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From Cutting Board to Stove


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I often move items from the board, scooping with my hands, and arranging the items on a plate, according to the order in which they enter the pan. Or, I use prep containers (sandwich squares work very well) or a measuring cup. Mostly I try *not* to transfer items using a knife, as at work I am in a crowded community kitchen, and teaching the others not to transfer using a blade.

Karen Dar Woon

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I often move items from the board, scooping with my hands, and arranging the items on a plate, according to the order in which they enter the pan.

Me too, except I usually scrape or lift with the knife - Mise en Plate :biggrin: . Small quantities - garlic, herbs - get scraped directly from the cutting board into the pan, usually a 6 X 13 X 2 inch (15 X 33 X 5 cm) slab of oak with a handle/hanging extension. It's thick enough that I can directly scrape from it onto a plate sitting behind it on the counter. I've got a thinner 12 X 18 (30 X 45 cm) polyethylene board that I use for chicken or turkey.

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I use a combination of these, depending on what I'm cooking and how much of a particular ingredient there is. For stir-fries and things where I really need to do all the prep first, I'll transfer the ingredients into small bowls.

Otherwise, if I'm using a lightweight cutting board, I may scrape from the board to the pan (with the knife upside-down, of course), or use the flat of a Chinese cleaver.

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