jacqui{JB} wrote:
>
> "AL" > wrote in message
> ...
>
> > I want a giant butcher block like the one Jacques
> > Pepin has. If I cut raw meat and then want to cut
> > vegetables which will be eaten raw, how do I clean
> > the surface? I currently use a thin plastic cutting
> > board which I can wash in the sink but it is too small.
>
> You're going to be better off with something you can at least partially fit
> in the sink, so it can be properly scrubbed with hot, soapy water. You
> don't have to get hyper about it (if you can't trust your food supply to the
> point you have to be hyper, you're better off purchasing different food),
> but you should wash the board directly after cutting meat. Douse it with a
> mild bleach solution afterwards, if you particularly want to and leave the
> board to air dry. If you're going to do the bleach thing, you should
> definitely consider conditioning your wooden boards, as the bleach can
> over-dry the wood.
>
> I generally cut the vegetables first (from mild to pungent), then cut the
> meat, then wash the board. And I generally don't leave prepped, uncooked
> food sitting around on the board for more than five or ten minutes at a
> time -- that's what plates are for.
>
> Basically, be sensible.
> -j

I've bought a package of 2 flexible cutting sheets at the Dollarama
just to try. I like them. For a couple of dollars you have several and
can use a fresh one for each job. They wash up nice and while not as
pretty as a butcher block, I find them better for my needs.....Sharon