What kind of cutting boards do you use for meat? For vegetables?
We have those white plasticky ones and they are well worn and in need of replacement. I've been using the same cutting boards for everything - raw meat, veggies, fruit, etc. - thinking that it didn't matter since I put them in the dishwasher and it sanitizes them. I read recently that sometimes germs can survive in the grooves/cut marks so I want to get separate boards for meat and vegetables. We have a small kitchen so as much as I'd love a giant butcher block I don't think we have the space for it.
Do you use the same kind of boards for meat and veggies or different? What kind of board do you prefer? Any recommendations?
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got a four pack of color dishwasher safe polyethelyne. (yellow-raw chicken, red- raw meats, green- vegetables and blue for stinky items, garlic, onions, seafood). from Libertyware LLC. they ran 15-20+usd apiece. color code can prevent cross contamination, for harried cooks like me.
severely abused, never failed.
make sure the size will fit in your dishwasher.
bought some for a friend from WEBstaraunt store and think they shipped for free.
I use the same cutting board for meat and vegetables. You can cut the vegetables first, and then the meat for your meal; or you can cut the meat first, then clean, then move on to vegetables. In addition, if you are going to cook your vegetables, then it is not a huge problem. The biggest concern is: cut the meat, then cut the vegetables for salad. Now, your uncooked salad has been tainted with the raw meat.
I use a wood cutting board. Have you consider a rubber cutting board? They are dense, they are easy to clean, and they can be sanded. So, after a year or two of heavy uses, you can sand the board to remove the cut marks.
I am not saying it is the best. I have one, and I do not use it much now, but everyone has different expectation and requirement, so it may work very well for you
The "catchiness" of a rubber cutting board is very strong -- strongest of all cutting boards I have tried. So I say this can be a weak point. Most of the thicker rubber cutting board can be $60-100 -- the same as an end grain cutting board. However, I have seen (and purchase) a thin rubber cutting board for $27.
Unlike a wood cutting board, a thin rubber cutting board does not wrap, so I don't think it is a bad idea to get a thin one for home use. It has a lot of good points, and some not so good points. This is the same for any cutting boards. We just have to pick what suits our needs.
I use a poly board for raw meat. I use a wood board for pretty much everything else. I have a special (cheap) wood board with gutters for carving meat. I also have a larger wood board for pastry.
I like the color-coded idea, but I just use one white polyethelene board for all meats and never anything else. It goes straight to the dishwasher after use. I also use a poly board for vegetables, but only because I don't have a wooden board and haven't found one I want. The poly boards are differentiated by size.