Picking the Right Cutting Board - Carving and Meats
There's nothing like carving up a big roast, or prepping chicken for a perfect meal. But, what kind of cutting board should you use for the job - plastic or wood?
It's a good idea to stay away from wood, because wood is porous making it easier for germs and bacteria to become trapped. This can cause food borne illnesses or worse. Even though our brains are trained to think butcher boards (which are usually wood) when carving meat, try plastic instead.
Thick plastic cutting boards are best so that they can withstand the weight and heat of the meat. Or if you are cutting the meat while raw, you can use a thinner, more light weight board. There are a variety of different types available at your local kitchenware store and any trained employee can help you pick the right cutting board to suit your needs. I love buy a few in different colors, so I can keep track of what I want to use them for. In fact, I have one plastic board for chicken, and another for meat and fish.
Moms, what do you use in your kitchens?