Notas del episodio
In this illuminating episode, we delve into the fascinating world of fat chemistry, where triglycerides and fatty acids create essential components for both cuisine and biology. Through engaging interviews with food scientists and lipid researchers, we explore how different fats develop their characteristic textures and melting points based on their molecular structures. Our journey takes us through olive groves and butter-making facilities, where we'll examine traditional and modern extraction techniques that yield everything from extra virgin olive oil to cultured butter. We'll investigate the crucial role of saturated and unsaturated fats in determining physical properties, from the solid structure of butter at room temperature to the flowing consistency of vegetable oils, and how these properties impact cooking applications from frying to pas ...