Why You Need A Small Chopping Board
Not every use of the chopping board will be for butchering meat. Nor will every prepping job require you to use that big chef's knife or even the cleaver to cut the food up into smaller pieces. In fact, more often than not, you may find yourself reaching for this kind of chopping board if it's available since not all knife jobs are big cutting and chopping jobs.
For the small tasks that need to be done beyond the big tasks, such as cutting up lemons, slicing tomatoes, or even chopping a shallot or 2 cloves of garlic, the small chopping board is the board to use.
This is the more practical board to use for these kinds of tasks for three good reasons:
- 1. The board is small and easy to handle but big enough to accomodate the size of the food you are preparing.
- 2. A small chopping board is easier to wash.
- 3. You avoid and prevent cross contamination.
The first reason is quite self explantory: not all kitchen tasks are big tasks and for those that need one or two small ingredients quartered or just merely cut in half, that big chopping board is not necessary. This is especially useful if you get hungry and don't want to lug out your gorgeous endgrain board to cut up an apple for a midnight snack. That small chopping board is a perfectly decent tool together with your paring knife for the task that needs to be done.
Since it's small, it's not as big a hassle to wash either. A quick wash and rinse is all you need since small food commonly don't need much force to be sliced by your knife, hence fewer embedded knife nicks on your board to scrub thoroughly.
Lastly, having a small chopping board specifically for cutting up fruits and vegetables is a fantastic way of preventing, and thus avoiding, cross contamination with raw meats, especially chicken.
Do you have a small chopping board? Why not have a small one in your kitchen? You might just find youself using the small chopping board more frequently than you thought possible.
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