At its essence, a hot dog is just a mild sausage in a bun. Nothing terribly complicated about that, until geographic preferences are considered, some so strong that they might bring dissenters to blows.
The dishwasher may be a foe to most wooden cutting boards, but not to worry. Getting a board extra-clean doesn’t require much beyond some products likely found in your home.
Rinse immediately after use. Studies show that a pre-wash rinse eliminates enough bacteria so that levels are safe, while submerging the board in dishwater immediately after use transfers pathogens to the wash water. Since wood is a porous surface that absorbs water, submerging a dirtied board could also cause it to split and warp.
Disinfect using 3 percent hydrogen peroxide. Pour it over the board and spread it around using a clean sponge. Let it stand for a few minutes as it fizzes to kill germs. Wipe off with the clean sponge and repeat as needed.
Remove stains with coarse salt or baking soda. Dry the board completely and sprinkle it with the salt or baking soda. Scrub out the stain using a sponge or a brush dipped into hot water, and repeat as needed.
Deodorize with white vinegar. Keep a spray bottle filled with white vinegar and use it to regularly spray down a cutting board. The vinegar will neutralize odors while working as an all-natural disinfectant.
Sanitize using diluted bleach. An occasional extra-deep cleaning is a good idea, particularly after working with raw meat, fish or poultry. Add 1 teaspoon bleach to 1 quart water, and flood the board with this solution. Let stand for a few minutes before rinsing with hot water.
