Cutting Board

cutting board

... bolus Insulin I have On Board (IOB). But do keep in... full on activity (eg hedge cutting with the electric tool, off...

... redemption. Still four mini-leagues, almost cutting the table into quarters now... cup given points on the board but unable to make playoffs, ...

... with a knife on a cutting board and kept them in a ...

... descriptions for the oven and cutting board. When purchasing upgrades, players need...

... benefits are cut across the board, people will vote for politicians..." to "fix" the problem. Just cutting out people's benefits from the "...

One for fish, the other has a carrot for veggies, the red has what looks to be a lamb chop, what’s the white one for? submitted by /u/Existing_Tear281 to r/whatisit [link] [comments]

submitted by /u/dolomite592 to r/Wellthatsucks [link] [comments]

It's the first time in days my partner feels well, and I wanted to make her enchiladas. Instead I spent the next hour cleaning glass shards from every corner of our kitchen... submitted by /u/andrey_not_the_goat to r/mildlyinfuriating [link] [comments]

submitted by /u/Nosakatsuya to r/StupidFood [link] [comments]

Cutting Boards: There are quite a few decent options for cutting boards. High end restaurants use plastic cutting boards and do great work, so it really comes down to improvements in feel, edge care, microbial resistance and avoiding chemicals/plastics (if you care about that). Things to avoid: Hard materials - Never use a knife on glass or stone! Some plastic adhesives can be pretty hard, but that is more a problem for feel than edge damage. Abrasive materials - Woods that contain a lot of silicates will wear down your blade edges and can damage them. Bamboo, teak and Brazilian cherry are some of the worst. Too small - Make sure you have the room to move and use your knife. You want something with a depth of at least 10% longer than your chef's knife. Materials: Wood - Quality wood cutting boards are hard to beat for feel, edge retention and anti-microbial properties. End grain is better for edge retention and feel, but edge grain is fine if that is what works for you due to weight, budget or height. The traditional rule of thumb for wood selection is that if the tree produces edible products, the wood won't contain toxins or irritants. So, maple, cherry and walnut are the most commonly used in the US and Europe. I have an end grain cherry board from John Boos that is an absolute pleasure to cut on. The downsides of wood are: Maintenance - You need to oil them occaisionally and don't want to leave food or liquid on them for extended periods. Weight and size - Wood boards can only be so thin and light. (Japanese hinoki wood boards are quite light, but still heavier than plastic can be.) Ease of cleaning - You can't put a wood board in the dishwasher. If you use soap, you will need to oil them more often. I use a 50/50 vinegar solution in a spray bottle. Cost - The cheapest quality wood boards are equivalent to some of the most expensive plastic ones. Great wood boards: The Boardsmith - These are handmade by a craftsman who is also a kitchen knife enthusiast. John Boos - Big brand that makes a lot of boards at different quality levels, but generally quite good. Some local woodworker - Boards are easy to make and are commonly available at local craft markets. Just look for something with big wood pieces (less glue) and good woods. Plastic - There are a very wide range of plastic boards out there. The best are heavy (artificial) rubber boards from Japan and paper fiber and epoxy boards from the US. The downsides of plastic are: Cleaning - Plastic is not anti-bacterial. A combination of heat and strong detergents (dishwater) will get them clean, but that limits your size. Plastic in your food - If you are concerned about microplastics or consuming chemicals, then you might want to avoid softer plastic boards. Feel - Other than the high end Japanese rubber boards, most plastic boards don't feel great to cut on. I haven't used a rubber board, but I understand it is an acquired taste. Some of the best: Rubber - Hasegawa or Asahi Fiber and epoxy - Epicurean or anything made with Richlite submitted by /u/hoopla-pdx to r/TrueChefKnives [link] [comments]

So my girlfriend’s dad got us these slates of metal for Christmas. He said they were cutting boards, but there’s no way that could be true. Apparently the metal is used for makeup mixing? I don’t know man. I acted all cool and appreciative but now I’m wondering….what and why haha submitted by /u/switch8113 to r/whatisit [link] [comments]