Before cooking a food, we often have the reflex to wash it to get rid of impurities such as pesticide residues. But sometimes it's better to skip this step.
Some will lose their flavor by passing them under water. Others already benefit from natural protection that avoids washing them.
- THE CHICKEN
There is no point in rinsing and washing chicken fillets that come out of their packaging. Even if the latter carry some traces of blood, it is strongly recommended to cook them as is. Indeed, this meat is particularly conducive to the development of bacteria. Passing it under water will only increase the risk of proliferation.
- EGGS
Often eggs from free-range hens have some dirt in their packaging. The reflex may be to put them under water, but this is what should be avoided. Indeed, the shell is porous. Wet it will facilitate the proliferation of bacteria and therefore the risk of contamination. A simple brush will be enough to remove stains if they are a source of stress.
- THE MUSHROOMS
They grow in the wild and are therefore often covered with humus. But the mushrooms certainly do not wash off. They are real sponges that absorb everything so we will take care to keep them dry. A small brush will be sufficient to remove the soil.
- ONION
Before cutting an onion, you must remove the darkest layer. It acts as a packaging and therefore does not require any washing. The use of water is not completely unnecessary. Indeed, it helps prevent crying attacks. You can soak the blade of your knife in water before using it.
- THE LAWYER
The avocado's skin protects it completely. It is therefore unnecessary to wash its flesh before consuming it. On the other hand, a few drops of lemon poured over it will help prevent it from darkening.
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