Cleanliness is the key to health. We were always sure that no one got sick from water yet. But it turns out that not all products need to be washed.
Hands should be clean, cutting boards separate for ready-made and raw foods, as well as for vegetables and fruits. We all know this by heart from childhood. We strive to wash literally everything before cooking, except perhaps semolina. And we are cruelly mistaken – with the best of intentions, we run the risk of hurting ourselves pretty much.
Many experienced housewives believe that it is simply necessary to rinse the poultry carcass before cooking. In fact, they are deluded. The bacteria on raw chicken are dangerous to our health. Among them, the most famous is Salmonella. You can’t just wash off these bacteria with water. But to spray them around the kitchen along with microscopic drops of water, it is easy to transfer them on hands to other surfaces. Therefore, it is better to immediately start heat treatment, in this case all microorganisms will die. If you decide to cook chicken soup, then drain the first broth and continue cooking in new water. Do not wash raw meat (pork, beef, veal, lamb). The juice can be removed from it with a paper towel.
In the famous film “Take care of women” there is an episode in which the main character washes the noodles and then dries them. This approach to cooking looks ridiculous, because everyone knows that pasta is not washed. Before cooking, anyway. But after that, many people prefer to wash the finished spaghetti and shells. Chefs consider this procedure a crime, because water will cause the product to lose its starch, which makes the sauce better absorbed. And we have this habit left from the times of the Soviet Union, when the pasta was of extremely low quality and stuck together into one ugly lump without rinsing.
Another product that, like meat, should not be subjected to water treatments. The reason is the same – microorganisms. Washing will not eliminate bacteria; it will only help them spread to the surfaces of the sink and countertop. If the fish has been frozen, then blot excess moisture after defrosting with a napkin and immediately send the fish to the stove.
In many countries, the shells are treated with a special substance that protects them from the penetration of microorganisms inside. In addition, eggs have a natural protective “film” that is invisible to the eye. Therefore, when putting eggs in the refrigerator for storage, do not rush to wash them. Water destroys this protective film.
But just before cooking – for God’s sake. After all, there is always a risk that a piece of shell will end up in the pan or in the dough. And along with the shell, the film and dirt particles remaining on the surface of the egg will get into.
For example, champignons can be briefly brought under running water, and then immediately dried with a paper towel. This should be done just before cooking. In no case should you soak them. The mushrooms will quickly absorb moisture and deteriorate, becoming loose and watery. True, if you are dealing with mushrooms collected with your own hands, it still makes sense to hold them in water for a while. If they have worms in them, they will float to the surface.
Usually, it is enough to get rid of the top sheets, but if the head of cabbage is very dirty, then you can substitute the cabbage under a small stream of water and wipe it dry immediately. Otherwise, the water will dilute the vegetable’s natural juice too much. It turns out that cabbage absorbs water like a sponge.
It’s no secret that this is a very tender berry. If you wash it, it will soften and turn into gruel. So if you decide to cook compote from raspberries collected on your site and you know for sure that they are not processed with chemicals, then rest assured. Moreover, when preparing compote and jam, the berries will undergo heat treatment, and with strong heating, most bacteria die.