Question
Lenny Duff
With this course I am chopping onions and mincing garlic like crazy. I clean the cutting boards with lemon juice, but I still get a garlicy taste when I chop up apples. Do I need more than one board?
Answer
So there are a couple of things I know some people, uh, will work with, uh, wearing food safety gloves while they're working with onions or scallions or garlic so that when they finish they remove the gloves and then wash their hands because sometimes the, um, aroma of the onion can linger on your fingertips. So I do two things. Well, I do one thing actually. So this is my everyday, uh, easy go-To quick, quick, quick. I don't ask me how many cutting boards I have 'cause the answer would be too many, but just take a marker and write the word onion on it. So one side is specifically for onion and garlic, and then the other side could be for strawberries or for, um, uh, lettuce or whatever it is that you're going to use. But I also have this old beat up wooden board that's just for onions only. And everyone knows that you only use this for onions and that's how you, uh, remedy the situation of having things that smell like onion. I like what you did, uh, Lenny in terms of, uh, cleaning the wood with, uh, lemon juice. You could add some coarse or kosher salt to it. Pour the, the salt on, squeeze the lemon, and then scrub with a half of a lemon. So the lemon sort of becomes a very natural Brillo pad, shall we say. And together that will really help to, um, remove any, um, negative aromas from the onions.
