1
00:00:03,360 --> 00:00:07,200
How do you get 1,000 Yorkshire
puddings to rise every minute?

2
00:00:07,200 --> 00:00:11,320
Lots of beating. When they're
not quite done, whisk them out.

3
00:00:11,320 --> 00:00:14,680
There's nothing more British
than a roast dinner,

4
00:00:14,680 --> 00:00:18,000
and you can buy everything you need
for it from the supermarket.

5
00:00:18,000 --> 00:00:22,200
But how is science giving our
traditional roast a modern makeover?

6
00:00:22,200 --> 00:00:25,720
How do you reckon this helps
with your Sunday roast?

7
00:00:25,720 --> 00:00:29,760
It's like a stretcher. Carrying the
potatoes? It's a mystery, isn't it?

8
00:00:29,760 --> 00:00:33,920
How do you get the caffeine out of
these beans? Someone steps on them?

9
00:00:33,920 --> 00:00:36,480
Gas it out or something.
I think it's dried.

10
00:00:36,480 --> 00:00:39,120
I'm going to reveal the secrets
behind supermarket food

11
00:00:39,120 --> 00:00:42,320
by making a roast dinner,
food factory style.

12
00:00:59,440 --> 00:01:04,520
Very few of us get the chance to
go inside a food factory to see
what they're doing to our food.

13
00:01:04,520 --> 00:01:07,760
So I'm going to go back to basics,
and in this barn I'm setting up

14
00:01:07,760 --> 00:01:11,600
my own supermarket production line
to show you how it's done.

15
00:01:15,480 --> 00:01:18,200
It may look as though it's
full of junk, but in here

16
00:01:18,200 --> 00:01:22,880
there's everything I need to unlock
the secrets of supermarket food.

17
00:01:25,440 --> 00:01:28,160
Sunday lunch can be
a real family occasion.

18
00:01:28,160 --> 00:01:30,120
There's nothing nicer

19
00:01:30,120 --> 00:01:36,200
than a good bit of roast meat with
all the trimmings, with everyone
round the table to enjoy it.

20
00:01:36,200 --> 00:01:41,480
It's as British as a rainy bank
holiday and I love it. There we go.

21
00:01:41,480 --> 00:01:45,600
I'm going to find out what
the supermarkets have to do

22
00:01:45,600 --> 00:01:49,200
to put our roast on our tables
and the perfect Yorkshire puddings.

23
00:01:49,200 --> 00:01:53,000
But first, I'm going to start
with one of the staples - potatoes.

24
00:01:53,000 --> 00:01:57,760
How many potatoes do you think
the average person eats in a year?

25
00:01:57,760 --> 00:02:01,800
I think maybe the one that's
the fullest. That one. That one.

26
00:02:01,800 --> 00:02:04,440
I would say this one. No.
Little one.

27
00:02:04,440 --> 00:02:10,440
The amount of potato
one person gets through in a year
is quite surprising.

28
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All of these maybe.

29
00:02:12,320 --> 00:02:14,640
Really? Well done.

30
00:02:14,640 --> 00:02:17,640
In fact it's a 100 kilos worth.
I can't believe that.

31
00:02:17,640 --> 00:02:20,080
Wow! You're the first
person to get it right.

32
00:02:20,080 --> 00:02:26,800
That's a lot of spuds, but even more
surprising is that half of that is
made up of processed potatoes.

33
00:02:26,800 --> 00:02:30,800
Frozen chips, crisps and this stuff -
instant mash.

34
00:02:34,720 --> 00:02:40,200
Now, you might say you
don't touch instant mash
because it's for lazy people,

35
00:02:40,200 --> 00:02:45,120
but it's really popular
and you'll find it being served up
in all sorts of places.

36
00:02:45,120 --> 00:02:48,240
If you think about it, instant
mash is pretty impressive.

37
00:02:48,240 --> 00:02:51,760
It only takes ten seconds
to make, which is madness.

38
00:02:51,760 --> 00:02:54,600
What other hot food
can you say that about?

39
00:02:54,600 --> 00:02:58,280
But what have they done to the humble
potato to turn it into instant mash?

40
00:02:58,280 --> 00:02:59,880
To find out,
I'm going to make my own.

41
00:03:02,920 --> 00:03:05,560
Sadly, it involves chopping spuds.

42
00:03:05,560 --> 00:03:09,000
This is one of my
least favourite jobs.

43
00:03:09,000 --> 00:03:11,880
There's got to be a quicker way.

44
00:03:11,880 --> 00:03:15,520
Instead of using one knife,
I could bolt a whole load together.

45
00:03:15,520 --> 00:03:16,720
Chop, chop!

46
00:03:21,200 --> 00:03:24,480
Right. With my big, scary,
medieval chopper,

47
00:03:24,480 --> 00:03:28,400
I'm going to hopefully
turn this potato into slices.

48
00:03:32,960 --> 00:03:34,840
It's got stuck.

49
00:03:34,840 --> 00:03:39,080
With the knives being so deep,
the slices can't escape out the top.

50
00:03:40,680 --> 00:03:43,280
A design flaw, I think.

51
00:03:43,280 --> 00:03:46,520
All that work and it's
a little bit disappointing.

