes your work space area more manageable and organized. A size assortment of cutting boards for prep work, cutting little things or displaying cheese and crackers is also an option. Just remember, you want a board that is a little more spectacular than your knife. If you are using a plastic board, you’ll want one that will fit into your dishwasher. The dishwasher is the only way to sterilize a board after cutting fish, meat or poultry.cutting boards Shape and Thickness of the Cutting Board – There are pros and cons to having a thick cutting board. Unless you are a professional butcher, you don’t need a thick butcher block cutting board. They are fun to work on but they’re huge and bulky making them difficult to clean. A thin flexible cutting board is perfective for vegetables and adding them right to the pot or pan. The shape of a cutting board (rectangle, square or round) depends on what works best for you. Wood or Synthetic - Which material is the safest to use? This is always a bigcutting boards question that we’ll shed a good deal of light on. Plastic and wood are the best materials for cutting boards. I own both wood and plastic cutting boards. I use the plastic for all my raw meats, poultry and fish because the plastic cutting board fits nicely in my dishwasher which sterilizes it. The dishwasher is not commended for most wooden boards as they will in the long run arid out and crack. Recent exploration has confirmed the established faith that plastic is safer than wood for cutting meat and poultry. One study reported that new wooden boards had antimicrobial calibers while plastic cutting boards trapped bacteria. However, more recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. The study also found that microorganisms were effortlessly washed off plastic surfaces. Cutting board care recommendations are: 1. Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Rinse and air arid or pat arid with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards may be washed in an automatic dishwasher. 2. Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with the sanitizing solution and concede it to soak for various minutes, then rinse and air arid or pat arid with paper towels. 3. Discard excessively worn cutting boards. 4. Use a discerned cutting board and knives for raw foods that require cooking. For example, use one for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as fruit, vegetables, and bread. For more info www.fsis.usda.gov/PDF/cutting_boards_and_food_safety.pdf The Surface - You want the board’s surface to be smooth, ensuring precise cuts. You may buy a non-skid mat to place under your cutting board to prevent sliding or use a damp paper towel or cloth in it is place. Types of Cutting Boards - 1. Wood Boards are best for cutting fruit, vegetables and breads – Avoid cutting raw meat, poultry or fish. If you have to use a wooden board for these foods, be sure to clean the board with hot soapy water and a brush. Do not immerse in a sink full of water or place in the dishwasher. End -Grain Cutting Board (reversible)- This type looks pretty on your countertop and is very durable. The surface of the end-grain is harder and has a more outstanding tolerance for the chopping motion. This board keeps your knives much sharper. Instead of crushing versus the wood fibers the blades go amid them. You will not see any knife marks on this board. Flat-Grain (Edge) Cutting Boards (reversible) – The majority of wood cutting boards sold on the market are this kind. Easy to manufacture, this board is an splendid value chopping board and a perfective kitchen companion. 2. Plastic Silicone Boards- This type board is widely applied for meats and fish because it may be sterilized in the dishwasher. Clean with soap and hot water or put in the dishwasher. Silicone Cutting Boards are colorful, flexible boards that will save you space on your countertop. Made of heavy grade, flexible plastic with a silicone coating to prevent slippage. 3. Glass Cutting Boards - Not the best cutting board to use in the kitchen because it dulls knives. Perfect to use for hot pots or pans. Seasoning a Cutting Board - Seasoning a cutting board before use will prevent stains and absorption of feed odors and bacteria. Proper treatment will guard versus germs and mold growth. This treatment needs to be employed sporadically and will support to repel feed particles, oils and liquids. Mineral Oil – USP Grade – Can be purchased at your local hardware shop, grocery store or pharmacy. This is the most mutual treatment for cutting boards. It is somewhat inexpensive and remains safe allround it is shelf life. Vegetable oils and olive oils will have to never be employed to a wood cutting board because they may turn the board rancid. Beeswax - This will make the wood surface water-resistant (not water-proof) and will aid protect the wood surface from wear and tear. Beeswax is added to solid homogeneous inorgani substance water to give the board a tougher finish, this will leave the surface of a wood board smooth to the touch. Simply shave a 1/2 teaspoon of beeswax into a microwave dish with a cupful of solid homogeneous inorgani substance oil, microwave on high for 30-45 seconds and then apply to the board. Save the excess oil for later use. Beeswax Top Coat – This is an optional re-finishing process. The beeswax sits on the surface of the cutting board and fills in the gaps that the thin oil doesn’t. The result keeps moisture, bacteria and other containments off the surface. Simply, implement the beeswax with a clean cloth and rub into the board, once dried buff to a shine. walnut oil Walnut Oil – An highpriced all natural procedure that doesn’t turn rancid. Found at the supermarket this oil reacts with air and hardens. Please do not do this procedure if you or any fellow member of your family is allergic to nuts. A butcher block will have to be seasoned on a monthly basis or as needed. The routine is simple and the result is a board that will last a long time. Simply warm the oil slightly, and implement with a clean soft cloth, in the direction of the grain. For an primary seasoning you will need to utilise 4-5 coats, permitting the oil to soak in amidst coats. After each treatment wait approximately four to six hours then wipe off the excess oil that did not soak into the wood. A cutting block is a terrifi asset to each kitchen, and in my sentiment one of the best kitchen essentials. A quality, well cared for, cutting board is a knife’s best friend. Using a cutting board for all your feed preparations will save you time and crusade and aid to keep sharp edges on all of your knives. Most helpful customer reviews 0 of 0 people found the following review helpful. 0 of 0 people found the following review helpful. |
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