Whatever, dude. If you think that a website telling people to put eggs in the fridge is giving bad advice, you shouldn't be giving people advice about food hygiene. Putting them in the fridge is always the safest thing, doesn't matter where you live.
Whatever, dude. If you think that a website telling people to put eggs in the fridge is giving bad advice, you shouldn’t be giving people advice about food hygiene.
I don't think we need pay any attention to someone who thought that UK eggs are washed.
"I don’t think we need pay any attention to someone who thought that UK eggs are washed."
And returns individually wrapped half carrots to the fridge...
seriously bonkers!
If lettuce is harvested by cutting it with a knife that has touched soil, bacteria can get inside the lettuce and grow there. Then, if you use that lettuce in a salad with cold meat or cheese, etc., you have a perfect incubator for a bout of food poisoning. Same with that carrot that I cut in half and put back in the fridge
Hang on. If you're putting already supposedly bacteria-laden halves of veggies back in the fridge then scrubbing a chopping board seems somewhat fruitless.
If you don’t know whether the eggs you buy are washed or not, keep them in a refrigerator.
But you do know whether the eggs you buy are washed or not, it's illegal in the UK/EU. We inoculate our chickens, the US does not choosing instead to wash eggs, hence the differing storage requirements.
I don’t think we need pay any attention to someone who thought that UK eggs are washed.
Maybe step away from the internet for a moment and have a look in the kitchen at what it says about storage on a box of eggs 🙂
scrubbing a chopping board seems somewhat fruitless.
The point is to stop bacteria spreading from one food to the others. Some people use a separate cutting board for different foods for that reason. If you just wash your cutting board and knife, that's not necessary IME. Everyone knows that raw chicken is risky, I think it surprises most people to learn that raw veggies can be a problem too. If you put them in a salad with cheese, fish, meat, etc., you're creating a perfect incubator for food poisoning.
Is anyone else bemused that a mountain biker appears to be terrified of dirt?
Dirt's great fun, as long as it's outdoors. When you mix it with your food and get food poisoning, much less fun. An anti-microbial cutting board isn't going to help at all if you don't wash your hands after digging around in the garden and then cook dinner.
Maybe step away from the internet for a moment and have a look in the kitchen at what it says about storage on a box of eggs 🙂
I've just checked and it says nothing about them being washed which if you look back was the error I corrected. I have no objection to people storing them in the fridge if they so wish, though in my experience you need to adjust cooking times.
When you mix it with your food and get food poisoning, much less fun.
It's a fair point: beware of those carrots!
The basic rule is that any food can be infected and spread bacterial to other food. So, just give your cutting board and knife a quick scrub and rinse between every use.
Struggling to see the logic of washing the board between every food item (cooking must take ages!) yet still using the same board for raw meat. Good food safety as seen in a professional kitchen would be red chopping boards and knives for raw meat, green for raw veg, blue for raw fish, and white for cooked. I'm on my second set of coloured boards but they do get rough after a couple of years so considering changing to a couple of wood ones or cheaper white ones. In addition, it would be safer to put the raw meat board to one side, finish meal prep and wash it last after the other stuff. Your method of washing the raw meat board during cooking is likely to just be splashing raw meat over the sink/taps/washing implements, this is why it's not advised to rinse your Sunday chicken in the sink before cooking it.
Eggs...They have a natural coating and to encourage clean farms it's illegal to wash all the shit off them. The coating protects and you'll notice they are not in the fridge at the supermarket.
The US wash them in chemicals so it doesn't matter how the chickens are kept, hence the coating is washed off, the shells become porous and they have to be refrigerated.
i've got three boxes of eggs in the fridge right now, makes the fridge more efficient than leaving space to try to cool..
but back to the point. Wooden chopping board for home use.
MrsAlias wont let me bin the plastic one, it melts if you put something hot on it, it visibly cuts up if you actually cut anything on it... still its better than the glass one we used to blunt all things sharp for several years
It’s a bit confusing about eggs. A well trained cook friend of mine explained that if they’ve been refrigerated then they must continue to be refrigerated. Interesting point about washed v unwashed.
Our local supermarket doesn’t keep them in a fridge fur sale. they look clean too.
webMD will be another of those sites all about traffic. An article about food poisoning from cutting veg is likely to quite a click grabber.
At which point into the cooking process should we be changing from the raw meat spatula to the cooked meat spatula ?
Pffft – if you’re not meant to keep eggs in the fridge then why do fridges come with egg holders? 😉
Thats for once you have hard boiled them
I got two of these. They ll last longer than I will
https://www.jkadams.com/products/small-maple-reversible-prep-board-12x8
Mainly because I am in my 60s but also I don't keep eggs in the fridge .
A nice big end grain board is best IMO. My mate works in carpentry and knocks them out as a side gig and made me this.. I think it's made from beech but can't remember.
