Pay attention to the health of your family, not only pay attention to what to eat, how to mix with nutrition, food safety is the most basic guarantee - if the material of the cutting board is not selected well, or the daily cleaning and maintenance of the cutting board is not in place, and then there is nutritious food, it may also be contaminated, not only causing food waste, but also causing disease.
There are too many scratches on the wooden cutting board that has been used for a long time, which can easily hide dirt and breed bacteria and mold. Although a small amount of mold will not cause much problem when eaten in the stomach, it will be uncomfortable both sensorially and psychologically. Moreover, if part of the raw meat is left in the gap of the cutting board, other foods are also easily contaminated by E. coli and salmonella on raw meat, which may cause food poisoning in severe cases.
So how to choose a cutting board? Today I will explain it to you clearly~
1. It is recommended that you prepare at least two cutting boards to separate raw and cooked. If there are conditions, too
3. The cutting board must be cleaned in time after use, and it is best to use detergent and rinse with running water when cleaning. After the cutting board is washed, it is recommended to dry it with a clean kitchen paper towel or hang/stand up to dry it in time.
4. The silica gel cutting board can be directly boiled 1 and then the meat and vegetables can be separated.
2. If you cook often, you can prepare a wooden cutting board and a silicone/plastic/stainless steel cutting board. If the number of cooking is relatively small, or there is little need for heavyweight operations such as chopping and chopping, you can prepare two silicone/plastic cutting boards, which are light and easy to maintain and reduce the burden of kitchen labor. Disinfection takes more than 0 minutes, and it is recommended to use the method of "thorough cleaning + 75% alcohol wipe disinfection" for hard cutting boards such as wooden cutting boards, bamboo cutting boards, stainless steel cutting boards and plastic cutting boards.
How many cutting boards do I need at home?
First of all, it is recommended that everyone prepare at least two cutting boards to separate raw and cooked. This is mainly to prevent raw foods that have not been processed at high temperatures from carrying pathogenic bacteria that contaminate the cutting board, and then contaminate those cooked foods that are cut directly into the mouth.
"Lettuce boards" are used to cut foods that need to be further heated. For example, meat, vegetables that are not prepared to be eaten raw. "Cutting boards" are used to cut foods that do not require further processing and can be eaten immediately after cutting. Examples include marinated meat, sliced sausages, fruits, and vegetables such as cucumbers and tomatoes that are ready to be eaten raw.
Secondly, if you have the conditions and patience, you can do that the meat and vegetarian cutting boards are also separated. But in fact, as long as raw and cooked are separated, and the order of cutting food is paid attention to, it is also feasible for meat and vegetables to share a cutting board. We can cut vegetarian food first, and then cut meat food. This is because meat and other meat foods are more nutritionally comprehensive than vegetarian foods and are more likely to become breeding grounds for bacteria and viruses.
What material should I choose for the cutting board?
Let's first take a look at the characteristics of different material cutting boards.
The most common wooden cutting board, although popular with elders because of its "good cutting feel", wooden cutting board has good water absorption and is easy to mold without sufficient cleaning and drying. It is not the best choice for families who cannot guarantee that they will be cleaned, dried, and maintained every time.
Bamboo cutting boards are another common option. Bamboo is tougher than wood material, more resistant to abrasion, plus water absorption is not as high as wooden cutting boards, not easy to mold, for some friends who hate the wet mold of cutting boards, very friendly. However, the disadvantage of bamboo cutting board is that it is relatively hard and smooth, and the knife skill requirements for the vegetable cutter are higher, and it is easy to cause damage to the knife, which is not suitable for chopping meat, cutting bones and other operations.
Stainless steel cutting board is now the first choice for some families, because stainless steel cutting board does not have to worry about mold, scratches, cracking and other problems of wood, bamboo cutting board. Moreover, it is very convenient to clean and dry, and it can be quickly drained as soon as the water is directly flushed and placed vertically. However, the stainless steel cutting board is too hard, the damage to the knife is great, and it is also not suitable for chopping meat, chopping bones and other operations, and the operation is too noisy, and it is very easy to be complained by neighbors.
Along with stainless steel cutting boards, plastic cutting boards are also popular. Plastic cutting boards are lightweight, not easy to mold and crack, and are loved by some friends. However, if the plastic cutting board is used for too long, it will cause scratches, chips, deformation and other problems because the material is not as wear-resistant as stainless steel. The natural pigments in the food will also penetrate along the scratches of the plastic cutting board, making the plastic cutting board very "buried".
