Color coded cutting boards separate salmonella from sausage
Color coded chopping boards for $79 sit upon your kitchen counter in tabbed array, like file cabinet folders. As a man accumulating all of the accoutrements of a well-requisitioned kitchen, this appeals to me. The old John Brownlee would have gamely sliced fruit on a moldy board covered in the juices of disemboweled chickens, or allowed sliced cheddar to sop into spattered virgin's blood. But the new Brownlee? He'll have none of that. Virgins get their own lily-colored cutting board.
$79 seems a bit much, though... and I have the nagging feeling that I must have seen something similar to this at IKEA.
Color coded cutting boards [Sharesale via Gizmodo]
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aren't the boards touching each other when "refiled"?
@1 - Don't you wash your cutting boards when you're done? How is that a problem?
http://www.ikea.com/us/en/catalog/products/90131935
http://www.ikea.com/us/en/catalog/categories/departments/kitchen/10522/
$79. Christ.
Crate & Barrel sells a set of 14" square color coded cutting mats for $12.95.
If you are in NY, then go down to the Bowery to the restaurant supply district and get color coded chopping blocks for a couple bucks each. Restaurants in some places are required to use a different color for each type of item-raw meat, produce, fish, cooked meat, etc.
cosign with #3...Target sells a set of these for 12 bux.
Since both veggies and meats are sharing the salmonella love, it'd be safest if we all ate dirt cookies.
@2 - It's useful to have color coded boards for use during cooking as a way to minimize the risks of cross contaminating food and they really cut down on the added annoyance/time of having to wash a single board multiple times if you're not the most organized of cooks.
I bought a full set of boards (green, red, white, blue) at Wal-Mart for something like $7/board and I've been happy with them.
Fug plastic, wood is good.
@1 - Don't you wash your cutting boards when you're done? How is that a problem?
If washing your board worked, why would need more than one?
Congratulations, and welcome to ten years ago. The food service industry has been using multi-colored boards for differenet uses (white for cooked products and veggies to be served raw, Red for raw meats) for more than two decades.
I've got a six year old set (Yellow for poultry, Green for veggies, Blue for fish, Red for red meat, tan for bread) which I got as a present. It came, I think, from Bed, Bath, and Beyond.
Sorry if this comes off as being rude, it isn't intended that way, but I'm just saying, this is pretty old news.
Cute, but everything I have heard says that plastic cutting boards are the absolute worst if you want to avoid contamination. Wooden or bamboo boards are much better because whatever germs and bacteria you're worried about get into the wood and die. With plastic, yes the coating is "anti-bacterial" but it doesn't mean it kills the bacteria. It means it prevents it from getting in the plastic. So the bacteria and junk still lives on the surface ABOVE the anti-bacterial coating. So you MUST wash it. Wooden board? Let it just dry out and clean it and it's fine.
Plastic cutting boards are to cleaning as anti-bacterial soap is to bathing. One claims to do more good, but actually does nothing and might cause more harm.
Agree with #9, wood is where it's at! But to keep things a bit more on-topic, Bed Bath & Beyond sells this set for $15.
i really, really dislike these flimsy boards. sure, they may be handy, but they slide around, they aren't thick enough to cushion my jnive (and possibly dulling them), and they are too tiny for anything other than bar work -- and no one puts chicken slices into a cocktail.
How about a matching set made of various types of woods? That way you can have your steak and eat it (with salad) too.