Choosing the Right Cutting Board – Veggies
Last night I made a chicken stir fry. On one cutting board I chopped all the veggies - carrots, celery, peppers, and more. On the next, I cut the garlic and onions. Finally, on the last cutting board I cut up the chicken. Sounds like a lot of boards, but they all serve their specific purpose.
So, how many cutting boards do you have in your kitchen? I know that I have at least four and I use them each for a specific task. I never cut meat on the same cutting boards that I cut veggies. Why? It a great way to make sure your kitchen stays sanitary and your family is protected from cross contamination.
Plastic seems to be the board of choice nowadays, but you should consider using wood for cutting vegetables and fruit. Wood also keeps your knives from dulling. Just be sure to give the board a thorough washing after you are done. And drying is also very, very important as well. If you do not dry your wood boards well, you can get mold growth - and no one wants that! Note that wood boards are very porous, so anything you cut on it will seep into the wood. This is why cutting meat on wood boards is not recommended. Wood cutting board oil is available and should be applied at least once a month to help keep moister out and help your board last longer.
Also, I like to use a separate board for cutting onions, garlic and shallots - and while they are veggies I usually go the plastic route because they are less porous. Sometimes, no matter how much you wash, you still can't get that smell out!
Marking each board with a colored permanent marker is very helpful in keeping track of which board is for what task.
Moms, do you use different cutting boards for different cutting jobs?