52
00:03:48,040 --> 00:03:51,640
Well, look - three bits of potato.
So much for mass production.

53
00:03:53,800 --> 00:03:56,760
Back to the chopping board.

54
00:03:56,760 --> 00:04:02,600
And now the next step is to blitz
my spuds in a liquidiser.

55
00:04:02,600 --> 00:04:07,480
When you blend a potato up, you can
see how much moisture is in there.

56
00:04:07,480 --> 00:04:09,760
And there's quite a lot.

57
00:04:09,760 --> 00:04:14,960
It's about 80% water.
But I'm making dried instant mash,

58
00:04:14,960 --> 00:04:16,840
so water is the last thing I need.

59
00:04:18,520 --> 00:04:21,360
Right, if I put my
potato pulp in the oven,

60
00:04:21,360 --> 00:04:26,200
the heat should evaporate
all the water, and I should be
left with dry potato powder.

61
00:04:27,800 --> 00:04:29,440
Right, it's been about an hour.

62
00:04:29,440 --> 00:04:31,880
Let's see how it's getting on.

63
00:04:31,880 --> 00:04:33,280
Look at that.

64
00:04:34,360 --> 00:04:38,200
It's hard to believe that
that was potato.

65
00:04:38,200 --> 00:04:39,880
Look...how crispy it is.

66
00:04:44,080 --> 00:04:48,760
Having taken the water out, what'll
happen when I put it back in again?

67
00:04:48,760 --> 00:04:52,360
Will I have instant mash
or instant mush?

68
00:04:52,360 --> 00:04:55,320
It's looking more and more repulsive.

69
00:04:55,320 --> 00:05:00,120
This is something I would probably
use to put up my wallpaper with

70
00:05:00,120 --> 00:05:04,600
because it is looking
like wallpaper paste.

71
00:05:04,600 --> 00:05:09,040
Doesn't look brilliant,
but it's made out of potato,
so it shouldn't taste too bad...

72
00:05:12,680 --> 00:05:15,360
That tastes as bad as it looks.

73
00:05:15,360 --> 00:05:16,760
That's rank.

74
00:05:19,520 --> 00:05:24,480
The reason why my potato paste
tastes so bad is down to starch.

75
00:05:26,120 --> 00:05:31,320
Now, I've got a slice of potato
under this microscope and you can see
under magnification

76
00:05:31,320 --> 00:05:35,400
these tiny, tiny grains of starch
here that have been dyed purple.

77
00:05:35,400 --> 00:05:38,720
And around them,
that's the cell wall.

78
00:05:38,720 --> 00:05:45,840
Now if we have a look at my
terrible mashy creation that I made
earlier...it's a bit of a mess.

79
00:05:45,840 --> 00:05:47,880
What's missing are the cell walls.

80
00:05:47,880 --> 00:05:52,040
That's because they were ripped
apart when I liquidised my potatoes.

81
00:05:52,040 --> 00:05:56,000
The starch grains inside
have spilled out

82
00:05:56,000 --> 00:05:59,640
and when starch mixes with water,
it turns into a gloopy paste.

83
00:05:59,640 --> 00:06:02,920
Not very appetising.

84
00:06:02,920 --> 00:06:08,200
Gloopy starch was a problem
for the early mash makers

85
00:06:08,200 --> 00:06:11,440
until some clever clogs had
a weird and wonderful idea.

86
00:06:11,440 --> 00:06:16,920
The 1950s potato scientists
cooked their potatoes twice,

87
00:06:16,920 --> 00:06:21,800
and even more strangely,
they started with water that was
nowhere near boiling point.

88
00:06:21,800 --> 00:06:25,440
I'm cooking mine
at 60 degrees centigrade.

89
00:06:25,440 --> 00:06:30,720
That's hot enough to
soften the starch grains
inside the potato cells,

90
00:06:30,720 --> 00:06:35,720
but not so hot that the cells
rupture and the starch gets out.

91
00:06:35,720 --> 00:06:41,240
Everything I'm doing is geared
towards keeping the starch firmly
locked inside the potato cells.

92
00:06:43,080 --> 00:06:46,720
Right, my potato slices have been in
for about 20 minutes.

93
00:06:46,720 --> 00:06:49,200
So what I'm going to do now...

94
00:06:49,200 --> 00:06:52,240
is dunk them into
some ice cold water.

95
00:06:53,760 --> 00:06:57,080
Now if you did this at home,

96
00:06:57,080 --> 00:07:00,280
your family would
think you'd gone mad.

97
00:07:00,280 --> 00:07:07,080
The icy water stops the starch inside
the cells from overcooking and
it helps strengthen the cell walls.

98
00:07:07,080 --> 00:07:12,400
It'd be like having a really nice
hot bath and then jumping
into a barrel full of ice.

99
00:07:12,400 --> 00:07:16,000
Right. Let's get these guys
out of the ice cold water...

100
00:07:16,000 --> 00:07:18,520
Now, let's have a look at one.

101
00:07:18,520 --> 00:07:22,680
See they're still nice and firm,
but look at that.

102
00:07:27,200 --> 00:07:32,280
Now hopefully, inside the potato,
the cells are still all intact.

103
00:07:32,280 --> 00:07:35,760
They haven't bust open, which means
all the starch is still inside.

