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Wooden Chopping Boards

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    #32
    rubadub
    Registered Users Posts: 32,382 ✭✭✭✭rubadub


    I got myself a decent scissors. I hold meat in one hand and cut it so it falls directly into the pan/pot, or a plate if I want it all to go in at once. My hand with the scissors does not touch the meat. I dump the scissors in the basin, turn on the tap handle with now empty the clean hand, wash the scissors & dirty hand and turn the tap off.


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    #33
    saucyleopard
    Registered Users Posts: 80 ✭✭saucyleopard


    My sister works for Bunbury Boards in Lisnavaugh ( probably spelt wrong) and they seemingly sell different boards for each food stuff. It has something to do with the shapes and thickness of the board as far as I know. I do know that one of the carving boards has a spike to hold the meat in place. Next time you're making one put a big nail through it !!


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    #34
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Hello saucyleopard & welcome to Food & Drink. This is what we call a zombie thread, as in it's very old, and we ask people not to bump them by posting in them. Feel free to join in any and all discussions here though, just keep an eye on the dates of the threads you're posting in!


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