The Science of Extracting Flavour
Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavours? Why are some so pleasing while others are not? Nowadays, there are advancements in technology that makes extracting flavours easier than ever before. Roisin Burke, Senior Lecturer in Culinary Science and Food Product Development at TU Dublin joined Sean to discuss the science of flavour and how flavours are extracted…
The skinny
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