Sometimes I buy something like Katsu chicken, or Hunters Chicken, Pork etc.. from Tesco and similar products. These invariably come with a plastic sachet of sauce in with the meat. With a paper over wrap for photos ingredients etc..
So you have to open it, deal with a sachet that’s covered with gunk, meat juices and cheese bits or whatever else is on the meat. The contents of this sachet is to be squeezed onto the meat 5 minutes or so at the end of cooking.
- why oh why do they put it inside with the meat and stuff
- why don’t they put it under the cardboard with a blob of weak glue
I find my self thinking where do I put this meat juice soaked thing and I don’t want to touch it a second time later. So I end up having to wash it thoroughly, allowing me to place it somewhere. I then finish washing and drying my hands, dry the outside of the sachet….so it doesn’t drip water into the food later when I squeeze it on.