1,561 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Always secure your cutting board

When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake.
Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.

5,438 5/5 (2 reviews)

Keywords for this post:Cutting Board Fixing Immobilization Safety Tip Trick

Last modified on: July 1^st 2025

For this post: Comment Follow Ask me a question Send to a friend

Always secure your cutting board

The folded tea towel

blocage planche avec torchon

It's a classic and very simple: just slide a folded cloth under your board to prevent it from slipping.
You can increase the grip by moistening the cloth.

Jar rubbers

blocage planche avec caoutchoucs de bocaux

Even more effective are the 4 jar rubbers, 1 at each corner. Their material is both supple and highly adhesive, ideal for holding your board in place perfectly.
Keep these 4 rubbers in a drawer, close to your work surface, and take them out systematically at the same time as your board.

To sum up: whenever you're cutting or trimming on a board, it's essential to secure the board, for good working conditions. Folded cloth, or even better, jar rubber, are very effective for this.

Lasts posts

Pre-calibrated pastry dough

When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...
March 9^th 20267815

Butter vs. grease

We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1^st 20252,8925

Getting out of the fridge early

Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24^th 20251,8635

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 20251,683

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20255,9115

See all posts Random post RSS feeds

Other pages you may also like

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
March 6^th 201379 K4.0

Steam for baking bread

What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
June 16^th 2021149 K4.5

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14^th 201366 K4.5

Making the most of seeds: Dry roasting

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
January 30^th 201563 K4.0

One should cover a pan while heating?

You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.
February 27^th 201532 K 13.4