Chopping boards

Glaucus · 16 May 2011 at 18:05

tom_e said:
Nope and neither does anyone else I know, I just do my veg or cooked stuff first then my raw stuff then wash it.

Exactly why would you, unless you are a producer and dictated to by laws.

Quick wash and dry with a tea towel if needed. But if veg are going to be cooked with raw meat, same chopping board. They only going to mingle in the pan anyway. Bit of common sense.

J1234 · 16 May 2011 at 18:09

I much prefer a proper wooden chopping board.

Participant · 16 May 2011 at 18:17

AcidHell2 said:
Exactly why would you, unless you are a producer and dictated to by laws.

Quick wash and dry with a tea towel if needed. But if veg are going to be cooked with raw meat, same chopping board. They only going to mingle in the pan anyway. Bit of common sense.

Personally I do it because it appeals for my (no doubt slightly autistic) desire for order rather, than some desire for a high standard of food hygiene. Though it is more hygienic, due to the potential for your wife grabbing the board you've just used for raw chicken and carving some cooked ham on it or something.

Colour coding rules stop this from happening.

Raymond Lin · 16 May 2011 at 18:22

Robbie G said:
Personally I do it because it appeals for my (no doubt slightly autistic) desire for order rather, than some desire for a high standard of food hygiene. Though it is more hygienic, due to the potential for your wife grabbing the board you've just used for raw chicken and carving some cooked ham on it or something.

Colour coding rules stop this from happening.

It's mandatory in a restaurant for a reason.

I accidentally put raw meat on my wooden board once, I forgot e rule. So to make sure I poured a kettle of boiling water all over it and then washed it.

Moza · 16 May 2011 at 18:22

tuckenator said:
Costco do this type of set for around £20, far cheaper than i've seen anywhere else.

I have these, they are fine enough - nice and compact

glitch · 16 May 2011 at 18:35

AcidHell2 said:
Any reason you want plastic and coloured? Are you going to be producing food for the public? Much prefer wood ones myself.

I like plastic chopping boards, provided the density of the material isn't too high, and the colour-coding appeals to my OCD.

I don't produce food for the public directly and when I do cook for paying customers its in their kitchens with their equipment, at least for the most part. But there's something nice and neat about a set of colour-coded boards.

But maybe that's just me...

AcidHell2 said:
tom_e said:

Nope and neither does anyone else I know, I just do my veg or cooked stuff first then my raw stuff then wash it.

Click to expand...

Exactly why would you, unless you are a producer and dictated to by laws.

Because most people are sorely lacking in the common sense department. I've lost count of the number of times I've seen someone prepare raw meat or fish and then use the same board to make their or their kids sandwiches or something equally as stupid.

At the very least one board for raw and one for everything else. Or go completely mental like me and have a set.

Justin said:
I much prefer a proper wooden chopping board.

As do I, but all my wooden boards are for serving on, not chopping on.

And yes, that'll be my OCD kicking in again.

Glaucus · 16 May 2011 at 18:39

glitch said:
Because most people are sorely lacking in the common sense department. I've lost count of the number of times I've seen someone prepare raw meat or fish and then use the same board to make their or their kids sandwiches or something equally as stupid.

.

How many random people do you have cooking in your kitchen?

glitch · 16 May 2011 at 19:02

AcidHell2 said:
How many random people do you have cooking in your kitchen?

I'm talking about being in other people's kitchens and watching what they do.

Stupot_ · 16 May 2011 at 19:05

Stand back girls! This is all you need!

Sorry... worst picture ever. I'm in the middle of cooking...

Glaucus · 16 May 2011 at 19:26

Snap - would like to see these things warp. Manly chopping board competition grrrrrrrrrrr

Participant · 16 May 2011 at 19:28

I spy creeeeam freeeeesh. That's a proper board, but I wouldn't want to use one for raw meat personally.

Also that Jamie Oliver logo would need some attention from the belt sander

.

Lol at the tape measure. Sigmund Freud rang to confirm your appointment

.

Tonyator · 16 May 2011 at 19:31

I've got one big rectangle wooden one (not as thick as those two though

)

Use it for everything including raw meat and always have.

Participant · 16 May 2011 at 19:34

I've got a thick bamboo board from jl that's very nice, but it only gets used for bread and occasionally cooked meats.

Glaucus · 16 May 2011 at 19:35

Robbie G said:
I've got a thick bamboo board from jl that's very nice, but it only gets used for bread and occasionally cooked meats.

Yeah, same as my big board, sandwiches, cheese, cold meats. That sort of thing and as a serving board.

Ahleckz · 16 May 2011 at 23:57

I just have a couple of wooden ones, they all get used for everything. Veg/raw meat/fish. If I'm making meat, and then veg I'll spray some Flash on it, rinse, dry it with the tea towel and then get on with my veg. Never have food poisoning in my life.

Do fancy getting one of the big manly ones, as posted above. How much are they?

rG-tom · 17 May 2011 at 01:59

I have the joseph joseph ones from earlier in the thread and love them bar being slightly on the small side. Noticed in john lewis today they have started doing a set that are more like a3 in size, perfect! Certainly on the to buy list.

Really don't like wood, the one time I had a thick wooden board it seemed to hold the flavor of anything used on it no matter how well you washed it afterwards....really put me off.

Van Hellseek · 17 May 2011 at 07:48

rG-tom said:
Really don't like wood, the one time I had a thick wooden board it seemed to hold the flavor of anything used on it no matter how well you washed it afterwards....really put me off.

It's not just the flavour they hold - I don't think they're even allowed in restaurant kitchens any more. When the environmental health officers inspected our kitchen they made us chuck our big wooden one in the skip.

rG-tom · 17 May 2011 at 09:13

yea, the amount of germs it must be harbouring if you can TASTE things after it's been washed....

HeadlessChicken · 17 May 2011 at 09:18

I love my big wooden one (oooer). Feels more satisfying to cut into. I have a few smaller plastic ones for if I'm using lots of ingredients.

Mine harbour no smells / tastes. Just blast with anti-bac spray and wash well.

rG-tom · 17 May 2011 at 09:24

i once sprayed mine with dettol surface spray that had a slight apple scent, the next thing i ate tasted distinctly of apple despite me having also washed it under the tap with fairy and plenty of scrubbing.

It was a cheap ikea one, so maybe that was the problem, but never had such problems with plastic and the fact that wood is banned from commercial kitchens is good enough for me