Cutting Boards
Cutting boards are mainstays of the kitchen, from giving a platform to chop and prepare food, to serving finished meals; they have become “regulars” for kitchen cooking chores. They even double as “hot pads” or protective trivets in food presentation. All kitchens have at least one cutting board, and it is not bizarre for a kitchen to have four or even six of them.
Customarily, cutting boards in the past were typically constructed of hardwood; however, in recent years, new generations of these boards have surfaced. Made from different substances, every type of modern cutting board has its own pros and cons.
Over the few years, much talk about which type of cutting board is “safer” or less prone to giving bacteria a breeding ground, has become an important issue. Although a number of cutting boards are much easy to clean, any board will actually be a bacteria’s haven if not properly cleaned, and can turn into a medium for contamination in food.
Choosing Cutting Boards
There are several board types and each have their advantages and disadvantages. The type of cutting board that one chooses will depend on personal preference. However, here are some basic types of cutting boards that will give you an idea of their possible “plus and minus” points:
Plastic Cutting Boards
Commonly, plastic cutting boards are the least expensive and obtainable in various colors, as well as flexible, hard, thick, or thin material and design. The flexible types are ideal for transferring food and are easily stored. However, they won’t last as long as cutting boards that are thicker because sharp knives will in time cut through its thin material. The hard plastic cutting boards are very durable, as well as double as trivets. Plastic cutting boards are in general deemed the “safest” as they’re the most easy to clean and sanitize –its smaller versions can be put into the dishwasher.
Wooden Cutting Boards
These types are typically made of “maple hardwood”. These days, other wood materials and patterns are utilized such as bamboos –these have become quite popular because of its sturdiness and resistance to bacteria. The most excellent feature of wooden cutting boards is that they are “mildest” on a knife’s edge, not to mention most people are fond of the “chopping sound” it makes.
Tampered Glass Cutting Boards
These types are attractive and patterned to fit all décors. They’re also very durable and heat resistant, as well as very sanitary and easily cleaned. However, they’re also the hardest when it comes to a knife’s edges. They’re also a lot heavier compared to other boards, but are also excellent for protecting countertops from hot pots.
Cleaning And Using Tips
Despite the material type of the cutting boars, they must be washed in “hot soapy water” right after use, and from time to time sanitized by putting chlorine to the water used for cleaning.
Dispose of cutting boards once they get cuts and cracks that provide hiding places for bacteria and raw food, making them completely difficult to clean.
Do away with slicing foods on the same boards and knifes used earlier for “raw food” preparation. Alter cutting boards and knives to avoid sullying other foods.
Ensure that the cutting boards are completely dried before storing them.
If using a dishwasher, only plastic boards are recommended as wooden boards tend to “dry out” and crack lessening its life span.
Always slice fish, poultry, and raw meats on a cutting board type that can be easily sanitized.
Wooden boards that are thick can be resurfaced through thickness planning or sanding; but make sure that whatever finished applied is completely “food safe”.
These tips will help you with how to choose, use, and clean your cutting boards. Always remember, when you suspect the cutting board has a lot of deep cuts and cracks and sanitizing won’t guarantee safety, then it’s definitely time to replace it –better sure than sorry.