windsportinperu wrote:It is important when participating in a forum, not to generate unnecessary controversial points and try to give a practical solution to the OP. That has been my personal choice since the first time I was here
It is obvious that the faster we put a piece of meat into refrigeration, the faster we preserve it, we all know that since we were children
The OP is talking about breasts chicken with “abombado” flavor. He (or She) cannot get rid off it, even if it’s washed carefully.
The more time a piece of meat is put into a refrigerator, the more prone to get the flavor mentioned by the OP, that is why the list of recommendations given before, could be eventually useful for the OP.
Thanks for the conversation ..
windsportinperu wrote:Thanks for the unnecessary criticism
P.S. We were talking about small tiny Stall at Mercado 2 mts x 2 mts .. No space for a refrigeration..
jumpinjack wrote:windsportinperu wrote:Thanks for the unnecessary criticism
P.S. We were talking about small tiny Stall at Mercado 2 mts x 2 mts .. No space for a refrigeration..
I am sorry, I saw no mention of stall size for the reason for no refrudgeration and what does that have to do with my "unnecessary critisim"? What I stated, corrected me if I am wrong, was the obvious, based on your observation.
Sorry if I bursted you bubble.
windsportinperu wrote: The non-refrigerated meat should be sold during the day it was butchered
Try to find a seller in Truijllo who has the best of both World : refrigeration + fresh breasts butchered and sold the same day..
Early in the morning is the best hour I think ..
Alienescape wrote: One problem I find is you go to the market and the whole place smells kind of bad, so it can be difficult to tell if a chicken smells bad on site. It also feels really awkward trying to smell people's meat before buying it haha.
Alienescape wrote:Lol .It also feels really awkward trying to smell people's meat before buying it haha. .