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Wood cutting board. Question and info

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Wood cutting board. Question and info

Trazom | Mar 4, 2008 06:00 AM

For anyone who uses a butcher block type or any very large wood cutting board. How do you prevent cross flavors? If I cut an onion and or garlic then wash and wipe off the board and later cut an orange I get onion garlic flavored orange.

I know I could just not cut those things on the board. Also people would suggest using an acrylic board for those items but there must be people who cut everything on such large boards. Some boards are so big they won’t even go in the sink.

I know the board must be seasoned well .Its possible I could have an under seasoned board and need to re oil.

Also I was able to locate some info on the internet regarding this
http://whatscookingamerica.net/Cuttin...

To eliminate garlic, onion, fish, or other smells from your cutting board

Coarse salt or baking soda - Rub the board with course salt or baking soda. Let stand a few minutes and wipe salt or baking soda from board, and then rinse. You may need to re-season after rinsing your cutting board/chopping block.

Lemon - Another very easy technique is to rub fresh lemon juice or rub a cut lemon over the surface of the cutting board to neutralize onion and garlic odors. You may need to re-season after rinsing your cutting board/chopping block.

Vinegar - Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing. You may need to re-season after rinsing your cutting board/chopping block.

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