I often post photos of food prep and presentation.
There is another really important part of the process.
Cleaning your cutting board…. indeed all surfaces.
I was handling some chicken recently. After handling raw meat wash wash wash, hands and surfaces.
I am not a complete fanatic about the kitchen, but some things I never fool with.
The FIRST thing I do after cutting up meat, especially poultry, is immediately to wash the knife, my hands and the board.
Then I usually change boards.
Ever had salmonellosis? You don’t want it.
People debate about the advantages or disadvantages of wooden or plastic boards.
I use both. But I wash them. Also I keep the water pretty hot here.
Your water temp should be at least 120F (49C)
And occasionally I spray them down with a little mixture of bleach and water. My plastic board first gets scrubbed and then goes into the dishwasher, which gets very hot.
I don’t put my wood or bamboo boards in the dishwater, because they crack or warp. I already have a crack starting in one of my favorites.
Other surfaces, like the sink or counter, get other treatments when I have dealt with meat.
The point is, you and your friends don’t want the consequences of not taking a moment to clean after handling meat.
