Chop Chop! Choosing Cutting Boards

 

C utting boards have certainly taken their rightful place in the kitchen as more than clunky blocks of wood to chop vegetables on. They are not only utilitarian and necessary for the serious cook, but works of art to be admired by all who enter your home.

Whether you have separate cutting boards for produce and meats or you do all of your prep work on one butcher block countertop — they weren’t made for show kitchens but for daily wear and tear,

If you are someone who loves to have an animal protein as your main entry? knowing how to prepare it properly is of the utmost importance. Figuring out which cutting board is best for meat is not just key to prevent cross-contamination but also to make sure that you are easily able to prepare and serve meals without extra hassle.

When you visit the kitchen aisle in your local store, you’ll find that there are several different types of cutting boards that you can use. These range from glass to plastic.

I think there are probably a lot of homes in which don’t realize that there are very specific cutting boards designed for meat. Each one gives you an array of benefits that you won’t experience with a cutting board created primarily for baked goods or fruits and vegetables.

 

Different Types of Meat Cutting Boards

Bamboo, plastic, and glass cutting boards can all be useful for meat. However, they come with their own advantages and disadvantages, as outlined below.

Bamboo Cutting Boards

Eco-friendly: Bamboo cutting boards are cultivated from renewable and environment-friendly materials, which is unlike plastic. They are also typically manufactured using non-toxic treatments.

Easy to sanitize: Since bamboo has its own natural antimicrobial and antibacterial properties, keeping a bamboo cutting board clean is easier than with other types of cutting boards.

Protects your knives: Bamboo is a soft wood that is great for protecting your special meat carving knives, which increases the lifespan of your favorite kitchen tools. Some types of bamboo also prevent scoring from knives over time, preserving the integrity of the board itself.

Plastic Cutting Boards

Plastic Cutting BoardsDishwasher-safe: Unlike wooden cutting boards, you can surely put your plastic cutting boards in the dishwasher, unlike wood cutting boards. However, it’s still recommended that you wash them by hand for the highest level of sanitization possible.

Cost-effective: Compared to both glass and wood cutting boards, plastic cutting boards are more cost-effective, which is great for a homeowner working with a tight budget.

May protect your knives: If you opt for the more expensive plastic cutting boards made out of high-density polyethylene (HDPE), they may also protect your knives as the plastic is a little softer than other materials.

Glass Cutting Boards

 Glass Cutting BoardRequires no maintenance: One of the largest benefits of glass cutting boards is that they require zero maintenance, as they don’t incur score marks as a result of knives. They also do not need to be oiled. Since glass is a nonporous material, you can guarantee that bacteria won’t be able to make its way into the cutting board.

The easiest to keep clean: As mentioned, glass is nonporous, which means that it’s very easy to keep clean. You can sanitize your glass cutting board using any food-grade cleaner that you prefer to use. If you’re looking for something that will cut back on your cleanup time, glass is one of the best options.

 

What to Look for in a Prep Cutting Board Food Prep?

Keep knife marks in their place and make dicing and slicing more convenient with a cutting board. There are plenty of things that you should always look out for when you’re getting ready to find the right meet cooking prep cutting board.

Juice Grooves

First and foremost, your cutting board needs to have juice grooves. These carved grooves are added to help collect any juices that flow out of raw or cooked meat. Imagine if you were to try to carve a turkey without juice grooves, its juice would simply leak all over your counter, which is the last thing you’d want.

With that being said, you’re not only going to want to make sure your cutting board has juice grooves but deep ones at that. This is because the meat is renowned for the amount of liquid it holds.

Non-slip Design

No matter if your cutting board has non-slip strips on the bottom of the board or non-slip feet, you’re going to need something that will keep the board in place. Some types of meat are tougher to get through than others, especially if you don’t have top tier knives. For this, a cutting board that stays in place will be your best friend.

Carrying Handles

Another important thing to look out for when figuring out which cutting board is best for meat is to find one that has handles, especially if you think you might find yourself wanting to prepare, carve, and serve the meat all on the same surface. You can bet that it will help to save you time and effort when you have to clean up at the end of the meal.

In a pro’s kitchen, it involves arranging cooking ingredients and food prep areas to minimize movement and maximize efficiency. so you can make the most out of your prep savory.




How to Clean Your Cutting Boards

Cutting boards made of wood or plastic are porous to varying degrees and require different cleaning techniques. Discover how to clean and sanitize each type of cutting board and how to prevent cross-contamination in your kitchen.

Cutting boards take a lot of abuse — they’re designed to handle cutting, smashing, even pulverizing. It’s important to keep them up to the task by making sure they’re properly cleaned and sanitized.

Wood Cutting Boards

Cleaning and sanitizing wood cutting boards. Wood boards should be wiped with a cloth, a mild soap (such as castile) and warm water to remove meat juices and other food debris.

To sanitize the board, fill a spray bottle with ordinary hydrogen peroxide (3 percent). Then spray the wood with a light mist and let it sit overnight. The hydrogen peroxide will kill the bacteria. In the morning, rinse the cutting board under hot water and dry it, and it’s ready to use again.

Keep wood cutting boards dry. Neither solid wood nor butcher block cutting boards should be submerged in water for a long period of time. Wood is porous, and moisture will seep in and damage the wood as well as the adhesive that holds the butcher block pieces together. It’s therefore not recommended to put wood cutting boards in the dishwasher.

Wood boards are also susceptible to other liquids seeping into them. Juices from meats can carry bacteria, such as salmonella, that can live on boards that haven’t been properly cleaned and sanitized.

Plastic Cutting Boards

Plastic cutting boards. Plastic boards are easier to clean than wood ones. They can be submerged in hot water and scrubbed with a sponge. They should be air-dried and sanitized with hydrogen peroxide, using the same method as for wood cutting boards.

Many plastic cutting boards can be cleaned and sanitized in the dishwasher. Place them on the bottom rack and use the hottest water temperature setting.

Cutting boards take a lot of abuse — they’re designed to handle cutting, smashing, even pulverizing. It’s important to keep them up to the task by making sure they’re properly cleaned and sanitized.

TIPS: Color-code your plastic cutting boards. You can prevent cross-contamination by using plastic cutting boards in specific colors for specific foods. Most restaurants have different colors for each type of food. Green is for vegetables, yellow for raw poultry, red for raw beef, blue for cooked foods, white for dairy and tan for seafood.

 

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