And guess what? In a pinch, you can use damp paper towel, too. Whatever method works for you – give it a try! Once you get used to confidently slicing and dicing on a stable surface, you’ll never go back to chasing your board around the counter again.
All entries in the “What I Learned In Culinary School” Series:
- Culinary School Lessons: Expert Sandwich Building, Bakin’ Bacon (How To Make Perfect Bacon In The Oven), Baking a Test Cookie, Cutting Board Safety, Avoiding the Danger Zone (Cooling Food Quickly), The Trick to Veggie Lasagna, How A Meatball Can Save Your Dinner, Season Your Soup Like You Mean It, How To Work With Phyllo Dough, Roux The Day, The Surprising Utility of Take-Out Containers