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Go Back   SailNet Community > On Board > Gear & Maintenance
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  #11  
Old 07-24-2011
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Quote:
Originally Posted by chef2sail View Post
Of course you cant see the bacteria that gets you ill
Generally agreed, except for mold and mildew. You'll note above that I have had tests done (swabs of all the faucets on the boat and of counters and cutting boards) that a lab cultured. My boat is obviously not a commercial facility but I figure the investment in testing every three years, given temperature cycling, hoses on and off board, and unknowns on dock supply water make it a reasonable investment.
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  #12  
Old 07-24-2011
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LOL, I think a have a pretty high standard of "kitchen awareness" and based on the information I know, I would say that wood is safer for home use, even more so on a boat, since most don't sanitize with bleach (as you point out) and most boats I know don't have a high temp dishwasher?

Just to be clear, I'm advocating the use of wood in a household situation, not commercial.

In my opinion, this quote from Wikipedia supports my view. "While plastic is theoretically a more sanitary material than wood for cutting boards, testing has shown this may not be the case.[1] The softer surface of plastic boards is scored by knives, and the resulting grooves and cuts in the surface harbour bacteria even after being well washed. However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach"

"Wood has some advantages over plastic in that it is somewhat self healing; shallow cuts in the wood will close up on their own. Wood also has natural anti-septic properties.[1]"
Cutting board - Wikipedia, the free encyclopedia

From the FDA website:
"As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly."
Fresh and Frozen Seafood: Selecting and Serving it Safely

Another article(s) favoring wood over plastic, one is an except from the Journal of Food Protection.
http://www.knife-expert.com/cut-bo93.txt
ingentaconnect Cutting Boards of Plastic and Wood Contaminated Experimentally wi...

We just returned from Europe and one thing that always leaves an impression on me is how food is stored and handeled...eggs left out for days, cured meats sitting on the counter for days, etc.
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  #13  
Old 07-25-2011
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Ahh the Europens...my mentor (a Fench master Chef) took me to France 3 times. Europeans live to eat and love their foods....Americans for the most part just eat cause they have to. I know its a huge generalization, but It is so apparent when you travel abroad to Europe. Every town in France had a Patissier. Butcher, etc.
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  #14  
Old 07-25-2011
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Quote:
Originally Posted by T37Chef View Post
choose those made of hard maple or plastic
Either of you guys tried bamboo? I'm thinking of giving it a try...

Quote:
Originally Posted by T37Chef View Post
We just returned from Europe and one thing that always leaves an impression on me is how food is stored and handeled...eggs left out for days, cured meats sitting on the counter for days, etc.
Americans will refrigerate anything. I have kept eggs for months (we bought thirteen dozen eggs at Tesco in Plymouth in May 2006 and ate the last in August 2006 with not a bad egg in the batch) without refrigeration. With care mustard, mayonnaise, and ketchup last a very long time in the pantry. The only reason for refrigerating butter is if you want to carve or shave it. On and on. Some thought makes boat refrigerators magically "bigger" because you don't need to put so much in.

Chocolate (I am told) must however be kept in the refrigerator. I always keep room for Janet's stash.
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Old 07-25-2011
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I prefer my chocolate without the white spots (sugar bloom) that refrigerating it causes. Store it in a cool place.

Dave
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Old 07-25-2011
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I cut a piece of Starboard to fit over the burners of our Force 10 stove. It fits into the stainless steel frame so it won't slide off. It gives us another 4 sq ft of counter space and serves as a cutting board when we are not using the stove.
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Dave,

I have not tried Bamboo, but see it suggested in several places...why don't you be the Guinea pig and let us know in a year how it goes LOL
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  #18  
Old 07-26-2011
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Quote:
Originally Posted by chef2sail View Post
I prefer my chocolate without the white spots (sugar bloom) that refrigerating it causes. Store it in a cool place.
Yes Sensei.

Quote:
Originally Posted by T37Chef View Post
I have not tried Bamboo, but see it suggested in several places...why don't you be the Guinea pig and let us know in a year how it goes LOL
As you suggest Obiwan.
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