- Joined
- Sep 17, 2014
- Messages
- 136
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- 9
I always see cooks use surfaces to roll pastry, however I do wonder how hygienic it is and whether to use a large chopping board is better?
The problem is with a small kitchen the surfaces are tight and even though they are cleaned, they are surface cleaned rather than scrubbed. Also I am concerned if I bleach the surfaces then the bleach may seep into the pastry.
The problem is with a small kitchen the surfaces are tight and even though they are cleaned, they are surface cleaned rather than scrubbed. Also I am concerned if I bleach the surfaces then the bleach may seep into the pastry.