104
00:07:38,120 --> 00:07:40,560
But they're nowhere near done yet.

105
00:07:40,560 --> 00:07:44,840
Well, that first cook was a bit
wishy-washy. Time to crank things up.

106
00:07:46,440 --> 00:07:48,080
I reckon this'll do the job.

107
00:07:48,680 --> 00:07:50,760
It's an industrial cleaner.

108
00:07:52,040 --> 00:07:57,920
Just like the factory,
I'm going to do my final bit
of cooking with steam.

109
00:07:57,920 --> 00:08:04,360
This is usually used for cleaning
grease off of industrial machinery,
not cooking potatoes!

110
00:08:06,200 --> 00:08:09,360
Steaming is much gentler
than boiling.

111
00:08:09,360 --> 00:08:14,520
The last thing I want to do
is to bash my spuds
and let the starch escape.

112
00:08:14,520 --> 00:08:17,800
You kind of feel sorry for them.
They've had a nice warm bath,

113
00:08:17,800 --> 00:08:22,240
they've been dunked in freezing cold
ice water, and now I'm steaming them.

114
00:08:22,240 --> 00:08:25,280
You wait till I tell them
I'm going to mash them.

115
00:08:25,280 --> 00:08:28,760
Later, I'll find out if
steam cleaning has done the job,

116
00:08:28,760 --> 00:08:32,560
or whether I've overcooked it and
it'll be wallpaper paste for lunch.

117
00:08:46,200 --> 00:08:53,320
Lamb is one of our favourite
roast dinners. The industry
is worth nearly £1 billion a year.

118
00:08:53,320 --> 00:09:00,840
Now, we like our lamb lean and tasty,
and to make sure it is, the planning
starts way before the lambs are born.

119
00:09:00,840 --> 00:09:04,000
David Smith
breeds Hampshire Down sheep.

120
00:09:04,000 --> 00:09:10,200
Every year, he has to decide which of
his rams will father the best lambs.

121
00:09:10,200 --> 00:09:14,880
Only the biggest and tastiest lamb
chops will do for the supermarkets.

122
00:09:14,880 --> 00:09:17,480
Now, these are terrific-looking
animals. Really handsome.

123
00:09:17,480 --> 00:09:20,560
What are you looking for when
you're choosing a breeding ram?

124
00:09:20,560 --> 00:09:25,440
Well, if just relying on eye,
I'd be looking at the loin here,

125
00:09:25,440 --> 00:09:30,160
the giggets or legs here,
and just the overall shape.

126
00:09:32,120 --> 00:09:36,560
Each ram can father over 500 lambs
in his life time.

127
00:09:38,160 --> 00:09:43,680
So if you want good lamb chops,
it's important to pick the best ones.

128
00:09:43,680 --> 00:09:48,640
David rears sheep and I'm
a pig farmer, so we should know
good breeding stock when we see it.

129
00:09:48,640 --> 00:09:53,440
I wonder if David's up
for a little wager?

130
00:09:53,440 --> 00:09:57,320
Now, if you were a farmer,
coming to buy a breeding ram
out of this lot here,

131
00:09:57,320 --> 00:09:59,440
which one would you
put your money on?

132
00:09:59,440 --> 00:10:01,600
Well, the one that I like
is number 47.

133
00:10:01,600 --> 00:10:03,200
OK. Well I'll chose one then.

134
00:10:03,200 --> 00:10:07,840
I'll have that one - number 16.
You want to put money on it?

135
00:10:07,840 --> 00:10:10,000
OK. All right. I'm not so sure!

136
00:10:10,000 --> 00:10:16,000
Betting on the best ram is a bit
of fun, but the supermarkets
aren't keen on guesswork.

137
00:10:16,000 --> 00:10:19,000
So David has called in
some extra help.

138
00:10:19,000 --> 00:10:22,360
CASUALTY THEME TUNE

139
00:10:22,360 --> 00:10:23,960
Crikey. High tech or what?

140
00:10:23,960 --> 00:10:30,280
This X-ray machine
is the same kind of CT scanner
you'd find in a hospital.

141
00:10:30,280 --> 00:10:34,240
From the images it produces,
Dr Jenny MacFarlane can tell

142
00:10:34,240 --> 00:10:39,520
which of David's rams
are best for breeding.

143
00:10:39,520 --> 00:10:42,040
With this machine we can put
the whole sheep through

144
00:10:42,040 --> 00:10:46,720
so we can see exactly how much meat
is on that whole sheep
and the shapes of each muscle.

145
00:10:46,720 --> 00:10:52,560
One by one, all David's rams are
sedated and strapped into a cradle.

146
00:10:52,560 --> 00:10:54,200
Hello, mate. All right?

147
00:10:54,200 --> 00:10:59,080
Then it's off to the scanner.
I feel like I'm on ER.

148
00:10:59,080 --> 00:11:03,960
It takes just three minutes to reveal
the secrets underneath all that wool.

149
00:11:03,960 --> 00:11:06,520
He's quite happy, isn't he, really?
Yeah, he's fine.

150
00:11:06,520 --> 00:11:10,080
I feel like I should
put some earphones in
and listen to music, or read a book!

