• Wooden boards for cutting meat, vegetables, fish once a week be sure to rinse with boiling water, and before that, sprinkle with salt and wipe with a sponge. The boards will not blacken, and such measures will save such measures from bacteria.
• Wooden boards for cutting meat, vegetables, fish once a week be sure to rinse with boiling water, and before that, sprinkle with salt and wipe with a sponge. The boards will not blacken, and such measures will save such measures from bacteria.
