Articles to learn more about this category, its products and their main characteristics.
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 articleSo-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 can release a strong smell when opened. Learn when it may be temporary, which warning signs to check and when discarding it is…
Read the articleVacuum-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 articleFoam 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 articleYes, 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 articleA 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 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 articleExtra 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 articleAn 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 articleA 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 articleFrozen 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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