Every self-respecting cook knows: it is recommended to have two cutting boards at home: one made of wood, the other made of plastic. The first will be used for cutting fruits and vegetables, herbs, bread and pastries and cooked meats. On the other hand, you will use the second, easier to disinfect, for raw meat, poultry and fish. Also easier to wash, the plastic board is also preferred for cutting very pigmented fruits or vegetables which could stain it, such as beets and tomatoes. Below, six tips for maintaining your cutting boards as best as possible.
1/ Forget the dishwasher
“The most common mistake people make when it comes to caring for their wooden cutting boards is putting them in the dishwasher, explains Henry Liu, founder and CEO of Cangshan Cutlery Company, interviewed by the site Eating Well. Prolonged exposure to water, in addition to the heat involved, can cause warping and cracking. »
Although some plastic cutting boards can be put in the dishwasher, they also require thorough cleaning and regular maintenance to avoid the proliferation of odors and encrusted stains.
2/ Dishwasher, hot water, lemon and baking soda for the wood
Once your wooden board is used, do not delay before cleaning it. Use warm water and dishwashing liquid for a thorough clean“you can use salt or baking soda mixed with half a lemon to naturally disinfect the board”recommends Henry Liu. Combined with the acidity of lemon, baking soda can help remove grease or food buildup as well as stubborn stains.
3/ If your board is plastic, disinfect it after cutting raw meat
Plastic boards are easier to clean. They generally tolerate higher temperatures and stronger chemicals. This is why they are recommended for cutting raw meat, poultry and fish. Wash your board in warm, soapy water. Once washed, rinse it with clean water and let it dry. After cutting raw meat, Henry Liu recommends disinfecting the board. To do this, mix water with a tablespoon of liquid bleach.
4/ Dry your boards on the side
Whether wooden or plastic, your cutting board should dry on its side, upright. To prevent stains from appearing, leave your board in the sun (always on its side), the light will whiten it naturally.
5/ Oil the wood
To prevent cracks, remember to regularly oil your wooden cutting board (ideally once a week if you use it regularly). A edible mineral oil or beeswax will help keep it hydrated. “Apply the oil generously, let it absorb for a few hours or overnight, then wipe off any excess,” Melissa Ledbetter, director of marketing and e-commerce at Kuhn Rikon, tells Eating Well.
6/ Coarse salt and lemon to get rid of odors and encrusted stains
Earlier we mentioned baking soda to disinfect boards. A coarse salt scrub mixed with half a lemon can also be used on wood or plastic, but white vinegar can also do the trick. Hydrogen peroxide is preferred for the most stubborn stains. But fine-grained sandpaper can help you polish stains encrusted on wooden boards.
But even when properly cleaned and maintained, a cutting board does not last forever. So stay on the lookout for signs telling you that it is time to get rid of it, at the risk of finding yourself exposed to potential toxicity for the body.
Source: www.topsante.com
