One can hardly imagine a home kitchen without a cutting board. However, there are no clear rules on how many such wooden helpers you need to have at your disposal. Some people buy a separate board for each category of food, while others get by with only one. Let’s look into this issue.
One board or several?
Bacteria accumulate on any cutting board, although there might be some variation in the accumulation rate. Therefore, all housewives are concerned with how to choose a harmless board. Many believe that plastic boards are the most harmless. Read the article “Cutting Boards: Myths and Misconceptions” in more detail, and you’ll understand why this belief is wrong. Even the most powerful detergents and washing the board in the dishwasher cannot kill 100% of microorganisms.
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Therefore, it’s better to have separate boards for raw and cooked products. For example, when you cut fish on the board, the bacteria die during cooking, but they remain on the board. Let’s say it was rinsed, dried, and then bread or a tomato was cut on it. This is how the bacteria from the board surface pass to the raw food. It’s called cross-contamination. And in order to prevent it, you need to have a set of cutting boards: at least a separate board for raw meat, fish, poultry and a separate one for finished products.
How to choose an individual set of cutting boards based on their number?
How many cutting boards should you have in your kitchen? Given their heavy use, as well as the fact that some foods have a strong, pungent odor that can easily spread, and raw meat and fish contain dangerous bacteria, experts recommend having a set of boards designed for each food category. And if you take into account sanitary standards, it is desirable to use a separate cutting board for fish, meat, and other products. The required quantity and the purposes of use are presented in the table.
And if you still use one board?
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If your kitchen is cramped and there is no place to store a set of wooden cutting boards, you need to choose one that accumulates the least bacteria. In this case, an end grain board would be an excellent choice. The product’s name was obtained due to the end cut. Its fibers lie perpendicular to the cutting surface, which keeps the knife sharp.
Why end grain cutting boards? Conventional cutting boards shortly need to be replaced, but end grain cutting boards can be used for years. The best varieties of hardwood and safe glue of excellent quality are used for their production. Each piece is individually polished and adjusted to the rest to ensure a beautiful pattern.
The functionality of the end grain board stays over the years. Not only is it used for cutting, but its refined appearance allows you to serve ready-made dishes on it. Such boards don’t require special care, so you can wash and wipe them with a dry towel. And the main advantage is that the wood is a natural antiseptic, which ensures the elimination of food bacteria. While a plastic cutting board is quickly damaged when cutting food, and bacteria accumulate inside the cut marks.
Source: https://gardencourte.com
Categories: Kitchens