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In this program, chef Paul West, dietician Clare Collins, and chemist Noby Leong examine the chemistry, biology, and physics of food, looking at Australia's Cavendish banana and the cultivation of a new disease resistant variety; at the how the traditional craft of fruit preservation is supersized in the production of canned baked beans; and at the science of cooking the perfect medium rare steak. They also discuss the science of gluten in slow fermentation sourdough bread.
Length: 58 minutes
Copyright date: ©2020
Prices include public performance rights.
Not available to Home Video customers.
Only available in USA and Canada.
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