It looks a bit patchy in the pic as is was new then and I was putting oil (food grade mineral oil) on it
Cooking prep, do all the non meat things, then any cooked meat things then any raw meat things.
Eggs live on the worktop.
In the nicest possible way, I don't care where other internet users keep their eggs.
Are end grain boards glued together? If so is wood glue food safe?
"I should hope so! It’s not like they are a new thing and they’ve got to be stuck together with something."
Traditional butcher's blocks made from 2x2 sycamore are not glued. They are arranged in a grid inside a red hot steel framework, which squeezes them together, without the need for glue. They're about 6" deep and heavy as ****! Kitchen chopping boards will never be put through the same rigours, so are a bit overkill. It's nice to have a chunky great board on your worktop, but a bit overkill...
Everyone knows that raw chicken is risky, I think it surprises most people to learn that raw veggies can be a problem too.
You've lost your mind.
Raw chicken can carry salmonella. We deal with this by cooking the chicken. The risk is that we then prep uncooked food such as, oh, I don't know, as a random example, salad vegetables on the same board which picks up the chicken bacteria. Which is why we usually have separate boards.
If raw vegetables are a problem (are they?) then they're going to remain a problem regardless of how isolated they are from everything else. You're not going to get the shits because your uncooked carrots have picked up germs from your uncooked lettuce.
Everyone knows that raw chicken is risky, I think it surprises most people to learn that raw veggies can be a problem too.
You’ve lost your mind.
As they seemed focused on the US I wonder if the confusion is coming from the fact that salad crops in the US have been involved in scares over food poisoning due to salmonella. The US has some pretty ropey, intensive farming practices and so tend to suffer these issues. I would happily come in from gardening and then prepare some food assuming my hands weren't actually covered in mud. Heck I'll even pick and eat things straight from the garden whilst out there gardening. It's just not an issue.
Anyway I picked up a nice new acacia chopping board from home sense today so can ditch the plastic shedding ancient one I have.
I'm about to make a roast, I'll be sorting the chicken before I sort the carrots, spuds and cauli etc as it takes longer to roast, easier to just use a plastic board for the chicken and chuck it in the dishwasher, then do everything else on the main wooden board, just my opinion obvs.
I’m about to make a roast, I’ll be sorting the chicken before I sort the carrots, spuds and cauli etc as it takes longer to roast, easier to just use a plastic board for the chicken and chuck it in the dishwasher, then do everything else on the main wooden board, just my opinion obvs.
Yes that makes sense depending on what you are cooking, but the answer to that question is simply TWO end grain chopping boards!
The one on the left is my older ProCook board... I don't like it as its a bit small, and it skids around and its not very heavy and doesn't have feet.
I can tell my hand made one is much better, there's more care taken on the joints, and the colour of the blocks and shape of the grain has been matched in a pleasing way.
At which point into the cooking process should we be changing from the raw meat spatula to the cooked meat spatula ?
I wash my stainless or wooden spatula half way through the cooking, but if you have a turbo wok furnace everything is dead. It is advisable not to use wood spatula for turbo wok furnace or you end up with firewood. My wooden spatulas are 50p each with the more expensive ones made of Olive wood (£3 to £7). The stainless steel spatulas are mostly Chinese style wok spatula.
I have many chopping boards (too many) but I only use two of them. One is my "super hard and heavy" (a tree truck segment weighing 5kg or probably more) chopping block for meat, and the other is Epicurean Prep Board for everything not meat or fish related. I used to rely on one chopping block only for everything but had to constantly wash it so decided a light prep board was much easier to wash. Because of the small washing sink, having a large chopping board is a hassle to wash.
All my chopping boards are end grain and I prefer them to be one piece without glue or piece together. Olive tree chopping bards are also good but trying to find the largest available can be difficult and they are expensive costing more than £40. I have one from TK Maxx which I bought it for £30 and it is large and heavy.
Professionals use polypropylene boards about 1" thick.Chefs, Butchers and the like
Reason is simply they can be sterilized in a dishwasher, where as wooden boards cannot, they'd fall to bits or warp or twist. Obviously you can wipe wooden boards down and use an antibacterial spray but its not really the deep sterilizing clean you'll get from a dishwasher.
Wooden boards need to be endgrain, as the cuts pretty much seal themselves. The cheaper non endgrain boards cannot reseal, and as you are cutting across the grain, the knife leaves permanent cuts that will harbour bacteria, which is why pros dont use that type and prefer polypropylene.
