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Only use wood. If it dries out throughly, I don’t think much can survive on it. Put it in the sun if you’re worried. I always oil my boards. Either way I’ve c
by ChatGTP 3y ago
Only use wood. If it dries out throughly, I don’t think much can survive on it. Put it in the sun if you’re worried.
I always oil my boards.
Either way I’ve cut meat on wooden boards for 20 years and never been sick.
- tayo42 3y agoI think a lot of home cooks take advice meant for commercial kitchen standards out of context and apply them their home. where they make a few meals a day for probably pretty healthy people. like there are really people out there that won't eat cookie dough :( i remember digging into this a bit and came away from it finding that wooden cutting boards are fine for meat. supposedly they have some "antimicrobial" property, forgot what that was though or if its actually legit.
- ChatGTP 3y agoActually, I do use a separate wooden board for meat and another for fruit, veg cheese etc...