How to choose a cutting board

Cutting board is one of the most needed items in the kitchen. Without it, it is impossible to cut bread or make a sandwich, crumble a salad or fry potatoes. No, of course, all this can be done on a plate or countertop. But why such sacrifices, when it’s easier to buy an ordinary cutting board, or rather a few.

Advice! A beautiful cutting board or a whole set of such devices can be a great gift for almost any woman. Yes, and a single man is also quite useful.

A cutting board will help to accurately chop products, keep the countertop intact and protect it from excessive moisture, bring the chopped products intact to a frying pan or plate. Sometimes such a device is used for simple table setting, for example, during a quick breakfast or snack.

How many boards should the hostess have

In general, every mistress determines this quantity independently. Someone manages one, someone possesses several such items, and someone has a whole dozen of them. In large professional kitchens, individual boards are used to cut each type of product (meat, fish, vegetables, fruits, bread, sausages and so on).

Reference! Home kitchens usually have 3-4 boards for cutting products:

  • dfor raw meat;
  • fish;
  • vegetables, fruits and boiled foods;
  • bread board.

It would be nice to buy a separate board for onions and garlic. But it already completely depends on the desire of the hostess. And also on the frequency of use of these odorous products.

Important! This separation will help prevent the spread of bacteria from raw foods and prevent the mixing of smells and tastes of finished dishes.

How to choose a cutting board

There are no strict rules in this matter. Someone cares about the strength and reliability of the product. Someone is sure that the main thing will be environmental friendliness and that it will not absorb odors. And someone considers the main advantages of multifunctionality and attractive appearance. However, there are parameters that you must definitely pay attention to.

The size

The simplest rule: for a large family - a large board. Size will matter if the hostess likes to mess around with the groceries.

But for a small family that prefers cooked pasta for food, a small device for cutting products is quite suitable.

Reference! It is believed that small boards (20 × 30 cm) are suitable for all products indiscriminately. But it is better to cut meat and fish on larger boards (30 × 50 cm). The thickness of the board for meat and fish should also be greater.

The form

It matters more for the design of a kitchen than for functionality. Although the board in the form of fish, lemon, tomato and other goodies will help determine what to use for.

Often the boards have grooves to prevent juice from draining, hanging devices, convenient handles, and a garbage container. All this makes the life of the hostess a little easier, and her workplace is more convenient.

Material

The materials used to make important kitchen utensils are different.

Tree

The most convenient, familiar and favorite material by many. This is an ageless classic.

Devices made of wood are durable, durable, environmentally friendly. They fill the kitchen with home warmth and comfort, do not blunt the knives.

but cheap boards can deform from moisture and thin out quicklyleaving their particles on cut products. Traces of knives may remain on them.

Harder wood species are practically devoid of these shortcomings, but have a high cost.

Important! Caution should be taken with boards glued from several pieces. Such products, if improperly bonded, can delaminate and transfer glue particles to food.

Plastic

Elegant, bright and perfectly decorating the kitchen material. Such boards do not get wet even with prolonged exposure to water. They are practical, durable, do not absorb odors and are easy to care for.

However, such boards they quickly blunt knives, slide on the table, and the products on them are also extremely unstable (especially vegetables and fruits). Very often, these things are quite noisy when cutting.

Glass

New for boards and very beautiful material. The care of such boards is as simple as possible, besides they do not absorb odors.

However, glass objects are fragile and noisy. They heavy, stick to the table if there are no special legs. Also on them knives get dull quickly.

Silicone

Very unusual material, especially suitable for a picnic somewhere in nature. Such things fold easily, wash quickly and efficiently, do not blunt knives and do not absorb odors.

A rock

The most expensive and very durable material. It has all the advantages of the previous options. A plus will be amazing durability. Among the shortcomings can be noted the severity of the product and the price.

How to care for a cutting board

  • Wooden objects must be scalded with boiling water and periodically scraped.
  • It is not recommended to place wooden ones in the dishwasher: there they will get wet and exfoliate.
  • It is advisable to wash everything else with hot water and soap, thoroughly wipe and dry.
  • Vinegar, lemon, soda and salt will be excellent disinfectants. But the water must be removed away so that mold does not start.

Compliance with these very simple rules will help to keep objects for cutting for a long time and use them with pleasure.

Watch the video: Equipment Reviews: Best Cutting Boards & Our Testing Winner (February 2020).

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