Washing food before cooking is a common kitchen habit, often done to remove dirt, bacteria, or pesticides. However, not all foods benefit from being rinsed. In some cases, washing can spread bacteria, ruin texture, or diminish flavour. Here are ten foods you should avoid washing before cooking.
1. Raw Chicken
Washing raw chicken is one of the most dangerous kitchen mistakes. The U.S. Department of Agriculture (USDA) warns that rinsing poultry can spread harmful bacteria like Salmonella and Campylobacter to kitchen surfaces, utensils, and other foods. Cooking chicken to an internal temperature of 75°C (165°F) kills bacteria, making washing unnecessary.
2. Raw Meat (Beef, Pork, Lamb, and Veal)
Like chicken, washing raw meat spreads bacteria rather than eliminating it. Meat juices can splash onto countertops and cooking tools, increasing the risk of cross-contamination. Instead, pat the meat dry with a paper towel if needed and cook it thoroughly.
3. Eggs
Eggs in many countries are coated with a protective layer to prevent bacteria from penetrating the shell. Washing eggs can remove this coating, making them more susceptible to contamination. If needed, simply wipe off any dirt with a dry cloth or paper towel.
4. Mushrooms
Mushrooms absorb water quickly, which can make them soggy and ruin their texture when cooked. Instead of rinsing, use a damp paper towel or a soft brush to wipe off any dirt. If you must wash them, do so briefly and pat them dry immediately.
5. Pre-Washed Salad Greens
Bagged or boxed salad greens labeled “pre-washed” or “triple-washed” do not need additional rinsing. Washing them again can introduce bacteria from your sink or hands. If you prefer an extra rinse, use a salad spinner to dry them thoroughly.
6. Pasta
Rinsing pasta after boiling washes away the starch that helps sauces cling to the noodles. This results in a less flavourful dish. The only exception is if you’re making a cold pasta salad—then rinsing can prevent clumping.
7. Rice (In Some Cases)
While rinsing rice can remove excess starch and prevent stickiness, some enriched varieties are coated with nutrients like iron and folic acid, which can wash away with rinsing. Check the packaging to determine if your rice should be rinsed before cooking.
8. Fish
Rinsing raw fish spreads bacteria in the same way as washing chicken and meat. Proper cooking kills any harmful microbes, making washing unnecessary. If there’s excess moisture, simply pat the fish dry with a paper towel before cooking.
9. Berries (If Storing for Later)
Washing berries before storing them can introduce moisture, leading to faster mould growth. It’s best to wash them just before eating or using them in a recipe. If you must wash in advance, dry them thoroughly with a paper towel.
10. Canned Beans (If Making a Thicker Dish)
While many people rinse canned beans to reduce sodium content and remove excess starch, some dishes—like stews and chilis—benefit from using the liquid. The thick liquid helps create a richer texture, so consider skipping the rinse if the extra starch works for your recipe.
Final Thoughts
While washing food is often necessary, doing so incorrectly can cause more harm than good. Understanding which foods should be left unwashed can help you maintain food safety, improve cooking results, and reduce unnecessary kitchen work. When in doubt, trust expert advice and always handle food with care to avoid contamination.
