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Cutting board with inset ladle. Has anybody seen it?

jtcgtr34 Nov 18, 2012 08:45 AM

So my friend has this neat cutting board with a removable metal ladle built into the ridge. I was interested in acquiring one and haven't been able to find it. Does anybody have any ideas about where to look?

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  1. petek RE: jtcgtr34 Nov 18, 2012 08:59 AM

    Very clever contraption.I'm guessing it's used to collect all the delicious meat juices.Why not just ask your friend where they got it?

    P.S tell your friend they need to oil their board A.S.A.P!! :)

    1. sunshine842 RE: jtcgtr34 Nov 18, 2012 09:01 AM

      that's really cool -- and beats the pants off the one I have that has a (removable) spiked ring inset to hold roasts and large birds so they won't slip off the board.

      Wish I could help you - I'd think about buying one!

      2 Replies
      1. re: sunshine842
        petek RE: sunshine842 Nov 18, 2012 09:17 AM

        Maybe you could get one custom made.Might cost a pretty penny though...

        1. re: petek
          sunshine842 RE: petek Nov 18, 2012 09:50 AM

          I don't like it THAT much.

      2. sunshine842 RE: jtcgtr34 Nov 18, 2012 09:59 AM

        I did find this, though: http://www.amazon.com/John-Boos-Rever...

        (I don't like that one THAT much, either....)

        1. i
          iyc_nyc RE: jtcgtr34 Nov 18, 2012 10:28 AM

          A tad expensive, but La Cornue has several nice ones:



          2 Replies
          1. re: iyc_nyc
            sunshine842 RE: iyc_nyc Nov 18, 2012 10:48 AM

            holy cow. For that much money it better carve the roast for me!

            1. re: sunshine842
              kaleokahu RE: sunshine842 Nov 18, 2012 02:00 PM

              Put that $700 toward the Grand Palais cooker, I say! Only $45,300 to go...

          2. Chemicalkinetics RE: jtcgtr34 Nov 18, 2012 12:08 PM

            I actually do not get it. Unless you are cutting roasts after roasts, I just don't see there will be enough juice get collected. I think most of the juice will stay and absorbed by the board.

            1 Reply
            1. re: Chemicalkinetics
              sunshine842 RE: Chemicalkinetics Nov 18, 2012 12:48 PM

              My roasts (almost always pork or lamb - we eat very little beef) almost always give up enough juice (after resting properly) to have more than enough to pour back over the slices. (My roasts are also always juicy- never dry).

              If your board is absorbing that much liquid, you really should oil it -- absorption of meat juices should be minima.

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