151
00:11:10,080 --> 00:11:12,800
# Who's afraid of
The big, bad wolf... #

152
00:11:16,120 --> 00:11:18,320
He can always count sheep, can't he?

153
00:11:18,320 --> 00:11:19,960
What are we looking for?

154
00:11:19,960 --> 00:11:22,640
In the hind leg
we're looking at big leg muscles.

155
00:11:22,640 --> 00:11:26,680
That's where your leg of lamb joint
you see in the supermarket
comes from.

156
00:11:26,680 --> 00:11:31,760
And people always go for the bigger
leg, so on here you're hoping to see
nice big... Nice big muscles, yeah.

157
00:11:31,760 --> 00:11:36,000
The leg muscles are
this light grey area.

158
00:11:36,000 --> 00:11:38,120
This ram looks pretty meaty to me.

159
00:11:38,120 --> 00:11:41,720
So the second position is through
the fifth vertebrae of his spine.

160
00:11:41,720 --> 00:11:44,960
So that's about here? Yes.
So sort of your lower back area.

161
00:11:44,960 --> 00:11:47,840
So on there what are we looking for
here? That's where we get the chops.

162
00:11:49,720 --> 00:11:52,080
By scanning all his rams,

163
00:11:52,080 --> 00:11:54,960
David can see which ones
will father the best lambs.

164
00:11:57,520 --> 00:11:59,000
Now as a ram breeder,

165
00:11:59,000 --> 00:12:02,400
you can actually see
inside your animal.
Usually you just look on the outside.

166
00:12:02,400 --> 00:12:04,560
Yeah. Here for the first time

167
00:12:04,560 --> 00:12:09,160
we're able to look inside
and see exactly how much muscle,
fat and bone there is.

168
00:12:09,160 --> 00:12:12,760
It's incredible to see his chops
on the telly, isn't it? Mm, it is!

169
00:12:15,320 --> 00:12:20,480
I bet David that I could
tell which of his rams is
best for breeding just by looking.

170
00:12:20,480 --> 00:12:22,280
You're going to go back. Off you go.

171
00:12:22,280 --> 00:12:25,360
I chose ram number 16.

172
00:12:25,360 --> 00:12:27,360
David went for 47.

173
00:12:27,360 --> 00:12:29,640
Which one of us got it right?

174
00:12:29,640 --> 00:12:32,160
Kirsty, have you got the results?

175
00:12:32,160 --> 00:12:36,200
Which ram is the best
one out of this group? Well,
from looking at the images...

176
00:12:40,840 --> 00:12:42,920
..I reckon number 47
would be my choice.

177
00:12:42,920 --> 00:12:46,160
47. I think that's
the one you said, isn't it? Yes.

178
00:12:46,160 --> 00:12:50,000
So a lot of experience
and you've still got it in the eye.

179
00:12:50,000 --> 00:12:53,040
You don't need glasses,
so that's fantastic, isn't it?

180
00:12:53,040 --> 00:12:56,280
But what about number 16?
That was the next one down.

181
00:12:56,280 --> 00:12:59,720
Thank you.
Was that your choice? Yeah.

182
00:12:59,720 --> 00:13:05,800
David was right, and now he
can prove to the supermarkets
just how good his rams are.

183
00:13:05,800 --> 00:13:08,640
As a farmer,
I've seen a lot of things,

184
00:13:08,640 --> 00:13:10,760
but never a sheep in a CT scanner.

185
00:13:10,760 --> 00:13:15,520
Who would've thought high tech
hospital kit would be helping us
cook up our Sunday roast?

186
00:13:25,200 --> 00:13:29,880
Back in the barn,
I'm trying to make supermarket
instant mash from scratch.

187
00:13:29,880 --> 00:13:32,680
They're going to be
the cleanest potatoes alive.

188
00:13:32,680 --> 00:13:37,920
I've been steam cooking my potatoes,
but have I overdone it?

189
00:13:37,920 --> 00:13:41,560
There we go.
I reckon they're just about done now.

190
00:13:41,560 --> 00:13:43,640
Let's have a look.

191
00:13:45,000 --> 00:13:49,520
Oh, yes! Still a bit hot,
but look at that.

192
00:13:49,520 --> 00:13:53,520
They're just breaking apart
in my hands and if you look inside
they're still fluffy.

193
00:13:53,520 --> 00:13:55,120
Now I've got to mash them,

194
00:13:55,120 --> 00:13:58,000
but I've got to do it in a way
that won't break up the cells

195
00:13:58,000 --> 00:14:00,600
because I don't want
all that starch coming out.

196
00:14:01,680 --> 00:14:04,080
Right...

197
00:14:04,080 --> 00:14:07,520
Check this out.
This is my monster masher.

198
00:14:12,120 --> 00:14:18,320
In the factory, they do their
mashing gently so the starch
stays locked up inside the cells.

199
00:14:18,320 --> 00:14:20,960
Not sure which is getting
the biggest mashing.

200
00:14:20,960 --> 00:14:24,880
The potato or the masher.

201
00:14:24,880 --> 00:14:29,480
Ooh! I might have a monster masher,
but I need to go easy on my spuds.

202
00:14:31,160 --> 00:14:33,800
There we go.
I've got some lovely mashed potato

203
00:14:33,800 --> 00:14:36,720
and it doesn't look
anything like wallpaper paste.

