Which cutting board is the right one to use

my cutting board

A cutting board is a necessary tool in the kitchen — without it (and a knife) almost no prep can be done. But not all cutting boards are created equal. Some look great and are stylish to boot, but wreak havoc on your knives. Others may appear to be hygienic but actually harbor bacteria as dangerous as salmonella and E. coli. So what cutting board is the best, you ask?

Not every cutting board is good for every task — some are too porous to use for cutting raw meat, poultry and fish, because they absorb bacteria. Other boards are so hard that they dull the blades of your knives. (But whatever you do, please don’t cut on your marble, granite or solid surface countertops!) We’ll show you which cutting boards you should steer clear of and which are the right ones to use.

Wood Cutting Boards — Great

Wood cutting boards are some of the most popular and offer a great look and feel, but there are many things to take into consideration with wood. Even though wood cutting boards are very hard, they’re also porous so they absorb everything and anything you put on them, including bacteria. They require oiling to keep the wood in good condition — the oil helps somewhat by creating a barrier against moisture. And of course, after using them, wood cutting boards require thorough cleaning, drying, and re-oiling. Even with all the care and upkeep wood cutting boards require, they are the best for your knives, because the wood does not dull the blade. If you prefer wood cutting boards, consider using them for cutting only vegetables, herbs and breads.

Bamboo Cutting Boards — Great

Bamboo, considered a grass and not a wood, makes a terrific cutting board. The fact that it’s so fast-growing makes it a renewable resource and a great choice for the eco-conscious. Bamboo acts similar to wood — it’s still somewhat porous but is considered harder than wood. It also requires oiling, because the bamboo can splinter when not cared for properly. Long-time use also makes the bamboo boards a bit furry and more receptive to bacteria — if that happens it’s time to buy a new board.

Plastic Cutting Boards — OK

Plastic cutting boards are the most often recommended by profesional chefs. Typically made from polyethylene, plastic boards are durable and last long. They can be washed easily by hand or in a dishwasher. They’re relatively okay on knives but not as good as wood or bamboo. However plastic cutting boards can harbor bacteria as much as and even more than wood, especially when they get furry from long-time use. But for certain duties plastic boards are recommended, such as keeping a separate color-coded one for each type of protein — fish, poultry and meat.

Glass Cutting Boards — Avoid

Glass cutting boards are nonporous and easy to clean — you can wash them in the sink or the dishwasher. There’s also no need to oil them obviously, so there’s no upkeep. However, glass cutting boards are the worst for your knives. For this reason we don’t recommend glass cutting boards.

We Recommend

Your kitchen should have at least two cutting boards, one wood and one plastic. A wood cutting board is the best for prepping fruits and vegetables. Keep one on your counter and clean and oil it often. For preparing raw proteins, we recommend a plastic board, which should be washed often, preferably in a dish washer. If you like using a cutting board for carving cooked meats, you’ll want to have a third cutting board, or you could do so safely on your vegetable board as well.

We also love Epicurean boards, a brand of cutting boards that are made out of a material originally created for skate park surfaces. The cutting boards are made from a combination of different recycled materials including wood and plastic. These boards are safe on knives, safe in dishwashers and are completely nonporous, meaning no bacteria.

(Source: Huffington Post: Cutting boards to avoid)

Loving this OXO 3-in-1 Avocado Slicer

avocado slicer

Split, pit, slice and scoop avocados safely and effectively with the OXO Good Grips 3-in-1 Avocado Slicer. The plastic blade easily cuts through the skin and fruit of the avocado, without being sharp to the touch. The pitting tool allows you to quickly remove the pit with a simple twist — no more dangerous stabbing or losing fruit while digging it out with a knife or spoon. Scoop out the rest of this delicious fruit into perfect slices with the simple and efficient fan blade.

What can you do with a food processor

I have to admit something before diving in: I very rarely bother to dig out the other attachments and blades for my food processor. I just never got in the habit of using it to cut vegetables or other prep work. The majority of the time, I leave the standard “chopping blade” in the food processor and use it for everything I do.
Tips from The Kitchn1. Puréeing Soups and Sauces: This was actually the top reason why I got a food processor in the first place.

2. Preparing Salsas, Pestos, Dips, and Spreads: With all the fine chopping and grinding required for these kinds of recipes, a food processor really makes the job a lot easier.


3. Making Pasta Dough: I didn’t believe this would work until I finally tried it, and now I will forever more make my pasta dough in the food processor. SO easy.

4. Grinding Meat: Grinding meat yourself is cheaper and safer (I feel). I just cut whole pieces of meat into chunks, freeze them until the edges are stiff, and then pulse them in the food processor until coarsely ground.

5. Making Homemade Mayonnaise: Yet another example of the food processor acting as my third arm in the kitchen.

6. Grinding Nuts: Forget chopping nuts by hand — when I want a few cups of finely-chopped nuts for a dessert recipe, it’s all about the food processor.

making peanut butter with a food processor

7. Making Nut Butter: And if you keep grinding nuts a little more past that floury stage, you’ll eventually have homemade nut butter!

8. Grinding Whole Grains into Flour: This isn’t as perfect as an actual grain mill would be, but it works fine for small batches of specialty flours.

