Anyone who has a crush on kitchen utensils feels a tightness in their heart when they see an item running out or going away for good, right? Thus, care for cutting board are very important, even to avoid contamination. That's why we're going to teach you how to take good care of your board to give her that new face!
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The chopping board is a fundamental utensil for every self-respecting grill or cook! In kitchens throughout Brazil, it serves as a basis for preparing food, whether for seasoning, cutting and stuffing meat and fish, cutting vegetables or making sandwiches.
There are boards of different materials: wood, marble, plastic or glass. Each has advantages and disadvantages. In relation to the wooden board, more specifically, because it is a natural material and can accumulate microorganisms, care is even more necessary to avoid contamination of foods.
It is very important to seal the wooden board before using it for the first time. This is because the “raw” surface of the wood can absorb the liquid from the meats and vegetables and start to rot. See below how to perform this procedure.
You can use mineral oil, which is easily found in pharmacies. Grease the board repeatedly until it has a uniform color. Make some intervals between layers and, after the last layer has been absorbed, use a paper towel or a dry, clean cloth to remove excess oil.
Attention! Never varnish your board. The varnish has toxic components, so as the knife comes into contact with the varnished wood, small pieces of varnish can break off and end up being incorporated into the food. As you may know, ingesting toxic materials is harmful to our bodies.
You need to make your boards steady to avoid scratches on the board, which shorten its lifespan, and accidents like cuts on your hands. In this sense, it is good to invest in fitting feet that can be attached to the board or non-slip mats. Cheap and easy to store, rugs are more advantageous as they are flexible and super easy to clean.
