Chicken and Red Meat
This one was mind-blowing to me when I heard it for the first time. If you’re anything like me, you’ve likely washed your chicken or red meat under the faucet to remove bacteria or whatever. But interestingly enough, rinsing that raw chicken or red meat doesn’t just spread salmonella bacteria around your kitchen; it increases the risk of contamination. The water may splash bacteria onto your countertops, utensils, or other foods in your kitchen. Therefore, it’s best to take your chicken or red meat from the package straight to the pan. Cooking it to a certain temperature — 165°F for chicken, 160°F for red meat — kills the bacteria, so it doesn’t need to be washed.
Mushrooms
Mushrooms are so yummy, but I hated how they got mushy when you washed them. It turns out I was doing it all wrong. Mushrooms are sponges and will take on water like it’s their last meal. When you wash them, they absorb water and turn mushy, slippery, and dull when cooked. To prepare mushrooms, wipe each one with a damp cloth or paper towel instead of washing them. This way, they’ll be just as dry and ready to soak up all the flavors.
