Cooking Utensils - Wooden Spoons - Bacteria - Thoughts - GoFuckYourself.com

StinkyPink · 09-18-2009, 02:34 AM

So... I watched a show on the food network channel awhile back. It was about wooden cutting boards vs. plastic. Scientific study came back to say that the wooden one holds more bacteria than the plastic one if left unused for a lengthy period of time. While they both held the same amounts of bacteria when used rather frequently.

I had purchased some nice non-stick pots and pans recently. I like to use wooden spoons on them as to not scratch the non-stick surface. I grew up with the belief from grandma, that the wooden spoon gives the food a more authentic flavor. This show got me thinking about bacteria that can get caught within the wood grains of these spoons.

Note... that grannys theory is shot out the window because I always replace my wooden spoons when they start becoming the slightest bit grungy looking.

I also hate dinnerware that has plastic handles riveted to the metal. I believe that food and bacteria can build up under the edges of the plastic and that doesn't sit well with me. I always use straight-up metal dinnerware.

Penny for your thoughts...

Hentaikid · 09-18-2009, 04:15 AM

Bacteria aren't going to go away whatever you do, even if you autoclaved your cooking utensils. Stuff that lives in the open air like on the surface of a wood cutting board is probably safe enough, it's the buggers that live where there's no oxygen that you want to be careful of. I'd go with wood given the choice.

Dido · 09-18-2009, 04:29 AM

I'd go for wooden spoons over plastic ones any day. Especially since the wooden ones don't melt

Also, bacteria (in your wooden spoon or from your cooking board) won't survive any temperature at which you cook your food anyway - so I wouldn't worry about that so much.
Besides, a few bacteria won't kill you instantly, as HentaiKid said. If you wash your wooden cutting boards after use I can't see any problems. Well, never had any problems at any rate.

ShellyCrash · 09-18-2009, 04:51 AM

Plastic cutting boards in my exp. over time get cut up w/ use and eventually have more little cracks and crannies than wooden ones.

IMO the best to use there is glass. I don't always like the sound it makes using one, but the knives never leave and cuts on the surface.

For your spoons, and other wooden kitchen items, if you put a spot of oil on a paper towel and rub them down every now and then they keep nicer, longer.

quantum-x · 09-18-2009, 04:55 AM

Quote:

Originally Posted by ShellyCrash

Plastic cutting boards in my exp. over time get cut up w/ use and eventually have more little cracks and crannies than wooden ones.

IMO the best to use there is glass. I don't always like the sound it makes using one, but the knives never leave and cuts on the surface.

For your spoons, and other wooden kitchen items, if you put a spot of oil on a paper towel and rub them down every now and then they keep nicer, longer.

We obviously cook with different knives - I use the layered japanese knives (insanely sharp) - and they cut into glass :|

area51 - BANNED FOR LIFE · 09-18-2009, 05:00 AM

Quote:

Originally Posted by StinkyPink

I grew up with the belief from grandma, that the wooden spoon gives the food a more authentic flavor.

L-Pink · 09-18-2009, 05:30 AM

I have a plastic cutting board I use exclusively for uncooked chicken and meat. I use a bamboo cutting board for everything else.

PurrrsianPussyKat · 09-18-2009, 05:32 AM

I have smaller plastic cutting boards that I run through the dishwasher after I use them. Wooden spoons that I also run through the dishwasher.
I have a sanitize cycle and beyond that, I don't worry about it.

Fletch XXX · 09-18-2009, 05:39 AM

Question, if you dont cook meat with wooden spoon still have the bacteria? LOL

I love my wooden spoons and you simply need clean them with vinegar, I think bacteria scare mostly of this comes from bacteria from meat, people who dont eat it or cut it need not worry.

Use vinegar. All the kitchen sites Ive read simply say use vinegar to clean your wooden spoons and wooden cutting boards... veggies dont carry all this bacteria though, that is from meat.

For cutting boards, rub a lemon on it... simple. Or wipe with vinegar, it sterilizes wood very well, but dont soak the wooden boards.

czarina · 09-18-2009, 05:57 AM

stick the wooden spoons inside the food you're cooking and the bacteria will go kaboom

StinkyPink · 09-18-2009, 07:43 AM

Many great tips. Many thanks. Some suggestions are tried and true, while a few are new.

After Shock Media · 09-18-2009, 03:23 PM

Quote:

Originally Posted by StinkyPink

I had purchased some nice non-stick pots and pans recently. I like to use wooden spoons on them as to not scratch the non-stick surface. I grew up with the belief from grandma, that the wooden spoon gives the food a more authentic flavor. This show got me thinking about bacteria that can get caught within the wood grains of these spoons.
Penny for your thoughts...

Keep your wooden ones or switch to silicon ones, and no the heat will not release anything out of the silicon ones that are rated for kitchen/oven use. I use silicon baking containers in an oven that gets close to 600 degrees.

Quote:

Originally Posted by ShellyCrash

Plastic cutting boards in my exp. over time get cut up w/ use and eventually have more little cracks and crannies than wooden ones.

IMO the best to use there is glass. I don't always like the sound it makes using one, but the knives never leave and cuts on the surface.

For your spoons, and other wooden kitchen items, if you put a spot of oil on a paper towel and rub them down every now and then they keep nicer, longer.

Plastic does get cut up - they are cheap, and also dishwasher safe. Ideally one should have one for poultry and another for other meats.
Wooden cutting boards are fantastic for all other items like veggies, herbs, and stuff. Easy to clean, expensive to purchase (cheap ones suck), and should never be put in the dishwasher. By the way they are the fastest to cut on.