204
00:14:36,720 --> 00:14:38,800
Best of all, it's nice and fluffy.

205
00:14:41,760 --> 00:14:47,040
The next job is to turn my fluffy
mash into dried potato flakes.

206
00:14:47,040 --> 00:14:50,200
Right. Time to put it all together.

207
00:14:50,200 --> 00:14:54,080
To do that, I need to build a device
called a drum dryer.

208
00:14:54,080 --> 00:14:56,920
It's what the mash factories use.

209
00:14:56,920 --> 00:15:00,720
So here's the idea.
I switch on my drill...

210
00:15:01,120 --> 00:15:05,280
and that spins the drum via
this bicycle chain.

211
00:15:05,280 --> 00:15:09,320
I'm going to put my mash
on the outside
and the water evaporates from it.

212
00:15:09,320 --> 00:15:11,520
But to make that happen,
I need some heat.

213
00:15:14,600 --> 00:15:16,400
Perfect.

214
00:15:20,880 --> 00:15:24,880
You can see how hot
it's getting here. Look at that!

215
00:15:24,880 --> 00:15:28,160
I've got to spread it
nice and thin as I go.

216
00:15:28,160 --> 00:15:31,040
I want it to heat up nice and evenly.

217
00:15:31,040 --> 00:15:38,120
But that's not what's happening.
My drum dryer is hot at one end
and cool at the other.

218
00:15:38,120 --> 00:15:42,800
You see down this end
where it's really hot,
it's all really burning, going black.

219
00:15:42,800 --> 00:15:44,480
This end here, a bit cooler,

220
00:15:44,480 --> 00:15:48,240
I've managed to build up
quite a layer of mashed potato here.

221
00:15:48,240 --> 00:15:51,560
It's not going black.
It seems to be drying out.

222
00:15:51,560 --> 00:15:56,240
So I reckon I should be able to
harvest quite a lot
of flakes off this.

223
00:15:56,240 --> 00:16:01,800
It's incredible the lengths
food factories go to
so we don't have to boil a few spuds.

224
00:16:07,720 --> 00:16:12,440
I really want to try and avoid
this brown stuff. What I'm after

225
00:16:12,440 --> 00:16:15,080
is this lighter, white stuff here.

226
00:16:17,760 --> 00:16:19,560
It's like picking a good scab.

227
00:16:22,440 --> 00:16:24,680
Crushed up all my little flakes.

228
00:16:24,680 --> 00:16:29,320
Now the big test. Will it turn
to mash when I put hot water in?

229
00:16:29,320 --> 00:16:31,360
Right. Lots of effort.

230
00:16:39,640 --> 00:16:43,680
This is coming together
and it's smelling very potato-y.

231
00:16:43,680 --> 00:16:47,600
It's definitely better than the
first attempt, but you know what?

232
00:16:47,600 --> 00:16:50,280
I'm not sure it would pass for mash.

233
00:16:50,280 --> 00:16:53,080
I suppose if you called
it "rustic mash" it might.

234
00:16:53,080 --> 00:16:54,800
Right, taste...

235
00:17:00,200 --> 00:17:01,840
It's a bit like...

236
00:17:03,040 --> 00:17:04,440
It's a bit like porridge.

237
00:17:06,920 --> 00:17:11,160
In that it's lumpy and sticky
with a dirty potato taste.

238
00:17:11,160 --> 00:17:13,160
It's not really what I'd call mash.

239
00:17:17,440 --> 00:17:21,120
Oh, no. No, that's not right at all.

240
00:17:22,600 --> 00:17:28,000
In the factory,
a thin layer of mash is on the
drum dryer for less than a minute.

241
00:17:28,000 --> 00:17:32,120
My thick mash was on there
for a lot longer and got burned.

242
00:17:32,120 --> 00:17:35,160
This damaged the cells
so the starch escaped.

243
00:17:35,160 --> 00:17:39,400
The result -
a foul-tasting gloopy mess.

244
00:17:39,400 --> 00:17:43,280
So I reckon to produce mash
you can make in ten seconds,

245
00:17:43,280 --> 00:17:45,640
you need better kit than I've got.

246
00:17:54,240 --> 00:17:58,880
I think the hardest part of
the roast dinner to get right
are the Yorkshire puddings.

247
00:17:58,880 --> 00:18:01,160
When you cook them yourself,

248
00:18:01,160 --> 00:18:05,840
they can often turn out looking
a bit like this, all caved in
and a bit unappetising, really.

249
00:18:05,840 --> 00:18:11,280
But when you buy them
from the supermarket,
they always turn out looking perfect.

250
00:18:11,280 --> 00:18:12,760
So what's their secret?

251
00:18:14,920 --> 00:18:19,000
I've come to Yorkshire to ask the
locals what they think works best.

252
00:18:19,000 --> 00:18:22,040
You'd have to ask my mum.

253
00:18:22,040 --> 00:18:24,520
Hot oil. Hot oil? And a hot oven.

254
00:18:24,520 --> 00:18:27,760
My mother used to say at Christmas
you need to put the mix outside

255
00:18:27,760 --> 00:18:31,400
and get a snowflake in it and that
makes the perfect Yorkshire pudding.

