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27:53
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The Royal Institution
(Part 1) The Science of Cooking: What's Happening to Your Food | With Ben Ebbrell & David Weitz
What's actually happening to your food when you cook it? Harvard physicist David Weitz and Sorted Food's Ben Ebbrell reveal the science hidden inside everyday cooking — from why mayonnaise becomes a solid, to how meringue defies physics, to what a martini has in common with a bag of salt. Watch Part 2 here: https://youtu.be/XIf83okkgiU This ...
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