4.8 • 6K Ratings
🗓️ 3 December 2021
⏱️ 106 minutes
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| 0:00.0 | BBC Sounds, Music, Radio, Podcasts. |
| 0:04.8 | Hello everyone, welcome to the podcast of the Alice James and John Robbins show. |
| 0:10.0 | Exciting temperature taste news, Alice. |
| 0:13.3 | Yeah. We've had a very, very long... |
| 0:16.0 | That's right. |
| 0:17.0 | ..thura email from someone who's telling us all about how flavour interacts with temperature and taste. |
| 0:24.4 | They've remained anonymous. |
| 0:25.5 | I was going to say they've remained anonymous despite putting in |
| 0:29.2 | a sort of PhD level amount of work into this email. |
| 0:33.2 | Yes, this is because last week's show we had an email about someone who keeps their crisps in the fridge. |
| 0:39.3 | And the ongoing debate about mustard in the fridge should point out |
| 0:43.4 | you're welcome to put whatever you want in the fridge out of personal preference |
| 0:48.0 | but in terms of health and safety reasons. That's where I'm coming from. |
| 0:52.2 | You don't need to put things in the fridge. |
| 0:54.0 | What's been pointed out to me a lot on Twitter is that once you've opened the jar, |
| 0:57.9 | the oxygen changes things. |
| 0:59.9 | And so then sugar being a preservative, for instance, for jam, |
| 1:04.6 | that's not then true once you've... |
| 1:06.6 | The oxygen into the mix. |
| 1:08.1 | It is, but the fridge will slow down the process. |
| 1:10.6 | Yeah, so why are you anti-fridge then? |
| 1:12.6 | You want to slow that process down for as long as possible? |
... |
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