Mistakes people don’t realise they make with chopping boards
Nearly every household has a couple of chopping boards in the kitchen, but most of us don’t really know the ins and outs of how best to use them. Is wood or plastic better? Can I put them in the dishwasher?
Here we have pulled together some common chopping board mistakes that you might be making.
Using the same board for meat and veggies
To avoid cross-contamination, you really need to set aside one board for meat preparation. It could be a different colour (as they do in commercial kitchens) or for wooden boards add some coloured electrical tape so that you know which is which.
Not securing your board in place before use
If you don’t want to lose a finger, always use this tip to keep your board from slipping and sliding. Dampen some paper towel and pop this underneath your chopping board, or buy boards with grips underneath.
Using a board that is too small
You need room to move, and a board that is too small means you will quickly become overloaded with your chopped vegetables – or worse it could lead to a knife injury. Your knife should not be bigger than the width or height of your board – if it is you need a bigger board.
Cleaning your board in the dishwasher
Neither wood nor plastic boards should not go in the dishwasher. The prolonged exposure to heat and water can cause your board to warp or crack. Fill your sink with hot soapy water instead and use this to scrub your chopping boards. Allow to air dry.
Not oiling your wooden boards
Your wooden chopping board can dry out after all that hand washing. They need to be oiled with liquid paraffin or beeswax to keep them in good shape and help to prevent water absorption.
Not throwing out old boards
Don’t start a collection of warped or scratched chopping boards. These are hard to clean and can lead to contamination. Replace them and toss them out.
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