Wooden Cutting Boards
About Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook! View all posts by Chef Michael →Comments
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I have said these exact things for ages now! I can’t STAND glass cutting boards (how difficult and impossible it is to cut on them, the noise, etc), and plastic ones are just as horrid (not to mention the worn chips of plastic that get in your food after using them from a while [As I noticed when I started cooking in my girlfriends kitchen and using her board - Tossing it out! :|]). I love how intact so much of my cooking philosophy falls in line with some of the things you say! An inspiration for all cooks! Woot Woot!
i use my glass one until i saw this I’m going to go buy some wooden ones…is it true that you should keep one for meat only?
It’s a best practice to have separate cuttings boards for (at minimum) meats vs. veggies.
Part of it is to avoid cross-contamination of any bacteria that may have been left behind from the last time you cut meat, and preventing them from getting into your fresh salad. :) But from a practical standpoint…since you’ll often be processing meats and vegetables for a lot of meals, you probably don’t want to keep washing one cutting board over and over in between. By having separate ones, you can help minimize cross-contamination of food, as well as save time while prepping your meal.
Full-on hardcore food safety guidelines in restaurants actually call for several more types of boards for different uses (eg: one type just for fish, one type just for cutting foods that have been already cooked, etc, etc), but for the home chef, that many are not necessary. :)
I love wooden cutting boards, they are all I use when cooking! I completely agree that they help connect you to your ingredients and the entire process as well.
In response to Sylvia, I clean my boards each time I use them by just giving them a rinse in warm water. Twice a week I sprinkle a little sea salt on them, cut a lemon in half and rub it all over the board. This helps give it a good scrub, and the lemon juice is naturally acidic which acts as an antibacterial agent. Also, the salt wont scratch or ruin the wood. Make sure you dry your board throughly as you don’t want it to crack or dry out. Once per month I oil my boards with a food-grade oil and let them dry 24 hours before using them. Hope this helps!
Megan
Love your show.
How do you take care of the wooden cutting boards and what kind of oil if any are you supposed to put on them?
Thank you so much for all the great shows. I have been following your shows from the begining.
Cheers!
Sylvia
Really enjoy your show.
One day not very long ago you made a salad dressing with goat cheese and honey.
I have tried to find it but havn’t been able. Could you tell me where to look for it.
Thank for such a great show
Marie Froese