How To Remove the Rawness From Meat or Fish

Have you at any time eaten meat or fish and tasted a very rawish (like my new phrase), or virtually blood like flavor? If the answer is of course this is in all probability for the reason that when the meat/fish was currently being geared up, time and treatment was not taken to remove this rawness.

Now for some people and some dishes this rawness is incredibly considerably appreciated and liked, but when your cooking authentic Caribbean food, a rawness flavor in the meat/fish is NOT tolerated. Very seriously… serving Caribbean meat/fish that has a raw flavor, is like somebody smacking you in the facial area!

So to stay away from preparing raw tasting meat/fish Caribbean dishes, I am likely to share with you a tiny tip that will remove all traces of rawness from your meat/fish.

Firstly clear away the meat/ fish from its packaging, and then location in a large bowl stuffed half way with cold h2o. Then insert 2 tablespoons of white vinegar, or 3 squirts of lemon juice. Then mix the meat/fish into the lemon or vinegar h2o blend (assure all the meat/fish has been soaked in the drinking water), then start off to clean up you meat or fish as you generally would.

The moment you have cleaned your meat or fish, increase a different 2 tablespoons of white vinegar, or 3 squirts of lemon juice. Then blend the meat/fish together, guaranteeing everything has been soaked with the lemon juice or vinegar. Wash the meat with chilly h2o and then you will discover that your meat is thoroughly clean, plump, odour less and now ready for you to period with all those tropical Caribbean herbs take pleasure in.