It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together.
I did find some sites discussing how to choose a food safe glue:
The latter site states "Boards that are not made with FDA-approved glues should not be used for food preparation as the toxins in the glue could leech into the food."
Is anyone aware of any studies done into whether the chopping boards generally for sale are actually safe? (For the US, does the FDA check when they are imported?)
Obviously the quantity of glue that would make it into food would be very low, and probably undetectable by taste or sight. Has anyone experienced any ill effects from using a chopping board made with glue that's not food safe?
My research led me to the fact that it is the glue that gets the FDA food-safe approval or not. The Wood Whisperer's website addresses the different kinds of glues used for cutting boards:
Since wooden cutting boards are safe for use with meat, I was wondering if I can reuse the cedar grilling planks. Yossarian's answer to this question about how to prepare a plank says you can use one again depending on what you're cooking. So, what determines whether you can reuse the planks? How should I clean them after use? After too many uses, will they lose the ability to impart flavor to what's being grilled? The ones I bought were fairly expensive, so I'd like to get as much use out of them as possible.
A peel is the utensil used to transfer loaves into the oven: http://en.wikipedia.org/wiki/Peel_(tool)">Image source: Wikipedia I've done a couple of them using some wood boards I had on hand. I made... different materials: plywood, block of wood, metal, ... If they are made of plywood, what kind of glue should be used to join the boards? What kind of wood? Which metal? Should they be flat? Wedge shaped (like the one in the picture)? If they have a detachable handle, what system would be faster to change? Less prone to loosen? How to choose the length of the handle? The material? Any
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?
I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked... (or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give... there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over 800C/1,500F). What I'm concerned about is: I don't know
wouldn’t taste like chocolate without vanilla. “Chocolate tends to be somewhat dull on its own. Vanilla transforms it,” says Patricia Rain, author of a new book, Vanilla: A Cultural History of the World’s...I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice... explaining how it works: "Vanilla is used for its sweetness and its ability to enhance other flavors." (eHow) "Vanilla delivers characteristic and complex flavor notes to hundreds of types of food
the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any of this have actually made any difference, given that the consistency of the final mixture was very smooth (albeit thick)? Are any of these likely to be the root cause? Is there anything else I might... times, that the whipper will fail to perform any actual whipping if the fluid inside is too thick or viscous. I was quite skeptical myself, before charging it in the first place, but until now I
I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one... to the loaf, would it help soften the yuba?) Is there any method of softening the yuba and making it more delicate before applying it? Would this be beneficial to the desired result? Why? Could tweaking... not give a specific detail as to what to expect, or really how to qualify the results of the "turkey skin." As such, I am at a loss as to how to improve the results. So: Have you made or had
effects on surface tension? Especially interesting would be ones without flavor, which could be used to tweak existing liquids. Note: I posted a related question on the physics stackexchange. ...Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information... surface tension than water, 76 mN/m at 20C. Very salty water (6M, compared to seawater at .6M) has higher surface tension, 83 mN/m at 20C. Of interest would be: How does surface tension typically
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke? Does anything work better than a spoon? Is there any way to remove the choke without cutting out pieces of heart?