Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Food Handling General Discussion General and open discussion for food handling and safety. |
|
Thread Tools |
05-25-2006, 10:49 AM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
Group Discussion #5 Cutting boards
What is your preferred cutting board?
Why? What else do you know about cutting boards? |
05-25-2006, 11:23 AM | #2 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
HDPE for raw and cooked meats (non-porous), wood for veggies and breads.
|
05-25-2006, 12:15 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
I've got a huge plastic one that allows me to prep a lot of meat at once, but my favorite is a small one made from Corian.
And I clean them after each use with Comet to kill the nasties.
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
05-25-2006, 12:45 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
I use wood. It's best on my knives and naturally inhibits bacteria growth, or so I'm told. I've also heard that the plastic boards, once scored, trap bacteria so that you can't really get them clean.
I use wood, but different boards for different types of foods.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
05-25-2006, 02:15 PM | #5 |
Is lookin for wood to cook with.
Join Date: 05-16-06
Location: North Liberty, Iowa
|
I second what Curt said, and I try to clean with diluted bleach after cutting raw meat.
BigDaddy www.davidheffner.com |
05-25-2006, 02:37 PM | #6 |
Full Fledged Farker
Join Date: 01-05-06
Location: Katy, Texas
|
We have a nice set of Quisinart nylon/plastic cutting boards that now have a bunch of knife scoring marks in them, which I'm sure must trap bacteria and germs. I would think that wood would also absorb stuff.
I have seen the cutting board protective "sheets" that are disposable. Has anyone used these? I may give them a try, but as many times as I wash and reuse my cutting boards, they may be too expensive. |
05-25-2006, 02:55 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
I use color coded boards i.e. brown = cooked meats; red= raw;
yellow = raw poultry, etc. Bleach and soap to clean.
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
05-25-2006, 05:06 PM | #8 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
|
I use wood and plastic but like the bamboo cutting board. I understand the wood does not carry the bacteria as badly as the plastic.
__________________
Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
05-25-2006, 05:47 PM | #9 |
On the road to being a farker
Join Date: 08-13-03
Location: Arizona
|
I use them all, wood, bamboo and plastic. I grab the one that whatever I'm cutting up doesn't hang off the edges. However, I have not succeeded in keeping all the diced onions on the board now matter how big it is.
__________________
Don't argue with an idiot: people watching may not be able to tell the difference |
05-25-2006, 08:45 PM | #10 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
|
I use wood exclusively. I have an 18"x24" maple wood John Boos Board that is on my Kitchen island at all times (so no one does something stupid like cut on the maple top of the Island). Then a selection of smaller boards, my favorite being a bamboo board from Shun.
The Maple Board had started to split at the ends during the winter, but those have closed up now (same with my Pizza peel). The bamboo board seems to need less maintenance. I probably oil my boards every 3 or 4 months as opposed to the 6 week reccomended intervals. At my school and most restaraunts they use plastic or some sort of hard rubber, and your knife really digs in to those. I have seen slivers of the board come up from the tips of filet knifes when fabricating fish. A good wood board can be sanded down when it wears out or starts to dish. Plastic are just garbage at that point.
__________________
Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
05-25-2006, 09:41 PM | #11 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
|
I think i have a piece of butcher block left over from a job that is
2'-0" X 7-0" X 1 1/2" thick. If anybody round here wants a piece cut off of it let me know the size. Its brand new in the box
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
05-25-2006, 09:44 PM | #12 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
Quote:
*looking around for stamps* |
|
05-25-2006, 10:39 PM | #13 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Quote:
|
|
05-26-2006, 03:03 AM | #14 | |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
|
Quote:
__________________
Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
|
05-26-2006, 04:30 AM | #15 |
Banned
Join Date: 09-12-05
|
I'd be more than happy to take a piece off your hands.. thanks, Steve
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Cutting boards | maxwell7 | Q-talk | 12 | 12-07-2011 06:45 PM |
Cutting Boards | dharding0509 | Catering, Food Handling and Awareness | 8 | 09-21-2011 11:32 PM |
Disposable Cutting Boards | Spydermike72 | TheBBQSuperstore.com. | 3 | 06-01-2010 08:41 PM |
Disposable Cutting Boards | The Pickled Pig | Competition BBQ | 12 | 05-23-2008 10:42 PM |
Cutting boards | deez20 | Q-talk | 24 | 10-27-2007 05:18 PM |
Thread Tools | |
|
|