This is a very useful video. appreciate it much.
Most wood cutting boards have natural oils that safeguard against contamination, but I also clean mine with vinegar to be safe.
Looks easy enough. I was probably over-cutting these. now I know from da' chef. Thanks for that.
Nice tip...wonder if Chef Meg will also pound the thickness more evenly?
looks easy! only question is i never use wood for chicken prep - isn't it better to use a cutting board that can be put through the dish washer to safe guard against salmonella?