Thanks - even though we don't cook raw meat/fowl, I clean the cutting boards - I've used lemon, mostly because I had the spent halves from cooking, and Chlorox wipes followed by food-grade oil, etc. No one teaches us how to clean/prep unless we attend a vocational school. Most of us had working mothers or Moms who didn't teach the fine mechanics of cleaning. BTW, some stone countertops can't handle acids like vinegar, lemon and peroxide, so they may not be a choice for some. Hey, I thought all food was jockeyed around the pan - YOU taught me that "good" pans don't require food being moved around. We're all doing our best to figure it out, or do what we do, and just move on. George, you are teaching us what we wish we knew - and are now grateful to know.
Great content! I watched your knife sharpener video then came here. Love the straight style. I’m an ex chemist (used to work at Clorox). The bleach results don’t seem right, so worth a repeat. Some thoughts: Bleach degrades. So if it’s private label, old, etc, it might reduce the hypochlorite concentration. Mechanical action with soap/water is really really good. If you wash your hands well you don’t need antibacterial hand soap. Destructive antibacterial/viral agents usually use oxidation (bleach, peroxide, acids, etc) and are great, because they don’t lead to bacterial resistance. Swabbing - caress the agar. You really don’t need pressure. Run a control (eg just plain swab) and minimize time Petri dishes are open. You can keep on counter, tilt up lid, swab, close. Keep up the great content. Subscribed
Perfect! I've been wanting to know the amount of bleach to water for wiping down a cutting board, (like they do on cooking shows.) These results are very interesting! Thanks! 💕💕💕
BRO, I'm aware you haven't posted a video on your Channel for some time, but I'm still Subscribing to your Channel with the hope you continue to provide more of your worth-while content! THANK YOU!
@@AwareHouseChef I appreciate your quick reply! I'm looking forward to your new uploads, however, you have already given me enough to peruse and enjoy. THANK YOU!
This is one of the most instructive videos I have ever seen on food hygiene for home cooks. The only additional comment I would have is how important it is to thoroughly clean the knive, utensils and hands (!!!) with warm soapy water after preparing meat produce, in particular when preparing chicken. In Europe, more than a third of all pieces of chicken meat are infected with bacteria (in particular Salmonella). I think most home cooks simply do not take that extra step of interrupting the food preparation for cleaning hands, and that's a very bad choice.
Bleach is not something you can readily buy in Europe, at least not in Germany. In professional kitchens, you must follow a colour code when using cutting boards for different food types. In principle, raw food and meat should not be cut on the same board. In private kitchens, after cleaning the board with warm soapy water, applying a generous amount of boiling water with a slash of vinegar is the gold standard. Very safe, very effective, no chemicals necessary.
We do color coded boards in my restaurant as well and home (think I mentioned it in the video, not sure) the ones at home are thinner like heavy plastic. All the best!
My only question in regards this test is the time factor. On wooden boards there should be a difference if a bacteria laden chicken is smeared on and then disinfected in a few minutes versus leaving the chicken on the wood for three or four minutes. I guess the other question is in regards to the wood. Some woods have anti-bacterial properties and also some will soak up moisture while other wood species will do so far less. Late in life I'm in the process of learning how to cook (well, baking is my real interest) and am studying for a ServeSafe test. This has really opened my eyes to how safe practices are important, and how poorly it is understood by home cooks. So this is apropos. Thanks!
Thank you!! Good luck on your cooking journey and if I can be of assistance please feel free to ask more questions. On film it seems like seconds but some of that chicken was on the board for a while, while it took time to get the shots. If there is wood with antimicrobial properties, I have never heard of maple being one of them. I do not think it is considered a factor. I know that deep crevices in a cutting surface are frowned upon by the health department. All the best
@@AwareHouseChef I know that oak and Bamboo have anti microbial enzymes. I didn't remember much else from my classes . (Pulp and paper science was my second major after I moved to the States but I only stuck with it a year ) but I did a quick search just now and it seems that Rock maple is one of the best woods in that regard. It is interesting to me how little details come up as one gains passion about a craft.
Good to know, Thanks for the info. If you could, please do a show on how to fix food mistakes. Example, We hate really hot sausage links. Oops, I bought two packages, What to do??? Possibly other mistakes like that. Maybe call it "Oops what now?" episodes. Thanks for the great videos. Bill
Bleach deuterates with time, back in the day it was labeled at 4.25% and for some time now is labeled at 8.25%. It deuterates before it leaves the factory some.
