The Food Detectives : Episode 1

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In this new series scientist Prof Alice Roberts, Chef Tom Kerridge, and journalist Sean Fletcher are keen to improve your cooking, your health and your bank balance by dishing up the plain facts about our food. Chef Tom Kerridge is on a mission to improve our cooking skills one dish at a time. He responds to the public's kitchen disasters. This time he's in Poole and Weymouth to help viewers who have problems cooking fish and poached eggs. Tom also shares his trade secret for perfect pork by using a process called brining, and talks us through garnishes. Professor Alice Roberts reveals that three quarters of us are taking home a food poisoning bug with us from the supermarket. It's a health food scandal that few of us have even heard of-Campylobacter. Alice also takes a closer look at Gluten free products and diet. Meanwhile consumer journalist Sean Fletcher is pulling apart the ingredients in some every day foods to find out - this time it's pasta
Campylobacter (4:11)
Tom's Tips: Problem 1 (2:55)
Tom's Tips: Solution 1 (3:15)
Product Value and Quality (2:56)
Pasta Taste Test (2:12)
Chicken Analysis (1:59)
Correct Chicken Preparation (3:50)
Tom's Tips: Trade Secrets 1 (3:57)
Popularity of Gluten Free Products (3:31)
Gluten Free Experiment Setup (3:52)
Tom's Tips: Problem 2 (2:37)
Tom's Tips: Solution 2 (3:21)
Gluten Free Experiment Results (3:14)
Tom's Tips: Trade Secrets 2 (3:43)
Credits: The Food Detectives: Episode 1 (0:49)

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