Polypropylene boards also do not absorb moisture or odours
They cost about £40 each for something 18"x12"x1" Colour doesnt really matter in a home kitchen, so what ever blends in best to your colour scheme. You can get he poly boards much bigger at 2'x18" right up to full block sizes at 6'x30"x4" costing a grand. It's pretty much industry standard these days
The only wooden boards I've ever used or ever seen in a pro kitchen or butchers shop were proper Butchers blocks made of maple and 8" thick.
im a time served Butcher and this is what we use and the reason for it. In fact in the trade the environmental health prefer we dump the old fashioned wooden blocks and go for the poly blocks instead
No need to waste money on gimmicky stuff, this type will last you years and be fit for purpose.
They cost about £40
If I recall I paid £50 for my end grain one.. that might have been 'mates rates' though.. its 18" x 12", and about 2" thick including feet, the wood itself is probably more like 1.75" if you don't count the feet.
We use plastic chopping boards and they go into the dishwasher with the rest of the utensils, pots & pans etc.
If a plastic chopping board starts to mark up badly, bin (recycling bin) and buy another - dirt cheap.
If a plastic chopping board starts to mark up badly, bin (recycling bin) and buy another – dirt cheap.
Believe it or not you can actually buy a chopping board plane. Does the same thing as a wood plane to remove deep cuts.
https://pubmed.ncbi.nlm.nih.gov/16640304/
im a time served Butcher and this is what we use and the reason for it. In fact in the trade the environmental health prefer we dump the old fashioned wooden blocks and go for the poly blocks instead
old school.
OP here, wood it is then....
I see we went via the eggs in fridge debate. The difference is due to how Salmonella is reduced. My understanding is, in the UK chickens are vaccinated against it so no need to wash/sterilise the eggs before sale. UK eggs can be kept out of the fridge. In the US they don't vaccinate and wash the eggs to kill/remove Salmonella instead. This means though that the eggs have to be refrigerated because the eggs are now permable and various bacteria can get inside.
If a plastic chopping board starts to mark up badly, bin (recycling bin)
Possibly wishful thinking that it'll actually be recycled...
My understanding is, in the UK chickens are vaccinated against it so no need to wash/sterilise the eggs before sale. UK eggs can be kept out of the fridge. In the US they don’t vaccinate and wash the eggs to kill/remove Salmonella instead. This means though that the eggs have to be refrigerated because the eggs are now permable and various bacteria can get inside.
Exactly this. Plus eggshells are semi-permeable and we package them in card rather than plastic, which is why we shouldn't put them in the fridge - they can absorb tastes / aromas from other foods.
Someone asked earlier 'why do fridges have egg holders then?' I'd guess that either it's one design for multiple markets, or there's a fear that customers will go "I'm not buying that, there's no egg compartment."
im a time served Butcher and this is what we use and the reason for it. In fact in the trade the environmental health prefer we dump the old fashioned wooden blocks and go for the poly blocks instead
old school.
But what do they say about the horror that is plastic washing up bowls?
Well I've used wooden and plastic chopping boards at home and on camp sites, it would never have occurred to me to wash either between different veggies or salads. I have also used plastic washing up bowls, washed crockery and not rinsed it before drying with a tea towel (things which a while ago caused massive controversy on STW). In 70 years I can't recall a single occurrence of food poisoning. Maybe it's because I used to play in the muck and mud
would never have occurred to me to wash either between different veggies or salads.
Because it isn't a thing.
The idea even of mixing cold meat and salad on a plate and it instantly turning into a food poisoning devil mix is straight up bizarre.
I do enjoy an image of a fridge full of individually wrapped half veggies though.
I love mushrooms with chicken or in soup even breakfast but do I ever bother trying to see if any compost is on them?
Same goes with rasps and strawbs straight in the mouth, maybe the picker up in the Carse of Gowrie scratched their arse what a thought but I'm still standing and trying not to think negatively
I used to wash mushrooms until I visited one of the UK's largest suppliers and was told not to bother - that's sterile loam.
And here's my ratty cracked chopping board and my super-sharp knife with falling-to-bits handle. The knife is getting on for 50 years old, from when Sabatier was a mark of quality. Rusty blade and everything. I guess this explains the number of times we get food poisoning. We don't!
I love STW sometimes... A thread about what chopping board to buy turns into a debate about how to store eggs!!
But back to the original question..
'Plastic' ones absolutely fine, if you are in a tight budget but if you want a nice looking one... End grain wood is the way to go.
I'd probably rather use a good plastic one that I can throw in the dish washer than a cheap crappy wooden one, just from a practicality view more than anything.
I don't have a dish washer though and I prefer the aesthetics and ergonomics of a good quality wooden one.
Many years ago I used wooden chopping boards, but eventually realised that the certainty of dis-infecting a plastic board in the DW vs the theory that wood’s anti microbial “properties” might work on raw meat microbes like salmonella and campylobacter, was compelling.
Now I save pretty wooden chopping boards for bread.
Do the wooden ones end up smelling like onions? The plastic Ikea ones we use get to a point where they just smell mank. And yes they get washed after each use and often left to soak in the sink for hours.
