I would be doing that all day. That's why I have 5 cutting boards. I admire people who clean up as they go along but that's not me.In speaking for myself, I sure don't fuss over my cutting boards, a little bleach, followed by a few drops of dish detergent, rinse, dry, and my boards are fresh and clean and ready for the next meal.
Wow, I didn't know.I use vinegar on mine. It's supposed to be anti-bacterial but not nearly as toxic as bleach.
For me, Camper, working/cooking around a mess just doesn't cut it, I have to cleanup as I go. With me it's not an option, it's a necessity.I would be doing that all day. That's why I have 5 cutting boards. I admire people who clean up as they go along but that's not me.
Love your lemon juice and salt trick, Keesha!Mine is a 40 year old handmade cutting board made from a variety of different woods which I use lemon juice and salt to clean & disinfect
Just a regular lemon and regular table salt , however, I must warn you that if you have any little nicks or cuts on your hands, you’ll feel it so best done with gloves.Love your lemon juice and salt trick, Keesha!
I must try that, too!
Just regular table salt, or do you use something other than?
Thanks for all, Keesha.Just a regular lemon and regular table salt , however, I must warn you that if you have any little nicks or cuts on your hands, you’ll feel it so best done with gloves.
I personally like this idea with wood since wood is a natural porous material so holds in whatever you’re cleaning it with. The lemon and salt not only disinfect it but leave a pleasant taste even after rinsing if you get what I mean. I’ve used some cleaners on this cutting board and tasted them in the next food I prepared
When it comes to preparing the likes of poultry, one can never be too careful, hence the use of bleach, etc.If soap and water is good enough to kill the Covid on our skin why bother bleaching a cutting board? Bacteria doesn't last as long on hard surfaces as they does on skin.
The soaked paper towels can be dropped in the toilet and left there. They will also help cleaning.
NO!! Please do not do this! Paper towels are not designed to dissolve in water as TP is, and will block pipes.
Same with those misnamed "flushable" wipes. They create horrendous clogs in city pipes.
Do not flush paper towels, wipes or facial tissues—they clog your pipes and our pumps!
I don't put paper towels in sink and toilets...Paper towels and facial tissues go in the garbage..
We use toilet paper to poo...in the toilet...
NO!! Please do not do this! Paper towels are not designed to dissolve in water as TP is, and will block pipes.
Same with those misnamed "flushable" wipes. They create horrendous clogs in city pipes.
Do not flush paper towels, wipes or facial tissues—they clog your pipes and our pumps!
Fish is bad as well and so is meat. And we could add eggs to that as well.When it comes to preparing the likes of poultry, one can never be too careful, hence the use of bleach, etc.
I myself would not trust a simple soap and water wash of a cutting board after preparing poultry.
Yup. When my mom was still with us, her nurse flushed "Flushables." Our plumber was very happy about that check I wrote him.NO!! Please do not do this! Paper towels are not designed to dissolve in water as TP is, and will block pipes.
Same with those misnamed "flushable" wipes. They create horrendous clogs in city pipes.
Do not flush paper towels, wipes or facial tissues—they clog your pipes and our pumps!
All I know is I do not recall anyone suggesting disinfection after handling chicken, only soap and water and I never got sick. But how about this note? I saw a chef say to make sure you wash the sink after handling the bird. This because the water is splashing as you clean. Makes sense. I rinse all other meats before I handle them because of the butcher blade used to cutting them is seldom cleaned regularly.When it comes to preparing the likes of poultry, one can never be too careful, hence the use of bleach, etc.
I myself would not trust a simple soap and water wash of a cutting board after preparing poultry.
I agree with the chef, I always wash the sink out with a bleach solution when I'm done preparing poultry. I take no chances.All I know is I do not recall anyone suggesting disinfection after handling chicken, only soap and water and I never got sick. But how about this note? I saw a chef say to make sure you wash the sink after handling the bird. This because the water is splashing as you clean. Makes sense. I rinse all other meats before I handle them because of the butcher blade used to cutting them is seldom cleaned regularly.
Yes, to all the above.Fish is bad as well and so is meat. And we could add eggs to that as well.
I showed the easy way to use bleach. Full strength takes out all the scratches and stains. A white board looks like new. And you don't need much. Just a sprinkle .I just went online to see how to wash a cutting board and it turns out everyone here is right-soap, bleach (no need for full strength), vinegar, salt are all good.
Why are you so opposed to bleach? It's chlorine. It's used in the water supply and swimming pools. You rinse your hands every day in running water that has chlorine in it. On a cutting board it removes stains. Soap and water doesn't.If soap and water is good enough to kill the Covid on our skin why bother bleaching a cutting board? Bacteria doesn't last as long on hard surfaces as they does on skin.
ROFLMAO!