Wooden Cooking Utensils

[Velenoso]

I grew up in Europe where wooden spoons were not only used for cooking, but also for beating the sh|t out of us. I'm still alive and healthy (more so, then the average SAfrican I meet, I don't get flu, etc..) so, yeah, I think the more you keep people away from bacteria, the sicker they become.

By the way blu, your boyfriend enjoying all those curries you cooking up for him, eh? ;-)

 

[BigAl-sa]

If whatever you're cooking is hot enough (temperature wise ), it's going to kill the germs anyway.

 

[Kim_Webchick]

I have wooden spoons and I have no problem with them sock them in boiling hot water and lemon juice, there is nothing better than a wooden spoon for baking.

 

[ColinR]

Thats what dish washers are for, high temperature cleaning at its best. Next study will say that glass/silicon is bad. Then the next will point the finger at wood. So it goes on.

 

[porn$tar]

I've been moered with a wooden spoon so many times, I should be too traumatized to use one but you just can't make a decent potjie without one.

As for wooden chopping boards, I find they don't dull the knife blade as quick as glass or marble ones.

 

[CathJ]

Apart from hygiene, what reasons would one have for using a glass chopping board? I can think of many negatives, but no positives apart from hygiene, and even then it's a stretch to be honest, as boards are constantly cleaned and plastic is just as hygienic, surely.

I don't see the issue being it breaking outright - it's the cracking, chipping and overall longevity of a glass board which just doesn't make sense. Although I suppose the same could be said about plates and drinking glasses...

Various members of my family have had glass chopping boards for years and years, and never a chip or crack. They're pretty thick and very tough.

Glass is easier to wash, because you don't get those little scratches in the surface like you do with plastic/wood. Not to say that you can't clean the wood/plastic thoroughly, but the glass is easier.

The glass also makes a nice smooth, cool, surface for things like rolling out and cutting dough.

 

[Rocket-Boy]

The main reason not to use wood in a chefs opintion is that they bugger up your knives by making them blunt really quickly.
I use these cover thingy's for my wooden board that come in a set of 5: one for chicken, one for fish etc etc so that you dont mix bacteria

 

[blunomore]

I grew up in Europe where wooden spoons were not only used for cooking, but also for beating the sh|t out of us. I'm still alive and healthy (more so, then the average SAfrican I meet, I don't get flu, etc..) so, yeah, I think the more you keep people away from bacteria, the sicker they become.

By the way blu, your boyfriend enjoying all those curries you cooking up for him, eh? ;-)

Mr Blu recently paid me the ultimate cooking compliment. I made a mutton dish and he said it tasted just like one of his favourites that his mom used to cook

 

[cornishrex_rules]

Cleaning wooden spoons is dead easy. Wash the spoon and while still damp you dip it in a container (only for cleaning use) of bicarb, you then pour some vinegar in a jug and then place the spoon in the vinegar and let it stand for a few minutes. easy and clean. Also fun to watch, just do not stand too close.

 

[cornishrex_rules]

I grew up in Europe where wooden spoons were not only used for cooking, but also for beating the sh|t out of us. I'm still alive and healthy (more so, then the average SAfrican I meet, I don't get flu, etc..) so, yeah, I think the more you keep people away from bacteria, the sicker they become.

I have to agree with you here 100%. Too clean makes very people.