Rue La La - Boos

Epicurean Exploits - Food and Recipes
1

Great prices on Boos maple cutting boards on the PayPal/RLL today. (Example - 20" cutting board at 55.90).

If you’re not a member, use http://paypal.ruelala.com/invite/dkolin and get me a $10 kickback

2

This is one sweet hunk 'o wood but too rich for my blood ($159):

3

A cross-grain surface is not ideal for sanitation.

4

Maybe theoretically. These end-grains are very tight, Victor, and are used in restaurants and butcher shops throughout the country. At least some health departments don’t seem to mind. As with any wood board, they have to be cleaned with hot water and soap, but they are the best boards in the industry

5

I was waiting for Boos to hit.

I picked up one of the 24" w/ handle, 18" diameter, and 12x18x2.25 boards.

6

also picked up a 24’ w handle (bbq) and a standard 18.

Looking forward to them. My mom bought a 24 w handle on amazon at $110 and she loves it.

7

I’ve always thought you shouldn’t cut raw meat on one of these boards due to sanitation issues, but I see people doing it all the time. Am I wrong?

8

They are fine or meat if you keep them clean (they are butcher blacks, after all). The big issue is cross-contamination (raw chicken followed by salad greens, for example), but this is true of any board. These boards are rock hard, but eventually they will get scored, which give small crevices for the bad boys to hide out in. Hot water and soap, followed by a diluted bleach rinse on occasion.

That said, I only use my plastic boards for meat. Just broke down a lamb leg and the Boos stayed in the cabinet

9

Just got mine, pretty incredible stuff!

10

Same here. I got four board of various sizes and am very happy with the price.

11

One perhaps subtle advantage of a beefy Boos (or any really thick) board is that it is stable when stood upright on a long edge – you can thus keep it out and always ready for use without taking up any counter space to speak of.

Regarding sanitation, there was a paper in Science back in the '80s that had the surprising finding that wood cutting boards harbored fewer “germs” (bacteria, etc.) than did plastic cutting boards… apparently wood has natural anti-microbial qualities (which makes sense if you think about it). That said, I do like to put cutting boards that have been used for meat or fish in the dishwasher, and that is not a nice thing to do a wood cutting board. So I use plastic cutting boards for the messy stuff.

12

David, I clean all my wooden boards by scouring them with a paste made of kosher salt and lemon juice. This yields pretty good results for me.

13

i hear dis is the way 2 go

14

I am trying to find a place to store the 24" bbq board [head-bang.gif]

15

It’s just sitting on my island and never going to move.


Also in regards to cleaning, do you guys just wipe it down with a rag or actually wash it with soap?

16

I wash mine with soap and store my 24" next to the fridge (no built in refrigerator)

17

Since I seldom use the blocks for meat, my wash is generally dishwashing soap and a long deep rinse when necessary

18

Yep, 24" on a counter right next to the fridge – vertical. Uses just a tiny amount of counter space, looks good, and has never, ever fallen over in 10+ years.

19

We have 2 of the Boos cutting boards. They’re freaking awesome. We wash em with soap and water and dry immediately. Also, don’t forget to use mineral oil every once and awhile to condition and prolong the life of the wood.

20

You guys are baller. I still can’t believe how big the 20" is and even though it was only ~$20 cheaper I’m kinda glad I didn’t do the 24".

I bought some Boos cream on Amazon but it’s good to know I can just use mineral oil as well.