How To Cook 8 Errors When Using The Cutting Board - Recipe

Author: Mark Velov Time for reading: ~2 minutes Last Updated: August 08, 2022

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In this article, learn more about How To Cook 8 Errors When Using The Cutting Board - Recipe. Learn how to cook "8 mistakes when using the cutting board". Delicious recipe..

Surely at home every housewife has at least one cutting board. It is a necessity in the kitchen, but there are probably many things you do not know about it: what is the best size, how to clean it, what type to use for different foods, etc. These 8 common mistakes will make you show how to be more efficient in the kitchen.

Cut meat and vegetables on the same board

Stop this act of mutual contamination of products. We are sure that you do not cut the salad immediately on the board on which you cut the raw meat for dinner, but even after washing it, various bacteria remain in its pores. You should use separate boards for meat, poultry, fish and vegetables, just to make sure there is no risk of contaminating your food. Plastic boards are sold in many patterns - take for example red for meat and green for vegetables. And if you prefer the wooden ones, mark their color with a tape that will not come off when washed.

Cut on a slippery surface

We often put the board where it is most convenient for us, but we do not always think about whether we have made the best choice and the process ends with a cut finger. You can easily prevent the board from slipping by placing damp paper under it. Forget about the thick kitchen towel, because it will not make your board more stable, on the contrary.

You are using the wrong size cutting board

If you use a board with a larger area, you will be able to easily cut and make different products into cubes without having to constantly pour them into a bowl, saving most of your time in the kitchen. To make sure your cutting board is large enough, place your knife diagonally on it. The size of the board should be a few centimeters larger than the knife.

Put it in the dishwasher

Whether made of wood or plastic, your cutting board does not work in the dishwasher. Exposed to high temperatures and large amounts of water, it will begin to swell and deform. Instead, clean the boards with faith, and those for meat, before washing, rub with a solution of 1 part vinegar and 4 parts water.

You do not grease your wooden board

This method is probably new to you, but it will reduce water absorption. It is enough to grease the board with your hands, using a harmless oil, such as liquid paraffin.

Cut into glass, marble or stone

These boards for purely decorative. They will quickly wear out your knife, and another downside is that they are really slippery.

You use bamboo boards and a worn knife

Bamboo is harder than wood, which means your knife will wear out faster. If you prefer this material, it is best to invest in a knife sharpener.

You do not pay attention to the condition of your board

When you cut on the board, sooner or later scratches begin to form on it. Over time, they turn into deep canals that are difficult to clean and at the same time ideal for bacteria to multiply. When that happens, it's time to replace your board with a new one.