I’ve always wondered about cleaning butcher block tables, and cutting boards that are integrated into the counter top, as seen on many cooking shows. Chefs mince and crush alliums on these. What happens to the flavor of fruit or other produce that’s also prepped on that wooden surface? For a long time I used a cheap wooden cutting board for everything, but one side was for alliums, flesh, eggs, and cheese, the opposite side for baked goods, nuts, and all other produce. I cleaned it with just a wet paper towel (magic house). There was always a whiff of onion on one side so it was easy to distinguish one from the other. If I goofed, and sliced a piece of fruit on the wrong side, it tasted of allium.
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