Whether you work with a butchers block to chop sirloin, pound chicken, or use as a grape and cheese platter at your next party, you’ll need a butcher’s block that is both functional and appealing . To capture both of these ingredients, you’ll need to keep your butchers block like every other asset you intend on keeping eternally. Butchers blocks come in a variety of shapes and sizes and will be created from various kinds of wood.
One example of the boards that are beautiful is one made from Vermont strong purple and brown walnut wood with an end-grain pattern which comes alive with the mineral oil finish. The end-grain butcher’s block is the most effective sort because it’s stronger than routine butchers blocks to work with. It’s a much tougher surface and can withstand the cutting action of the blade. These boards are gentler to the knife’s cutting edge and provide a cutting surface that is hardened. The solid walnut butcher block is a high quality adornment for those with special counter tops. It is going to bring out the best in your Home Depot Formica, your Brazilian granite, your stainless steel, or even your Peruvian marble. This butcher block is a delight to cut on as well as an attractive kitchen accessory that’s completely practical.
Seasoning the Butchers Block
It must be properly seasoned before using a fresh butcher’s block. This may assist in preventing your block from being stained, consuming odors from food like onions or fish and having germs and bacteria grow in the wood. The block surface must be treated with oil that may be applied to seal the wood. Never use vegetable or cooking oil to season or treat the surfaces of your block. The surface treated with one of these sorts of oils of a block will become rancid over time.
The wood will absorb the majority of the oil. After every application, wait several hours and wipe off any excess oil before the program that is next. You need to repeat this procedure several times.
Sanitizing / Maintaining The Butchers Block
Care must be taken when using wooden butcher’s blocks is maintained. Whichever type of board you use; all cutting boards ought to be cleaned and sanitized often. To stop cross contamination, it’s always a good idea to have and use separate butchers blocks for cutting meats and your vegetables. Wash the butcher block with a gentle dish washing soap and hot water. Never use harsh cleaners or chemicals to wash your block. You don’t ever wish to submerge your butchers block, because wood is porous. The block will soak up water causing it to crack after it dries.
To kill bacteria often left behind by raw meat, you may use bleach as a sanitizer to wash your block as follows: one tablespoon ( = 15 milliliters = 0.5 liquid oz) of concentrated bleach per gallon of water at ordinary room temperature is considered to be the equivalent of 200 PPM. Cleaning gear takes a higher concentration than treatment or utensil rinse of food preparation equipment. As well as using vinegar and 3% hydrogen peroxide to disinfect bacteria and germs from your vegetables before consuming them, vinegar can be implemented and used in precisely the same fashion along with your butcher’s blocks.
The block could be wiped down with full-strength white vinegar and then repeated after each use using the hydrogen peroxide. The acetic acid in the vinegar is a good disinfectant as well as the hydrogen peroxide used afterward can be used to kill any bacteria. To kill the germs and bacteria on your own block, make use of a paper towel and wipe down with vinegar, then use another paper towel to wipe down with the hydrogen peroxide.
Your butchers block must be kept dry when not used. Keep liquids of any kind from sitting on the blocks surface for extended amounts of time (this includes when cutting meat that contains a great deal of liquid or blood). Be cautious wetness isn’t collecting underneath as it lies on the counter in case your block is just not supported by 4 non marring feet. If so, you’ll also want to stand your block up on one side when not being used.
Use a good steel scraper or spatula several times while cutting on meat that is wet to eliminate the liquid from your cutting surface. This can assist in keeping the cutting surface clean and sanitary. Never use a steel brush on the cutting surface of your block.
Maintain the blocks surface on a weekly basis with mineral oil, after each use or whenever you notice the wood drying. Coat the block with oil, let sit for 5 minutes then wipe away the rest with a soft towel. Wait a day before using the butcher block. Wooden blocks should likewise be oiled or re- once weekly to seal the grain against bacteria, seasoning. An oil finish also helps prevent the wood from cracking or pulling apart at the seams. It is best to keep a soft lint free fabric, which continues to be utilized and contains mineral oil, stored in a plastic bag for ease of use for this process.
To ensure cutting surface continuity, never continuously cut on the top surface of your butchers block in the same place. Be sure that you will be cutting over the whole work surface such that it is going to wear equally.
It’s possible for you to refinish your butchers block by sanding the surface with 220 grit or abrasive sandpaper. This will remove any stains, valleys and knife damage caused during use. Following the block was sanded, you may have to re-season it as described above.