Check out the step-by-step that will ensure more safety and hygiene to your cutlery and cutting boards
If you have a subject that causes doubts and even a certain controversy is the hygiene of wooden utensils.This is because much is said that tables and spoons of this type, for example, are true breeding grounds of fungi and bacteria, and come into direct contact with food.
But does all this preoccupation with wood utensils really make sense?There are those who say, in turn, that taking proper care of hygiene, they are no more dangerous than other materials used in the kitchen.
So the question arises:how to properly clean the wooden utensils?Below you will find the main guidelines for this and also tips for keeping them longer.
Step-by-step to clean wooden utensils
Check below the guidelines of Rodrigo Torres, chef of Dom Divino Patisserie, to sanitize items such as meat boards, spoons etc., of wood:
- To disinfect utensils and wooden boards, the first thing to do is remove any food residue.
- Thoroughly wash utensils with a hard bristle brush or sponge and mild detergent.
- Heat up enough water to keep the utensils submerged.
- Add 2% bleach to the total amount of water.For example, if you heat 4 liters of water, you should mix 8 ml of bleach.
- Fill a bowl with this solution and put all the utensils to be disinfected inside.
- If necessary, put some weight on top for the utensils to remain submerged.Leave them there for 15-20 minutes.
- Rinse thoroughly all utensils.
- Allow to dry preferably in the sun and standing so that no moisture accumulates in any part of them.
- Store in a dry and well-ventilated place.
6 Tips For Conserving Wood Utensils
Below, Chef Torres highlights some tips that help increase the shelf life of wood utensils:
- Wash them immediately after use, preventing them from remaining dirty for a very long time.
- Reserve a specific place to store only the wooden utensils, avoiding to damage them when coming in contact with knives, forks etc.
- When you notice that the wood of the utensils is dry, apply a little mineral oil on the dry wood to moisturize it.
- Avoid storing them in damp, dark environments.
- Do not leave lumber boards or utensil.Because they can absorb some of the water, which will result in a probable rotting of the wood in the long run.
- Avoid using the most abrasive part of the sponge at the time of cleaning, giving preference to the softer part, avoiding to damage the wood.
When to throw away the wooden utensil?
Are you uncomfortable with the odor of your wooden plank and even considered throwing it away? Maybe it’s not the time yet … Note this tip:
Solution to remove odor from wood utensils
- Put the board or other wooden utensil in a solution with 1 tablespoon of bleach + 2 cups hot water + 1 tablespoon of baking soda;
- Let it “soak” for 15 to 20 minutes;
- Rinse and dry thoroughly.
If the biggest problem of your wood utensil is the stains and/or roughness, the tip is to sandpaper where there is damage.
But, when wooden utensils begin to form cracks or splinters, it is time to discard them, as this accumulates food and bacteria!
Why bet on the wooden spoons?
Especially the wooden spoon is part of most kitchens.And the reason for this is very simple: it does not damage nonstick cookware (also heavily used) and the cable does not heat, thus avoiding burns when cooking.
Wooden board x plastic x glass
Faced with the concern with the hygiene of the wooden boards, some people choose to replace them with plastic boards.However, it is worth noting that these can also suffer cracks after excessive use and end up accumulating micro-organisms.
Another type of cutting board is glass.It has no grooves (which can be a means of bacterial growth), but the down side is that tempered glass is not recyclable.In addition, any damage will cause you to have to buy a new board.
But regardless of the choice, the cutting board should always be well sanitized to avoid future contamination.A very important tip is to not mix food when preparing a meal.You should not, for example, use the board to cut raw meat and then use the same to cut a vegetable.
The suggestion, moreover, is to have, if possible, a cutting board for each type of food in your home:for example, one for meat, another for vegetables, another for vegetables.The tip is!