"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources
Reply
 
Thread Tools Display Modes
 
Old 03-14-2015, 09:52 AM   #61
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cooking Goddess View Post
Put it on top of a silicone hot pad or two. I usually use plastic cutting boards; they will slide on my Formica. A number of Christmases ago, my SIL gave me a couple of the silicone potholders. They seem too stiff to me to use as potholders, but I find them very useful as hot pads or under the cutting boards to prevent slipping.
It really doesn't slide around much, not enough to worry about. It's just not as stable as a heavy board.

I know the trick with the damp rag. When I make vinaigrette, I put a dry rag under the bowl and that works well. Hadn't thought about using the silicone pot holder, but I only have one, so I think it would tilt the board. I do use it as an extra trivet/hot pad when I want to put a hot pot on a surface not designed to withstand heat.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-14-2015, 10:17 AM   #62
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Quote:
Originally Posted by taxlady View Post
It really doesn't slide around much, not enough to worry about. It's just not as stable as a heavy board.

I know the trick with the damp rag. When I make vinaigrette, I put a dry rag under the bowl and that works well. Hadn't thought about using the silicone pot holder, but I only have one, so I think it would tilt the board. I do use it as an extra trivet/hot pad when I want to put a hot pot on a surface not designed to withstand heat.
Putting a damp tea towel under a cutting board will stabilize it. That's what we do in the commercial kitchen.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-14-2015, 10:57 AM   #63
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
I hate dish drainers. Too confining. So I have a large heavy flour sack cloth on one side of my sink. I can place twice as many washed items there as in a drainer. When there are no clean dishes waiting to be put away, it make a great damp pad for the wooden cutting board to sit on. I have several of these cloths. I bought them for a craft project and had five left over after I completed the project. That was a couple of years ago. Time to reorder new ones. The present one have served me well.

When damp, those cloths really hold the cutting board still. I have a package of the plastic ones. I really didn't have a good storage place for them. I rolled them up and then when I thought I would use one for cutting up meat, I couldn't get the curl out of it. One of these days, I will address the problem correctly. PITA to try and use it.

I have a little scrub brush with a holder for the dish detergent. You press the button and a small amount quirts out. I use it to clean and scrub my board. My board fits right into the bottom of my sink.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-14-2015, 11:18 AM   #64
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,374
I have pieces of that soft mesh shelf liner that I put under my cutting boards so the don't slide around.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-14-2015, 11:22 AM   #65
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
That works, too, Andy. We have used brown paper towels as well.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-15-2015, 01:33 PM   #66
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Quote:
Originally Posted by Andy M. View Post
I have pieces of that soft mesh shelf liner that I put under my cutting boards so the don't slide around.
That rubberized stuff works really great, and it's soap and water sturdy.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-15-2015, 01:35 PM   #67
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,374
Quote:
Originally Posted by Kayelle View Post
That rubberized stuff works really great, and it's soap and water sturdy.

...and when they get dirty, they go into the washer with the dish towels and cloths for a wash with bleach.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-16-2015, 08:02 AM   #68
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Quote:
Originally Posted by Andy M. View Post
...and when they get dirty, they go into the washer with the dish towels and cloths for a wash with bleach.
My dish cloths, sponges, and pan scrubbers go in the dishwasher (I don't run the dishwasher every day). At the end of the week, they go in the wash with bleach.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-16-2015, 03:31 AM   #69
Assistant Cook
 
Join Date: Dec 2015
Location: London
Posts: 16
I totally agree with this concept, wood is far better than plastic. The same for some kitchen tools, I rarely use plastic serving spoons or spatula... I often use wooden ladles which enhance the taste of the meal when being cooked.
__________________
Carry is offline   Reply With Quote
Old 12-16-2015, 07:37 AM   #70
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Wood is great, no doubt about, if you can afford the quality stuff, otherwise you are going to have pieces of wood in the food instead of pieces of plastic. And as far as cutting board, I would never have one made out of bamboo. Might as well have the glass one, just as bad for the kitchen knives.


Sent from my iPad using Discuss Cooking
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
cook, cooking, cookware

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.