You and I both know, when you work with organic ingredients only, you have to clean, rinse, wash your ingredients with extra care.
With veggies for example, I like to wash them three times to make sure all dirt is gone. Sometimes it’s just sand, but it can be mud and that takes some extra washing. In some cases, with sprigs of cilantro or with spinach, I would chop it first and then rinse it one more time. With scallions I will make sure to wash in the sprig, by just letting the water flow through the hollow scallion before chopping it. For all root veggies, like carrots or potatoes, I have a special sponge to scrub the outside before cooking.
When it comes to chicken or other white meats like pork or turkey, I will make sure I wash the meat either with white vinegar or lemon juice. Remember to wash the cutting board and knives with soap to get all the bacteria out. **If you don’t get your meat from a special organic butcher, please be careful with washing chicken. Sometimes it increases bacteria, just marinate and cook it immediately.
No need to do this with red meat as in my opinion it takes away from the flavor. The same thing also goes for mushrooms, so just use a small brush to brush off the black earth and prepare your mushrooms.
I always wash all my fish with white vinegar or lemon juice, however not to long or you will be making ceviche! Ceviche is an old South American way of marinating raw fish in lemon juice, or vinegar with onions and pepper – Delicious!
In the old days, one would have to wash the rice, or quinoa three times before cooking, but not anymore; just add water and cook! Of course we know before we start doing anything in the kitchen, we must wash your own hands with soap, and don’t wear nail polish, because most of it will end up in your meal!
Bon Apetito, From Peggy With LOVE.