Kitchen stuff (1)

Are there people who do this? I've never met such people in my life ...

I once stayed with some people for a week, I saw such a picture, then I could not bring myself to eat something at the table. Although not to say that I'm just so squeamish by nature. When I washed the dishes afterwards, I took this board and washed it. They looked at me like an idiot.

Are there people who do this? I've never met such people in my life ...

: swoon: I'm shocked too! I saw people who have one board for everything, of course they wash it, but for me it's horror, horror.

We have here many complaining about husbands in terms of purchasing things for the kitchen. I read and was happy for my own. Here it is today. The miner. See what you bought. In duplicate - for me and myself (after all, he himself is a noble culinary specialist). Long folding spoon-spatula-knife-pliers for teflon. He knows that I don't have such a particular thing, and I would be interested

🔗 🔗

My tongs are a little different. They also snap into place. On the white handle, the black button moves and locks the forceps in the locked position. Used for cutlets, fish and pancakes.

But this is very puzzling. It began to melt. The plastic in the tongs is somehow "left". Therefore, I do not recommend my model of forceps.

[Creamy]

My tongs are a little different.

Creamy, it's not about the appearance of the tongs, I also have them in a wagon and a small cart. I told about my husband, what a fine fellow! And I have not yet had forceps that can transform into a long spoon, a knife, and a shoulder blade.

I will not open America - there are also 2 boards in use - for eaten raw and for heat treatment. Washes after each use with boiling water and metal. scraper. From time to time I even boil for 10-20 minutes and nothing is done to her, oak

That's why I love IKEA plastic cutting boards. After each use, I put them in the dishwasher and don't bother with the problem whether it will go bad or not.

I also love plastic, although I do not have a PMM. I wash them with a sponge and detergent clean and clean. And they are not expensive, they became tired - they threw them out, bought a new one.

I have 4 of these: 3 rectangular and one round.

And I use glass. I have 2 of them - for ready-made and raw products. Mine is always both. The only drawback is that the knives become dull quickly, but I have an excellent knife, so I don't see any problems with that. Plastic seemed to me forever "unwashed", and then I also do not like how it "shaggy" after some use. She refused the tree precisely because of the breeding environment for various microorganisms. : girl_cleanglasses: This is my choice, which my parents and my husband's parents (due to certain conservatism) do not share. I didn’t accustom them to glass.

As they begin to "shaggy" - in the trash The price is a little more than a hundred rubles, one-time can be said.

And I use glass. I have 2 of them - for ready-made and raw products. Mine is always both. The only drawback is that the knives become dull quickly, but I have an excellent knife, so I don't see any problems with that.

And if you cut something tight and the knife with all its force by inertia and against the glass, and if you quickly crumble - brrr - I could not get used to it
Although I understand that glass is much more hygienic.

Once I got on a program (on TV), in which they said that cutting boards made of wood are safer. Here, I found more detailed information in the net ...


Wooden cutting boards and hygiene

There is an opinion, which is actively supported by manufacturers, that wooden cutting boards are compared to plastic, glass, etc.less hygienic, create a fertile breeding ground for bacteria and microbes. For many centuries, and maybe even millennia, people have used wooden boards. Is there only an explanation for this that wood is the most accessible and widespread material?

Recent research has shown that this is not entirely true. Wood in itself is a good hygienic material, and the living conditions for bacteria on a wooden board are much worse than on boards made from other materials.

The study was carried out by the Danish Institute of Technology and then cross-checked by leading Scandinavian, German and Swiss research institutes.

The study consisted of the following:

Material containing bacteria was applied to various types of wood (Scotch pine, Norwegian spruce, ash, oak and beech), plastic and stainless steel;
used harmless bacteria, much like bacteria such as Salmonella, Camphylobacter and Listeria;
the number of surviving bacteria was measured at regular intervals.

The following conclusions were made:

Bacteria have significantly poorer living conditions on wood compared to synthetic materials and steel.
Bacteria in general have poor living conditions on a tree, especially on a dry tree.

The research results are presented in the diagram.

research results, diagram
A similar study was conducted by scientists at the University of Wisconsin-Madison. It's titled "Recent Research Shows Wood Cutting Boards Are Safer For Cooking, Not Plastic."

Despite the prevailing opinion, bacteria are killed much faster on a tree. For decades, chefs have been encouraged to use plastic rather than wood cutting boards for food safety. There was concern that pathogenic bacteria such as Salmonella would soak into the cutting board and then contaminate other foods.

Two scientists from the university's college of agricultural sciences found that wooden cutting boards "kill" bacteria that survive on plastic boards. The aim of the study was to study bacterial contamination of wooden cutting boards in order to find a way to decontaminate wood and make them as safe as plastic. And just the opposite happened!

They tested planks made from several different types of wood and four types of plastic, infecting them with Salmonella, Listeria and enterohemorrhagic Escherichia coli. The results showed that wood planks, often by a wide margin, are more hygienic than plastic planks. Three minutes after "contamination", 99.9 percent of the bacteria on the wooden planks had died, while none of the bacteria had died on the plastic planks. Overnight at room temperature, the number of bacteria on the plastic boards even increased.

