A Chopping Board (or cutting board) is a large board you use in the kitchen for chopping, cutting and preparing food on.
Image via WikipediaWhen purchasing a new board, there are heaps of options to choose from – timber, glass, marble, plastic. And it can be a confusing choice. My favorite trusty old plastic board finally broke recently after many years of use, and I had to find a new one. I was fairly overwhelmed by all the different choices in size, material, pricing, etc. Glass and Marble type cutting boards may look good but they play havoc on your knives. The hard surface will quickly blunt your knife and damage its edge. So, keep your glass and marble boards for serving food only.
When it comes to wooden and plastic boards, even the experts are divided as to which is best. It comes down to personal preference. And mine is…. it depends. :-)
Wooden boards are generally heavier and less inclined to slip. They are also more attractive and can be used to serve food at the table.
Whereas plastic boards are lighter, come in various colors and are dishwasher safe.
Whichever type you choose, it is imperative you clean it well. Harmful bacteria can breed on your board and cause health concerns, especially if you have used it to cut raw meat or seafood.
So … be sure to scrub your board well after each use, with hot water and detergent. Then allow it to stand and drip dry. Your board should be completely dry before using again.
It’s a good idea to have more than one board, to avoid cross contamination. Have one for raw meat and one for other foods. Professional chef Jamie Oliver recommends home cooks use a plastic board for raw meats, which may resist cracks and scratches better than wood, and can also be placed in the dishwasher for a sterilizing wash.
Or take it to the extreme and do what the professionals do. Use 5 different colored boards:-
Red – Raw Meats
Yellow – Poultry
Blue – Seafood
Green – Fruit and Vegetables
White – General
Image via WikipediaI don't take it quite that far, but I do have several different cutting boards - a couple of plastic ones that can go in the dishwasher and which can be used for meats, vegetables, and anything that is to be cooked. I also have a "raw vegetable" board, which I use only for veggies and fruits which will be eaten raw or in salads, and a small plastic board which I use for "sweets" - nuts, dried fruits for baking, and things that I don't want to cut on an onion, pepper, or garlic-scented board. :-)So, if your board is starting to look a bit worse for wear, then it is probably time for a new one. And now you will be well informed to choose the right one for you.
And what did I end up with, during my recent shopping trip? I chose a medium-sized bamboo board, which became my new "raw" board. It had a weird smell the first few times I used it, but after a few uses and a few good (hand) washes, now it's great. It's a nice size and weight, has a handy handle on one end, and looks nice.
A Few Popular Cutting Board
Choices:
may be for you. Check out the quick video below to learn a bit more about his Ministry of Food cookbook. With step-by-step instructions, full-color photos of each step, and delicious from-scratch recipes made with fresh ingredients, this cookbook could make you and your family a whole lot healthier, and you can even learn to enjoy the process! He has some other equally excellent cookbooks as well - check them out below.
