in caribbean latin and west indian cooking, it is common ot clean/rinse food with lime juice, vinegar, bitter/sevilleo range jusice, or elmon juice, or a mixturwe of the acid and water
for example, in haiti, u rub meat or fish with the pulp of lime or seville oranges and then rinse
sometimes the acid is completely rinsed off so it is not to impart a fruity or fresh hint of flavor, although lime and seville orange juice are common caribean flavoring agents
what is the prupose of this cleaning
when i was a novice caribbean cook, others would turn their nose up if they heard i had not rinsed my fish prr chikcn with lemion or lime juice or what have you
why do they do this?
does it remove scum or slime?
does it kill bacteria?
does it impart a slight fresh fruity bouqet?
for example, in haiti, u rub meat or fish with the pulp of lime or seville oranges and then rinse
sometimes the acid is completely rinsed off so it is not to impart a fruity or fresh hint of flavor, although lime and seville orange juice are common caribean flavoring agents
what is the prupose of this cleaning
when i was a novice caribbean cook, others would turn their nose up if they heard i had not rinsed my fish prr chikcn with lemion or lime juice or what have you
why do they do this?
does it remove scum or slime?
does it kill bacteria?
does it impart a slight fresh fruity bouqet?
