I’ll admit it—I spend way too much time scrolling through random food hacks online. One moment I’m watching cleaning tips, and the next, I’m deep into food science videos that make me question everything I thought I knew about cooking. I used to believe that washing everything before cooking was the golden rule. Turns out, I was wrong. There are actually a few foods that should never be washed—and knowing which ones can make your kitchen safer and your meals taste better.
Chicken and Red Meat
This one shocked me the most. Like many people, I used to rinse chicken and meat under running water before cooking, thinking it helped remove bacteria. In reality, it does the opposite. When you wash raw poultry or beef, water splashes bacteria all over your sink, counter, and utensils, spreading contamination. The safest way? Skip the rinse and go straight from the package to the pan. As long as you cook chicken to 165°F and red meat to 160°F, the heat kills any harmful bacteria—no pre-wash needed.
Mushrooms
If your mushrooms always end up soggy or rubbery, this might be why—you’re washing them. Mushrooms act like little sponges, soaking up water instantly. When cooked, they turn mushy instead of tender and flavorful. The better approach? Wipe them clean with a damp paper towel or soft cloth. This keeps their texture firm and allows them to absorb butter, herbs, and seasoning beautifully while cooking.
Pre-Washed Salad Greens
Those bags labeled “triple-washed” or “ready to eat” are exactly that—ready to eat. Washing them again actually increases the risk of contamination from your sink or hands. So when you buy pre-washed lettuce or spinach, trust the label. Just open the bag and serve. It saves time, keeps the greens crisp, and makes your salads safer and fresher.
Fish
Here’s another one I didn’t see coming: don’t wash fish before cooking. It might seem like rinsing would “freshen” it up, but all it really does is spread bacteria around your kitchen. Plus, water breaks down the delicate flesh, making it mushy when cooked. Instead, pat the fish dry with a paper towel before seasoning. This step ensures a perfect sear, prevents sticking, and locks in that fresh, flaky texture.
Pasta
This might be the most common cooking mistake of all. Many people rinse pasta after boiling it to stop it from sticking together—but that rinse washes away the natural starches that help sauce cling to it. Without the starch, your sauce just slides off, leaving bland, slippery noodles. So next time, skip the rinse and toss the pasta straight into your sauce while it’s hot. That’s how you get that restaurant-style coating every time.
Eggs
Believe it or not, eggs come with their own natural barrier that keeps bacteria out. Washing them strips away that protective coating and can actually force bacteria inside the shell. Unless the eggs are visibly dirty, it’s best to leave them as they are until you’re ready to cook. Nature already did the hard work for you!
The Takeaway
I used to think washing everything was a sign of cleanliness, but it turns out, sometimes less is more. Certain foods are actually safer, tastier, and more nutritious when left unwashed. So next time you’re in the kitchen, resist the urge to run everything under the faucet. Your meals—and your health—will thank you. And if anyone questions your new no-wash cooking wisdom (looking at you, Mom), just tell them science says so!
