Cutting boards
Cutting boards
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Post #31 - June 23rd, 2011, 2:06 pmI read a review on Amazon that said you shouldn't cut meat on it? Why not? Where else would you cut meat?I want to have a good body, but not as much as I want dessert. ~ Jason Love
There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
I write stuff.
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Post #32 - June 23rd, 2011, 2:19 pmI read a review on Amazon that said you shouldn't cut meat on it? Why not? Where else would you cut meat?
There are concerns that bacteria/microbes from cutting meat like chicken will end up in the grooves knives create in the wooden board and since you can't run them through a high temperarature dishwasher, you won't be able to sterilize the board to get rid of the germs.
People with this concern would recommend using plastic boards for meat that you run through the washer afterwards.
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Post #33 - June 23rd, 2011, 2:22 pmAh. Does everyone else here cut meat on a wooden board? I don't have a dishwasher. I would just spray the thing with sterlizer.I want to have a good body, but not as much as I want dessert. ~ Jason Love
There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
I write stuff.
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Post #34 - June 23rd, 2011, 2:24 pmI cut meat on my Boos block all of the time. A good washing with warm water and dish soap is perfectly sufficient.
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Post #35 - June 23rd, 2011, 3:44 pmI've seen good bamboo boards at Homegoods. Also Whole Foods sometimes has them.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #36 - June 23rd, 2011, 4:24 pmA couple of years ago, Cooks Illustrated did a test of cutting boards (wood, plastic and "new materials"). The results were mixed, with bamboo and traditional wood taking the top two spots, but a plastic contender came in third. Surprisingly, the Boos cutting board came in fifth and was "recommended" but not "highly recommended" as the first three were. Here's a link to the results http://www.cooksillustrated.com/equipme ... ocid=11874. A subscription may be required.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #37 - June 23rd, 2011, 4:41 pmA review that quotes from the Cook's Illustrated is at
http://www.consumersearch.com/cutting-boardsLeek
SAVING ONE DOG may not change the world,
but it CHANGES THE WORLD for that one dog.
American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
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Post #38 - June 23rd, 2011, 4:58 pmOn my first trip to the Tuesday Morning in Niles, I made a note to check there before I bought my next cutting board. I'm sorry I can't remember anything more specific but it's worth swinging through if you're in the area..
I routinely cut meat on my bamboo board and don't worry about a thing. I'd perhaps raise an eyebrow if I saw one at a restaurant or other commercial kitchen but not at, say, a friend's home.
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Post #39 - June 25th, 2011, 11:05 pmrickster wrote:I read a review on Amazon that said you shouldn't cut meat on it? Why not? Where else would you cut meat?
There are concerns that bacteria/microbes from cutting meat like chicken will end up in the grooves knives create in the wooden board and since you can't run them through a high temperarature dishwasher, you won't be able to sterilize the board to get rid of the germs.
People with this concern would recommend using plastic boards for meat that you run through the washer afterwards.
Wooden boards are perfectly safe, perhaps safer than knife-scarred plastics: This link may be useful:UC-Davis wrote:Our research was first intended to develop means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts.
So if you don't have a dishwasher, you're better off with wood.
I buy cheap hardwood cutting boards, clean them with bleach and replace them when they get too shabby. I find it convenient to have several so I don't have to disinfect the one I'm using for meat when I also need to cut up something else in the same meal. I haven't tried bamboo, but I suspect its properties would be similar to hardwoods.
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Post #40 - June 26th, 2011, 8:22 amIn the near decade I've been cooking, I've never used bleach on a cutting board. Not have I ever given myself or anyone food poisoning. I've used plastic boards and simply washed them with hot soapy water right after use -- I try not to let them sit dirty for more than a couple minutes. As far as I can tell this has been completely sufficient as I've used the same boards for all sorts of foods with nary an incident.
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Post #41 - June 26th, 2011, 3:02 pmI generally use soapy water, but if I cut meat on something I also liberally dose it with distilled white vinegar after washing. I tend not to cut meat on my wood board, since I only have the one and cut significantly more veggies than meat, but sometimes will - I make sure to make my salads and any veggies that will be eaten raw before I deal with the meat. I usually cut meat on a small plastic board. I run it through the dishwasher after cutting chicken for sure, and after other meats if it's been a particularly grisly thing (as opposed to just trimming fat off a steak before grilling).Leek
SAVING ONE DOG may not change the world,
but it CHANGES THE WORLD for that one dog.
American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
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Post #42 - June 25th, 2012, 3:10 pmCheck out this guy's ipad:
http://www.snotr.com/video/8965/Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #43 - November 12th, 2016, 9:01 pmHELP! I need a cutting board capable of doing TurkeyDay duty. Large large large, with a deep well. Willing to spend. Recommendations?
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Post #44 - November 14th, 2016, 4:50 pmI have an absolutely awesome 18" x 24" Proteak edge cutting board. It doesn't get any better than this.
https://www.knifemerchant.com/products.asp?categoryID=311&gclid=CjwKEAiA3qXBBRD4_b_V7ZLFsX4SJAB0AtEVhQ280GlZDEXhxL-7Bj50bN577OJ1KyDd2LLbiTW1xBoCGrfw_wcB
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #45 - November 15th, 2016, 4:49 pmA number of years ago my brother, who has his moments of eccentricity, showed up at the family Christmas Celebration with cutting boards for his siblings. Apparently he and his father in law had come across the demolition of a bowling alley and had purchased one of the lanes. The board measures 25 inches square and is a beast to carry. Works fine and is quite a conversation piece when I take it on the road to a family party.
Its is a keepsake that I baby washing and sanitizing with vinegar after every use.
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Post #46 - June 4th, 2023, 9:01 am
The last 2 cutting boards I made.
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Post #47 - June 4th, 2023, 9:11 amlougord99 wrote:The last 2 cutting boards I made.
Wow, those look amazing! So beautiful that I would have a hard time actually using them.
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Post #48 - June 4th, 2023, 10:27 amlougord99 wrote:
The last 2 cutting boards I made.
Spectacular, Lou!
=R=Same planet, different world
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Post #49 - October 13th, 2024, 2:06 pm
Maple and Walnut
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Post #50 - October 13th, 2024, 3:43 pmVery accomplished work!If you aren't tasting, you aren't cooking.
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Post #51 - October 13th, 2024, 6:05 pmWhat planer do you use? I’ve got the dewalt 735 and I’m debating getting the helical head for it.
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Post #52 - October 13th, 2024, 6:25 pmBeautiful, Lou!
=R=Same planet, different world
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