256
00:18:31,400 --> 00:18:39,200
If you think it's tough getting
your puds to rise, try coping
with 30 million every week.

257
00:18:39,200 --> 00:18:42,520
Welcome to the world of
Yorkshireman Stuart Drysdale.

258
00:18:42,520 --> 00:18:46,480
You must feel like you've got the
weight of Yorkshire on your shoulders

259
00:18:46,480 --> 00:18:50,520
because you can't mess up
Yorkshire puddings,
being in Yorkshire, can you?

260
00:18:50,520 --> 00:18:55,160
No, it's our job to make sure
every pudding rises and every
pudding is consistently perfect.

261
00:18:58,800 --> 00:19:02,480
Just like your puds at home, the
main ingredients are flour and eggs.

262
00:19:02,480 --> 00:19:05,120
But Stuart's got a few tricks
up his sleeve.

263
00:19:05,120 --> 00:19:07,040
Our eggs are a unique recipe

264
00:19:07,040 --> 00:19:10,800
and we don't have a standard ratio
of whites and yolk.

265
00:19:10,800 --> 00:19:14,120
So you don't add an egg by cracking
it and putting the whole egg in?

266
00:19:14,120 --> 00:19:17,520
You can put a bit more
yolk or white in.
We can play tunes with the recipe.

267
00:19:17,520 --> 00:19:21,440
Can you tell me what that
special blend is?
That's a trade secret, I'm afraid!

268
00:19:21,440 --> 00:19:28,120
He uses wheat flour that's stretchy,
so the puds can rise but it's strong
enough to stop them collapsing.

269
00:19:29,880 --> 00:19:34,200
The important bit is
how it all gets mixed together.

270
00:19:34,200 --> 00:19:38,880
Now, you make 6 million
Yorkshire puddings here a day,
but your mixing paddle is tiny.

271
00:19:38,880 --> 00:19:40,880
Why's it so small?

272
00:19:40,880 --> 00:19:43,920
In the flour, the protein structures
are like elastic bands

273
00:19:43,920 --> 00:19:47,920
and if you apply too much pressure
you cut those strips of elastic.

274
00:19:47,920 --> 00:19:52,480
When the products rise,
the structure won't be able to
hold itself at the setting stage

275
00:19:52,480 --> 00:19:54,640
and the Yorkshire pudding
will fall back.

276
00:19:56,360 --> 00:20:01,280
Now, Stuart, this is looking a bit
similar to how I do it at home.
Hot trays, putting the oil in.

277
00:20:01,280 --> 00:20:04,040
The right amount of oil
is very, very important,

278
00:20:04,040 --> 00:20:09,520
because if you have too much it will
rise but you won't get the well and
it will be very soggy at the base.

279
00:20:09,520 --> 00:20:12,560
Then, in goes
the all-important batter.

280
00:20:12,560 --> 00:20:16,240
Next stop for the puds is the oven.

281
00:20:16,240 --> 00:20:19,680
And what an oven it is!
It's incredible. It's huge.

282
00:20:19,680 --> 00:20:21,920
It looks more like a room,
not an oven.

283
00:20:21,920 --> 00:20:26,000
That's correct. It's about
half the length of a full-size
football pitch.

284
00:20:26,000 --> 00:20:28,480
It's actually four different ovens
within one.

285
00:20:28,480 --> 00:20:33,160
This massive oven is split
into four temperature zones.

286
00:20:33,160 --> 00:20:36,760
In zone one, the puddings
are heated nice and gently.

287
00:20:36,760 --> 00:20:41,360
The second is much hotter and
here the Yorkshires start to rise.

288
00:20:42,840 --> 00:20:45,280
Around the outside
of each individual pot,

289
00:20:45,280 --> 00:20:48,120
the batter's starting to
come up the side of the pan.

290
00:20:48,120 --> 00:20:50,680
And we can have a quick look -
because it's such a big oven,

291
00:20:50,680 --> 00:20:52,840
it doesn't make a difference.
But at home...

292
00:20:52,840 --> 00:20:58,080
At home you would lose your product.
That's where I go wrong.
Correct. I'm too eager.

293
00:20:58,080 --> 00:21:02,880
Zone three is the real furnace
and that's where the puddings set.

294
00:21:02,880 --> 00:21:08,280
Finally, in zone four,
they turn that tasty golden colour.

295
00:21:08,280 --> 00:21:11,080
Stuart cooks his Yorkshire
puddings for 15 minutes.

296
00:21:11,080 --> 00:21:13,720
It's time to see if he's
kept his Yorkshire pride.

297
00:21:13,720 --> 00:21:15,120
Have they all risen?

298
00:21:19,640 --> 00:21:23,240
Stuart, are you telling me you
check every single Yorkshire pudding?

299
00:21:23,240 --> 00:21:26,000
Every single Yorkshire pudding.

300
00:21:26,000 --> 00:21:30,200
What makes a bad Yorkshire pudding?
A bad Yorkshire pudding

301
00:21:30,200 --> 00:21:31,800
is any misshapes like that...

302
00:21:31,800 --> 00:21:33,600
That's a bad one.
..with a split in it.

303
00:21:33,600 --> 00:21:36,640
What about that one?
No, we'd reject it.

