SF chefs are you using a prep station and if so what is it?
Station? No.
Just a cutting board, knives, and various containers.
March 04, 2021, 07:32 AM
nhracecraft
quote:
Originally posted by xantom: I like Melissa's idea for simplicity. I use a cutting board with a bowl cut out so I can just scrape it on a plate or bowl.
That is a seriously impressive Cutting Board! Please share some details....And where can I get one?
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March 04, 2021, 08:50 AM
bald1
Primary prep area. I have another smaller cutting board next to the sink.
Michigan Maple* cutting board 20" x 15" x 3.5" 29lbs. It sits on four 3"x3"x7/8" anti-vibration pads I got from SupplyHouse.com.
The jar of "glop" to the far right is my DIY mixture of food grade mineral oil and beeswax used on the cutting board.
And note a food scraper immediately to the right of the board. Works for me!
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March 12, 2021, 07:10 AM
xantom
quote:
That is a seriously impressive Cutting Board! Please share some details....And where can I get one?
"Teak Cutting Board - Rectangle Carving Board With Hand Grip And Bowl Cut Out (20 x 14 x 2.5 in.) - By Teakhaus (Renewed)"
I got this on amazon but it doesn't look like it's available anymore. Price was $91.36. Sorry for the delayed reponse.
"We've done four already, but now we're steady..."
March 12, 2021, 09:21 AM
ShneaSIG
I think the thing that makes prep the easiest is having a big cutting board and your knives close at hand, near the kitchen sink, and then nearby access to the trash. I find my most frequent moves are to the sink to wash something, and then to the trash to discard peels, waste bits, etc.
I also think that there's no such thing as too big of a cutting board.
My kitchen knives live in a big knife block next to the cutting board. 19 times out of 20, the knife I want is the 8" chef's, but it's nice to not have to do anything but grab whatever I need from within arm's reach.
Some prep bowls, a peeler, and a bench-scraper are almost always handy, too.
