Chickpeas 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…
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30 artículosArticles about Guides and advice
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 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…
Read the articleVacuum-packed meat looks purple or dark: why the colour changes after opening
Vacuum-packed beef can look purple, burgundy or unusually dark without being spoiled. The key is myoglobin, oxygen exposure and the other signs that accompany the…
Read the articleWhy does oil foam when frying? Causes and when to worry
Foam during frying can come from food moisture and starch, loose coating or oil that has been reused too many times. Learn to distinguish temporary…
Read the articleCan you use EVOO in an air fryer? Temperature, amount and how to apply it
Yes, extra virgin olive oil can be used in an air fryer. The key is not eliminating oil altogether but using a small amount, distributing…
Read the articleWhite mould on chorizo or salchichón: when it is normal and when it is not
A white coating on a dry-cured sausage can be part of normal maturation, but not every mould is desirable and colour alone cannot identify it…
Read the articleThe red liquid in meat is not blood: what it really is and why it appears
The reddish liquid in a meat tray is not a pool of blood. Learn where it comes from, the role of myoglobin, why freezing and…
Read the articleOlive oil or sunflower oil for frying: which should you choose?
Extra virgin olive oil, refined olive oil, conventional sunflower and high-oleic sunflower do not behave identically in frying. Compare stability, flavour, reuse, temperature and cost.
Read the articleCan you store an open can in the fridge? Why it is better to transfer the food
An opened can no longer behaves like a shelf-stable unopened preserve. Learn how long the food may keep, why transferring it to a clean covered…
Read the articleGreen or sprouted potatoes: when can you eat them and when should you discard them?
A small sprout is not the same as a potato that is strongly green, bitter or heavily sprouted. Learn what glycoalkaloids are, what can be…
Read the articleHow long can you freeze meat? Beef, ground beef and burgers
Frozen meat can remain safe for a very long time when continuously held at -18°C, but quality does not last equally across cuts. A practical…
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