In an earlier post (“Tips for the New Cook”), I mentioned using wooden boards for fruit and veggies and plastic for meat. A reader has asked, “Why not use plastic for produce?” You absolutely could, but for the sake of knowing which board you’re using for meat and which for produce, I recommend using the wooden ones for produce only. While you can certainly cut produce on plastic, you DON’T want to cut meat on wood, for two reasons:
- You can’t put wooden boards in the dishwasher to thoroughly sanitize them
- While bacteria can certainly lodge in plastic or wood, wood is more porous and tends to give bacteria more of a home in which to flourish. Also, knives have a tendency to cut deeper into wood than plastic, thus giving those nasty little bugs prime real estate.
Some folks dispense with wooden boards altogether, but I prefer the cutting feel of them. Besides, it’s easier to know which board to use if you’re dealing with two different materials. Just remember: if you’re dealing with meat, reach for the plastic.
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Tags: cutting boards, kitchen tools, plastic cutting boards, wooden cutting boards
