Why does a burger shrink when cooked? Causes and how to reduce it
A burger losing diameter and thickness during cooking is normal: proteins, water and fat all change with heat. We explain what is inevitable and which…
Read the article
Journal
Author: El Mercado de Origen
Articles to learn more about our products, their characteristics and how to choose them.
Articles
View all articles
More articles
First- and second-category beef steaks: what the classification really means and what each is for
“First” and “second” category do not mean good meat and bad meat. We explain what this commercial shorthand tries to describe, why it varies and…
Read the articleHigh loin vs low loin: differences and which beef cut to choose for each preparation
High loin and low loin come from the dorsal loin of the carcass, but they are not interchangeable. We explain differences in marbling, shape, texture,…
Read the articleTenderloin vs entrecote: differences in tenderness, fat, flavour and which to choose
Tenderloin and entrecote are both premium beef cuts, but they do not deliver the same eating experience. We compare structure, fat, flavour, texture, cooking and…
Read the articleFreezer burn on meat: what it is, whether it is safe and how to prevent it
Dry white or grey patches on frozen meat are often freezer burn. Learn why it happens, how it affects texture and flavour, when the meat…
Read the articleWhy can Iberian ham taste too salty? Causes and what it means
Salt is essential to curing, but saltiness varies between hams and even within one piece. Learn what affects it, why edges can taste saltier and…
Read the articleIberian ham smells rancid: how to distinguish rancidity from normal cured aromas
Cured ham has intense aromas that can be confused with rancidity. Learn which smells are normal, which suggest fat oxidation and how to assess a…
Read the articleYellow fat on Iberian ham: when it is normal and what it can indicate
Ham fat does not have one single colour. Learn why external fat can yellow, how it differs from white or ivory internal fat and when…
Read the articleEggplant brown inside: when it is normal and when it has gone bad
An eggplant can look beige or brown inside without necessarily being spoiled. Learn how to distinguish oxidation, maturity and true deterioration and when it is…
Read the articleBitter zucchini: why it happens and when it should not be eaten
An unusually bitter zucchini should not be treated as a simple flavour variation. We explain cucurbitacins, why cooking is not the solution and what to…
Read the article