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We buy chopping board

Boards, they are different: washing, ironing, tanning … Just from the moment my wife took the puffy husband of the “tanning” board from her wife and turned it into a “peaceful” tool, the history of the cutting board began.

But not husband, no.

And all sorts of different products.

In the army, an outfit in the kitchen is an opportunity to eat from the belly and join the knowledge of not only the Charter. We in the part of the workshop on the wall hung the following instruction:

“Chopping boards must be separate to handle each type of product. Boards and knives must be marked on the side surface for their intended purpose: “SM” (raw meat), “VM” (boiled meat), “SR” (raw fish), “BP” (boiled fish), “SK” (raw chicken) , «VK» (boiled chicken), «CO» (raw vegetables), «VO» (boiled vegetables), «X» (bread), «MG» (meat gastronomy), «C» (cheese), «RG» (fish gastronomy), «M» (oil). After use, the boards are washed without pre-soaking and installed in cells for drying and storage.

It is unacceptable to put the boards in the frying and drying ovens, even briefly. «

Here is the variety and care of the inventory.

In everyday life, such rigor may not be necessary, but still it would be right to have at least six boards: three for raw poultry, fish and meat, one for cooked foods, separate for vegetables and for fruit, and, of course, bread. .

Boards are distinguished not only by purpose, but also by the material from which they are made.

In the beginning was a tree.

The simplest tree is plywood. Plywood is the maximum of pragmatism, the minimum of price, quality and beauty.

Organically look in the common dining room of the student dormitory.

Wooden boards are still the most popular: birch, pine, beech, hevea, acacia, bamboo, oak. Most often in stores there are boards of birch, pine and beech. They strongly absorb moisture, crumble under the knife, in cuts and chips accumulate residues of products.

But cheap and the knife is not blunt.

Hostess no complaints satisfied.

Bamboo and hevei are almost ideal for cutting boards: they have low humidity and high strength, are resistant to mechanical loads, polished perfectly, do not swell in water, wash well, do not absorb odors, do not blunt the knife. This is a choice of professionals. True, expensive boards from the Hevea have many Chinese fakes made with such violations of technology that all advantages are reduced to nothing.

Better to choose made in Taiwan.

Oak and acacia is the European response to the Far East. They have all the qualities of hevea and bamboo, however, even more expensive.

Such cutting boards are a subject not only useful, but also image.

A large, monumental, oval-shaped cutting board, made of dark acacia and light hevea, with a metal rim and a drain, will decorate the kitchen of both the restaurant and the country house.

Speaking about oak boards, it is impossible not to recall the cutting decks. These are the feasts of the time of Gargantua, and the meat department of the market, and the finishing department of a canteen or restaurant.

A deck of oak from the iron stand with a diameter of 50–100 and a height of 30 cm is a thing in family life and especially in a country villa that requires a high fence (from dogs and neighbors-neurasthenics), remarkable strength, a sword (ax) and the carcass itself .

But if you need to hit the claw with pieces of bloody meat, playing muscles and correct lyulya-kebabs, the deck is simply irreplaceable.

In addition to the usual wooden cutting boards, there are stone ones that have a no less ancient history, as well as more modern ones, made of plastic and glass ceramics.

Marble and granite boards, as well as countertops, are beautiful and durable. Marble has bactericidal properties.

They say that the stalls of the meat and fish departments of the Eliseevsky shop were made of this stone. But the stone has one feature that cannot be forgotten: this material is alive, breathing and requiring care.

Marble surface must be polished, cleaned. And she (or rather, her polished) does not like acids, local hot exposure,
all sorts of vinegars, in general kitchen extreme.

But the confectioners loves, as well as they her. Marble plaque — what you need for dough, flour, filling.

The dough on such boards is thin, even and, sometimes necessary, cool. And no sliver, like plywood or wood.

The culinary dream.

High-quality dense plastic also has a number of advantages over wood: hygienic, heat resistance, water resistance, durability.

And of course, new design features, colors and shapes.

These boards often have a textured surface that prevents excessive slipping and scratching.

They are very easy to clean. But despite this, not all professionals favor them. Simple they are.

Plastic.

Do not heat.

Glass boards (glass-ceramic) are increasingly common in kitchens. Artists create on the surface just the masterpieces of painting. Landscapes, still lifes, ethnic motifs, although Dymkovo toy.

They will decorate the interior, they can be used in serving, as a stand for the hot. Modern glass ceramics is resistant to chipping and damage, easy to clean. That’s just when using such a board for its intended purpose will sound like a nail on the glass.

Be prepared to have a herd of goosebumps on the back, and the knife will be blunt.

Over time, the cutting board changes not only towards a more interesting design, but also technologically.

Unusual boards with an integrated cutting knife and even a little knife are now offered.

These boards have a conveniently foldable case, a disassembling handle-holder, and on the inside of the case there are grooves so that you can hang the miracle of technology on a hook.

There are cutting boards with seemingly incompatible materials.

The inner base is a softwood tree, along the perimeter is a hardwood tree. The working surface is made of polyethylene mesh structure. Such an unusual connection gives the effect of a trampoline, that is, when working on such a board, the knife is micro-pushed from the working surface, which makes it possible to preserve the sharp sharpening of the knife for a long time.

The Japanese invented cutting boards of various sizes (length up to 150 cm!), Layers (two and four layers) and color marking. Laminated polyethylene has an elastic structure, so that the surface of the cutting board in the area of ​​active work remains smooth — no cuts and burrs, eliminating the ingress of microparticles of the board into products and products in the board.

Different color markings make it possible to distinguish boards for different products without marking.

A flexible cutting board-mat made of silicone or lightweight, thin and durable plastic makes it possible to pour the products sliced ​​on it into any dishes by simply bending the board with a funnel or scoop and without spilling anything.

For storage, you can literally shove it into any slot.

It is convenient as a stand for cutlery on the dining table, on trips and on picnics.

The material from which it is made does not dull the blade of the knife, but does not have any cuts or chips on the surface.

The surface of the sides of the board can be different, which makes it universal.

On the smooth side it is convenient to roll out the dough, and with good savings, and on the rough to cut products. The markings applied to the cutting board alleviate the problem of cutting the cake into equal segments or dough for the same
squares or triangles.

Some models of cutting boards have a constant antibacterial effect.

Silver nanoparticles embedded in the material destroy bacteria.

This board neutralizes persistent food odors, for example, from fish, onions, garlic, which simplifies the care of it — there is no need to scrub it hard and use detergents.

Moreover, the manufacturer promises that in the case of washing such a board in a dishwasher, the bactericidal properties will spread to the adjacent tableware.

■ To remove the smell from the wooden board, wet it, generously sprinkle the surface with coarse salt, leave for a few minutes.

Rinse thoroughly and dry.
■ It is advisable to soak a wooden board with linseed oil. In this case, it will not absorb water and deform. Cannot use engine oil.

Sunflower, olive and other oils of vegetable origin are not recommended, as over time they may become rancid and give the products an unpleasant smell.
■ For disinfection, it is recommended to pour boiling water over the board and wipe dry after each use.

Several times a year it can be soaked for several minutes in a strong solution of potassium permanganate.

Keep in mind: the board may stain.
■ The bread cutting board must have grooves for collecting crumbs.

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