I have been using isopropyl alcohol for over thirty years to wipe down counters, boards, hands and cabinets. I don’t use wooden boards however, l use non porous, restaurant grade ones. I also use liquid bleach that I keep in a spray bottle under the sink. I keep a spray bottle of alcohol that I keep next to all sinks kitchen and bathroom.
I cleaned the kitchen countertops and sink today, what are the odds I picked today to watch this video lol I used Tide, white vinegar and baking soda, that's it, I don't use anything else. I avoid using bleach especially. Tide is absolutely the best when you want to remove grease
@@AwareHouseChef Bleach kills our gut microbiome among other things. It's really bad for children and pets too. In the past people didn't have any of these harsh chemicals, for an example they used ash from the fireplace to wash and disinfect their clothes. I realise modern cleaning products are more convenient but even the artificial perfumes they have can disrupt our hormones. Take hand sanitizers for an example they have been proven to cause many problems. We have become so obsessed with disinfecting that we are killing our gut and skin microbiomes and immune system. Warm water and soap is enough, anything else does more harm than good.
@@AwareHouseChef WOW you are so lucky. I've always wanted to have a well! Such a precious thing to have! You are a rich man, that's true wealth right there 😄
Correct me if I’m wrong. After using all of the cleaners, is the board then washed in soap and water? To clean off the chemicals from the cleaners? So just use soap and water. 🤷♂️
I do not have a problem with wood and neither does the health department unless it has deep crevices. Plastic can be a problem because it dulls knives and the composite cutting boards which are the best are very expensive. We only use color coded mastic in our restaurant. Yellow for chicken, green for vegetables etc. hope that helps
Can you please do a video on Jaggery- the Indian sweetener that is widely being popularized now. It is a good source of iron and other minerals. Is it too sweet and unhealthy? What do you think? I would love to replace it with coconut sugar. I use coconut sugar as a sweetner instead of cane sugar. I tried Monkfruit but did not like the taste. Thank you.
great video idea. as a public service announcement, contact time is important to kill micro-organisms. Nothing is instantaneous and I'm thinking the manufacturers have done the contact time kill tests prior to releasing their products, since they have to demonstrate efficacy for the claims. And it's important to remove all the organic and inorganic contaminants with a detergent. Don't give organisms anywhere to hide, prior to disinfecting. Thank you for emphasizing that
As constructive criticism, the volume changes with the music is a bit distracting. Even the level while you're talking is high. As a whole, it's competing with, and taking away from, what you are saying. You had a couple spots with no music at all and it was nice. I could actually start to listen to what you were saying.
Crazy that bleach is left to dry on surfaces only and not rinsed. Rinsing seems like the most logical last step. To remove the chemical cleaner / bleach / soap off the surface.
Not so crazy… sort of. It has been brought to my attention that good bleach, is made with 6% solution and nothing else. When the surface is left to dry, there is no chemical residue. The drying process evaporates 100% of the bleach. But, when you are using a cheap knock off bleach that is made with other ingredients, that’s when you have to be concerned.
I think in order for this to be an effective test, you should have also just swabbed the chicken breast. We have no idea if there even was any bacteria on the chicken.
Thanks - even though we don't cook raw meat/fowl, I clean the cutting boards - I've used lemon, mostly because I had the spent halves from cooking, and Chlorox wipes followed by food-grade oil, etc. No one teaches us how to clean/prep unless we attend a vocational school. Most of us had working mothers or Moms who didn't teach the fine mechanics of cleaning. BTW, some stone countertops can't handle acids like vinegar, lemon and peroxide, so they may not be a choice for some. Hey, I thought all food was jockeyed around the pan - YOU taught me that "good" pans don't require food being moved around. We're all doing our best to figure it out, or do what we do, and just move on. George, you are teaching us what we wish we knew - and are now grateful to know.
Thank you so much Sue! All the best!
Great content! I watched your knife sharpener video then came here. Love the straight style.
I’m an ex chemist (used to work at Clorox). The bleach results don’t seem right, so worth a repeat. Some thoughts:
Bleach degrades. So if it’s private label, old, etc, it might reduce the hypochlorite concentration.
Mechanical action with soap/water is really really good. If you wash your hands well you don’t need antibacterial hand soap.
Destructive antibacterial/viral agents usually use oxidation (bleach, peroxide, acids, etc) and are great, because they don’t lead to bacterial resistance.
Swabbing - caress the agar. You really don’t need pressure.
Run a control (eg just plain swab) and minimize time Petri dishes are open. You can keep on counter, tilt up lid, swab, close.
Keep up the great content. Subscribed
Very kind of you and I really appreciate the tips! All the best!
