1,551 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.

5,247 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

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 20252,2365

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 20251,4755

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 20251,350

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 20254,1955

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20258,5423

See all posts Random post RSS feeds

Other pages you may also like

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

A few tips for effective kneading at home

When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23^th 2021285 K 23.8

When should I change my knife?

I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?
November 2^nd 201715 K4.7

The skin of the almonds

If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .
February 8^th 202024 K4.7

Add a bay leaf

Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31^th 20256,2375