304
00:21:36,640 --> 00:21:39,080
That's gone. How about that one?

305
00:21:39,080 --> 00:21:40,880
That's OK. That's borderline.

306
00:21:40,880 --> 00:21:43,120
That's borderline.
Is Stuart any good at this?

307
00:21:43,120 --> 00:21:45,680
I think so. He's not taken
one off and eaten one, has he?

308
00:21:45,680 --> 00:21:47,200
Oh, no, no, no!

309
00:21:47,200 --> 00:21:49,640
For me, the proof is in the eating.

310
00:21:49,640 --> 00:21:52,280
Can I try one? You can try one.

311
00:21:52,280 --> 00:21:54,520
Right. I'll have one of those.

312
00:21:54,520 --> 00:21:56,080
Lovely.

313
00:22:00,840 --> 00:22:03,120
Mmm! I want her job.

314
00:22:08,200 --> 00:22:12,440
Finally the Yorkshires are frozen,
packed and sent to the supermarkets.

315
00:22:12,440 --> 00:22:14,800
But feel free to boast
that you made them yourself.

316
00:22:14,800 --> 00:22:17,240
Your secret's safe with me.

317
00:22:27,240 --> 00:22:30,080
A lovely cup of coffee to
finish off your Sunday roast.

318
00:22:30,080 --> 00:22:33,880
Right, how do you like your coffee?
Decaffeinated or full-bodied?

319
00:22:33,880 --> 00:22:37,000
Decaff, please. Decaff? Right.
Caffeinated, please.

320
00:22:37,000 --> 00:22:39,880
I prefer caffeinated, please, Jimmy.
Definitely caffeinated.

321
00:22:39,880 --> 00:22:43,920
Most people think that
coffee and caffeine go together
like bacon and eggs.

322
00:22:43,920 --> 00:22:46,960
But a tenth of all coffee
sold in Britain is decaff.

323
00:22:46,960 --> 00:22:49,880
So how do you get the caffeine
out of coffee?

324
00:22:53,000 --> 00:22:56,920
This white powder is pure caffeine.

325
00:22:56,920 --> 00:23:02,600
It's the amount you'd get from half
a kilo of coffee beans, which is
about the same as 50 cups of coffee.

326
00:23:04,200 --> 00:23:10,320
But if you don't want that caffeine
kick, how do you ditch the caffeine
but keep the flavour?

327
00:23:11,560 --> 00:23:17,600
The first thing I need to
do is build a steamer,
powered by these wallpaper steamers.

328
00:23:17,600 --> 00:23:20,800
In here go some raw,
green, unroasted beans.

329
00:23:22,640 --> 00:23:27,360
Coffee beans are tough
little blighters, so this
steamer will soften them up a bit

330
00:23:27,360 --> 00:23:30,880
and make the caffeine inside
a bit easier to get at.

331
00:23:30,880 --> 00:23:34,160
It should take me about an hour.

332
00:23:35,840 --> 00:23:38,720
Woo! It's like a sauna.

333
00:23:38,720 --> 00:23:40,960
Let's have a little...

334
00:23:40,960 --> 00:23:42,640
They're really soft. Perfect.

335
00:23:42,640 --> 00:23:45,880
That's going to really help me get
the caffeine out of these beans.

336
00:23:45,880 --> 00:23:48,400
Let's take them over
to my decaffeinator.

337
00:23:48,400 --> 00:23:51,480
It's really a fish tank
with a heater.

338
00:23:51,480 --> 00:23:54,160
But my barn, my rules!

339
00:23:56,000 --> 00:23:59,440
If the water's hot enough, the
caffeine will dissolve in the water.

340
00:23:59,440 --> 00:24:02,440
You simply wash it out
of the coffee beans.

341
00:24:02,440 --> 00:24:05,280
The only problem is, it's like
when you clean the dishes at home.

342
00:24:05,280 --> 00:24:08,600
The water can get dirty,
or in this case filled with caffeine.

343
00:24:08,600 --> 00:24:11,080
To get as much caffeine
out of the beans,

344
00:24:11,080 --> 00:24:13,880
I need to clean the caffeine
out of the water.

345
00:24:13,880 --> 00:24:17,320
So I'm going to pump the water
through a filter.

346
00:24:17,320 --> 00:24:20,760
I'm filling it with something called
activated charcoal.

347
00:24:22,000 --> 00:24:27,680
The charcoal's honeycomb structure
is great for trapping
caffeine molecules.

348
00:24:27,680 --> 00:24:32,160
So they stay in the filter
and the water gets cleaned.

349
00:24:32,160 --> 00:24:36,600
It's one of a number of ways the food
factories can remove the caffeine.

350
00:24:38,480 --> 00:24:43,120
Now it's a waiting game for my coffee
beans to become decaff coffee beans.

351
00:24:43,120 --> 00:24:48,560
One thing I haven't told you
is that as well as washing
the caffeine out of my beans,

352
00:24:48,560 --> 00:24:53,160
I've also washed away lots
of other things, including the bits
that give the coffee its flavour.

353
00:24:54,720 --> 00:24:58,720
Far from being a disaster,
this is actually the clever bit.

354
00:25:00,720 --> 00:25:08,080
The coffee flavour gets washed out of
the beans but it stays in the water,
turning it this dirty green colour.