Glass is horrible for ones knives. Every time you cut on a glass board you are dulling and chipping the blade of your knife, same with marble, porcelain, ceramic, and other such surfaces.
Bamboo just is a horror to keep clean. Should not go in dishwasher and the ways you clean wooden boards do not work the same on bamboo.

For your wooden utensils, bowls, and boards - use a 10-1 ratio of either a bleach and water or vinegar and water solution kept in a spray bottle. Spritz them and rub them down. Air drying is fine. Your plastic boards just go in the dishwasher.

09-18-2009, 02:34 AM	#1
StinkyPink It's all goooood. Industry Role: Join Date: Aug 2009 Location: The Hoe Stroll Posts: 1,591	Cooking Utensils - Wooden Spoons - Bacteria - Thoughts So... I watched a show on the food network channel awhile back. It was about wooden cutting boards vs. plastic. Scientific study came back to say that the wooden one holds more bacteria than the plastic one if left unused for a lengthy period of time. While they both held the same amounts of bacteria when used rather frequently. I had purchased some nice non-stick pots and pans recently. I like to use wooden spoons on them as to not scratch the non-stick surface. I grew up with the belief from grandma, that the wooden spoon gives the food a more authentic flavor. This show got me thinking about bacteria that can get caught within the wood grains of these spoons. Note... that grannys theory is shot out the window because I always replace my wooden spoons when they start becoming the slightest bit grungy looking. I also hate dinnerware that has plastic handles riveted to the metal. I believe that food and bacteria can build up under the edges of the plastic and that doesn't sit well with me. I always use straight-up metal dinnerware. Penny for your thoughts...

09-18-2009, 04:29 AM	#3
Dido Confirmed User Industry Role: Join Date: Sep 2006 Location: Netherlands Posts: 217	I'd go for wooden spoons over plastic ones any day. Especially since the wooden ones don't melt Also, bacteria (in your wooden spoon or from your cooking board) won't survive any temperature at which you cook your food anyway - so I wouldn't worry about that so much. Besides, a few bacteria won't kill you instantly, as HentaiKid said. If you wash your wooden cutting boards after use I can't see any problems. Well, never had any problems at any rate. __________________ Dido ADAMO Advertising - Your ULTIMATE traffic partner! If you need traffic or have traffic, we'd love to help you make the best out of it! ICQ:24209500 - Skype:diederikvanschaik

09-18-2009, 04:51 AM	#4
ShellyCrash Confirmed User Join Date: Jun 2004 Location: Tampa Bay, FL Posts: 6,708	Plastic cutting boards in my exp. over time get cut up w/ use and eventually have more little cracks and crannies than wooden ones. IMO the best to use there is glass. I don't always like the sound it makes using one, but the knives never leave and cuts on the surface. For your spoons, and other wooden kitchen items, if you put a spot of oil on a paper towel and rub them down every now and then they keep nicer, longer. __________________ Start making money with the hottest hookup site! up to $55 PPS or up to 75% Revshare ICQ 196766477

09-18-2009, 05:32 AM	#8
PurrrsianPussyKat Confirmed User Join Date: Jan 2004 Location: Lost in the mountains Posts: 2,088	I have smaller plastic cutting boards that I run through the dishwasher after I use them. Wooden spoons that I also run through the dishwasher. I have a sanitize cycle and beyond that, I don't worry about it. __________________ Need a reliable, reasonably priced php programmer? Hit me up! 2934409

09-18-2009, 05:39 AM	#9
Fletch XXX GFY HALL OF FAME DAMMIT!!! Join Date: Jan 2002 Location: that 504 Posts: 60,840	Question, if you dont cook meat with wooden spoon still have the bacteria? LOL I love my wooden spoons and you simply need clean them with vinegar, I think bacteria scare mostly of this comes from bacteria from meat, people who dont eat it or cut it need not worry. Use vinegar. All the kitchen sites Ive read simply say use vinegar to clean your wooden spoons and wooden cutting boards... veggies dont carry all this bacteria though, that is from meat. For cutting boards, rub a lemon on it... simple. Or wipe with vinegar, it sterilizes wood very well, but dont soak the wooden boards. __________________ Want an Android App for your tube, membership, or free site? Need banners or promo material? Hit us up (ICQ Fletch: 148841377) or email me fletchxxx at gmail.com - recent work - About me Last edited by Fletch XXX; 09-18-2009 at 05:42 AM..

09-18-2009, 04:15 AM	#2
Hentaikid Confirmed User Join Date: Nov 2002 Posts: 1,249	Bacteria aren't going to go away whatever you do, even if you autoclaved your cooking utensils. Stuff that lives in the open air like on the surface of a wood cutting board is probably safe enough, it's the buggers that live where there's no oxygen that you want to be careful of. I'd go with wood given the choice.

09-18-2009, 05:30 AM	#7
L-Pink working on my tan Industry Role: Join Date: Mar 2005 Location: Florida/Kentucky Posts: 39,152	I have a plastic cutting board I use exclusively for uncooked chicken and meat. I use a bamboo cutting board for everything else.

09-18-2009, 05:57 AM	#10
czarina Webmaster Extraordinaire Industry Role: Join Date: Jul 2002 Location: A beautiful beach... Posts: 10,744	stick the wooden spoons inside the food you're cooking and the bacteria will go kaboom

09-18-2009, 07:43 AM	#11
StinkyPink It's all goooood. Industry Role: Join Date: Aug 2009 Location: The Hoe Stroll Posts: 1,591	Many great tips. Many thanks. Some suggestions are tried and true, while a few are new.