The Power of Force in Cooking | How Physical Force Transforms Ingredients | Science of cooking

In this episode of The Science of Cooking, we explore the transformative role of physical force in cooking. From kneading dough to making bread, noodles, rice cakes, and tofu, humanity has long harnessed the power of force to change raw ingredients into foods that are easier to consume, store, and enjoy. This method of processing not only improves texture and preservation but also enhances nutrient absorption, laying the foundation for cultural development. Learn how physical force has shaped the way we cook and eat, driving both culinary and societal evolution.

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