Cookbook Countdown #15

Which cookbooks will be making their rounds in your kitchen this month? Looking forward to see what you will be cooking this month!

We will be adding a new monthly feature ; Kitchen Tips. For this month we'll start with an important kitchen item that we cannot do without, Cutting Boards!

Kitchen Tips Of The Month : How To Clean A Cutting Board

(source from : here)

1. Using water and dishwashing detergent can weaken surface wood fibers on cutting boards and butcher block countertops. To disinfect and clean your wooden surfaces, wipe them instead with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. When your wooden cutting surface needs deodorizing as well as disinfecting, spread some baking soda over it and then spray on undiluted white vinegar. Let it foam and bubble for five to ten minutes, then rinse with a cloth dipped in clean cold water.
2. If your cutting board smells after you chop onions, crush garlic, cut raw and cooked meat and chicken, or prepare fish, get rid of the odor and help sanitize the cutting board by rubbing it all over with the cut side of half a lemon. You can also wash your cutting board in undiluted lemon juice from a bottle.
3. Keep your wooden or plastic cutting board cleaner by occasionally scrubbing it with a paste made from 1 tablespoon each baking soda, salt, and water. Rinse thoroughly with hot water.
4. If you clean cutting boards and breadboards with soap and water, rub them afterwards with a damp cloth dipped in salt. The boards will be lighter and brighter in color. You can also create a paste of salt and lemon juice, and use it to deep clean your cutting board as needed.
5. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.

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