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Inside the Factory: Series 5, Series 5 Episode 7, Pots and Pans
in Inside the Factory: Series 5, Series 5 Episode 7 (United Kingdom: BBC Worldwide, 2020), 1 hour 4 mins
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550...
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in Inside the Factory: Series 5, Series 5 Episode 7 (United Kingdom: BBC Worldwide, 2020), 1 hour 4 mins
Description
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550 degrees Celsius. With only a heatproof visor and gloves as protection, he dips a ladle into a bubbling cauldron and pours the white-hot...
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550 degrees Celsius. With only a heatproof visor and gloves as protection, he dips a ladle into a bubbling cauldron and pours the white-hot sample into a tiny mould. He also discovers that the coloured enamel they protect their pots with is made from glass. Meanwhile, Cherry Healey is in South Africa visiting one of the largest iron ore mines in the world. Nine miles long by three miles wide, it produces a staggering 670,000 tonnes every day. Cherry rides in one of the biggest dumper trucks in the world. Seven metres tall and packing 2,500 horsepower, it collects 65 tonnes of freshly mined rock and dumps it in to a processing plant. Days later, the iron ore is taken away from the mine in a two-mile-long train. And Cherry is rooting out the science behind cooking the perfect casserole. It turns out that when it comes to cooking time, longer isn’t always better. Historian Ruth Goodman takes a journey through time, learning how one-pot cooking evolved. From communal ovens during the industrial revolution through to 1970s slow cookers, technology influenced how people prepared simple meals. Ruth also visits the birthplace of the industrial revolution in Shropshire to discover how casting iron in sand moulds democratised our kitchens by producing affordable cookware.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-14, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Person Discussed
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Topic / Theme
Kitchen appliances, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
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Inside the Factory: Series 5, Series 5 Episode 8, Soup
in Inside the Factory: Series 5, Series 5 Episode 8 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – ar...
Sample
in Inside the Factory: Series 5, Series 5 Episode 8 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
Description
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – around a million individual peas – is frozen within two hours of being picked. He mixes up three tonnes of veg and 500 gallons of tomat...
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – around a million individual peas – is frozen within two hours of being picked. He mixes up three tonnes of veg and 500 gallons of tomato sauce and watches as they are combined and packed into 10,000 tins. Gregg is astonished by a 27.4m-tall pressure-cooking tower and surprised to learn that for every one degree drop in temperature in winter, the factory observes a 3.5% increase in soup sales. Meanwhile, Cherry Healey is measuring the vitamin content of fresh and frozen vegetables. She finds that her sample of frozen peas have six times the vitamin C content of fresh, while sprouts do even better with 800% more. Cherry travels to a rock salt mine outside Crewe, which supplies half of all salt used in the UK food industry, and runs an experiment to see if soup could be the answer to staying fuller for longer. Historian Ruth Goodman is cooking up a batch of ‘soop of buttered spinach’ from the 17th-century cookbook of Robert May. This is the first reference to a recipe for soup in English, but the resulting sweet, vegetable puree doesn’t resemble soup as we know it today. She also heads to Poplar in east London to a Salvation Army soup kitchen. Here, Ruth discovers that the notion of the soup kitchen originally began in 1795 as a response to a countrywide harvest failure.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-21, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Gregg Wallace, 1964-, Cherry Healey, 1980-, Ruth Goodman, 1963-
Person Discussed
Gregg Wallace, 1964-, Cherry Healey, 1980-, Ruth Goodman, 1963-
Topic / Theme
Soups, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
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Inside the Factory: Series 5, Series 5 Episode 9, Liqueurs
in Inside the Factory: Series 5, Series 5 Episode 9 (United Kingdom: BBC Worldwide, 2020), 59 mins
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three ye...
Sample
in Inside the Factory: Series 5, Series 5 Episode 9 (United Kingdom: BBC Worldwide, 2020), 59 mins
Description
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three years. Along the way, Gregg learns that it is the barrels whiskey is matured in that create around half of its flavour and discovers that...
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three years. Along the way, Gregg learns that it is the barrels whiskey is matured in that create around half of its flavour and discovers that a milk protein is the secret to mixing cream and whiskey together. Meanwhile, Cherry Healey is at the plant where 85 per cent of Ireland’s bottles and jars are recycled. They process 500 tonnes every day. Cherry also investigates the science behind aperitifs. There is nothing special in these beverages that stimulates appetite - it is something common to all alcoholic drinks. Cherry puts it to the test with a team of rugby players and discovers they eat 8 per cent more – or an additional 320 calories – when alcohol is involved. Cherry is also getting a lesson in the rules of whiskey, learning that single malt must be made from 100 per cent malted barley from a single distillery, whereas bourbon must be 51 per cent maize, and blends can be the product of a mix of grains from different distilleries. The one thing they have in common is that they must be matured in wooden barrels for a minimum of three years in order to be called whiskey. Historian Ruth Goodman is getting spiritual with the history of liqueurs. She learns that their origins are to be found a world away from funky downtown bars. She visits a former monastery and discovers that the drinks were invented by monks looking for the elixir of life. Ruth also visits a distillery in Ireland, where she learns that 100 years ago Irish whiskey held an astonishing 60 per cent of the global whisky market. Today, it is just 5 per cent. This drop was largely due to resistance to adopting the modern column still method of distillation.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-28, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Cherry Healey, 1980-, Ruth Goodman, 1963-, Gregg Wallace, 1964-
Person Discussed
Cherry Healey, 1980-, Ruth Goodman, 1963-, Gregg Wallace, 1964-
Topic / Theme
Spirits (Alcohol), Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
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Inside the Factory: Series 5, Series 5 Episode 10, Cereal Bars
in Inside the Factory: Series 5, Series 5 Episode 10 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
Gregg Wallace is in Essex at an enormous cereal bar factory, which produces 400,000 fruit- and nut-packed treats a day. Gregg follows production from the arrival of two tonnes of macadamia nuts all the way through to dispatch. Along the way, he gets hands on with all the ingredients, from nuts to cranberries and s...
