Cutting boards need seasonings? YES! This term just means to preserve wooden boards, utensils, etc, by cleaning and oiling them. JOIN EL COOKS ⬇️ / @jose.elcook insta- / jose.elcook tiktok- / jose.elcook
May I take a moment to recommend using some food grade citrus solvent and some other oils that don't go rancid like walnut oil or even 100% tung oil. I like to set my board and oil out in the sun (Arizona) for about 10 or 15 minutes each side to open up the pores of the wood and warming the oil helps it to sink in. otherwise you are spot on. I also appreciate your recipes featuring the molkajete. I need to get me one of those. I also appreciate my brown neighbors that know how to use some spice like yourself. keep up the excellent work holms. Peace
Raw flax oil does better with moisture than tung, and polymerizes faster (as well as tweaks less allergies) than walnut. Just something to consider. 👍👍 EDIT: And you DO need to get a molcajete, pronto. It truly will make the best salsa you can get.
Get outta my head! This morning I thought to myself, I need to oil my cutting boards. I bought these pretty ones from IKEA and they came wrapped in cellophane. When I unwrapped them, they’re full of hairs/slivers and completely raw. But my old ones need some love too! ❤ Thanks for the tutorial!
I've always known wooden cooking tools needed to be oiled like this, but I didn't know much about the process. I just had this mental block about learning it, too. So even though its a very easy process, fhis video was very helpful to me! Now I can finally fix up our old wooden utensils. (I had put them away in a separate drawer to keep family from using them haha...)
I picked up a pint of dark half tung oil/citrus and am waiting for my mineral oil to need touching up. Tung oil involves a longer process/more coats but it cures and lasts way longer than the mineral oil.
Two things, afaik you should not use hot water on a wooden board, the wood expands when hot and water and soap get deeper into the wood And you shouldnt use mineral oil for food safety reasons and it doesn't last as long as natural wood oils intended for this use
I like using walrus oil and their wax. First i sand down the cut marks with 220 grit sanding sponge. I like a nice smooth board. I use my board not just for cutting, but also to work bread and pasta dough. Dust will help fill any cracks. The wax acts as a sealant. Brings it back to looking new after getting beat up after heavy use from chopping.
i work for John Boos. while they have established their name for their cutting boards (and other wood products) i feel they are not as worried about the quality of their product as they used to be. it seems to me that they’re more worried about production numbers and profit more than anything. if you buy something from them and its good quality, then good, im glad. but i’d be wary.
QUESTION 🙋🏽♂️ I always see cooks wipe their cutting boards with a disinfectant spray, wipe and then they’ll cut other foods on it again ? Shouldn’t you always wash it cause then it’ll give your food that taste of your spray ? And you do you always wash your board or only if you use meat on it ? 😭🤔🙏🏽 lmk please
