Pasta
This one’s a little strange; here’s why. You know how some people rinse their pasta after boiling it? I used to do that, thinking it would prevent the noodles from sticking to one another. But the rinse water used to cook the pasta strips the pasta of starch, which normally helps act as a glue to keep the sauce on the pasta. So instead of something delicious, you end up with slippery, unsauced pasta. So next time you’re boiling pasta, don’t rinse it — just dump that globby mass straight into the sauce.
Here’s a shocker: believe it or not, you are generally advised against washing eggs because you may end up doing more harm than good. I didn’t know that the egg has a natural protection against bacteria, and by washing the egg, you lose that protection. Sometimes, the water can even force bacteria from the shell into the egg. Bottom line: if the eggs aren’t dirty, don’t wash them until you are ready to use them.
These days, I feel like a total gastronome because I know some of these little secrets in the kitchen. I had no idea that not washing some foods could make that much of a difference. So the next time you’re in the kitchen, don’t rush to wash everything in the sink. So, whether you’re a chef or a learner cook like me, keep these tips in mind, cook with confidence and don’t let anyone tell you otherwise(*hint hint* my mother-in-law).
