Chef/Culinary Talk with Cooking Tips

[SPRINGFIELD_XD_40]

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what material is best for chopping boards? would you use a different one for meat, poultry, fish, and vegetables?

Sa restaurant business bai ... because we tend to get inspected regularly by the HEALTH DEPARTMENT , color coded gyud ang chopping board . GREEN for veggies , RED for meat YELLOW for dairy products and WHITE for poultry . Lisod na ang food contamination kay strikto sila sa US dunno sa Pilipinas .

wood and plastic but they tend to get smelly even with religious cleaning.

Mao na ang cause na cguro bai sa using 1 board for all the ingredients , I am not sure though . Sa restol business , we sue the HEAVY DUTY DISHWASHER mao wala cguroy baho because of all the chemicals being used for cleaning purposes . Sa balay tagsa ra magamit ang board kay mag abli ra man ko ug sardinbas in spanish oil hehehe .

[jumps_zilla]

wow, color coding is a good idea i think it's time to change all the chopping boards at home.

[SPRINGFIELD_XD_40]

I prefer WOOD CHOPPING BOARD personally , I dont know why di lang ko comportable pod sa plastic .

Check out the site also , ul find a lot of good stuf for the kitchen specially knives . I have the F.DICK Eurocut series knives .

http://www.gourmetcutlery.com/en-us/front.html

[Galadriel]

i have 2 wooden chopping boards....lahi sa vegetables and lahi sa meat. instead of color coding, gisuwatan ang board on both sides, fish and chicken on the other side and beef and pork on the other side...hehehe...gigamit jud both sides of the board.

[PissKhanXXX]

mantinir lang tawn ko'g mongos diri lami kaayo!

[tolstoi]

speaking of mongos..

ako tirada kai i sprinkle it with chicaron bits..perti gyud kalami :mrgreen:

[dexterdal]

minaw lang ko sa mga tips ni SPRINGFIELD_XD_40,

[SPRINGFIELD_XD_40]

Why not discuss first about FILIPINO DISHES ? Hehehe love our own and master the preparation of it .

@ DEXTERDAL ... hehehe buka man sad atay nato ana ... but honestly , I am the one looking for tips . The trade is an endless pursue of perfection . Bisan kanang mga IRON CHEFS , they still have room for improvement to make their styles better . Lets all exchange ideas here and most of all practice makes perfect !!

[dexterdal]

spring :

taga-e nya mi ug recipe from monday to sunday.. kanang barato2x lang ha, basin ma pordoy pud ta anang mga recipe. hehehehhehehe

kay kapoy huna2x unsa na sad ang sud-an...para ugma, maayo ni naa tay menu from monday's to sunday's

[anya]

what material is best for chopping boards? would you use a different one for meat, poultry, fish, and vegetables?

We have wood and plastic but they tend to get smelly even with religious cleaning.

i remember watching a cooking show and the chef mentioned that you should use a diff. chopping board for chicken.