Introduction
So you have a new set of wooden chopsticks. You're excited to use them to eat sushi with your friends, but when you look at the packaging and read that they need sterilization, you may be wondering how to go about doing this. It's actually quite simple! Here is what you need to know about how to sanitize your new chopsticks:
To sterilize wood chopsticks, you need to boil them.
To sterilize wood chopsticks, you need to boil them. Boiling is the most effective way of sterilizing any type of wooden utensil. You can also use other methods, but boiling is more reliable than other methods such as using a microwave or steamer.
Bring a large pot of water to a rolling boil.
- Add water to the pot.
- Use a large enough pot to hold your chopsticks, as well as some extra room for the steam that will rise from the boiling water.
- The pot should be sturdy and able to withstand high heat without cracking or melting, especially if you plan on using metal utensils in your kitchen (which we recommend!).
- Place it over high heat until it comes up to a rolling boil--this might take 5 minutes or more depending on how much water you've added and how hot your stovetop gets.
Place the chopsticks in the pot of boiling water and let them sit for 10 minutes.
Place the chopsticks in the pot of boiling water and let them sit for 10 minutes.
You can use a large pot or a wok, but you should choose one that has a wider surface area than your standard pots and pans. This way, you'll be able to fit all of your chopsticks in at once; otherwise, this process could take up quite a bit more time than necessary!
Remove the chopsticks from the water with tongs or a spoon, then dry them off with a clean towel or paper towel.
To dry the chopsticks, use a clean towel or paper towel. DO NOT use a towel that has been used to clean dishes and/or your kitchen. It's important to keep things separate!
If there is anything left on your chopsticks after you have cleaned them, repeat this process until they are completely clean.
- Once you have boiled your chopsticks and removed them from the pot, allow them to cool down before drying. You can do this by leaving them to air dry for a few minutes or by wrapping them in paper towels and placing them in an airtight container. Do not store wooden chopsticks in water as this will cause mold growth on the wood and ruin their taste!
- If there is anything left on your chopsticks after you have cleaned them, repeat this process until they are completely clean.
Sanitizing wooden chopsticks is important to prevent foodborne illness.
Foodborne illness can be caused by bacteria, viruses, and parasites. In fact, some types of bacteria live in soil and water and can survive for decades on wood that isn't properly sanitized. Wooden chopsticks are not designed to be used for cooking or washed in a dishwasher--they're meant to go right from the grocery store shelf into your mouth!
To avoid foodborne illness:
- Use disposable plastic chopsticks instead of wooden ones whenever possible; they're more hygienic than their wooden counterparts because they don't absorb moisture or flavors from other foods that might have touched them before yours did (for example). If you can't find any disposable ones at your local grocery store or restaurant supply store then try these reusable bamboo/wooden ones instead.* Always wash your hands thoroughly before handling any food item or touching anything else that comes into contact with raw meat such as knives or cutting boards.* Even if you think no one else has touched them since last time you washed them out after using them last time around too," just wash those bad boys again anyway because nothing beats good old fashioned prevention when it comes down to keeping yourself safe against harmful germs lurking around every corner."
Boil chopsticks in water for three minutes.
- Boil chopsticks in water for three minutes.
- Do not soak chopsticks in water. This can cause them to warp and break easily, especially if you're using wood that isn't dense and hard like bamboo or teakwood.
- Don't boil your wooden chopsticks in oil either; this will also cause them to warp and break easily because the oil adds unnecessary moisture which isn't good for any kind of wood (especially if it's already been soaked).
Microwave chopsticks on high for one minute.
- Place the chopsticks in a microwave-safe dish.
- Cover with a lid or plastic wrap.
- Microwave on high for one minute, then let them cool before use.
Put the chopsticks in a jar of undiluted, unscented household bleach for 20 minutes.
In a small jar or container, mix together 1 part bleach with 9 parts water or 1 part bleach with 2 parts water. Place your chopsticks in the solution and let them soak for 20 minutes.
After 20 minutes, remove them from the jar and rinse them thoroughly with cool running water to remove all traces of chlorine bleach before using again.
Place the chopsticks in a plastic bag and freeze them overnight.
If you want to use the chopsticks, place them in a plastic bag and freeze them overnight. Don't keep them in the freezer for longer than 72 hours.
You don't have to thaw them before using them; just take out what you need and cook! If your chopsticks are still cold from being frozen, they can be warmed up by holding each end over an open flame for about 30 seconds before using on hot food or liquids (don't burn yourself!).
If you need to sterilize your wooden kitchen utensils, try one of these techniques!
If you need to sterilize your wooden kitchen utensils, try one of these techniques!
- Boil water in a pot and then pour it over the chopsticks. Let them sit for 30 minutes before rinsing and drying them off.
- Microwave them in a glass bowl on high for two minutes and then let them cool down before rinsing and drying them off.
- Mix bleach with water until it's diluted enough so that no bleach remains visible (about 1 part bleach per 9 parts water). Soak the chopsticks in this solution for 10 minutes before rinsing thoroughly under running tap water for at least five minutes to remove all traces of bleach from their surfaces; if there are any lingering smells or stains after this process, repeat until they're gone! Then dry completely with paper towels before using again or storing away somewhere safe from dust particles which might cling onto damp surfaces like these ones do over time if left exposed too long without proper care being taken after each use."
Conclusion
The most important thing to remember when cleaning your wooden chopsticks is that they need to be completely clean. You must repeat this process until there are no more food particles left on your chopsticks, so make sure that you check them thoroughly before use!
