Chopping boards: pluses and minuses

Chopping boards: pluses and minuses

According to sanitary standards in kitchen it is recommended to have some chopping boards for different food is will reduce probability of emergence of infectious diseases,
the crude and ready-made products of food connected with contact.
For home cuisine buy, at least, five chopping boards:
- for cutting of raw meat,
- for cutting of wet fish,
- for ready-to-eat meals (boiled meat, sausage, cheese etc.),
- for preparation of salads,
- only for bread.
By the way, and knives has to be at least five, for the same types of products.

Care of wooden chopping boards:
- it is impossible to wash wooden board in the dishwasher;
- wash it before all other ware or after everything is washed up. Do not lower board in the sink filled with water, always wash only baking plate with flowing water;
- use standard detergents; wash board in hot water, rinse the cold;
- dry boards on air, having put them in special support or having suspended.
Several times a month for disinfection it is useful to wipe boards divorced vinegar - vinegar creates the acid environment, pernicious for microbes (about 1/4 cups of 25% of vinegar for 3/4 cups of water) - and to leave before drying (after cutting of bird obligatory to do it). Old antiquated way of cleaning of wooden boards, and also their disposals of smells of onions and garlic: to cover board with porridge from wet salt, to leave for night. After salt to clean, wipe board lemon, to rinse.

Plastic boards, unlike wooden, it is possible to wash in the dishwasher. But after machine washing wash out plastic board once again scraper and rinse hot water.
Plastic chopping boards which are used for meat and fish need special leaving. Boards need to be washed out well, using detergents for ware. Then to rub board with lemon (or vinegar solution). To achieve full disinfection of plastic chopping board, it is necessary to place it in microwave and it is obligatory to put glass with water there (the microwave has to work with any product, in our case, with water). To include microwave for couple of minutes.
Buying plastic board, avoid boards of bright acid flowers - dyes may contain toxic cadmium.

Glass (and glass-ceramic) chopping boards of zharoprochna, are steady against scratches and dirt, are easily cleaned, do not slide. Designers create literally masterpieces in registration of such boards.
Glass-ceramic boards can be washed in dishwashers.
Carry their big weight and specific sounds of blows of knife to glass to shortcomings of glass boards.

There are still boards from natural stone and ceramics. Them, just as glass boards, it is better to use for giving of dish on table, but not for for cutting of food as the cutting knife edge strongly suffers from these surfaces, the knife is quickly rebated.
Stone boards – marble or granite – are very esthetic. Marble besides possesses bactericidal properties. The stone board is ideally suited for work with dough, it turns out equal, thin and cool. Stone – material breathing, live. Stone boards need to be cleaned and polished constantly. It is impossible to put on marble board hot, it does not love and acids. Therefore if you often work with dough, the marble chopping board is simply necessary for you, but better to cut salatik after all on other board.

Innovation - ingeniously simple flexible chopping boards from silicone. They light, not slipping, well wash, do not absorb smells, are not painted from juice of fruit and vegetables, are not in a stupor knives. It is convenient to store them – having simply curtailed into tubule. They are called not as boards, but finishing rugs.
Silicone finishing rugs are very convenient for preparation of the most different dishes; are ideal for expansion and razdelyvaniye of dough.
Wash them with warm water with liquid detergent manually with soft sponges; it is impossible to use abrasive detergents. All products from silicone can be washed in the dishwasher. They maintain temperature from-4

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