Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 47

In addition to knives, you need a good cutting board. I use a plastic cutting board because it can go in the dishwasher; plus, plastic is nonporous, so it doesn’t hold onto smells such as onion or garlic. Wooden cutting boards are long-lasting, but they need regular sanitizing with a kitchen-safe cleaner and proper drying so they don’t become moldy.

Another advantage of plastic cutting boards is the ability to use different colored boards to prevent cross-contamination of foods. In my kitchen, I have white, green, and brown cutting boards for vegetables and foods that won’t be cooked before serving (like bread), a red cutting board for raw meat, and a blue cutting board for raw fish.

Place a piece of moist paper towel or a nonslip mat under your cutting board to prevent it from sliding around as you work.