What meats can you cut on the same cutting board?
What meats can you cut on the same cutting board? I'm new to cooking so I want to make sure I'm doing things right. Can you cut ground beef, steak, and veggies on the same board without washing? How about pork and chicken? I know these meats cannot go with the beef and steak. Maybe you need to wash your cutting board after every meat? I don't know. Any advice is appreciated.
Is a cutting board necessary or can you use a plate or parchment paper for cutting meats and vegetables on?
IMHO, for anyone doing any normal amount cooking, yes -- you need a wood cutting board and decent knives. FYI, I am insane. I have been known as a great cook since the '60's, and since retired I have been able to cook *correctly*. My cutting board is 16" x 22" x 1.5" oiled hardwood. A plastic cutting board have scratches that leaves crap in the grooves. Wood heals itself, no grooves, no crap. I have cut shrimp, wiped clean, sniff, *zip* shrimp smell. Onion, meat, whatever -- the board is wiped clean. My knives are Wusthof Classic Ikon -- ridiculously expensive, but the balance is worth it. It is a one-time expensive, my great-grandchildren will enjoy my knives. Having the correct tool makes any job easier.
If you use cutting board after cutting onions, does it the smell transfer onto apples in your oatmeal?
Yes after cutting onions or garlic always assume some of that flavor is going to be transferred to whatever is next.So in your situation pull out a new cutting board or wash the current one.If you’re prepping a bunch of vegetables to be cooked with garlic and onion you can easily just cut them all up without washing. Makes sense.However, always thoroughly wash a cutting board right after you cut meat.
USING THE SAME CUTTING BOARD FOR RAW CHICKEN AND RAW BEER CAN BE ?
Personally, I prefer to use a plastic cutting board for my meats and wooden for my fruits and vegetables. Both can harbor bacteria in its grooves, but plastic cutting boards can go in a dishwasher and with stand high temperatures and can be immersed in sanitized water. The argument for wood is that although bacteria can seep into its grooves, wood contains properties that naturally kill off bacteria. See this study and chose what is right for you. http://www.reluctantgourmet.com/cutting_... Any foods can cause cross contamination, as we have witnessed recently with the cantaloupe fiasco. Chicken and eggs are at high risk for salmonella poisoning. So it is suggested that you properly clean and sanitize after each use. This website gives the proper formula for sanitizing with bleach, which is a common household item. http://www.allqa.com/ChlorineSanitizing.... Also, it is suggest that you thoroughly clean the outside of any fruits and vegetables with soap and water.
When using the same cutting oard to cut raw chicken and raw beef is it cross contamination?
It's cross contamination if you don't wash the board in between uses . . .
Stupid question...I bought a glass cutting board?
lol You are suppose to use the textured side. Many glass cutting boards have a picture underneath that will show through the glass and small rubber feet on the flat smooth side where the picture is attached. Hope this helps!!!!
Why are there glass cutting boards if they're so damaging to knives?
I would advise against using glass cutting boards for one simple reason: They're loud. Every knife cut will echo throughout your kitchen and make your ears ring.They are very hard to scar with a knife, but imagine what this hard surface is doing to your knives. Dull city!The only thing I really like about glass cutting boards is how easy they are to clean. Put one in the dishwasher and it's fresh and sanitized.No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. This can lead to dangerous bacteria growth. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. If you do use wood with meat, make sure you sanitize it and dry it thoroughly. If you must use wood, choose bamboo. It's the least porous of the wood family.To clean wooden boards, scrub them with warm, soapy water, rinse and sanitize with a quaternary ammonium sanitizer (like Mr. Clean or Simple Green). Stay away from chlorine-based sanitizers because they can be harmful to the wood. When you're done, dry the board with a towel and allow it to fully air-dry before putting it away to prevent warping.