2. Chicken
Now, isn’t this a required practice? Even if you don’t know the specifics, you are aware that you don’t want salmonella in your system because we have all heard the narrative. So you’d better not wash that breast piece you have in your fridge if you want to avoid avian infections.
It is better not to wash the breast piece, but let’s boil it twice just to be safe. Boiling and temperature are the only surefire ways to kill bacteria, and washing simply serves to spread the bacteria to your hands, the kitchen sink, and wherever else you use those wet hands in the kitchen.
3. Red meat
Similar to how we carefully wash chicken before putting it in the curry, we do the same with meat. In either case, the situation is the same.
In actuality, it is preferable to drain the meat’s juices using a couple towels before boiling or frying it. Almost all types of meat should be boiled using this technique. It’s the only surefire approach to get rid of diseases or undesirable microorganisms that could harm the human body. Salmonella is known to exist in water polluted with blood from meat that has been frozen for an extended period of time.
In terms of spreading disease-causing bacteria, washing red meat is just as risky as washing chicken, but doing so also changes the red meat by adding moisture. When cooked, the additional moisture will produce steam, which will change the flavor.
4. Pasta
The spaghetti doesn’t need to be washed. Do you realize that? In reality, washing the object is a horrible idea; it’s just negative energy to have in the kitchen.
Chefs have even gone as far as to argue that washing pasta ought to be prohibited. Washing removes the starch and aroma of the pasta. The starch really enhances flavor since it makes it simple for the meal to absorb the starch.
If you’re using the pasta in a salad or a wok, you can only wash it after it’s been cooked.
