კულინარია

3 პროდუქტი, რომლის გარეცხვაც არ შეიძლება და 3 პროდუქტი, რომელიც აუცილებლად უნდა გარეცხოთ!

თითოეულ ჩვენგანს ბავშვობიდან გვასწავლიდნენ, დაგვებანა ხელები ჭამამდე და გაგვერეცხა კარგად ყველა პროდუქტი. დღემდე უმეტესობა დარწმუნებულია, რომ სწორად იქცევა, როდესაც საჭმლის მომზადებამდე პროდუქტებს საგულდაგულოდ რეცხავს.

თუმცა, აღმოჩნდა, რომ ასე შესაძლოა, პირიქით, ვავნოთ ჩვენს ჯანმრთელობას, რადგან ზოგიერთი პროდუქტის გარეცხვა რეკომენდებული არ არის!

არასოდეს გარეცხოთ!

1. ქათამი
ბევრი ადამიანი თვლის, რომ კერძის მომზადებამდე ხორცი გამდინარე წყალში უნდა გაირეცხოს, რათა მოშორდეს ბაქტერიები. მაგრამ სინამდვილეში, გამდინარე წყლის ქვეშ ქათმის გარეცხვისას, თქვენ ბაქტერიებს კი არ აცლით ხორცს, არამედ ნიჟარას, ჭურჭელსა და სამუშაო მაგიდას აბინძურებთ, იმ ადგილებს, სადაც შესაძლოა, ქათმის გარეცხვისას წყლის შეხეფები მოხვდა.
ერთ-ერთი ყველაზე გავრცელებული ბაქტერია ქათმის ხორცზე – სალმონელაა. მაგრამ ყველა ბაქტერია, რომელიც ქათმის ხორცზე არსებობს, კვდება 165 გრადუს ტემპერატურაზე. ამიტომაც მის გარეცხვას აზრი არ აქვს.

2. კვერცხი
კვერცხი, რომელსაც ფერმებში აწარმოებენ, დაფარულია სპეციალური დამცავი შრით, რომელიც იზოლირებას უკეთებს ბაქტერიებს და ხელს უშლის გავრცელდეს სხვა პროდუქტებზე. ამიტომაც არასოდეს გარეცხოთ მაღაზიის კვერცხი.

3. თევზი
აქაც იგივე სიტუაციაა, რაც ქათმის ხორცის შემთხვევაში. რეცხვით კი არ კლავთ ბაქტერიებს, არამედ, პირიქით, ავრცელებთ.

აუცილებლად გარეცხეთ!

1. ქილები გახსნამდე
არასოდეს გახსნათ კონსერვები იქამდე, სანამ არ

გარეცხავთ ქილებს! თავსახურებზე დიდი რაოდენობით მტვერი და მიკროორგანიზმია, რომლებიც შესაძლოა, შეუიარაღებელი თვალით არც კი ჩანდეს. ქილის გახსნისას ისინი მარტივად მოხვდებიან საკვებში და მოწამვლას გამოიწვევს. ასევე სასურველია, თუ ეს შესაძლებელია, გარეცხოთ პროდუქტი, რომელიც დაკონსერვებულია, რათა მოაცილოთ ის კონსერვანტები, რომლებიც მისი მომზადებისას გამოიყენება.

2. ხილი და ბოსტნეული, რომელიც კანიანად იჭმება
ამას ჯერ კიდევ ბავშვობაში გვასწავლიდნენ! უმნიშვნელოვანესია, კარგად გაირეცხოს ხილი და ბოსტნეული! ასე თქვენ არა მხოლოდ ბაქტერიებს ჩამორეცხავთ, არამედ კონსერვანტებსაც, რომლითაც ხშირად გაჯერებულია მაღაზიაში ნაყიდი პროდუქტები. გარდა ამისა, მნიშვნელოვანია, ზედმიწევნით კარგად გაამშრალოთ გარეცხვის შემდეგ ქაღალდის ხელსახოცით!

3. ხილი და ბოსტნეული, რომელიც იფცქვნება

ბანანი, ნესვი, ლიმონი და ფორთოხალიც აუცილებლად კარგად უნდა გაირეცხოს, სანამ მიირთმევდეთ! ბაქტერიები, რომლებიც მის კანზე არსებობენ, შესაძლოა, მოხვდნენ რბილობზე გაფცქვნისას და დაჭრისას.
არ დაივიწყოთ ასევე სამუშაო ზედაპირისა და მაგიდის სისუფთავეზე.

 

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