APRIL 2016 83NUTRITIONThe large wood cutting board
Large, because small boards
hamper your efficiency. Wood,
because glass or granite boards
dull your knife, says master
bladesmith Bob Kramer. Scrub
the board with hot, soapy water
assoonasyou’redone
prepping, then let it air-dry, he
says.Noonelikestheirdinner
served with salmonella.The massive stainless-steel bowl
You’llusethistomix,toss,whisk,marinateand
storegrub.Glassbreaks.Plasticchips.But
stainless steel shrugs off everything. Don’t buy
any size smaller than three litres; these bowls
cost just a few bucks (kitchenxchange.com.au).
Bonus: overturn the bowl on top of your cast-iron
pan and you have an instant lid. Amazing!>HOLY SH!T
KITCHEN TRICK
Your cutting
board may slide
around the
countertop if you
don’t secure it.
Avoid dicing your
digits by putting
damp paper towel
or a kitchen rag
underneath.
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