355
00:25:08,080 --> 00:25:12,920
Now, if I add fresh beans
to this dirty water,

356
00:25:12,920 --> 00:25:15,160
the flavour in these
new beans has nowhere to go.

357
00:25:15,160 --> 00:25:19,480
That's because the dirty water is
already full of coffee flavour,

358
00:25:19,480 --> 00:25:22,520
and there's no room for any more.

359
00:25:22,520 --> 00:25:26,080
The same can't be
said for the caffeine.

360
00:25:26,080 --> 00:25:32,680
The new beans can still lose
their caffeine because that
gets trapped in the charcoal filter.

361
00:25:32,680 --> 00:25:38,800
So my new beans will have the
caffeine washed from them but they
can't release their flavour. Genius!

362
00:25:38,800 --> 00:25:44,040
And it's these new beans
that I'm going to use
to make my gourmet decaff coffee.

363
00:25:47,520 --> 00:25:49,360
Right. Let's get them out
on this tray...

364
00:25:49,360 --> 00:25:53,200
After a few hours' soaking,
they're ready for roasting.

365
00:25:53,200 --> 00:25:56,240
You can that they've
become really black and shiny.

366
00:25:56,240 --> 00:26:00,880
That's all the oil coming out. With
the oil, that lovely smell of coffee.

367
00:26:06,920 --> 00:26:12,880
Oh! Ho, ho. That's so strong it
went right up my nose! But the aroma,

368
00:26:12,880 --> 00:26:15,440
absolutely delicious.

369
00:26:15,440 --> 00:26:18,560
It might smell good,
but is there any caffeine in there?

370
00:26:18,560 --> 00:26:22,480
Going to do a little test
to see if I've actually
decaffeinated my coffee.

371
00:26:22,480 --> 00:26:25,320
First, I've got some
normal instant coffee.

372
00:26:25,320 --> 00:26:29,360
I'm going to pop one of these strips
into this coffee here.

373
00:26:29,360 --> 00:26:32,440
This will detect
the presence of caffeine.

374
00:26:32,440 --> 00:26:38,680
If there's caffeine present,
I should see just one
pink line appear across the paper.

375
00:26:39,720 --> 00:26:45,600
Right, well, on that strip
it's really, really faint,
but there's only one line.

376
00:26:45,600 --> 00:26:48,680
That tells me there's
caffeine present in that coffee.

377
00:26:48,680 --> 00:26:52,880
So what about MY coffee?
Is it decaffeinated? Let's see.

378
00:26:52,880 --> 00:26:54,560
Right, in goes my strip.

379
00:26:54,560 --> 00:26:58,800
Now, if the coffee's decaffeinated,
TWO lines should appear.

380
00:26:58,800 --> 00:27:02,000
Never think you'd get nervous
over coffee, would you?

381
00:27:03,680 --> 00:27:05,320
And there we have it.

382
00:27:05,320 --> 00:27:07,560
One, two.

383
00:27:07,560 --> 00:27:11,600
Two little lines, which shows me
I've decaffeinated my coffee.

384
00:27:11,600 --> 00:27:13,520
Let's have a taste.

385
00:27:13,520 --> 00:27:15,040
Lovely aroma.

386
00:27:19,760 --> 00:27:22,760
Actually, that's surprisingly
stronger than it looks.

387
00:27:24,200 --> 00:27:26,640
Good flavour.

388
00:27:29,080 --> 00:27:32,200
I'm really, really pleased with this.
This has worked wonders.

389
00:27:32,200 --> 00:27:34,920
It smells so fresh.

390
00:27:38,120 --> 00:27:43,880
There we go. My very own
decaffeinated coffee. Fantastic.

391
00:27:45,680 --> 00:27:48,000
Later on, we brewed up some more.

392
00:27:48,000 --> 00:27:51,240
Would it refresh or repulse?

393
00:27:51,240 --> 00:27:56,000
Strong. It's quite strong.
Bitter. I don't think you could
take too much of that.

394
00:27:56,000 --> 00:28:00,160
I don't think it's too bad,
actually. You quite like it? Yes.
That's strong. Bitty.

395
00:28:00,160 --> 00:28:02,120
I don't know what you mean!

396
00:28:02,120 --> 00:28:04,640
Looks like it's been
up and down the chimney.

397
00:28:04,640 --> 00:28:06,440
A bit sooty, a bit bitty.

398
00:28:06,440 --> 00:28:09,720
They're a couple of puppets,
aren't they? Sooty and Bitty.

399
00:28:09,720 --> 00:28:13,160
I actually filtered that through
an aquarium filter. Did you?

400
00:28:13,160 --> 00:28:16,600
Yeah, to try and get
the caffeine out. Was it clean!
Well, the fish didn't mind!

401
00:28:16,600 --> 00:28:18,800
Do you want some more? No,
thank you.

402
00:28:21,320 --> 00:28:25,160
Roast dinner has got to be one of the
most traditional meals and I reckon

403
00:28:25,160 --> 00:28:28,760
high-tech science has brought it
bang into the 21st century.

404
00:28:46,240 --> 00:28:49,280
Subtitles by Red Bee Media Ltd

405
00:28:49,280 --> 00:28:52,320
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