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2min chapter
Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma.
Cooking Issues with Dave Arnold
Innovations in Distillation and Vegan EXO Sauce
This chapter explores recent advancements in food technology, highlighting an automated foam sensor that enhances the distillation process. It also features a fun discussion on testing distillate quality and presents a unique vegan EXO sauce made with specially processed Japanese pumpkin.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode