I've seen huge butchers blocks that essentially is a table with a butcher block top. How do you clean such a thing if you can't wash it in the sink? Should those blocks only be used for vegetables and not meat because it can get messy and hard to clean (oil and 'juices')?
You can certainly cut meat on these, I have a large end-grain cutting board that is too large to wash conveniently in my sink.
There are a number of methods to clean them:
Soap and hot water are best for regular cleaning. Just get a rag or brush and scrub it. Dish soap is just fine for this use. Make sure to rinse and dry it thoroughly.
If you don't mind the smell you can use undiluted white vinegar to clean and sanitize your surface. If you keep some in a spray bottle you can just spray it down and wipe it with a paper towel. If you have a big oily mess, I'd suggest starting with the soap & water method, and finishing up with vinegar.
Vinegar is apparently very effective at killing microbes, surprisingly more effective than harsher quaternary ammonium solutions.
A little goes a long way with this. You only need a teaspoon or two for a quart of water. Just spray it down thoroughly, let stand 5 minutes. Finish with rinsing and drying. Like vinegar this is best as a followup to soap & water for a really messy board.
If you have strong garlic, onion, fish, or other smells in your butcher block you can cut a lemon in half and rub the board down with the halves. Lemon juice is a weak antiseptic, so this should be used primarily for odor control and not as a sanitization substitute.
Note that regular cleaning also requires regular seasoning of your block surface. You should oil your board/block once a week, or more with frequent use.
Professionally you scatter the surface with sawdust and then 'scrub' the surface (dry) with a metal brush. This takes off the top surface and removes any blood, etc, which is why if you see an old butchers block or one that has been in good use it will be worn down considerably. In a domestic setting I suppose that would be more difficult (but by no means impossible). Vinigar is an excellent cleaner, as Hobodave and Yossarian said, but I wouldn't use bleach on a butchers block, or wood in general really. Better for plastic chopping boards if you are going to use it.
I bought smoked bacon from a local butcher and I want to know how long I can keep that bacon in the refrigerator. It is an all natural product with no preservatives other than the process by which it was cured, so no nitrates etc. I forgot to ask the butcher thinking it would be gone before it became an issue.
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) They seem great if you only have a couple knives -- they don't require counter space and aren't at risk of causing accidental harm by falling off a wall. What are the pros and cons of using these instead?
I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, about $40 to $70. It also seems that they die after some usage. My question is, how many times one can cook with a salt block before they are unusable?
When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?
) with your hands (if it's the soft plastic vacuum packed kind) take the block of tofu out of the package and slice it on my cutting board into slices 1/2" thick (or whatever size I need for the dish... and tofu sandwich above the sink and lightly squeeze with a hand on both sides until liquid stops coming out. The problems with this are: have to plan ahead, if I didn't take the block of tofu...So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you need to get the water OUT. The age old
I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon. Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare. What makes premium bacon more expensive? Is it simply a more meaty cut or is the smoking process more flavorful? The other side of the question is- How can I identify good bacon that has those characteristics
Hey guys, I've had a set of Global knives for a few months now and love them. I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife as an axe/butcher's knife and chipped it in a few places. Global is supposed to be the superior brand, but is this normal? So how do you guys handle tougher materials? Butcher/cheap/dull knives?
This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering: How do you cook a tied-up ribeye? Can it be done on a grill? Should the thread be removed before grilling or after? My concern is that if the thread is removed before grilling the whole thing might just fall apart. The steaks looked delicious and I'd love to cook those, but I have no idea how to handle the thread.