— Melissa Bryant

So, uh, I actually do. Um, and it's definitely recommended to be able to do that so you're not cross contaminating, um, flavors or different things too. Um, for people who eat meat, you have to definitely do that a lot and you have to do the whole thing, soap, water, everything to make, make sure that you're not cross contaminating any meats or pathogens or anything from those, um, cutting boards back and forth. Um, if you're eating, you know, on a plant-based diet, you don't have to worry about the cross-contamination as much, but you do have to worry about the crossing of flavors. A great example of that is me cutting up fruit in the morning for my kids on a cutting board or I might have made something else, maybe something savory for myself. I would have to be able to rinse those off, otherwise my kids' fruit would taste like onions or something like that. It'd be very, very strong. That's the same thing if you're doing, um, say, uh, ingredients for different dishes. So say you're making um, something like a Mediterranean couscous, right? So it could be full of garlic and maybe roasted red peppers and maybe thyme or basil or something like that. And then you're also making something um, that's very light on the other end and you're doing a pasta that might have garlic in it, but none of those other ingredients. If you did it on the same uh, cutting board, you're gonna pick up some of those ingredients and that the pasta ingredients you have as well, just from cutting them on the same, uh, on the same cutting board. So I do rinse them between, you know, uh, ingredients, but usually I do it between dishes, not necessarily ingredients.