Taylor’s Table – Episode 9 – Shrimp Boil/ Episode 10 – Brussel Sprouts

Hey there! Welcome to Episode 9 & 10 of Taylor’s Table where we talk about all things FOOD related! Whether it’s about kitchen safety, essentials and tips to recipes for 30minute meals to slow cooker and everything in between.

Check out previous episodes under the Events page!

On Thursday, March 4th, we talked about the Shrimp Boil I made earlier in the week on my camping trip to Blue Springs!

Today we talked about how to clean a wooden cutting board! Here’s some tips I found online!

How to Clean a Cutting Board

How you clean your wooden board depends on how you use it. While the best way to avoid cross-contamination is to have a designated cutting board for meats, there is still the potential for bacterial growth and mild or severe illness if the surface is cleaned inadequately. If using a single board to prepare your entire meal, chop all your vegetables or fruits first and give the board a quick rinse before using it for meat. Use the following methods accordingly:

Chopping Fruit, Vegetables, Nuts, or Bread

  1. Place your cutting board into a clean, empty sink, and run hot tap water over the surface to remove any loose particles of food.
  2. Use a clean sponge or gentle brush and dish detergent to scrub the board to remove any residual food or liquids.
  3. Rinse the board under a steady stream of hot water until you are satisfied that all traces of soap, stains, and particles have disappeared.
  4. Towel dry the board with a clean, dry cloth, and stand it upright on a dish towel propped up against a wall or cupboard to maximize airflow.
  5. Allow the board to dry several hours or overnight before re-using.

Preparing Raw Meat

Due to the porous nature of wood and the potential for hidden nicks or crevices, it is ideal to use a silicone board for cutting meat, as the surface protects your knives and is bacteria resistant. Juices and particles of meat can become trapped in the wood unless it is properly cleaned and maintained, causing serious illness. Another solution, if your budget allows, is to keep separate cutting boards – one for fruit, vegetables and bread – and a designated board for meat. If you have one, wood cutting board – proceed with extreme caution and clean the board immediately after use. Using the technique outlined above to clean, and disinfect it using the steps outlined below:

  1. Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide.
  2. Wipe down the board thoroughly and let sit for a few minutes.
  3. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.
  4. Rinse the board well with hot, clean water.
  5. Towel dry the board with a clean, dry cloth, and stand upright on a dry dish towel.
  6. Allow the board to dry several hours or overnight before re-using.

Wood Cutting Board Care

Revitalize your board and replenish the moisture in the wood, with the periodic application of mineral oil. Apply a small amount to a dry cutting board using a soft cloth, and wipe after 24 hours.

Wood Cutting Board Cleaning Don’ts

  • Never soak your board in water; this will cause expansion of the fibers and warp or crack the board.
  • Never place your wood cutting board in the dishwasher.
  • Don’t allow the juices from raw meat to settle into the surface of the board