*nods* standard commercial kitchen clean up with the H2O2.
bedazzledjewels,
May 15, 3:25pm
Figured that out Maxwell! Sorry!
mwood,
May 15, 3:29pm
wood - hardwood is best of course or try your local merchants for a piece of heart rimu
gorsegully,
May 15, 5:51pm
I have several wooden ones. Have got a bamboo one, quite cheap, seems fine. A lot of wooden ones appear to be varnished, I tend to sand them off and keep conditioned so they don't dry out with cooking oil. I value my knives too much to use anything like glass
cookessentials,
May 15, 6:21pm
Wood has natural antibacterial properties, however, the food standards people do not allow wooden boards in commercial kitchens which I find most interesting. I was told this by one of the restaurants we have supplied. End grain boards will last you many man years.
lx4000,
May 15, 6:54pm
plastic here. I clean mine by pouring janola on to it and letting it sit till clear. Then boiling soapy water scrub to finish it off.
(mrs xl4000)
lx4000,
May 15, 6:55pm
hahahahaha mmMmm I hope so! Might go and get one if thats the case! ! hehehehe
(mrs xl4000)
lynja,
May 16, 5:45am
cover your damp wooden board with salt and leave for half an hour or so every so often. works as an antinacterial and odour remover.
cookessentials,
May 16, 4:56pm
many man years! ... . . sounds interesting
raewyn64,
May 16, 5:06pm
if I was to buy some of the good quality plastic ones like Joseph Joseph how would I keep them hygenically clean? i have wooden ones at present but they are all sorts of sizes and shapes and teh Joseph Joseph ones appeal to me as they are nice and neat for the benchtop - but i don't want to buy them just because they look good :)
lx4000,
May 16, 7:30pm
read post 33 :)
sossie1,
May 16, 7:37pm
i like wooden ones so I can use my meat cleaver-it's very therapeutic to bash a bit of meat now and again
aktow,
May 16, 11:24pm
who ever told you wooden boards are not allowed in restaurants are telling you porkies. . when i was a executive chef , , the company i worked for had regular kitchen inspection done by independent health labs, , we were told to throw out all our plastic boards and get in thick wooden boards. . why, the enzymes in wood kill any bacteria , i haven't worked in a restaurant for years but i went back to my old work place last week and i noticed they had a stack of new wooden cutting boards.
maxwell.inc,
May 17, 7:52am
My nephew is a trainee chef. . they use wood in the restaurants hes working at (wellington)
Kahikatea is a very old wood that was used for butter churns and butterpattys as its the only wood that dosnt taint butter or cheese hence its use for cheese and butter containers in olden days, it is also extremely hard to get hold of so if you are able to locate a chopping board made of this grab it with both hands and run for your life! in saying that pine etc is now also used as if its only for chopping the wood dosnt get a chance to taint anything, ive never washed my wooden chopping board in anything but hot soapy water and a good hard scrub every few weeks and left to completely dry in the sun. Hubbys grandparents used to use the old clothes washing water to scrub both the chopping board and dining room table with once a week.
cap,
May 17, 9:09am
Thanks everyone. Went shopping yesterday and somehow ended up with a new duvet cover and totally forgot about the chopping boards lol!
cookessentials,
May 17, 5:23pm
Head Chef at a local restaurant that we supply things to. Was told by food safety apparently.
cookessentials,
May 17, 5:24pm
Brilliant... . just don't get feathers all over your knives LOL
bisloy,
May 18, 8:07pm
Love my woody. Hot soapy water, a good scrub, then leave in the sun to dry. Never had a problem with smells and stains (beetroot and such) come off after a few washes.
cookessentials,
May 17, 1:49am
pardon! ! LOL- would you like to re-phrase that? LOL
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.