Cooking Better with Science

The Science of Vegetables (1x9)

Fecha de emisión: Ene 01, 2022

Carrots are 88% water, and so is whole milk: one crunches and the other pours. Return to the lab with nutritional scientist Dean Russin to consider the unique structure of plant cells, from what allows them to hold so much water in a solid to what happens to those structures when cooked for our paella mixta.