Son's BBQ Pit Project
"Steve W." wrote:
Steve B wrote:
Only other item would be either a stainless or copper top for the
sideboard. Wood has a VERY nasty habit of getting coated with raw meat
juices and causing problems.
Huh? If a cutting board is getting "coated with raw meat juices", that cook
needs to go to Cooking 101 and learn proper sanitization of kitchen
utensils. I believe they use wood or synthetic cutting boards in most real
restaurants, and have no "getting coated with raw meat juices" problems.
Steve
Not in 99% of the places I have been. They have pretty much all tossed
wood out and use plastics. Less problems, dishwasher safe and better for
the knives as well.
Plus in a commercial kitchen there are actually very few times where the
raw prep area is also the location where the final cooked product is
prepped for service.
Bingo!
(TX certified food handler)
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