Sorry for my stupidity
I am new to cooking and am looking at decade old wooden material to work with.
Wooden cutting boards, spatulas, giant spoons, etc.
Is it ok to keep these for a decade?
Is there a specific way to take care of wooden materials?
What are pros and cons of wood vs plastic cutting boards?
I use lost of wood myself. I generally keep wood used for cooked food separate from wood used for raw. Also keep a separate cutting board for things that touch garlic and onions and things that don't.
I don't know the pros and cons because I've never used anything else.
The only fucked up wooden kitchen stuff I've seen was old shit that hadn't been used in decades while being stored in a basement, so whatever oils on it had become rancid, then mold set in. Less than that and you ought to be fine.
So how do you clean you wooden cutting board?
Just soap, detergent, and warm water?
Air dry is safe?
The drying part especially worries me because I am paranoid of mold and germs, and wet wood seems like a breeding ground for those to me.
Also why a separate board for garlic and onions?
What's the purpose of this?
How often should I oil it?
Coming from the old country, we use wooden cooking materials and tools exclusively. After we run them through the dishwasher, we coat them in vegetable oil for seasoning then microwave on high for no less than 8 minutes.
Nothing to do with germs. Cross contamination isn't an issue if you're either scrupulous about washing (silly, as it wears out the wood) or just keep separate boards for raw and cooked food. But the garlic and onions thing is for real. You want a dedicated board for fruit and cheese.
Use one hand to swipe them into the other, then into the garbage? That's how I'd do it in an odeal world. My wife bakes bread, so crumbs and flour are everywhere all the time. So we have to clean the kitchen properly more often than average home cooks.
KInd of a quality problem.
someone else here, i'd imagine the wood would absorb the delicious oils from the garlic. wood loves to absorb shit as it's porous. the reason your hand may smell like garlic for a few days after handling is also because of your skin absorbing the oils from garlic after a fine mince.
i also know that wooden mortar & pestles can defiantly take on the flavor of some spices after being ground up, and can potentially impart undesired flavors when you grind multiple spices
ok can you tell me how many boards im going to need dedicated for what?
One for just raw meat
Number two for onion and garlic
And then 3 for everything else?
At this rate I'm thinking I should just stick to plastic boards lol, a lot simpler if they just dont absorb foods