Thread: Cutting Boards
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Old 02-22-2014, 10:00 PM   #11
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by Shagdog View Post
Plastic for meat, maple/hard wood for veggies. Wood will soak up nastiness associated with meat (raw especially, but juice from cooked meats as well) maple is a faster cutting surface, and I prefer it for everything else. Plastic is more sanitary for your meat products. We have a dedicated meat only plastic cutting board in our kitchen.
Not according to testing by food scientists Shaggy.
Wood overall proved the most sanitary choice for meat and everything else.
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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