Your food science questions for Harold McGee
Sheila Dillon is joined by Harold McGee, whose research and writing have inspired many chefs, to answer listeners' food queries.
Sheila Dillon is joined by Harold McGee to answer your food science questions.
Harold McGee is fascinated by what we are actually doing to our food when we prepare and cook it. His research and writing have inspired many chefs, including Heston Blumenthal. Today he answers questions from listeners, food writers and chefs about the chemistry of food and cooking.
Producer: Sarah Langan.
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Are there enough calories in a cake to blow a hole in the wall?
Duration: 01:33
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How can you cook tofu without it crumbling?
Duration: 01:54
Credits
| Role | Contributor |
|---|---|
| Presenter | Sheila Dillon |
| Interviewed Guest | Harold McGee |
| Producer | Sarah Langan |
Broadcasts
- Sun 4 Jan 2015 12:32Βι¶ΉΤΌΕΔ Radio 4
- Mon 5 Jan 2015 15:30Βι¶ΉΤΌΕΔ Radio 4
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The Food Programme
Investigating every aspect of the food we eat
