If you’re like me you have a variety of cutting boards in your kitchen. Some specific for chicken usage, some for bread, others for meat and cheeses. But do you know how to properly AND safely clean your wooden boards?
Let me guess, you wipe it down with a kitchen towel? Or better yet you submerge it in the water? Oh wait my favorite is the ones that use a dirty dishrag, you know the same damp thing you use to wash dishes sitting in your sink, to wipe it down? *GAG* I won’t even go into how much bacteria is festering on that thing.
No, today on Tuesday’s Tip with The Kitchen Whisperer I’m going to share with you how to properly clean wooden cutting boards.
- So first, rinse it off as soon as your done (or if you’re like me, as you cook). No, do not submerge it but rather rinse it with hot soapy water. Rinse and then dry with a clean towel or paper towel.
- If you want to sanitize it, use a diluted mixture of chlorine bleach or vinegar solution (1 tsp of bleach to 1 quart of water or 1:5 of vinegar to water)
- Next, apply an even coat of Boos® Mystery Oil to all surfaces of your boards (sides too) with a clean cloth or disposable towel. Allow it to fully penetrate the wood overnight and then wipe off any excess.
- Then, apply an even coat of Boos Block® Board Cream to seal the top of the wood surfaces using a clean cloth or disposable towel. Allow it to fully penetrate the wood overnight and then wipe off any excess.
Then about once a week or every 2 weeks, depending on how frequently I use my boards I’ll sanitize them with a deep clean. This is really important after working with raw meat, fish, or poultry.
The oiling and cream application should be done at a minimum, once a month. If you use them more often, then definitely do it more frequently!