Sample
in Inside the Factory: Series 5, Series 5 Episode 10 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
Description
Gregg Wallace is in Essex at an enormous cereal bar factory, which produces 400,000 fruit- and nut-packed treats a day. Gregg follows production from the arrival of two tonnes of macadamia nuts all the way through to dispatch. Along the way, he gets hands on with all the ingredients, from nuts to cranberries and sultanas to puffed rice. He learns that it takes a carefully balanced blend of honey and glucose to bind the ingredients together. Too m...
Gregg Wallace is in Essex at an enormous cereal bar factory, which produces 400,000 fruit- and nut-packed treats a day. Gregg follows production from the arrival of two tonnes of macadamia nuts all the way through to dispatch. Along the way, he gets hands on with all the ingredients, from nuts to cranberries and sultanas to puffed rice. He learns that it takes a carefully balanced blend of honey and glucose to bind the ingredients together. Too much honey and the bar would be too chewy. Too much glucose and it would set rock solid. A mix of both produces the ideal texture. Meanwhile, Cherry Healey is helping out with the macadamia harvest in South Africa. The country is the world’s largest producer of these nuts, responsible for a quarter of the global harvest. She learns that the trees they grow on can take seven years before they produce their first crop, partly explaining why these nuts are so costly. She also discovers that their super tough shells require pressure equivalent to being sat on by a baby elephant to break them open. In the UK, Cherry visits the Eden Project in Cornwall and learns that nuts aren’t all they seem - only a small percentage of what we commonly refer to as nuts are actually botanical nuts. Peanuts are legumes and cashews are drupes. However, everything we refer to as a nut is the reproductive part of the plant and packed full of nutritional goodness. Historian Ruth Goodman climbs a mountain in the Lake District to meet an explorer who tells her all about one of Britain’s original snack bars, Kendal Mint Cake. Its popularity grew after famous explorers Ernest Shackleton and Sir Edmund Hillary took it on their expeditions to Antarctica and Everest respectively. Ruth also visits the home of Britain’s very first cereal bar to learn how it went from simple hippy food to shifting three million bars a week.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Person Discussed
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-, Sir Edmund Hillary, 1919-2008, Sir Ernest H. Shackleton, 1874-1922
Topic / Theme
Food industry, Food preparation, Breakfast, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
See details
Inside the Factory: Series 5, Series 5 Episode, Cornish Pasties
in Inside the Factory: Series 5, Series 5 Episode (United Kingdom: BBC Worldwide, 2020), 59 mins
Gregg Wallace is in Cornwall at an enormous bakery where they produce 180,000 Cornish pasties a day. He follows the production of the pastry snacks from the arrival of two tonnes of swedes right through to dispatch. Gregg learns that there are very specific rules to creating a Cornish pasty. They must be made in C...
Sample
in Inside the Factory: Series 5, Series 5 Episode (United Kingdom: BBC Worldwide, 2020), 59 mins
Description
Gregg Wallace is in Cornwall at an enormous bakery where they produce 180,000 Cornish pasties a day. He follows the production of the pastry snacks from the arrival of two tonnes of swedes right through to dispatch. Gregg learns that there are very specific rules to creating a Cornish pasty. They must be made in Cornwall, the filling can only contain onion, potato, swede, beef and some seasoning - and each ingredient must be cooked from raw withi...
Gregg Wallace is in Cornwall at an enormous bakery where they produce 180,000 Cornish pasties a day. He follows the production of the pastry snacks from the arrival of two tonnes of swedes right through to dispatch. Gregg learns that there are very specific rules to creating a Cornish pasty. They must be made in Cornwall, the filling can only contain onion, potato, swede, beef and some seasoning - and each ingredient must be cooked from raw within the pastry parcel. Meanwhile, Cherry Healey is delving into the wonderful world of the onion. She peels back the layers to discover the science that makes it such a versatile vegetable, and more importantly, why it makes us cry. It is all down to a chemical called lachrymatory factor, which is only created when an onion is cut into. Cherry visits an anaerobic digestion plant, where they turn waste from food factories into electricity. Micro-organisms feed on food waste, producing methane gas, which is used to power generators. Historian Ruth Goodman is debunking some common Cornish pasty myths. It has been claimed that the county’s tin miners invented the pasty as a convenient snack to eat while they toiled at the rock face. She learns that miners may have eaten them, but they didn’t invent them. And it is unlikely that they used the pastry crimp as a handle. She also visits the Worshipful Company of Grocers in London, which was responsible for importing pepper into Britain. She learns how this ubiquitous seasoning transformed from a commodity so valuable it was known as black gold to a spice that everyone could afford.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-07, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Ruth Goodman, 1963-, Gregg Wallace, 1964-, Cherry Healey, 1980-
Person Discussed
Ruth Goodman, 1963-, Gregg Wallace, 1964-, Cherry Healey, 1980-
Topic / Theme
Bakeries, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
