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Shopping With Richard Blais: Richard Blais’s Tips on Cutting Boards — Shopping With

Posted Feb 02 2013 10:05pm

Mr. Blais, who lives in Atlanta, is a cook and owners of a Spence and HD1 there, as good as a Flip Burger Boutiques in Atlanta and Birmingham, Ala., and he has sincerely clever opinions about chopping blocks in general. As kitchen tools, he said, they are “invaluable and mostly neglected,” since many people spend income on showcase equipment like knives instead.

“You date knives, though marry slicing boards,” he quipped recently while in Manhattan on a whirlwind selling speed for a latter.

Professionally, Mr. Blais prefers complicated wooden play since “they don’t slip around,” he said.

“And we like a approach knives feel on them: we cut cleaner and clout better,” he said. For seafood, however, he uses rubber play by Asahi (available during Korin in TriBeCa) since “fish do have a fragrance of a sea,” he said. “So we consider something a small reduction porous is better.”

Mr. Blais found a series of play he suspicion home chefs would like, for both slicing and serving. The Newton Prep Master by John Boos, during Bowery Kitchen Supplies in Chelsea Market, was a leader for a large weight, extract slit and built-in vessel to constraint juices.

“This creates it easy to save a juices that run off when you’re figure your fry duck or primary rib,” he said. “Refrigerate them and use them a subsequent day to sauté your asparagus.”

He also favourite Joseph Joseph’s colored Cut Carve boards, since “a lot of incomparable kitchens use colored slicing play for specific food items: red is for red meat, yellow is for poultry, immature is for furnish and blue is for seafood.

“For a health examiner inside everyone, or someone disturbed about cross-contamination, it’s a good approach to stay purify and sanitized,” he said.

Online, he picked out slabs by Luke Bartels, a San Francisco-area seat maker.

“I like a thought of this craftsman or artist creation furniture, and afterwards creation slicing play substantially left over from a square he made,” Mr. Blais said. “This doesn’t unequivocally demeanour like a board, it could be a sculpture unresolved in your kitchen.”

The same could be pronounced of play done in a figure of American states by AHeirloom, a Brooklyn company.

“Idaho? Nebraska? Great shapes to cut on,” he said. “California, Florida? You have to image on those.” RIMA SUQI


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