theChas. wrote:
> Why is it necessary to have separate plastic boards for poultry, meat, and
> fish?
> As long as the board is properly cleansed, and then sanitzied, should it
> not be okay for any of the 'dangerous' food?
>
It is NOT necessary. You probably have been watching Emeril, Paula,
Alton, and that large chested skinny gal a bit too much. Just be
clean and wash your wood boards and other surfaces down with soap and
water. vinegar if you must. For more decades than I will reveal here,
I've been using a halved lemon on the wood cutting surfaces for
cleaning and for the bleach effect. I would NOT use bleach on the
wooden surfaces because it WILL leave an unpleasant chemical taste to
the food prepared on it. Guarenteed!

Also beware of those fancy hard plastic, marble, bamboo cutting
surfaces you see those T.V. cooks use on camera. They are pretty much
guarenteed to take that fine honed edge off your $100.00 - $300.00
chef's blade faster than you can type this sentence. Those Booz maple
blocs are the best around.

I will tell you that good chefs and good cooks (simply a chef who does
not refer to himself as a chef) are, as a rule, clean and very well
organized in a kitchen and cleanliness is an ingrained habit. I started
out the old fashioned way. There were no CIA's or FCIs back then but 18
hour days in the kitchen learing your *trade* working your way up.

David N.