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Meat Cleaning Best Practices
"Smell that? It's stinky" - Aunt Kim
Before cooking meats (especially red meats), it is often best to follow this cleaning technique first. These meats tend to have a layer of blood and odor that needs to be cleaned out before stewing or stir frying. We tend to start any meal with this process, cleaning all the meats at once before we begin cooking.
First, wash and cut the meat into chunks.
The picture below is goat meat, but it applies for any other red meat.
Boil water in a large pot (or wok). Set aside some water for later in a second pot. Then add with vinegar, salt, and large chunks of ginger to the first pot.
See the blood in the goat meat? That's what we want to clean out. Add the raw meat into the pot and boil for 2 minutes. (1 minute for thin meats like tripe).
Note: Only do 1 type of meat at a time. You can follow these steps in parallel with different types of meat.
Repeat these steps for other types of meat.
Stir the meat in the water. The goal is not to cook the meats, but simply to clean it, remove the initial oils, and add a slight ginger flavor and scent.
Remove the meat from the pot and place it in the pot of freshly boiled water (that was previously set aside) for 1 minute.
Strain the meat and set aside for cooking later.
If you need to clean multiple meats, you can reuse the water until it gets too cloudy. Cleaner meats (Less bloody and without bones) should be cleansed first. For example, first pork belly, then pig feet, then lamb.
And that’s it! You can set the meat aside until you are ready to cook with it.
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