Perfect! I've been wanting to know the amount of bleach to water for wiping down a cutting board, (like they do on cooking shows.) These results are very interesting! Thanks! 💕💕💕
My pleasure!
BRO, I'm aware you haven't posted a video on your Channel for some time, but I'm still Subscribing to your Channel with the hope you continue to provide more of your worth-while content! THANK YOU!
Thanks for keeping an eye out! I have been traveling to come up with some fresh material! Should have one out this Sunday. Thanks man
@@AwareHouseChef I appreciate your quick reply! I'm looking forward to your new uploads, however, you have already given me enough to peruse and enjoy. THANK YOU!
@@JamesJohnson-ig6of my pleasure!
This is one of the most instructive videos I have ever seen on food hygiene for home cooks. The only additional comment I would have is how important it is to thoroughly clean the knive, utensils and hands (!!!) with warm soapy water after preparing meat produce, in particular when preparing chicken. In Europe, more than a third of all pieces of chicken meat are infected with bacteria (in particular Salmonella). I think most home cooks simply do not take that extra step of interrupting the food preparation for cleaning hands, and that's a very bad choice.
Agreed! Same is true in the US. All the best!
Wow! Great stuff, George. Adam Savage should name you an honorary Mythbuster.
Haha. Didn’t even know he did that! Thanks Ted all the best!!
Bleach is not something you can readily buy in Europe, at least not in Germany. In professional kitchens, you must follow a colour code when using cutting boards for different food types. In principle, raw food and meat should not be cut on the same board. In private kitchens, after cleaning the board with warm soapy water, applying a generous amount of boiling water with a slash of vinegar is the gold standard. Very safe, very effective, no chemicals necessary.
We do color coded boards in my restaurant as well and home (think I mentioned it in the video, not sure) the ones at home are thinner like heavy plastic. All the best!
I love this type of video...
Glad! Cheers!
Great information. Thanks for all the work & sharing. Really like your content. Cheers!
My pleasure and all the best!!
Good video thank you! I am not surprised the bleach didn’t work well, I think most bottles say it works best in non-pours surfaces.
@@mirandaryan6491 my pleasure!
My only question in regards this test is the time factor. On wooden boards there should be a difference if a bacteria laden chicken is smeared on and then disinfected in a few minutes versus leaving the chicken on the wood for three or four minutes. I guess the other question is in regards to the wood. Some woods have anti-bacterial properties and also some will soak up moisture while other wood species will do so far less.
Late in life I'm in the process of learning how to cook (well, baking is my real interest) and am studying for a ServeSafe test. This has really opened my eyes to how safe practices are important, and how poorly it is understood by home cooks. So this is apropos. Thanks!
Thank you!! Good luck on your cooking journey and if I can be of assistance please feel free to ask more questions. On film it seems like seconds but some of that chicken was on the board for a while, while it took time to get the shots. If there is wood with antimicrobial properties, I have never heard of maple being one of them. I do not think it is considered a factor. I know that deep crevices in a cutting surface are frowned upon by the health department. All the best
@@AwareHouseChef I know that oak and Bamboo have anti microbial enzymes. I didn't remember much else from my classes . (Pulp and paper science was my second major after I moved to the States but I only stuck with it a year ) but I did a quick search just now and it seems that Rock maple is one of the best woods in that regard. It is interesting to me how little details come up as one gains passion about a craft.
@@1DrBar most cutting boards are made out of rock, maple and bamboo nowadays. So that’s a good thing! Thanks for sharing.
Good to know, Thanks for the info.
If you could, please do a show on how to fix food mistakes.
Example, We hate really hot sausage links. Oops, I bought two packages, What to do???
Possibly other mistakes like that. Maybe call it "Oops what now?" episodes.
Thanks for the great videos.
Bill
That’s a great idea and I will think about it and come up with something great! Thanks Bill!!
Love to see how steam cleaner would work
Cleaning a solid surface
Bleach deuterates with time, back in the day it was labeled at 4.25% and for some time now is labeled at 8.25%. It deuterates before it leaves the factory some.
This was interesting. Wow.
Thank you!!
I have been using isopropyl alcohol for over thirty years to wipe down counters, boards, hands and cabinets. I don’t use wooden boards however, l use non porous, restaurant grade ones. I also use liquid bleach that I keep in a spray bottle under the sink. I keep a spray bottle of alcohol that I keep next to all sinks kitchen and bathroom.
You’re doing it right Leonard! All the best!
Great effort on the cutting boards, back to wood boards, not so much polymer and plastic.
Thanks!
