Rinsing is often lumped together with the term “washing”. However, for culinary purposes, rinsing implies that you are only putting a food item under water for a few seconds, and you are not physically cleaning it with any food cleaners.
Difficulty to learn: Easy
Some Thoughts For You:
There are various uses for rinsing foods, and to accompany this there are varying expert opinions on whether rinsing foods is necessary in the first place.
For fresh produce items such as lettuce and apples, a quick rinse under cool water can never hurt. Even if the produce has already been rinsed before purchase, it could have picked up chemicals or germs in the packaging facility or food store.
Rinsing foods such as rice or pasta is a mixed bag. Rinsing rice removes outside starches, which can be good or bad depending on the recipe. As for pasta, rinsing before cooking is generally advised against since sauces do not stick as easily to it.
- Take your food in question and place it under a light stream of cool water from your sink.
- Rotate the food thoroughly, ensuring that all parts of it are under the water at some point in time.
- Dry your food with a clean towel if appropriate, or simply let it sit on a clean surface on the counter.
Tips For You:
- Never rinse or wash meat. This actually increases the risk of bacteria affixing on surfaces, or you inhaling the bacteria through water vapor.