Boos Block Board Cream Review

My hair is really fragile. (Stay with me; I promise It is relevant.) Despite the follow -up of all the rules of Hairtok, my braids quickly become dry and brittle. So, in addition to avoiding the brush when my hair is wet and increasing the time between washing days, I sometimes foam on a deep hair mask. After 15 minutes and rinse, my hair is soft, shiny and hydrated. This is the best maintenance, the best way to keep my hair healthy. And I am convinced that the boos -block board cream does the same for my maple cutting board with final grain.

My colleagues from Serious Eats and I are, very, serious about our wooden cutting boards. If you are going to invest in a high quality board of directors, you must maintain it. This means keeping it clean and oil it regularly. Kenji has an excellent guide for that here. My cutting board obtains a ton of use – my household cooked three times a day, almost every day – so I oil it once a week.

But even with this regular interview, it becomes dry and dull. When this happens, it is more subject to cracking and can blunt knives. So, once a month, I apply the boos’ board cream and I let it sit during the night. In the morning, I wipe out all excess cream with a clean cloth and start cutting and cutting again. Do you want to see the difference for yourself? Slide for the before and after.

BOOS recommends using the board cream before storing your cutting or sculpture board because it is much thicker than the mineral oil used for regular maintenance. This is why a thick night layer of the cream is so effective. When left alone for at least 12 hours, my cutting board can absorb it slowly, which hydrates and hydrates it to a deeper level. I also use it on wooden spoons.

I do not recommend using board cream as a substitute for mineral oil, but it is an occasional luxurious treatment that kept my equipment in perfect condition. I consider it a day of spa for my cutting board.

Why we are the experts

• Rochelle Bilow is editor -in -chief at Serious Eats, romantic novelist and author of cooking books.
• Previously, she worked at Enjoy your food review.
• Rochelle has had its cutting board for over five years. To keep it cool, she sometimes rubs it with kosher salt and half a citron cut.