Most chicken in supermarkets is contaminated with bacteria that can cause food poisoning. Roberts visits the Roslyn Institute to talk to an expert on food borne illness.
Tom's Tips: Problem 1 (02:55)
Kerridge meets with a viewer who has trouble cooking salmon. Susan shows the chef how she normally cooks her fillets.
Tom's Tips: Solution 1 (03:15)
Kerridge teaches a viewer how to cook a perfect salmon. Score the skin, salt the fillet, dip it in flour, use a preheated non-stick pan, and cook it skin side down for most of the cooking process.
Product Value and Quality (02:56)
Super markets offer ranges of their own brand products with different price points. Budget, standard, and premium pasta are tested for quality.
Pasta Taste Test (02:12)
Volunteers tell whether they buy budget pasta. They try 10 different pasta samples. Standard is rated the highest, then budget, premium comes in last.
Chicken Analysis (01:59)
A public health lab conducts tests that show rates of Campylobacter have not decreases since the FSA "named and shamed" supermarkets.
Correct Chicken Preparation (03:50)
A hygiene expert demonstrates what steps to take to avoid getting sick from poultry contaminated with Campylobacter.
Tom's Tips: Trade Secrets 1 (03:57)
Kerridge teaches viewers how to brine pork belly, which adds flavor and holds in moisture.
Popularity of Gluten Free Products (03:31)
Roberts visits a baker and learns how essential gluten is for baking.
Gluten Free Experiment Setup (03:52)
There is a shortage of scientific evidence about benefits of cutting gluten from the diet of people who do not have Celiac disease.
Tom's Tips: Problem 2 (02:37)
Kerridge meets with a viewer who has trouble making poached eggs.
Tom's Tips: Solution 2 (03:21)
Kerridge teaches a viewer how to poach perfect eggs. Fresh eggs are a must, add vinegar to the water, and simmer on low heat.
Gluten Free Experiment Results (03:14)
Volunteers report how they felt during the diet trial. Group B experienced a placebo effect. There was no difference in symptoms between the groups.
Tom's Tips: Trade Secrets 2 (03:43)
Kerridge demonstrates how to correctly use garnishes to enhance soup. Pesto creates color and contrast on tomato soup.
Credits: The Food Detectives: Episode 1 (00:49)
Credits: The Food Detectives: Episode 1
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