A surface-to-surface look at cutting boards
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
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