Of course, this does not mean that after cutting chicken or meat, you can immediately cut vegetables on the same board. But as the researchers point out, "wood is preferable to plastic because minor sanitary errors on wood are not as dangerous as on plastic."

The only drawback is that the knives become dull quickly, but I have an excellent knife, so I don't see any problems with that.

I want a GREAT knife! Eternal problem!

And in my role as kitchen boards ... a tabletop. Rather, pieces of it (what was cut out under the sink). Sections were pasted over with a special edging. Very comfortable solid boards. And for especially dirty work, I put on them a polymer plate - it's easier to wash it.

And if you cut something tight and the knife with all its force by inertia and against the glass, and if you quickly crumble - brrr -

and brrr I have plastic ones. It was written - with an antibacterial coating .. I suppose they are not.

I have a wooden one for bread, three separate plastic ones for meat, fish, vegetables.I wash them with dishwashing detergent after each use, if I really need it, comet gel. Not every time, sinful. They gave me a glass one. I couldn't use it, especially when I read about micro-chips.

And I'm also very interested in the little knife.

My ear does not catch unpleasant sounds on glass ... I have both glass dishes and a table ... and in general I love it. The advantages of glass boards are that when cutting, they do not leave scratches, they do not absorb the smell of the food being cut, their rubber feet do not slide on the table, and they are also highly heat-resistant from the glass side (up to 260 degrees) and can be used as hot coasters. Glass boards are considered the most hygienic and can be easily cleaned with common detergents. The most modern glass boards are made of extra strong glass-ceramic material, resistant to chips and damage.
And I have a sharpener from Zepter

[So we have a whole topic about sharpeners]

So we have a whole topic about sharpeners , by the way, I also have an excellent one, I showed it in Temko!
And the boards are glass brrrr, one sound can drive you crazy

But ... a whole topic about sharpeners, and Katya told about EXCELLENT, and so peace was gone, Lenochka, your EXCELLENT dear ... I really want this, but for this I will definitely be kicked out of the house, with all my knitting needles and balls.

And plastic is perfectly cleaned in the dishwasher, at the same time and disinfected
But I don't like cutting with them. I only keep it for fish so the smell can be easily washed off.

And I use glass. I have 2 of them - for ready-made and raw products. Mine is always both. The only drawback is that the knives become dull quickly, but I have an excellent knife, so I don't see any problems with that. Plastic seemed to me forever "unwashed", and then I also do not like how it "shaggy" after some use.

I don't use glass ones precisely because I feel sorry for knives. Good knives are much more expensive than plastic cutting boards. And those, in turn, when they start to become "shaggy and unwashed" after many uses, I simply throw out and replace with new ones.

I counted my boards and was surprised myself. Seven pieces. Two plastic ones - I cut the fish, herring and immediately threw it into the dishwasher, cheap, it's not a pity. Four pieces are still Soviet, covered on both sides with the strongest furniture plastic, in the middle there is moisture-resistant plywood, they are 25 years old, very resistant, unkillable, look decent, wash well, are disinfected with boiling water, they are constantly sent to the freezer to freeze dumplings and cutlets (all 25 years !), the most comfortable and favorite. The last cutting board - Finnish, long, with a powerful clothespin for clamping fish tails, is used strictly for its intended purpose - for cleaning fish. I am perverted on this board, I even easily clean it with ruffs. ... And all the boards are in use, there are no extra ones.

[and]

Four pieces are still Soviet, covered on both sides with the strongest furniture plastic, in the middle is moisture-resistant plywood, they are 25 years old, very resistant, indestructible, look decent, wash well, deandnfequoted (from the word andinfection) with boiling water

I am very afraid of such boards for food. And plywood is not the most environmentally friendly product, not a solid wood in the composition. And furniture plastic - and even more so.
Although, today it is so difficult to understand which is more harmful ...

Although, today it is so difficult to understand which is more harmful ...

The most worthy conclusion!

So I, like many, also have several boards. For bread, fruits and vegetables, prepared foods and cheese, for fish, and for meat. And I just wash wooden boards well with hot water without detergents (wood tends to absorb them), and then I process them with steam (there is a small steamer in the kitchen for all sorts of needs: to clean or disinfect) or table vinegar.

And here ... the whole topic is about sharpeners, and Katya told about the EXCELLENT one, and so the peace was gone Helen, your EXCELLENT dear helluva lot ... I really want this, but for this I will definitely be kicked out of the house, with all my knitting needles and balls.

Be patient a little. Yesterday my husband ordered me some kind of electric one (not Dex), she sharpens scissors and all knives like. I can really tell the current when I take it in my hands. But my husband is so meticulous that if he chooses something, then the current is of high quality, forever. Although this is only like 160 UAH. I'll get it, unsubscribe.
And I have plastic ones, although there are also wooden ones, but they are more likely for beauty or for beating meat. Then I put an oilcloth on them and beat it off, and so the current plastic, I just wash it with dishwashing detergent, began to lose its shape, I went to the trash bin. I bought a new one, but sometimes I just like it in color, I buy it, and I throw it away the most worn.

