A sur­face-to-sur­face look at cut­ting boards

The Hazleton Standard-Speaker - - LIFESTYLES - HINTS FROM HELOISE

Dear Heloise: Could you tell me the ad­van­tages and dis­ad­van­tages of dif­fer­ent kinds of CUT­TING BOARD SUR­FACES? Thanks! — Joe S., via email

Hi, Joe! Happy to! The U.S. Depart­ment of Agri­cul­ture (www.usda.gov) has good in­for­ma­tion on food safety and cut­ting boards. Both wood and plas­tic boards are OK, but keep one for raw meat, in­clud­ing beef, poul­try and seafood, and an­other for veg­gies and bread. This will help pre­vent cross-con­tam­i­na­tion.

To keep clean, wash with hot, soapy wa­ter, and san­i­tize with 1 ta­ble­spoon of bleach per gal­lon of wa­ter. Im­merse the board in the bleach wa­ter for 10 min­utes.

When the board de­vel­ops grooves from cut­ting, re­place it. — Heloise

Easy see

Dear Heloise: I en­joy your handy hints. I take a marker pen and put the date on condi­ments and other dry goods when I open each prod­uct. This way, I know when to toss them if I’ve held on to them too long, es­pe­cially items in the fridge. — Colleen in Hemet, Cal­i­for­nia

Let­ter of laugh­ter

Hi, Heloise: I was at lunch with my girl­friend, and she was be­moan­ing that she had to go home and clean house. I said: “Why clean it? It will just get dirty again!” — Lor­raine L. in Lou­i­si­ana

Ha! Ac­tu­ally, sim­i­lar to one of my mother’s tenets: Don’t stress too much about house­work. It will al­ways be there! — Heloise

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