topic Re: Cutting Boards in Community Spirit

Cutting Boards

*crikey*mate* — Wed, 12 Feb 2014 15:45:52 GMT

I use big wooden ones. rotate 3 for general every day use

Wooden Butchers block for big stuff

Marble slab for pastry and chocolate

Wooden thing with ledges for pasta

at work we have to use stupid plastic ones in 5 different freakin colours depending on the food - waste of time continually swapping bioards around and they're slippery as all get up - safety hazard, yet the powers that be say we have to use them, (when they're looking)

they coloured ones look shocking too once they get a bit if wear, at least the white ones you can bleach and they always look clean

White = ~~General Purpose~~ Dairy

Green = Fruit and veg

Red = Raw Meat

Blue = Cooked food

Brown - Fish and seafood

yellow - Raw poultry

What do you use?

Re: Cutting Boards

amber-eyed-girl — Wed, 12 Feb 2014 15:57:28 GMT

I just throw things up into the air and slice them on the way down.

Works out nicely (most of the time)

Re: Cutting Boards

darksideofthemoon — Wed, 12 Feb 2014 20:57:40 GMT

Way to go amber, wish I was as clever as you.

Two bamboo boards and a wash of boiling water if I have been cutting meat.

Re: Cutting Boards

grapes_collector — Wed, 12 Feb 2014 22:27:02 GMT

I agree that the plastic coloured boards look awful after a while.

Not sure which boards are best though. White ones you have to keep bleaching. Wood gets yukky too.

Re: Cutting Boards

donnashuggy — Wed, 12 Feb 2014 23:13:11 GMT

They only look shocking because they are cheap copies, they only slip because they are cheap copies, I know because I sell the genuine ones.

What surprises me is the amount of people that buy them, need them in a hurry because the health inspectors are coming back to ensure they made the necessary changes to keep trading, I mean - why would they tell you that?

I thought that timber ones were far less hygienic????

Re: Cutting Boards

freakiness — Wed, 12 Feb 2014 23:33:06 GMT

@amber-eyed-girl wrote:
I just throw things up into the air and slice them on the way down.

Works out nicely (most of the time)

They would be nice sharp knives you have 😄

Re: Cutting Boards

freakiness — Wed, 12 Feb 2014 23:36:24 GMT

@donnashuggy wrote:
They only look shocking because they are cheap copies, they only slip because they are cheap copies, I know because I sell the genuine ones.

What surprises me is the amount of people that buy them, need them in a hurry because the health inspectors are coming back to ensure they made the necessary changes to keep trading, I mean - why would they tell you that?

I thought that timber ones were far less hygienic????

No wood the tannin in wood prevents bacteria from surviving.

Re: Cutting Boards

donnashuggy — Wed, 12 Feb 2014 23:48:11 GMT

Oh well, I remember hearing that meat was not good on timer, perhaps it is only if they are not scrubbed properly.

Re: Cutting Boards

lind9650 — Thu, 13 Feb 2014 00:15:42 GMT

I have a small marbel board for cutting onions and garlic, a white plastic board for whatever, but I prefer my glass cutting board for most things. It is easy to clean and does not get stained.

Years ago I had all wooden boards. Got sick and tired of scrubbing them and threw them all out.

I hate cooking, Erica

Re: Cutting Boards

*mrgrizz* — Thu, 13 Feb 2014 00:27:23 GMT

wood is best for your knives

Re: Cutting Boards

j*oono — Thu, 13 Feb 2014 00:27:37 GMT

There is plastic and then there is plastic.

Mine wern't expensive ones but they are pretty good. I did have a slippery one but I ditched it and shopped around..

I mostly only use two. Green for raw chicken and red for just about everything else. I also have a couple of wooden boards including a pretty, possibly antique pie crust wooden board for cheeses.

Re: Cutting Boards

donnashuggy — Thu, 13 Feb 2014 00:33:33 GMT

Yeah, that was it, it was the type of plastic, some of them stain too.

I use a black one for onion garlic and ginger.

That is interesting about wood being better for knives, makes sense.

Re: Cutting Boards

*mrgrizz* — Thu, 13 Feb 2014 00:37:06 GMT

@donnashuggy wrote:
Yeah, that was it, it was the type of plastic, some of them stain too.

I use a black one for onion garlic and ginger.

That is interesting about wood being better for knives, makes sense.

are you a supermarket?

they have easter eggs out in january..........you have movember out now

Re: Cutting Boards

donnashuggy — Thu, 13 Feb 2014 00:40:08 GMT

you'd be surprised 🙂

Re: Cutting Boards

green.fields — Thu, 13 Feb 2014 01:35:05 GMT

I have only ever used wood, I rotate about 3 of them and they get cleaned immediately after use, no sitting around. Would not use glass or plastic ones.

My Dil had a thing about using plastic when she first married my son, these days there are no plastic ones in their house only some very good wooden ones that also get cleaned immediately after use.

Oh and like Lind I also hate cooking.

Re: Cutting Boards

imastawka — Thu, 13 Feb 2014 01:54:48 GMT

Plastic boards won't slip around if you put a damp cloth underneath them

Re: Cutting Boards

bluecat*dancing — Thu, 13 Feb 2014 01:57:05 GMT

Such dexterity is both admirable and enviable.

Re: Cutting Boards

*crikey*mate* — Thu, 13 Feb 2014 02:11:26 GMT

@imastawka wrote:
Plastic boards won't slip around if you put a damp cloth underneath them

yes, but the food slips around on top of them!

You should put a wet cloth or wet paper towel under any cutting board if it is to sit on top of your bench.

Re: Cutting Boards

imastawka — Thu, 13 Feb 2014 02:23:46 GMT

Good gravy, woman!!

Don't you ever sleep?

What are you? A vampire?

Re: Cutting Boards

*crikey*mate* — Thu, 13 Feb 2014 02:56:16 GMT

plenty of time to sleep when I'm dead LOL

sleep, and the rest of the world catches up to you.

utilize every hour and you just might manage to stay one step ahead of the rest....