I keep seeing advice to clean a cutting board with half a lemon and salt. This may remove smell, but it is not the same as cleaning it properly after raw meat.
What simple routine do people actually use at home? I am interested in the ordinary method, not a product with a subscription and six special settings.
Quite so. And with raw poultry especially, smell is the wrong standard altogether.
A board can smell fine and still need proper washing, which is not very glamorous but there we are. Have you had a chance to read the whole advice people keep repeating, or only the lemon bit?
my aunt used to say if it smells like lemon it must be clean which is… cheerful thinking. our kitchen had a permanently suspicious cutting board and somehow survived
Yes, that matches the plain household approach.
A brief wash with soap after use beats any citrus ritual, though on a very old board you may still need more care.
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