Choosing The Right Cutting Board, Sanitizing And Removing Stink
Вставка
- Опубліковано 6 сер 2014
- The type of cutting board you choose has a direct impact on the life of your knife. Today's video discusses wooden versus plastic boards, how to sanitize them and how to get onion and garlic stink out of them.
Discover how to cook FREELY, with creativity and confidence, and break free of your cooking rut forever!
My FREE guidebook, "The 5 Forks To Freestyle Cooking" will help you find the way.
Download it immediately at: www.WebCookingClasses.com/free... - Навчання та стиль
Learned something new today. I always thought the two were one in the same. Thank you Todd.
-Johnny O
Thanks Chef!
I use half a lemon with salt for white plastic chopping boards.
Good information. I think wooden would be best for home kitchens. Less knife maintaining required. But I'd rather get a new board than a knife, any day.
That pun got me subscribed
You need a planing device for those poly boards. They are a joy to use when smooth.
Helo Chef can you disclose the brand of your cutting boards?
I like your videos. At home I prefer a wood board, wood contains naturally germ killing properties, so sanitary properties.
I also own a Chinese cutting board, round rubber-like cutting board available at any Chinese/Asian market. I use it with my Chinese cleavers and Japanese knives, it's much better on the blades and only wood is as good for the longevity of your knife blades. Also, use mineral oil on all wooden cutting boards to keep the wood from drying out.
A piece of advise for shopping for cutting boards; Seek out restaurant supply stores or knife stores, they will have professional grade cutting boards, especially plastic, that are thicker and will generally not warp, also buy a couple of real sheet pans (half sheets and quarter sheets) (full size sheet pans will not fit home ovens) while you're there. You'll be set for life.
Good advice, drummerchef851 , don't pay the fancy mall store prices, you're paying their high rent. Find your local restaurant supply store.
Touche Chef! A lot of kitchen smallwares are better buying at restaurant supply stores, especially knives, cutting boards, sheet pans etc.. Professional stuff is made to last. We have a knife store about 30 minutes away, who used to sharpen our knives for us, that has a great selection of everything from Forshner to Global. I've known him for 30+ years. I buy all my stuff there. PS, I do love Forshner knives too, I have a chefs knife and boning knife I've had for 25 years, they hold an edge very well (High carbon steel)! Check him out on line at justknives101.com.
drummerchef851
I still use the knife I bought for culinary college 20 years ago. It's a cheap knife and all I could afford back then, but I've become very attached to it. Just because a kitchen item comes from a fancy mall store doesn't make it better.
YUP. That's why I laughed at guys using Henckles, Wustof and Sabatier, but I broke down and bought all of them too?! Peer pressure! Same with drums by the way! LOL.........
@@drummerchef851 There is nothing wrong with buying expensive knives if they are well crafted. For instance, for sharpness and edge retention, a cheap stainless knife will never be able to come close to a hard carbon steel Japanese knife.
There is real life production value in having a knife capable of that.
I tend to use a certain all natural spray cleaner at Trader Joe's made from alcohol and sage oil for fragrance. To me, it seems like the best of both worlds for sanitizing, and also stopping those odors from building up.
Hey Todd,
why are all the boards in the same colour, when you want to distinguish them? In product development there is a method called 'Poka Yoke'. It basicly says: 'design your system in a way, that the user is not able to make a misstake'
Two ideas on the cutting boards:
- Use different colors for the different items. (e.g. light yellow and white)
- Use sligthly different sizes, so that the vegi-boards do not fit into the raw-board storage
Thank you for your videos! I learned so much from you!
Cheers
Yes, most places have red boards for meat, green boards for vegetables and white boards for cooked food. I got a deal on white ones, so we made a red "M" on the raw boards and a green "G" on the veggie boards, not shown in the video.
At home, I use a wooden cutting board for vegetables and a plastic one for meat. I loved all the suggestions in this video for different ways to sanitize them.
I do like you do Chef Todd a stack of IKEA plastic boards that fit in the dishwasher.
Yes, the poly boards are much easier and cheaper to replace.
Alcohol is an excellent cleaning fluid. The entire Jack Daniels facility (floors, walls, equipment etc.) is kept clean and germ free with alcohol produced from their still.
david
Bord name pls
Where it get in secunderabad T S
Use wooden boards unless you want to be eating micro-plastic fragments in your food from the knife slashing the plastic during food preparation, they're also more hygienic, & not really difficult to maintain at all.
Todd,
Is SANITIZING the boards different than WASHING with soap and water in the sink?
I could not find your KITCHEN SANITATION episode.
-Johnny O
Hey John O' Connell ! The terms we use in Food Safety class are "clean" and "sanitary". Clean is where all visible dirt is removed through washing. Sanitary is bacteria reduced to a safe level. This, you cannot see with your eyes. Thus, something can be clean without being sanitary.
There are many ways to sanitize kitchen equipment. The most common is with a bleach solution of 100ppm. There are commercial Quaternary Ammonia sanitizers, but even vinegar, lemon juice, and salt can create an environment where bacteria cannot grow, making it sanitary.
oh why you have too long hair..?
I always thought he would so much more credible with a good hair cut, but, he does have some VERY good advice that I don't see any ware else. Still, Todd my friend, get a hair cut, yeah just do it bro.
It's his hair, leave him alone. You don't style your hair for him do you? I doubt he styles his hair for your pleasure either.