Top chef Henri Alén does not get an understanding of plastic cutting boards.
Henri Alén does not value plastic cutting boards. Pete anikari
Chef and restaurateur Henri Alénin There has never been – and and will not be – plastic cutting boards in the home kitchen.
Alén gives up to plastic boards that the restaurant has large and high quality professional boards separately for fish and meat. Health inspectors also require their use.
– Ordinary plastic boards are quite rubbish, I don’t like any. They are wolves, Alén shakes.
Everyone will surely recognize the cutting board described by Alén, especially in the cottages: there are many black -colored incisions on the board. These plastic boards have almost every summer cottage.
Plastic is not, like a wood, a living organism that cleans itself. When dirt goes into the knife clamps, bacteria start to grow.
Also, plastic does not wear naturally. According to Alén, the plastic dulls the knife, which is why there is hardly any cut on the plastic board in restaurants.
– The plastic is hard and unforgivable.
Plastic cutting boards are many favorites. Tuuli Lindgren
Alén understands that a thick and sturdy wooden cutting board is a big investment as their prices are on the surface of one hundred euros. But he reminds us that the cutting board is widely used and the properly kept wooden board is eternal.
Once a year, Alén oils with oil for the cutting board, wraps the board and allows the oil to be absorbed for a few days.
Whatever cooking oil goes, but rapeseed oil, for example, is so thick that it is poorly absorbed and the surface of the cutting board may become sticky.
When you wash the wooden board, dry the bigest moisture immediately and leave to dry on your blade.