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Old 12-16-2015, 08:21 AM   #71
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Quote:
Originally Posted by Carry View Post
I often use wooden ladles which enhance the taste of the meal when being cooked.
How does using a wooden ladle enhance the taste of the food?

What's the science behind it?
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Old 12-16-2015, 12:30 PM   #72
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I think it's like eating certain types of food using chopsticks. They just taste better with chopsticks.....
Like using a fork on something as simple as sticky steamed rice.....just not the same....:)
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Old 12-16-2015, 12:56 PM   #73
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Originally Posted by CharlieD View Post
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.


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I'll beg to disagree with that last. I've been using bamboo for more than a decade and my knives only need sharpening about once a year. I hone them regularly, but they only see the sharpener when the hone doesn't do the job. Then about 3 strokes on each side of my Chef's Choice puts them right for another 8-12 months.
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Old 12-16-2015, 01:56 PM   #74
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Originally Posted by RPCookin View Post
I'll beg to disagree with that last. I've been using bamboo for more than a decade and my knives only need sharpening about once a year. I hone them regularly, but they only see the sharpener when the hone doesn't do the job. Then about 3 strokes on each side of my Chef's Choice puts them right for another 8-12 months.
+1

I'd never go back to a wood cutting board, but that's just me. My beautiful bamboo board never gets put away and stays at the side of my sink all the time. It's a wonderful work station and my knives are just fine.
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Old 12-16-2015, 03:44 PM   #75
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It probably depends on the quality of the bamboo cutting board. I know that some of them use enough glue between the slats of bamboo, that the glue is what dulls knives.

Also, remember that bamboo isn't wood. It's a grass. We don't know if it has the same anti-microbial properties as wood.
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Old 12-16-2015, 04:25 PM   #76
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Quote:
Originally Posted by roadfix View Post
I think it's like eating certain types of food using chopsticks. They just taste better with chopsticks.....
Like using a fork on something as simple as sticky steamed rice.....just not the same....:)
But at least you put the chopsticks in your mouth!
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Old 12-16-2015, 04:32 PM   #77
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It probably depends on the quality of the bamboo cutting board. I know that some of them use enough glue between the slats of bamboo, that the glue is what dulls knives.

Also, remember that bamboo isn't wood. It's a grass. We don't know if it has the same anti-microbial properties as wood.
True that, but I always sanitize any food surface anyway no matter what it's made of.
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Old 12-16-2015, 05:56 PM   #78
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I don't use plastic utensils. Plastic melts at fairly low temperatures. I use both nylon and bamboo utensils, and select the proper tool depending on the task at hand. Both are safe for non-stick cookware.
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Old 12-16-2015, 09:36 PM   #79
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I have a collection of wooden spoons, rubber spatulas, and the standard metal ones. But I also have a plastic spatula that has followed me all over the country, even to Hawaii and back. It is more than 45 years old. It is made of very stiff plastic and I won it as the door prize at a Tupperware Party. It is worn down so thin that it is no longer usable. But after all these years I just hate to toss it. It no longer gets used, but still sits in my utensil jug next to the stove with all my spoons and other stuff. I love my wooden spoons and use them constantly.
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Old 12-16-2015, 11:04 PM   #80
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I've never used plastic. I have this one, and knives like those in the pic.

Stainless steel is easy to sterilize in the dishwasher and it looks good on the counter.

http://www.amazon.com/Stainless-Expe...+cutting+board
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