Wooden and plastic cutting surfaces are the most used items in the kitchen. Despite regular cleaning with modern gels, the surface will eventually show signs of wear and tear. microcracks and knife scratches. It is in these crevices that tiny food particles accumulate and become an ideal breeding ground for bacteria.
Hygiene and bacteria control
The main reason why experienced housewives use steep boiling water is to thermal disinfection. Washing under the tap at a temperature of 40 degrees is not capable of destroying such dangerous microorganisms as salmonella or E. coli, which can get on the board after cutting raw meat or fish. Exposure to water temperatures close to 100 degrees effectively destroys the protein structure of pathogens.
Eliminating stubborn odors
Natural wood has a porous structure that instantly absorbs the aromas of garlic, onions or spices. Simple cold water only “seals” the odor inside the fibers. Hot steam and boiling water expand the pores of the material, allowing it to absorb the odor. wash away organic residues and neutralize persistent odor without the use of harsh chemicals.
Features of treatment of different materials
The approach to disinfection depends on what the kitchen equipment is made of:
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Wooden boards require care. They should not be soaked in boiling water, but a quick spill with hot water helps to lift the pile and clean the deep layers of wood.
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Plastic products are more resistant to short-term exposure to high temperatures. Boiling water allows you to degrease the surface, which conventional sponges cannot do well.
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Bamboo surfaces after hot water treatment, it is important to wipe dry immediately to avoid delamination of the material.
Extending the service life of equipment
Regular boiling water prevention in combination with subsequent drying prevents the appearance of the mold and funguswhich often cause the wood to darken. If you wipe the surface with vinegar or lemon juice after scalding, you can achieve perfect sterility.
Proper care of kitchen utensils ensures that cooked food is free of foreign flavors and protects the health of all family members. High heat remains the most affordable and environmentally friendly way to keep a cook’s workplace clean.
Treating cooking utensils with hot water helps keep work surfaces hygienically clean without the use of toxic detergents.
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