I counted my boards and was surprised myself.

So I never even thought about it! I counted my own, 6 pieces-2 wood, 2 ceramics, 2 plastic !. Now I won't be surprised if, somewhere, in the bins I still find it. We are like that in everything ... What kind of kitchens do we need?

I counted how awful it was!

4 wooden figured on a stand (for fish, herbs, meat, etc.)



2 glass (large and small)
very large made of wood (seems to be beech)

and 4 plastic ones - my favorites!

And in the Metro I bought such a thin plastic cutting board, they were also of different colors and for different products. But it turned out that you can only cut boiled vegetables or soft fruits on it - it is scratched with a knife!

I counted how awful it was!

4 wooden figured on a stand (for fish, herbs, meat, etc.)

Sho there is a board, salivating from a delicious shank, and the recipe was somewhere for this miracle

and 4 plastic ones - my favorites!

Yeah, and they also have such plastic ones.

I have samura cutting boards. For ceramic knives. I rarely use ceramic knives, but boards all the time. First we bought one, then we bought two more. They are different in color: red for meat, blue for fish, green for vegetables and fruits. Washes perfectly, does not grow moldy, does not bloom. The price is quite serious at $ 23 apiece, but the board is worth it. And, like any soft board, it is very comfortable to use. I already showed this photo from the special. subject

Sho there is a board, salivating from a delicious shank, and the recipe was somewhere for this miracle

Zhmakayte!

Has anyone used a silicone syringe like this for decorating pastries? The capacity is 500ml, it seems not very small, but in my opinion it is very convenient to put the contents.

I have a lot of boards too. But somehow it so happened that Ikeyskie, large, 30X40, I liked the most. I have them for raw foods, one for meat, the other, a different color, for raw vegetables. Everything is cleverly cut on them, a lot fits, nothing really splashes over the edges and does not flow out. Mine as it should, and I don't bother too much: they stop pleasing the view - I buy new ones.
Glass - only for fish and herring (odors do not remain). And a wooden board for bread.

I found another breadbasket, which it hooked me with:

someone used this? On the side of the hole, you can set the handle in different positions, and the size also changes ...

Natalia, an interesting option !! And the holes, and the size! And where is this given ??

h
Natalia, an interesting option !! And the holes and the size! And where is this given ??

give over the hill, for example on the Amazon there is, you can search by the name "PROGRESSIVE Adjustable Bread Keeper"
I now have the opportunity to order for $ 10 + 15% and plus weight ... so I think I have a beautiful one, and I only bake bread once a week ...

[celfh]

She was tempted by samurai boards, ran to look and found!
Thank you girls celfh and crumb!
I ordered two, I wanted three, but it's a pity, they are the same color.
It remains to wait, already unbearable, oh, this device addiction!
Maybe someone else will be tempted, especially with a 20% discount, here is a link:

Has anyone used a silicone syringe like this for decorating pastries? The capacity is 500 ml, it seems not very small, but in my opinion it is very convenient to put the contents.

I have a Tupper accordion ball. In my opinion, it is more convenient.

I found another breadbasket, which it hooked me with:

My breadbox is also Tupper's and also with holes.

And me
Although I am, in principle, indifferent to breadbaskets, and have long been keeping bread just in small bags

and why..when I go to this topic .. do I immediately get a warning from kaspersky?

Well, it's a Kaspersky - it works! We do not have it installed - so it does not pop up

and why .. when I go to this topic .. do I immediately get a warning from kaspersky?

And I pops up

And me
Although I am, in principle, indifferent to breadbaskets, and for a long time I have kept bread just in small bags

+1000
We organize a bulk purchase under the herringbone: lol: with a discount

I have a Tupper accordion ball.

We don't have such.

[glykoza]

Has anyone used a silicone syringe like this for decorating pastries? The capacity is 500ml, it seems not very small, but in my opinion it is very convenient to put the contents.

glykoza, we have a few people here using the same small, also lekue. It is very comfortable. So why suddenly a larger volume would be inconvenient? For large quantities of baked goods - it is quite suitable!

We don't have such.

They are also somehow not permanent with us. It was for Hanukkah. By the way, this year they also have a Hanukkah campaign

Has anyone used a silicone syringe like this for decorating pastries? The capacity is 500ml, it seems not very small, but in my opinion it is very convenient to put the contents.

Twisted in my hands in a store similar, but small. In my opinion, there will be a lot to stay inside. It is tough enough that it cannot be twisted to a void like a plastic bag.

[dopleta]

dopleta

I suspect that when pressed, the contents can climb out of the slots of the lid.

Rita

I felt it in the store, I passed everything, if the tail is not closed, it flattens very well, but it seems that it will not only come out through the tip.

There are 16 kaks + bobby in our Omerzone ...