It’s all about the chopping board
All cooks need a good chopping board to make gastronomy journeys pleasurable. There are a range of options like wood, plastic and glass, so how do you choose the right one.
Let’s start with wood. Apparently wood has anti-bacterial properties making it a preferred choice from a food safety perspective. This means you can work on raw meats and poultry on wooden boards as long as you clean them very well. Furthermore, wood will not blunt the cutting edge of a kitchen knife as quickly as other types of board.
Obviously wooden boards should not be soaked or placed in a dishwasher. They just need a quick hot soapy wipe down. You can make a lemon and salt paste, rub it in, leave it out in the sun and then wipe off with hot water to refreshen the board. A good wooden board can easily last over 10 years with good care.
Now on to plastic. Plastic is non-porous, therefore, bacteria can be washed off without soaking into the board. These chopping boards are relatively inexpensive material and affordable, so you can buy different coloured boards to prepared different types of food. Wash your plastic chopping boards in hot soapy water, especially if they have had raw chicken or fish on them.
Lastly, glass boards. These are pretty but they have no grip when chopping when blunt knifes quickly.
Whether you go with a wooden board or a plastic board the trick is keeping them clean and hygienic. The average household tends to have a few smaller plastic boards and a larger wooden board.