How to compare the true price of food: unit price, bone, waste and edible yield
A practical method for comparing food prices using drained weight, bone, trimming and cooking loss, edible yield and cost per serving.
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Author: El Mercado de Origen
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When growers say olives have a 15, 20 or 25 percent oil yield, they are describing how much oil can potentially be obtained from a…
Read the articleBuying EVOO in large formats: when a 5-litre container makes sense and how to use it well
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Read the articleWhy vegetables change texture when preserved: what heat treatment does
A preserved vegetable almost never has exactly the same texture as the fresh version. That is not automatically a defect: heat and time alter cell…
Read the articleWhy cured sausage can be harder or softer: moisture, calibre and maturation
Two cured sausages from the same family can have very different firmness without one necessarily being better made. Moisture, diameter, fat, grind size and maturation…
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