Purchasing a Cutting Board
Size on the Cutting Board – What size cutting board do you need for the kitchen? A cutting board is really a kitchen important and a few believe that the size of one’s kitchen and where you are going to retailer it ascertain what sort of cutting board you might have. A big cutting board or butcher block can rest ideal in your work station. The size on the your kitchen sink plays a issue in figuring out the size of a cutting board. You must be capable of fit the board in to the sink to wash it one half at at time. It does not must lie flat within the sink. If you are going to retailer the cutting board on your counter, you must contemplate just how much counter space you’ve got. Just about every kitchen should really have no less than one big cutting board. A bigger board, makes your work space area more manageable and organized. A size assortment of cutting boards for prep work, cutting little issues or displaying cheese and crackers can also be an option. Just keep in mind, you’d like a board that is somewhat bigger than your knife. Should you be using a plastic board, you will want one that should fit into your dishwasher. The dishwasher is definitely the only solution to sterilize a board immediately after cutting fish, meat or poultry. Get extra details about sapele cutting board
Shape and Thickness on the Cutting Board – There are actually benefits and drawbacks to having a thick cutting board. Unless you happen to be an expert butcher, you don’t will need a thick butcher block cutting board. They may be enjoyable to work on but they’re major and bulky making them difficult to clean. A thin flexible cutting board is ideal for vegetables and adding them suitable to the pot or pan. The shape of a cutting board (rectangle, square or round) depends upon what works greatest for you.
Wood or Synthetic- Which material is the safest to make use of? This really is normally a large cutting boards question that we’ll shed some light on. Plastic and wood will be the greatest components for cutting boards. I personal each wood and plastic cutting boards. I use the plastic for all my raw meats, poultry and fish since the plastic cutting board fits nicely in my dishwasher which sterilizes it. The dishwasher is just not encouraged for many wooden boards as they’ll eventually dry out and crack.
Current analysis has confirmed the conventional belief that plastic is safer than wood for cutting meat and poultry.
One study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. Even so, additional recent studies by the Food and Drug Administration found that microorganisms became trapped in wood surfaces and were tough 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 identified that microorganisms were easily washed off plastic surfaces.
Cutting board care suggestions are:
1. Preserve all cutting boards clean by washing with hot soapy water and also a brush right after each use. Rinse and air dry or pat dry with paper towels. Acrylic, plastic, glass, and solid non-poruous wood boards could 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 let it to soak for several minutes, then rinse and air dry or pat dry with paper towels. 3. Discard excessively worn cutting boards. 4. Use a separate cutting board and knives for raw foods that call for cooking. For example, use one for meat, poultry, or fish, and one more for cooked or ready-to-eat foods including fruit, vegetables, and bread.
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