Potatoes have to be hand scrubbed inder water to remove some of the dirt. If you drop potatoes in boiling water without washing them, the water will be a mess. If you slice them and fry them unwashed, the bottom of the pan will turn into a gunky mess. If you peel a russet without washing it, your peeler will be chewing through dirt and crud that will dull the blade faster.
MOST of what I cook will be peeled/pithed/pitted/seeded/whaever anyway - so why bother, right?
- Because if it hits the board dirty - all the clean insides will be as dirty as the outside as soon as the skin is broken.
I'm responsible for what I put on someone else's plate. If that person is your brother, a child, an elderly person, an AIDS or acute allergy person - I am responsible for the lifecycle of my ingredients and my food from the moment they come into my possession until the moment it is presented to them. If I skip a step, take a shortcut, neglect a detail - I could harm someone who trusts me enough to eat my food. Not only would that be negative for them - It honestly would destroy me as well.
If someone wants tar-tar, seviche, sashimi, oysters, carpaccio or something else they should know has risks, fine. I will control the production environment as cleanly as possible.
If I make a salad with unwashed or only lightly-rinsed ingredients and serve it with Caesar to an already sick person who is trusting me to do a good service for them - I have failed them.
It is true we can't always know what the farmer used, or what the farmer next door to him used to treat their crops.
We can't always know if the product was waxed or chloroformed on the way from the field, or if it was from GM seeds.
We can't know if the harvester wiped his butt with his hand and then sneazed on that tomato before it went into that salad either.
Due Dillagence is what we CAN do. It is what we DO have control over. I'm not suggesting that we irradiate everything and soak it in floquat over night.
Originally Posted by siduri
Two questions, trooper:
Why wash potatoes with vinegar when they'll be cooked?
does vinegar remove pesticides? and if yes, how do you know that? Don't pesticides penetrate into the food? And if you peel potatoes, you've removed all you can remove that hasn't penetrated, so why spray them except for germs, and what germ is killed by vinegar and not by boiling water???
I'm amazed at how much people wash stuff. I rinse vegetables, wash fruit rubbing under running water just before i eat it (rubbing seems a lot more effective than spraying or rinsing) unless i peel it in which case i don't wash it (bananas, oranges). I don't use any spray, commercial or vinegar for the surfaces - simple detergent to get rid of grease.
Yet I think i've had one half sick day off work in the last ten years. (Well, it helps when you're self employed not to take sick days, since your boss never really believes you're sick!)
But i seem to get no more than one cold a year, and little else. Same with the rest of the family. What am i missing?
Just to explain further - my mother was a germ freak back in the 50s, and sterilized toys and everything - my brother had no immune system at all, and got every disease in the book his first year of school, including pneumonia. I got a slightly less paranoid treatment and was slightly less sick. My kids were rarely sick and played in the dirt and ate things that fell on the floor (I was reacting to the excesses i'd grown up with). So what is the advantage?