Cross Contamination
By on February 26, 2009 7:56 AM
I think we are all very aware of the need to use separate chopping boards in the kitchen and are probably in possession of at least three chopping boards at any given time. The down side to this 'food & safety' rule would be 1. Storing your chopping boards and 2. Trying to remember which board is used for raw meat and which board is used for vegetables.
This week's find solves the problem in one sleek design move. Hence, the 'Index' chopping board categorisation system by Joseph Joseph. This cleverly designed system is the answer to all your chopping board woes. The four colour coded chopping boards have illustrated tabs labelling which board should be used for which food type. And so blue is for fish, red is for raw meat, green is for vegetables and white is for cooked food. Made from dishwasher safe polypropylene, the tabs are staggered for visual ease and can be stored when not in use in the neat non-slip case. A must for all neurotic cooks who are obsessed with 'cross contamination'.
This week's find solves the problem in one sleek design move. Hence, the 'Index' chopping board categorisation system by Joseph Joseph. This cleverly designed system is the answer to all your chopping board woes. The four colour coded chopping boards have illustrated tabs labelling which board should be used for which food type. And so blue is for fish, red is for raw meat, green is for vegetables and white is for cooked food. Made from dishwasher safe polypropylene, the tabs are staggered for visual ease and can be stored when not in use in the neat non-slip case. A must for all neurotic cooks who are obsessed with 'cross contamination'.
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Oh, no! I have one giant one and separate smaller ones for meat/fish. But all wood - better for your knives and there's enough plastic in my life already (surveying a lounge room a ankle deep in toys)
Ah, but do the chopping boards touch one another when they're stacked in the storage case? Cos if they do, that'd rather defeat the point for the really neurotic cooks... ;-)
Apparently not Claire :-)
Since I am a gemini...one side of me immediately liked the obsessive-compulsivness of this concept i.e. organized, catagorized and labeled. The other side of me...the more realistic and free-spirited side wanted to scream at the thought that anyone would need 4 different plastic cutting boards that just aren't necessary. I have a huge wood cutting board that I prep fruits and vegetables on and slice and serve cooked foods on. Using wood is much kinder to my chef's knives. I use one good plastic board for raw meat, fish AND poultry. There is no reason to have seperate ones for each as long as wash your board in between uses. Two cutting boards instead of 4? That appeals to both of my personalities;).
I like the design of this, but I just wish they were somehow wood. I love my wood cutting board, and I just plan its use so that all veggies are prepped first, and then all meats. Less dishes!
I too enjoy chopping on wood for vegetables and prefer marble for meat and poultry. Both of my boards are large and cumbersome and I guess that is why I found this system appealing. If you want to read more about the wood vs plastic debate this is an interesting read.
Okay, I need to get to Australia. You have all the cool gadgets! I LOVE these cutting boards. Every time I flip thru a Donna Hay magazine I am dying to own everything!
I like the design of it. It's clean.
No need to come to Australia for the chopping boards as Joseph Joseph are a London based company and you can buy their products via their online store.
Yes I've seen these before and fell in love! Haven't purchased yet, but thing they are fab. Another great find Ms Gourmet :)
Your welcome Christie!
I use the exact one at home perfect kitchen accessory. :)
wonderful idea!
I've never felt comfortable with any chopping boards except wood, although I fully understand the risks in that. Perhaps I'm old fashioned.
Nothing wrong with being old fashioned :)