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Catalyst: How Food Works (Part 1)
How Food Works (Part 1)
ABC  |  April 14, 2020

In this special Catalyst series, chef Paul West, dietician Clare Collins and chemist Noby Leong reveal the delicious chemistry, biology and physics hidden inside the foods we all love, so we can cook better and eat healthier. Paul learns that the nation's most popular fruit, the Cavendish banana, is under threat of extinction, but discovers that a new disease resistant variety is being cultivated in a field in Far North Queensland. Clare finds out how the traditional craft of fruit preservation is supersized in the production of canned baked beans, and Noby delves into the science of cooking the perfect medium rare steak. Paul also uncovers how the power of gluten is harnessed in slow fermentation sourdough bread - and gets to taste a very special bread made from native Australian grasses.

In this special Catalyst series, chef Paul West, dietician Clare Collins and chemist Noby Leong reveal the delicious chemistry, biology and physics hidden inside the foods we all love, so we can cook better and eat healthier. Paul learns that the nation's most popular fruit, the Cavendish banana, is under threat of extinction, but discovers that a new disease resistant variety is being cultivated in a field in Far North Queensland. Clare finds out how the traditional craft of fruit preservation is supersized in the production of canned baked beans, and Noby delves into the science of cooking the perfect medium rare steak. Paul also uncovers how the power of gluten is harnessed in slow fermentation sourdough bread - and gets to taste a very special bread made from native Australian grasses.

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