read page 2 of the time for a new cutting board discussion from the chowhound cookware, cutting board food community. join the discussion today.
read the how do you wash off the smell of onions or garlic that stained on a wooden cutting board? discussion from the chowhound cookware, garlic food community. join the discussion today.
read the fine splinters on new cutting board? discussion from the chowhound cookware, cutting board food community. join the discussion today.
in my opinion, burning lacquer is probably not the healthiest thing to do. it is like burning plastic i suppose. it is probably not the worse. you will need to open all your window and turn on your fume hood. in fact, you can try to use a steel wool to scrap most of the lacquer coating off, before burning.
bamboo is different from wood in both structure and requirements. so here's my shot at your questions: 1. wash it and dry it after use, this is the same as wood, bamboo boards are a composite that is glued together so no dishwashers, no soaks, and no excessive heat. it shouldn't require oil like a wood board, the structure is different. 2. raw
i have had numerous non-oiled teak, butcher-block, bamboo, and exotic wood boards, some quite beautiful. they just did not go into the dishwasher. they just did not go into the dishwasher. in hindsight, if i had the rösle mats back then, i would have cut them to fit those boards and use them today.
specifically, 'we recommend that the beginning barbecuer use only seasoned wood until he or she gets some experience in smoking with a wood-burning pit. using green wood without knowing what you are doing is a quick way to ruin barbecue. ' my question is what's the big secret to know about using green wood? are we just talking about making sure
read page 5 of the best cutting boards - bamboo vs. others discussion from the chowhound cookware, cutting board food community. join the discussion today.
referencing my 'knife storage quandary' question/thread, i've narrowed it down to either a the chef's depot magnetic half-circle block which looks identical to the messermeister bamboo one except that the cd one is maple and the m. one is bamboo , or b just a plain separate magnetic sheath for the slt kramer 8' chefs. trying to decide which pros and cons of each are 'the deciders', lol.
hi there, i'm looking to invest in a good rolling pin to bake for the holidays. from your experiences, which type is best? the french long, tapered, solid wood or the two-piece composite style?