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Cooking Tip - Kitchen Equipment

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Cutting boards: glass, wood, bamboo, plastic...so many choices, but how do you decide?


For starters, avoid glass boards. Glass boards dull your knives and you don't even need a cutting board anymore if you don't have any knives left.


Wood or bamboo boards are great. They look nice and are very easy to chop on, as long as you wash it thoroughly in warm, soapy water afterward. Do NOT put a wood board into the dishwasher or soak it for too long. Being in water or high temperatures for too long can crack or warp the board. Wood boards are great for breads and vegetables, but be careful cutting meats as the juices can soak in and cause a sanitation nightmare!


Plastic boards are ideal for raw meat, because you can pop them into the dishwasher as soon as you are done. Plastic boards are usually more stain resistant than wood. So they are much better for color rich foods like beets. Plastic boards also come in a variety of colors, so you can assign colors to certain types of foods and avoid cross contamination. Plus, many of them are bendable which makes it easy to pick up and dump right into the pan.

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