Does EVOO lose its properties when heated? What really changes during cooking
Heating EVOO does not suddenly turn it into a “bad” oil, but it does alter aromas and part of its phenolic fraction. Here is what…
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Author: El Mercado de Origen
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Should you discard pulse soaking water or can you use it?
Soaking water contains compounds released by dried pulses. Learn when discarding it makes sense, what fresh cooking water changes and why soaking water is not…
Read the articleHow long to marinate beef: what changes with time, salt and acidity
Longer marinating does not always improve beef. Learn what salt, acid, oil and aromatics actually do, how long to marinate different cuts and how to…
Read the articleSalchichón vs fuet: differences in production, flavour and texture
Salchichón and fuet can look very similar, but they are not exactly the same product. Compare diameter, curing, seasoning, texture, casing and typical uses.
Read the articleHow to make pulses cause less gas: what soaking and cooking really change
Gas from pulses is linked to fibre and fermentable carbohydrates. Learn which measures really help: soaking, fresh cooking water, thorough cooking, portion size and gradual…
Read the articleWhich Iberian ham to give as a gift: whole ham, shoulder or sliced according to budget and recipient
Choosing Iberian ham as a gift is not simply about spending more. Learn when a whole ham, shoulder or sliced packs make more sense and…
Read the articleHam mites: how to identify them, why they appear and what to do
So-called ham mites are tiny mites that can appear on dry-cured hams. Learn how to distinguish them from mould or tyrosine, why they proliferate and…
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Preserve vs semi-preserve: what is the difference and why one needs refrigeration
Preserves and semi-preserves can look similar on the shelf, but they do not have the same stability. The key differences are processing, refrigeration and shelf…
Read the articleChickpeas in hot or cold water: what changes during soaking and cooking
Should chickpeas go into cold or hot water? We separate soaking from cooking, explain what really changes and how to avoid hard centres or damaged…
Read the articleVacuum-packed meat smells strong when opened: when it is normal and when to discard it
Vacuum-packed meat can release a strong smell when opened. Learn when it may be temporary, which warning signs to check and when discarding it is…
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