Cutting Boards
Facts
Types of cutting boards
Cleaning tips
Other uses of a cutting board
Cutting board shoppe
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Facts
- A cutting board is also called a butcher block.
- Secure a cutting board by placing a dampen cloth (or thick-ply paper towels) underneath. This method works for both plastic and wooden boards.
- Moisture, dryness and heat can cause a wooden cuttin board to warp and split.
- Designate a board only for cutting raw meat. This is to prevent bacteria from raw meat from contaminating other food.
- Wooden cutting boards must not be submerged in water or placed in a dishwasher.
- Glass, acrylic, or Corian non-porous cutting boards are odour-resistant and they do not trap bacteria as easily as their wooden and plastic counterparts.
- A bamboo cutting board is 16% harder and more durable than maple.
Types of wooden cutting boards
- End-grain -- describes the pattern of the wood grains at the end of a piece of cross-cut (cut across the log) wood. The board needs to be about 2-1/2 to 3-1/2 inches thick to resist warping.
- Flat-end -- describes the pattern of the wood grains of a wood that has been cut parallel to the log.
- Edge-grain -- describes the pattern of the wood grains of a piece of wood that has been cut at right angles to the growth rings of a tree.
Wood vs plastic
- One study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. However, other studies by the Food and Drug Administration found that microorganisms get trapped in wood surfaces and were difficult to get rid by rinsing. Those trapped bacteria can survive in a dormant stage for a long time. The next time the cutting board is used, these bacteria could contaminate other foods. On the other hand, the study found that microorganisms were easily washed off plastic surfaces.
Reference : "Food Safety, Preparation and Storage Tips" Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
- A study reported that new wooden boards had antimicrobial qualities 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. On the other hand, the study found that microorganisms were easily washed off plastic surfaces. However caution must be taken when using any type of cutting board.
Reference : "Are plastic cutting boards safer than the old fashioned wooden kind? And what about the new anti-bacterial cutting boards? Do they actually prevent the spread of germs such as Salmonella and E. coli as the ads say?" Patrick J. Bird, Ph.D. University of Florida
Cleaning tips
- Scrub cutting boards with hot soapy water.
- Rub with sandpaper along the wood grains to remove stains.
- To remove stains and odour, sprinkle generous amounts of salt and rub with a lemon wedge.
- To clean and sanitize either a wooden or plastic cutting board, use 1 part of vinegar to 4 or 5 parts of hot water. Allow the solution to coat the board for a couple of minutes before rinsing.
- Keep the cutting board dry and upright when not in use. Moisture will encourage bacteria growth.
- Wooden boards should be oiled on a regular basis with a food safe mineral oil. The oil will help protect against bacteria and cracking at the seams. Warm the oil slightly then apply onto the board with a soft cloth, following the the direction of the grain. When the wood has absorbed the oil, reapply the oil until the wood stops absorbing. Wipe away any excess oil.
- Do not use vegetable or olive oil on wooden cutting boards because the oil will turn rancild.
Other uses of a cutting board
Pot rest.
Notice board.
Shelf divider.
Paper cutting board
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Cutting board shoppe
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