Wooden chopping boards are considerably prettier than plastic ones, but can crack and become smelly over time. Follow my top three tips to chopping board rescue to prevent this from happening.
- Water Tight: To prevent cracking caused by dry wood, avoid submerging your chopping board in water for a long period of time, including putting it in the dishwasher.
- Treat It Right: Your board should also be oiled about once every six weeks. Use a butcher's block oil and some kitchen roll to buff your board, thus replenishing moisture. Alternatively, get thrifty and use vegetable oil. It'll achieve the same outcome, but for less money. Just be sure to wipe off any excess oil after a couple of hours.
- Win The Scent Fight: Often wooden chopping boards can soak up unwanted food smells and flavours. A good way to avoid this is to have separate boards for meat and veg. If the problem persists, simply rub in a sprinkling of mustard powder using your finger tips and enjoy the more favourable fumes.
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