Now, there are also some new materials made of cutting boards, such as what rice husk cutting board, wheat straw cutting board, silicone cutting board and so on. There are also advantages and disadvantages. For example, rice husk/wheat straw cutting board, the main is a healthy, environmentally friendly, pollution-free, anti-mildew and anti-bacteria is very healthy. Moreover, compared with wooden cutting boards, it is indeed not easy to hide dirt and dirt, and it is better to clean. However, after actual use, I found that the cutting board of this material is more "fragile", and if you chop it a few times, the cutting board can easily be chopped into potholes.
Because the silicone cutting board is flexible and light, it can be "taken and stored freely", which is very popular with young people. At the same time, it is more resistant to aging than plastic and is not easy to deform with prolonged use. Coupled with good cleaning, it will not hide dirt and dirt, and it is not easy to breed bacteria and mold. The only problem is that the silicone cutting board is thin, and it cannot be stressed when chopping meat and chopping bones, which is not suitable for making some Chinese "big dishes", and is more suitable for cutting vegetables and fruits, and kneading noodles for baking.
A circle of inventory, if you often cook all kinds of Chinese meat dishes at home, you need to cut, chop and chop frequently, it is recommended to prepare a wooden cutting board and a silicone/plastic/stainless steel cutting board, which can not only separate raw and cooked, but also better extend the service life of the cutting board. If you don't cook often, or rarely need to chop, chop and other heavyweight operations, you can prepare two silicone/plastic cutting boards, which are light and easy to maintain, reducing the burden of kitchen labor.
Different material cutting boards
How should it be effectively cleaned and maintained?
If you choose the right cutting board, how to effectively clean and maintain it is also a problem. Even if the material is good, if the cutting board is not thoroughly cleaned after cutting vegetables and meat, it will also cause mold and breed bacteria.
Some friends may ask, is it different materials of cutting boards, cleaning and maintenance methods are different?
In fact, no matter what material the cutting board, cleaning and maintenance have some common points:
1. Cleaning should be timely
After the cutting board is used up, it should be cleaned in time to not give the contaminated bacteria and mold on the cutting board the opportunity to grow and reproduce. Especially in the summer and autumn when the temperature is high, cutting boards with moisture and food residues are simply a safe nest for bacteria and mold, and once not cleaned in time, they will multiply in large numbers, increasing food safety risks.
2. Use detergent for cleaning
It is best to use detergent when cleaning, and use the strong cleaning power of detergent to remove oil stains and possible bacteria on the surface of the cutting board.
3. Running water rinsing is key
Rinsing the cutting board with running water is a critical step, and a large amount of running water can be a good way to remove all kinds of stains and bacteria on the surface of the cutting board. At the same time, running water rinsing also avoids residues after using detergents. However, pay attention to the splashing sewage during rinsing and not contaminate other ingredients.
4. Remember to dry after washing
After the cutting board is washed, it is recommended to dry it with a clean kitchen paper towel or hang/stand up to dry it in time. But pay attention to avoid exposure to the sun, whether wood, bamboo or plastic, silicone, exposure to the sun is easy to accelerate the aging or cracking of the cutting board.
Of course, the cleaning and maintenance of cutting boards of different materials are also different:
For example, before cleaning the wooden cutting board, you can use a knife to scrape the food residue on the surface of the cutting board to avoid food residue hiding in the gap of the wooden board. After drying, the board can be regularly applied with vegetable oil for maintenance to avoid cracking and mold.
Plastic cutting boards should avoid contact with high temperatures as much as possible, and once too many scratches are found, the cutting board should be replaced in time.
Because of the soft material, silicone cutting boards can even be directly boiled for more than 10 minutes for disinfection, but for hard cutting boards such as wood, bamboo, stainless steel and plastic cutting boards, it is recommended to use the method of "thorough cleaning + 75% alcohol wipe disinfection" for thorough sterilization.
Finally, I need to remind everyone:
There is no small matter in the kitchen, there are always two cutting boards at home, and it is important to separate raw and cooked. But after all, the cutting board is a consumable, once it is found that mold, discoloration, cracking, deformation, too many scratches, slag, etc., it must be replaced in time to avoid disasters from entering the mouth.
First thing when you get home from work today, go to the kitchen to see how your chopping board is doing!