Cleaning & Organizing
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cutting Board: save or toss
I have a thick wooden cutting board from Crate and Barrel. How long are they normally suppose to last? I find now that while I'm cutting small pieces of the board are on the food so of course I have to re-rinse.
Is it time to get a new board, or is there a way to "seal" the board?
Re: Cutting Board: save or toss
My mom has had the same wooden cutting board for decades, so I'm not sure you're caring for it properly.
You could try pp posters suggestions. In the future, do not soak wooden cutting boards in water or run them through the dishwasher. Wash with soap and water and dry immediately. Periodically seal them with a food grade mineral oil (available at BB&B, or I just use the type you can buy from the drugstore).
As for food safety, it ultimately comes down to personal preference. Yes, plastic is dishwasher safe and can be sanitized that way. However, once plastic boards get scratch marks on them, they must be replaced because bacteria can form in these scratches that cannot be removed. Alternatively, wood has natural anti-microbial properties, so surface damage isn't a problem like in plastic. It's recommended to reserve one board for meats have a separate board for everything else.
Thanks! I never soak my board in water, and don't put it in the dishwasher. However, I never put any type of seal on it either. I will look into that next time I go to BB&B.
Thanks for the suggestions!
I have been using the same plastic cutting boards for about a decade now. They have scratches in them, I use them interchangably with meat, veggies, etc. I wash them in between uses, but I've never gotten sick from my own cooking.
I could care less about bacteria. If you washed it and dried it, you're fine. Just don't cut up a carrot right after you cut up the chicken without washing first.
Anyway, yes, if you're finding bits of rotten wood splinters in your food, it's time to get a new cutting board.
Wooden ones require extra care. Glass ones break (I know from experience.). Plastic ones are ugly, but they are easy.
Have fun.