Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma.
Cooking Issues with Dave Arnold
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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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