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Should you choose plastic or wood?

For chop accumulates bacteria and creates a risk of bacterial spreading.

Should you choose plastic or wood?

Before, there was a loaf of wood that ruled on the kitchen benches. In recent years new materials have come, and the plastic filler has taken over more and more.

But for Geir Skeie, world champion of cookware, a thick and solid batter is almost as important as a good knife. And he obviously prefers plastic rather than plastic.

– The knife needs a stable and straight surface to cut when making food. It must not be too hard or too soft. Wood is perfect for this, but the fool must be at least four inches thick and as big as possible, says Geir Skeie.

He emphasizes that a tree can be planed or sanded when it has had many and deep knife tracks, and it will be as nice again as long as it does not crack.

– But a thick fiber can withstand a lot before cracking. I treat it with plain cooking oil when it starts to dry and wash it with soapy water, says the chef.

Should you choose plastic or wood?

SOLID FJØL: – Invest in a solid wood chopping board, it can be grinded when the chops become deep and you can have it long, says master chef Geir Skeie. Photo: Paal-Andre Schwital

Cleaning important

Should you choose plastic or wood?

– You get equally good kitchen for 7000 as to 70,000

Researcher Bjørn Christian Schirmer at the Nofima Food Research Institute confirms that while the former was largely used for three-thaws, in recent years there has been an increase in plastic.

– There’s really no conclusion if it’s better with plastic filler than wood, “said Schirmer.

– Everything depends what you use fooling on. When it comes to dry food, bacteria are not a problem, but if you use fries for meat, for example, it is important for cleaning. It is primarily about good hygiene in the kitchen.

Bjørn Schirmer says that plastic can be easier to clean than wood, in addition, wood basically tolerates less than plastic filler.

-Tre is a porous material and bacteria can enter the tree. But plastic joints with chop and wounds can also be contagious in the kitchen if they are not cleaned properly and should therefore be thrown, says the researcher.

Hack collects bacteria

He emphasizes that the most important thing is that cutting flax does not have a disc in the plate, whether it is wood or other material. Then it does not collect bacteria and is easier to clean.

Bjørn Schirmer will not draw a tree instead of another when it comes to antibacterial properties.

– What about bamboo that has good antibacterial properties?

– No studies have been made on whether bamboo is better suited to the kitchen counter than other woods, so it’s hard to answer.

– What do you prefer, plastic or wood?

– I’m using a diet for bread because it’s more comfortable. Trefjøla has more weight and does not slip on the kitchen counter. For meat, fish and vegetables I use reasonable plastic fillets with different colors, one color for meat, another for green. I wash the plastic fins in the dishwasher and replace them around twice a year because of notch and wear.

Pine and oak provide bacterial resistance

Should you choose plastic or wood?

SHORT LIFE. If plastic fins have been chopped on the surface, they should be thrown, they can easily become infected bombs in the kitchen if used for several food types. Photo: Niklas Heart

According to the Norwegian Institute of Wood Technology, a survey conducted by Nordic research organizations (2002) concluded that wood is a hygienic material that is easy to clean.

Cutting Tips Tips

  • The surface should be dry before using it for cooking.
  • Clean with detergent, rinse with as much water as possible.
  • Use a cutting board for vegetables and another for meat and fish.
  • Chef Geir Skeie recommends pouring salt into the straw so that the salt extracts bacteria.
  • Throw plastic whipping if it has a deep scratch.
  • Get a solid hot water, it can be sanded when the wounds become deep.
  • Wash the plastic filler in the dishwasher.

Together with the Focus on Wood report, it appears that some wood species in several areas are more hygienic than plastics. Pine and oak turn out to be good qualities while beech, ashes and wages prove to have poorer properties against bacterial growth.

Moist surfaces give bacterial growth

According to the report “Focus on wood”, very high bacterial numbers have been observed on wood and plastic when the surfaces are moist. As long as the moisture persists, there will initially not be a big difference between the use of wood or plastic. The surfaces should therefore be dry before being used for cooking.

The report refers to laboratory trials that show that wood is not less hygienic than other materials when it comes into contact with food. And just because wood is a porous material, it dries faster than plastic, thus exposing bacteria more quickly.

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