subject: Hygiene tips for using chopping boards in the Kitchen [print this page] Hygiene tips for using chopping boards in the Kitchen
We may observe wooden chopping boards on T.V displaying the best family at home however exactly why wouldn't the ultra-modern kitchen utilize them? Clearly a restaurant's kitchen area has stringent safety and health rules why then don't these types of regulations apply for your home cooking area?
Well in spite of the common concern about bacteria along with wooden chopping boards don't discard them quite yet!
The media have painted a seriously horrid picture for wooden chopping boards stating that it's numerous scores are classified as the best breeding place for unwanted organisms. Just like numerous over-hyped "issues" on television there's two sides to the tale and they are only showing one to obtain those crucial sales for their tabloid.
Wooden cutting boards will be risky if you have knife sized gashes in them; they really should not be placed in the dishwasher (a little more about that later) and a bad clean job often means a large load of uncooked chicken nastiness is ever breeding until the very next time you employ the board. However hang on, who in this day and age would make these kinds of huge scores inside a chopping board? A hundred years back possibly you have to chop off a clump of meat off one of your backyard pigs by using an almighty clever blade however you'd probably simply work with a neat small razor-sharp knife to cut your pre-skinned chicken!
Interestingly enough the actual wood inside a chopping board expands when it is sliced up and will shut the open gash and you may make sure in this if you decide on a quality board made of compact wood or grass types for instance bamboo.
So indeed I firmly believe wooden cutting boards Have a spot in today's kitchens and after all they're a lot more attractive than the usual student-type plastic material one which have been discolored by one too many chili incidents.
Be sure you NEVER dishwasher a wooden chopping board; it may seem like a good idea however it is the start of a biological time-bomb. Wooden cutting surfaces are protected using a layer of a kind of lamination and severe temperatures might effortlessly take out this protective layer exposing the bare wood below. With this coating taken out you will quickly notice that the entire board will start splintering and cracking apart making your salad a bit "woody" tasting. Moreover scoring will probably be easier and you'll soon end up with slices and gashes throughout the board which makes it impossible to completely clean fully with time. If you have done this already then chuck the board away and get yourself a shiny new one