I use Steramine Quaternary Sanitizing Tablets. 🤷🏼♀️
Cool! Never heard of them. Thank you!
Same! RoseRed Homestead taught me about it. I might use a Clorox wipe to clean up a mess, but always followed by spraying with Steramine.
@@barb7014 I love her channel ❤
I cleaned the kitchen countertops and sink today, what are the odds I picked today to watch this video lol
I used Tide, white vinegar and baking soda, that's it, I don't use anything else.
I avoid using bleach especially.
Tide is absolutely the best when you want to remove grease
That’s cool! Yeah I’m beginning to wonder about bleach. Good to hear from you! All the best!
@@AwareHouseChef
Bleach kills our gut microbiome among other things. It's really bad for children and pets too.
In the past people didn't have any of these harsh chemicals, for an example they used ash from the fireplace to wash and disinfect their clothes.
I realise modern cleaning products are more convenient but even the artificial perfumes they have can disrupt our hormones.
Take hand sanitizers for an example they have been proven to cause many problems. We have become so obsessed with disinfecting that we are killing our gut and skin microbiomes and immune system.
Warm water and soap is enough, anything else does more harm than good.
@@maria369 very true. I have a well at home and refuse to switch to city water for that reason alone
@@AwareHouseChef
WOW you are so lucky.
I've always wanted to have a well!
Such a precious thing to have!
You are a rich man, that's true wealth right there 😄
@@maria369 only the poor folks have wells where I live 😂
What is bleach solution %
Correct me if I’m wrong. After using all of the cleaners, is the board then washed in soap and water? To clean off the chemicals from the cleaners? So just use soap and water. 🤷♂️
It seems to be a very good way.
Plastic vs wooden cutting boards. Do they both have a place in the kitchen? If so, when should one be used over the other?
I do not have a problem with wood and neither does the health department unless it has deep crevices. Plastic can be a problem because it dulls knives and the composite cutting boards which are the best are very expensive. We only use color coded mastic in our restaurant. Yellow for chicken, green for vegetables etc. hope that helps
@@AwareHouseChef That is very good to know.
Can you please do a video on Jaggery- the Indian sweetener that is widely being popularized now. It is a good source of iron and other minerals. Is it too sweet and unhealthy? What do you think? I would love to replace it with coconut sugar. I use coconut sugar as a sweetner instead of cane sugar. I tried Monkfruit but did not like the taste. Thank you.
I will look into it! Thank you!
Thank you very much
My pleasure
great video idea. as a public service announcement, contact time is important to kill micro-organisms. Nothing is instantaneous and I'm thinking the manufacturers have done the contact time kill tests prior to releasing their products, since they have to demonstrate efficacy for the claims. And it's important to remove all the organic and inorganic contaminants with a detergent. Don't give organisms anywhere to hide, prior to disinfecting. Thank you for emphasizing that
My pleasure and thank you for reaching out! All the best!
I hope a professional comes forward. I would bet natural against natural works. If GMOs or other are in the mix, all bets are off. Great video, thanks
I hope a few lab technicians chime in. Thanks Kathleen!
As constructive criticism, the volume changes with the music is a bit distracting. Even the level while you're talking is high. As a whole, it's competing with, and taking away from, what you are saying. You had a couple spots with no music at all and it was nice. I could actually start to listen to what you were saying.
Really? Thanks for telling me!
@@AwareHouseChef - You are welcome, and thank you for taking it as constructive, as it is absolutely meant to be.
Crazy that bleach is left to dry on surfaces only and not rinsed. Rinsing seems like the most logical last step. To remove the chemical cleaner / bleach / soap off the surface.
Not so crazy… sort of. It has been brought to my attention that good bleach, is made with 6% solution and nothing else. When the surface is left to dry, there is no chemical residue. The drying process evaporates 100% of the bleach. But, when you are using a cheap knock off bleach that is made with other ingredients, that’s when you have to be concerned.
Bleach evaporates. Bleach also needs contact time to work, so rinsing it right away cuts the contact time.
No quat sani?
I am not familiar. My apologies
You should collaborate with field of focus on UA-cam
Thanks for the tip!
I wish you included dollar tree's disinfectant
@@lovewenwin next time…
I think in order for this to be an effective test, you should have also just swabbed the chicken breast. We have no idea if there even was any bacteria on the chicken.
I had a control with just chicken breast
The regulations in the US states bleach strength shall be 50ppm NOT 200ppm. Quaternary sanitizer is 200ppm. Please correct your video.
Thank you for pointing out my mistake. In New York it is 100-200 pmm. All the best
💞💞💞