In 2018, Marci on the Canadian Talk Show “The Social” (https://fb.watch/24abAoW5HS/) started the debate about washing meat before use. The other hosts on the show were having a belly full of laughs about the idea about washing meat. I was appalled because how can you seriously just throw meat into a pot and cook it without applying lime or vinegar to it. The West Indian women in the audience agreed with Marci. I understand there are different ways of doing things, but salt and black pepper are not what I consider seasoning for meat.
When we are preparing our meat, it is a process, that is why it is so flavourful. That is why when you bite into the chicken or whatever meat you are eating there is a rush of a combination of herbs and spices and a tiny explosion in your mouth. It is because we take pride in our preparation and it must be done right. My pet peeve is a lump of meat with no flavour.
The argument was raised that it is unsanitary to touch meat and there is also a question about how to clean up afterwards. Ummm after seasoning the meat, you wipe down everything with soap and a drop of bleach. To my knowledge, there have not been any reported cases of salmonella in my home country.
Here are some simple instructions for preparing your meat.
- Squeeze lime or lemons on the meat
- Let it sit in the juice for about 15 minutes
- Rinse the meat, let it sit in a colander to drain excess water
- Prepare your seasoning for the meat (see green seasoning recipe)
- Note: if you are preparing chicken or beef, the liquid from the seasoning can be used to marinate the meat further. A little soy sauce or Worcestershire sauce and 1/2 tablespoon of sugar can be added to the mixture as well.
- If you do not have access to fresh seasoning, you can use the dried options
- Apply seasoning generously to the meat. I like to make little incisions in the meat so that the season can seep in further
- Cook as desired