Hot answers tagged

46

Do nothing, or maybe give them a soap wash. You seem to be very worried about what are very small effects. Sure, the oil can oxidize over time. It won't turn your utensils into a big ball of funk. You probably won't notice that much difference in reality. Maybe, if you hold them under your nose, the whiff will be different than if you hadn't used olive oil....


45

Why pizza/wood ovens, but not BBQ/smoker? Fire is not fundamentally a problem indoors; there are certainly safe ways to do it, like fireplaces. The things that make fire dangerous are lack of containment and lack of ventilation coupled with significant size. If it's at all uncontained, it's a fire hazard, and if there's not enough ventilation then you can ...


10

Please, Please, Please do not try to do indoor smoking without equipment made for it. It is Dangerous! DANGEROUS Devices that use open flame inside your house take advantage of a chimney to let the smoke out. Pizza ovens are just funky shaped fireplaces. In a fireplace, the hot fire causes the smoke and nasty gasses to rise up the chimney, drawing in ...


10

Really no need. These are salad servers. Salad has dressing. Dressing contains olive oil. Relax!


9

Rancid oil is generally still safe, it just has a bad taste, so from a safety standpoint your utensils are fine as-is. From a taste consideration, the oil must 1) go rancid, and then 2) have flavor molecules transferred from the utensils to your food...in large enough quantity to actually change the taste. Since usually only the outside surface of your ...


8

Hot water & soap won't damage the wood so long as you don't leave it in the water long term -- clean it, rinse off, then dry it. (some recommend towel drying it, as it might warp if there's still too much water on it when air drying) Salt scrubs with vinegar or lemon juice are fine, too ... so long as you rinse and dry it after. I can't speak to ...


6

You certainly can use a "cheese board" or other single-slab piece of suitable wood as a chopping board. What you might want to consider is that there is a reason why even expensive, good-quality chopping boards are made from multiple pieces instead of one big slab: Wood can warp and / or develop cracks if exposed to changes in humidity or when drying out. ...


6

The main difference between types of wood is hardness -- a softer board will be more prone to damage and absorb liquids more quickly, while a harder board may require you to hone your knife more often. What's likely going to be more significant is how it's constructed: Is it a solid piece of wood? If so, that's going to warp horribly when it gets wet. ...


5

I prefer Maple myself but the whole objective is to use wood species that have very tight grains and closed pores. The above that you mentioned all seem in line but as a wood worker I would think that birch would be on the bottom of my list as choices. If you look at hard woods like Oak you will notice a lot of open grain that makes the surface far to porous ...


5

No need for elaborate application techniques (brushes, spray, etc.). When I worked in an old style restaurant, the Chef had me: clean the block with a wire brush**, then wipe free of dust pour any cheap vegetable based oil directly on the block use one of the towels from the linen service and vigorously rub the oil in @wumpus idea for a next day second ...


4

Beautiful. If it were mine it would usually get cleaned with a quick wipe with a slightly damp paper towel. On the rare occasions that it needed it, it would get sponged with soapy water, rinsed, and lightly oiled as it dried.


3

"Taste better" is entirely opinion based and unanswerable with anything but opinion. As to does it taste different, absolute. How different depends on application and technique. Different woods taste and cook differently. Some have high resin, some a harsh smoke, some a more gentle smoke. They burn at different temperatures and different moisture. Some ...


3

There's no reason you couldn't have an indoor BBQ or smoker, but you're going to have to either design it for such use, or buy one of the (rather expensive) commercial options. A pizza oven is basically a wood stove where the exhaust gasses go around a box on their way out the chimney and heat it up. You can find a wide variety of wood-fired oven and ...


3

Warm water and dishwashing soap is good first step that almost can't hurt. Use it generously and you will take out a lot of olive oil from your wood. Don't scrub, just wash, and be generous with rinsing. Remember to dry slowly and thoroughly to avoid cracks. Mineral spirit is not food safe. Do not go that way. My solution? Wash as described above, and ...


3

How might I detect varnish? No utensil intended for real use (other than perhaps as a salad scoop or bowl) should be varnished. It may be difficult to distinguish a varnish from an polished and oiled surface, but look for a clear shiny type of appearance where the grain of the wood is completely masked. Are there other steps to seasoning this type of ...


3

I don't see any downsides to this, other than the cost and time spent might be higher than if you just bought a quality wood cutting board to begin with. An alternative would be to find a quality woodworker online and buy directly from them, Amazon, etc. You can verify with the seller they use food safe wood glue before purchasing.


3

I wouldn't use coconut oil due to its solidity which explains why it's still sticky, although you can rub it in more; this is a list of good choices. In particular, mineral oil is good and easily obtainable. I also find paper towels to frequently leave parts behind. Make sure your cutting board is clean (no dust) and dry. Brush the oil on a section of ...


3

Opinion, but there are multiple indoor options, like stove top and oven smokers, gas and electric grills with stove top ventilation systems such as those by Jenn-Air and other makers. These are not really that uncommon. They do however come with drawbacks such as better ventilation requirements and many are relatively expensive. They are limited use items ...


3

Note that a wooden mortar is first and foremost a wooden utensil and the same care instructions as for other wooden equipment apply. So oiling it regularly with a food grade oil is a good idea. You can find Q/As on how to oil e.g. cutting boards here on the site. For general cleaning, it depends on what you used it for. Dry herbs and spices are easy: a ...


2

Cooking fires are set up to achieve complete combustion of the fuel, producing the maximum amount of heat from the minimum fuel, by burning efficiently at high temperature and supplied with plentiful or even excessive oxygen. Complete combustion of carbon-based fuel is effectively smokeless and produces mostly carbon dioxide and steam. Too much CO2 indoors ...


1

This is what I do with my chopping boards: Wash with warm soapy water, scrub with a nylon cleaning brush. Dry with paper towels and wrap in fresh paper towels for an hour. Remove paper towels and let dry for 24 hours in shade, do not expose to sunlight, put on a radiator or use other sources of heat to dry more quickly. When dry, sand the board all over by ...


1

Check out the Harbor Freight 7.5 amp electric planer with dust bag for 60$. You can set it to generate thin shavings and will get dust, all in the collection bag. I have on dedicated solely for my smoker.


1

It is okay to use wood, you need to ensure that there is not pine or especially MDF dust in the sawdust that you are using. Approach with caution, unless you can absolutely guarantee the source of wood shaving/sawdust is what they say it is then leave it well alone. There are a lot of joiners using MDF and pine and to have a batch of oak or cherry ...


1

A couple possible solutions: Throw it out and start over by buying a better cutting board or getting a non-wood alternative that is easier to use, cleaner, and more "knife friendly". If you want a wooden cutting board, make sure its made from multiple pieces glued together, and each piece is "straight grained". (The grain of each piece is nearly straight ...


Only top voted, non community-wiki answers of a minimum length are eligible