Being somewhat of a foodie I was watching an episode of Good Eats. As Alton Brown was preparing his dish I noticed he has marked his cutting boards. One for poultry, another for pork, another for veggies and I assume another for beef (didnt see it since the dish didnt call for it) . I talked before about food contamination specifically about making sure you're not using the same tools between meats and veggies but it never accorded to me to actually assign cutting boards this way but it makes sense. At my house, my daughter helps with dishes as a household chore and my wife and I cant watch her all the time as she rinses and loads the dishwasher. I'm pretty certain the dishwasher does it's job of disinfecting of even if she short changes it on dishwasher detergent but the added safety measure of using the same cutting board for whatever I'm working with couldn't hurt.
So I have one for fish, one for pork, one for beef, one for poultry and 3 for fruits and veggies and one for cheeses. If knives werent so expensive, I'd do the same with them too.
We always prep fruits/veggies in a separate area of the kitchen (with separate cutting boards) than meats/fish/poultry. But I never thought about using specific ones each time we cook. Not a bad idea to start. It's also a good idea to never use wooden cutting boards for the latter items since it soaks into the wood, making it very difficult to properly disinfect.
ReplyDeleteI use a similar method, for the shovel I use to bury carp in the backyard, for fertilizer...
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