Three Reasons to Keep More Than One Chopping Board In Your Kitchen
Chopping boards are often more than kitchen essentials. The board is the surface on which we prepare food, and it’s hard to cook a dish properly without one.
However, they also provide an excellent place for bacteria to thrive! Read this article in order to learn about how you can tackle that problem and keep your food as well as your cooking area safe from harmful bacteria.
You should have more than one chopping board in your kitchen. There are three important reasons for this, so let’s go through them.
A major reason why you should be using different chopping boards for raw and cooked meats is to prevent cross-contamination. It can happen when you use the same chopping board to chop both raw chicken and vegetables. Raw meat is usually harboring harmful bacteria like salmonella, which could be transferred onto other foods if there’s any cross-contamination from one food item to another. The risk of this happening increases exponentially with every new thing that touches your cutting boards/bowls or kitchen surfaces.
You will spend less time doing dishes and more time cooking delicious meals for friends and family. You’ll be able to wash a single chopping board in the same amount of time it would take you to clean two, which means that your dish-washing duties can decrease by 50% — if not 100%. Save some money on water usage too – instead of washing twice as many boards with double the resources, just do one at a slower pace; save even more energy because there’s no need for an extra rinse cycle or load dryer sheets (or detergent) when using only half the quantity needed!
3) Can help in meal planning
If you’ve got both a cutting board and an assortment of chopping boards, your kitchen is set for any occasion. Some people like to have one or more chopped ingredients on the side when cooking, so they can prepare different dishes at once- whether that means making stir-fry while preparing vegetables in another pan. Others just use their many cutting boards as organizational aides by dividing up each meal into its own section, with all the necessary ingredients laid out nicely right next to it.
Finally, since having enough chopping boards conveniently stored away will help make life much easier during busy days (as well as provide endless entertainment), consider getting some extra ones if you don’t already have them handy – this way there’s no need for fretting about running low before family dinners come around.
Which chopping boards are dishwasher safe?
These chopping boards are dishwasher safe: bamboo, hardwood. As well as these chopping boards: plastic, metal.
All chopping boards should be washed with soap and water immediately after use. If you’re not sure which part of your dish requires a specific chopping board, just remember that raw meats always require the soapy running of hot water to clean them thoroughly. It’s also important to dry your chopping boards as well!
What chopping board do professional chefs use?
Professional chefs prefer wooden chopping boards because they say it’s easier to work with, and the food tastes better on them than other materials such as glass or silicone. They also like that it can be cleaned easily in a dishwasher.
How often should you replace your chopping board?
You should replace chopping boards every six months or so – it’s not advised to use them for more than a year, nor is it suggested that you leave your chopping board in the dishwasher after washing, as this will damage its surface and make clean-up much tougher!