Come clean on cutting board
Dear Heloise: My husband insists that washing a cutting board with only hot water only and no soap is sufficient to kill any bacteria after cutting raw poultry, beef and pork. I think he is wrong. Please settle our dispute. — Joanie R., Anaheim, Calif.
I don’t like taking sides in any couple’s disagreement; however, this is a serious issue, and only hot water will not properly clean a cutting board.
According to the U.S. Department of Agriculture, you need hot, soapy water to clean your cutting board, then rinse and air-dry it, or dry with paper towels (especially a wooden cutting board). To sanitize a cutting board, mix 1 tablespoon of unscented chlorine bleach into a gallon of water and pour over the board.
After sitting for several minutes, rinse and dry.
Nonporous cutting boards that are glass, plastic or made from recycled materials can be washed the same as wooden boards, or, even better, placed in the dishwasher (which is why many people have stopped using wooden boards). For extra precaution, use two cutting boards: one only for fruits and vegetables; the other for all meats. — Heloise
Soaking beans
Dear Heloise: When cooking with dry beans, when do you add salt? Do you add it to the water you soak the beans in or wait? — Sally R., Henderson, Ky.
You do not add the salt to the soaking water, because this will cause the skin of the beans to toughen. Instead, add salt right before serving, after the beans have been cooked and are tender. — Heloise