9. Making Bread Crumbs and Cookie Crumbs: I really like how finely the food processor is able to cut my bread and cookie crumbs for things like topping mac and cheese or making a cheese cake crust.

10. Shredding Cheese: This is actually one of the few times I get out one of the other blades. If I have to shred whole blocks of cheese for a casserole or similar recipe, the food processor gets it done in a fraction of the time.

What other ways do you regularly use your food processor?

Black & Decker Pressure Rice Cooker Makes Cooking Easy

Black and Decker rice cooker has made my cooking too easy when I am held up with work and I just think that it was the right one to get after reading this reviews on best rice cookers. I just need to add dry rice and required amount of water in the rice cooker and put it on. This cooking device automatically switches to keep-warm mode after the rice gets cooked and keeps the rice warm at an ideal serving temperature. When I used the cooker for the first time it sprayed slime all over my kitchen and took me long to clean all the mess.


I was disappointed with the product and was thinking I chose on a wrong product. But later when I went through the instruction booklet I found that the mess was because I used too much water to cook the rice. I actually used the same amount of water which I normally used to cook it on the flame, but Black and Decker rice cooker requires less water to cook in comparison to the water needed to cook rice over the flame.

After then I always used the water as per the instruction booklet and I never faced the same problem again. This kitchen appliance gives you perfect firm and fluffy rice if you follow the instruction booklet properly and the best part is that it automatically switches to keep-warm mode after rice being cooked which gives you perfect warm rice even if you want to eat them at some later hours.

Black and Decker rice cooker have removable non-stick cooking pan and can be cleaned easily. It has a heavy-duty tempered glass tip that keeps in heat, moisture and allows me to check the food through glass without steam being released. Now I can make my favorite rice recipes, soups or stews in two simple steps: putting the ingredients in the cooker and switching on the button. That’s what I need to do, the rest is taken care by black and Decker rice cooker. I would highly recommend Black and Decker rice cooker to working women who are busy and held up with loads of work and don’t have much time to cook. I love this product.

Source: http://fronteracooking.com

The dilemma of finding best cookware

My daughter, who is internet savvy, and more up to date with everything in the market, asked me the other day, mama, what are the best cookware sets. As a parent, you simply do not have the liberty to say, I don’t know, or you decide. Even though she has lived in this house with us for almost 20 years, I have been the one who has been doing the cooking. I do have a fascination for cookware, and she knows it. But how do I rank a cookware set as the best?


A lot of real time thinking went into this, and subsequently I did try to answer that question for myself. Here is my criteria for qualifying any cookware as best cookware.

1. Handle should be conveniently designed so as not to strain the wrists and the arm. I am old, and I do have problem in lifting some of my ancient vessels. So I guess, I decided this should be one of the qualifications.

2. The color, material, and shape matter to any woman. We don’t adjust like men, do we? Moreover, we take pride in displaying the best of our clothes, crockery, and cookware. It gives us an edge as if we are smarter than others in our shopping. I have three sets, and I know I match the display on wall we have with the summer and winter interiors.

3. The cookware should neither be too heavy, nor too light. If it is too heavy, it is going to be difficult to lift. Some day it will slip and fall. The end result is an ugly dent. If it is made from too light a material, it will still have those dents, but in addition, it may burn the seasoning. Between lighter and heavier cookware, I would turn to heavy variety. We are not going to drop the vessel every day. But seasoning can be burnt every single day. So thanks but no thanks to thinner gauge varieties.

4. Most of the handles come out. Once that happens, the pot is almost pushed aside. If we can ensure that the handles are riveted and soldered on to the cooking pan or pot, as the case may be, we have a good set of cookware before us.

5. Washing in dishwasher. Nowadays, we have that convenience. So why not have the right type of vessels?

I missed out on two points when I answered my daughter. But I guess, she can spend some time thinking too.

Source: Cook with tina

My story of being and chef and collecting knives for passion

I have always had an inclination towards cooking and that is why it was my dream to be a chef in a top class restaurant. From a very young age I started trying out various dishes at home with the help of my mother and to my astonishment the dishes came out pretty well. I love the ideas of using different utensils while cooking and I was especially fond of my sets of knives that helped me in chopping, cutting, shredding and mincing. I even bought one apron that had pockets to keep my knives set while I am working in the kitchen. This has led my fascination towards choosing and collecting top rated chef knives every time I come across something unique.


It is exciting for me…

Collecting different types of knives has become a passion that I have and now that I am working as professional chef in a five star hotel these knives do come into use when I am working in my kitchen. When I travel around the world, I still collect some of the top rated chef knives that are made form highest standard of stainless steel and gives me a good grip while cutting, chopping or dicing. Knives may seem to be a dangerous instrument to many but for me they are the most important tools for my work. Without these tools I am practically paralyzed at my workplace. Interesting, isn’t it? Yes, it is and that is why I feel my hobby and passion of collecting these knives are quite unique and exclusive.

Still collecting and counting…

Nowadays when I want to increase my collection I rather look up the internet for the latest collections. The biggest online shopping giants have some of the amazing collections of top rated chef knives at discounted prices too.

Related website: Pcnchef.com