Wood in the kitchen

Wood in the kitchen.

The technical usefulness of wood is determined by its chemical properties, physical and mechanical. Belong to them: brevity, density, humidity, hardness, resilience, cleavage. Due to the hardness, the wood is divided into: very soft (poplar, spruce, fir), soft (birch, cherry), medium hard (nut, lipa), hard (oak, ash, pear tree, acacia), very hard ( pills, coconut). Objects and furniture used in gastronomy constitute a wide range of wooden products.

The odorlessness of the wood is very important in the production of these products. Therefore, these products are mainly made of beech wood, oak, spruce and fir. The wooden products include: barrels, bowls, bulbs, buckets, rolling pins, pestles, cathedrals, cutting boards, meat boards, trunks for chopping meat and furniture, kitchen tables, cabinets, shelves and shelves, stools etc..

Drawing. Small kitchen appliances made of wood.

Hardwood is used for dishes and small appliances (ash, acacia). Wooden equipment is cheap, convenient to use. However, it has disadvantages. Belong to them: strong liquid absorption and difficult to keep clean (practically impossible to sterilize).

Maintenance rules: avoid soaking with juices, wash in warm soapy water, rinse well and dry after wiping with a cloth, Clean trunks for chopping meat with a wire brush and sprinkle salt quite coarse.