| I lay a sheet of parchment paper on my cutting board when I cut meet. |
Well aint you smart! Dont the parchment paper get cut through though? |
| Plastic. Spray with Clorox anywhere once in a wile after cleaning. Replace when they look too old. They are cheap at homegoods. I replace like every year or two. |
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Wood is more sanitary than a used, knife-scarred plastic cutting board.
Many people believe that it is the most sanitary, especially as you can wash it in the dishwasher. However, a University of Michigan study found that "more bacteria are recovered from a used plastic surface than from a used wood surface." The study also found that though a new plastic board could be disinfected, a knife-scarred plastic surface was impossible to clean and disinfect manually. http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm |
I'm not sure I would want Microban on my meat! Wood is best - wash with hot soapy water |
| Thanks, everyone! |
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Try washing your boards by hand. Crazy... But...I use wooden ones. But I have one only for raw meat. One for cooked meat. One for everything else. I wash them in hot soapy water and scrub them with a brush. Then dry completely immediately. Periodically I clean them with kosher salt and lemon and condition with food grade oil.
Old fashioned maybe but it hasn't killed or sickened anyone in 20 years. Works for us. |
Wood seems so illogicle doesn't it? All those grooves? And wood is so pourous. Shit, I can't spell to save my life this morning - my brain is frozen. |
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So complex!
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