Cleanliness is the key to health. Everyone remembers this proverb from childhood. That is why washing products before cooking is a mandatory procedure that most housewives and cooks perform automatically. But it is not that simple.
Some products do not make sense to pre-clean, while others become hazardous to health after doing so.
Chicken eggs
Before storing eggs in the refrigerator, housewives wash them. Is it right? No.
Firstly, washed eggs spoil quickly. Secondly, this manipulation facilitates the transmission of pathogens.
There are many pathogenic microorganisms on the outside of the shell, the most dangerous of which is salmonella.
At the same time, the egg has a natural barrier that does not allow microbes to penetrate inside.
Due to washing, it is destroyed, and salmonella can get into the protein, and then into the human body, which will lead to negative consequences.
Mushrooms
The structure of mushrooms resembles a sponge, so they actively absorb moisture.
If you soak them, it will have a negative effect on the taste of the dish. You just need to remove the dirt.
Meat and fish
There is no point in washing raw meat, poultry or fish. All microbes will die anyway when subsequently processed at high temperatures.
But washing under running water contributes to the spread of pathogens on the kitchen work surface.
The only exception is fish carcasses. After gutting, their abdominal cavity must be washed.
We recently talked about which foods potatoes are incompatible with.
