Jimmy’s Food Factory, Series 2 (DVDs)

$1,039.60

Find out what replaces the fat in extra-light mayo, how high-tech hospital equipment is improving your Sunday roast, and why making puffed breakfast cereal can be a dangerous business.

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Description

Where does our food come from?
What have scientists added – or taken away?
And does it matter?

#8798  In this eight-part series, Jimmy Doherty investigates the technology behind mass food production.
Find out what replaces the fat in extra-light mayo, how high-tech hospital equipment is improving your Sunday roast, and why making puffed breakfast cereal can be a dangerous business.
From potato chips to whipped cream to no-cry onions, there’s something for everyone on Jimmy’s menu.
Click here to view a video clip.
Viewing time: 29.30 minutes per video. Closed-captioned. 2011. Purchase options for the series as a whole or for each video separately: DVD, 3-year Streaming, or DVD and 3-year Streaming; please see the Product Options box above when ordering.
Titles include:
  • Pub Grub
    In this program, Jimmy Doherty makes some bar food classics from scratch. He uses a high-powered spud gun to create oven chips, and a meat processor fashioned from an old tire to come up with chicken Kiev. He also discovers how a farm boss who produces 480,000 sirloin steaks every year makes sure each one is tender and juicy, and how nut processors stop impostors from ending up in our jars of peanuts.
    Click here to view a video clip.
  • Food in a Flash
    These days we want food that’s quick and easy to prepare, so Jimmy Doherty tries out of some of the tricks the food factories use. He turns a fire extinguisher into a whipped cream canister and uses a paper shredder to make instant noodles. In a microwave-rice factory, he discovers how they can guarantee their product is safe to eat. He then joins a lettuce grower to learn about protecting the fragile crop from extreme weather.
    Click here to view a video clip.
  • Get Up and Go
    In this program, Jimmy Doherty makes breakfast with a bang when he uses a specially built cannon to create puffed rice cereal. He also investigates making peanut butter on an industrial scale and the bacteria that goes into yogurt. Then he visits a tea factory to find out how the chief tea taster makes sure every last cup tastes as good as the first.
    Click here to view a video clip.
  • Love or Loathe
    Jimmy Doherty creates foods that provoke extreme reactions in this program. On one end of the scale is yeast extract the main ingredient in Vegemite and on the other, chocolate candy. After a trip to a confectioner to learn how they make chocolate appear so glossy, Jimmy visits a farmer who is harvesting a no-cry onion. He then tries to make his own chewing gum.
    Click here to view a video clip.
  • Packed Lunch
    To find out the difference between freshly squeezed and made from concentrate, in this program Jimmy Doherty adapts a lawn mower and a mangle to make his own apple juice. He also investigates what they do to extra-light mayonnaise to cut the calories and how crackers stay crisp. Finally he visits a greenhouse to learn why supermarket cucumbers are never crooked.
    Click here to view a video clip.
  • Roast Dinner
    In this program, Jimmy Doherty makes Sunday dinner from scratch, attempting to create the flakes that make instant mashed potatoes and using a fish tank to decaffeinate coffee. He also visits a sheep farm to learn about breeding techniques. Then he heads off to a factory that makes 30 million perfect Yorkshire puddings every week.
    Click here to view a video clip.
  • Hot and Cold
    Jimmy Doherty looks at how food factories use extreme temperatures in this program. By turning down the temperature, he makes soft-serve ice cream, then uses a high-pressure crusher to create prawn crackers. Jimmy also discovers what goes into the little extras that takeout places give away for free. And he meets a broccoli farmer to see why hes in such a hurry to cool off.
    Click here to view a video clip.
  • Party Party
    When it comes to making fish sticks for a children’s party, a power saw is Jimmy’s tool of choice. In this program, he finds out what makes frozen fish products taste good and what really goes into marshmallows. Then he visits a factory that produces 15,000 bread rolls an hour and meets a raspberry grower who wants to reduce his use of pesticides.
    Click here to view a video clip.
Be sure to check out these related programs:

IFH

1019

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