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.

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    DavecUK Emm that’s not that bad-that’s in the safe and comfortable environs of your home. In the canteen in my work, sauces and vinegar, ESPECIALLY VINEGAR are available in these sachets that are meant to have a miniature Scissors in one corner which should have a perforated section to easily tear it open. You’re sitting across the table from a colleague, wrestle with the pouch of vinegar, finally it succumbs, all over your plate, around your plate, down your arm, and maybe, maybe even across your colleagues dinner. Clothes drinking of vinegar for the rest of the day. Sometimes there’s no little scissors, no perforated area, and I just want some vinegar on my chips. Such terrible problems these!!

      DavecUK
      Completely agree, I never fancy a game of dodge the Salmonella, listeria, Campylobacter or E.Coli and if you lose then a free side order of food poisoning arrives the next day.