{"587224":{"#nid":"587224","#data":{"type":"event","title":"6th Squishy Physics Saturday -  \u201cGelation, Sous vide and Caramelization\u201d","body":[{"value":"\u003Ch3\u003E\u003Cstrong\u003EAdmissions: Free - Registration required to attend: \u003Ca href=\u0022https:\/\/www.eventbrite.com\/e\/6th-squishy-physics-saturday-gelation-sous-vide-and-caramelization-tickets-31642258848\u0022\u003ERegister now\u003C\/a\u003E\u003C\/strong\u003E\u003C\/h3\u003E\r\n\r\n\u003Cp\u003EThe 6th Squishy Physics Saturday will discuss Gelation, Sous-Vide, and Caramelization. Lectures and demonstrations will be carried out by Helluva Engineer and Chef \u003Ca href=\u0022http:\/\/squishy.physics.gatech.edu\/6th-squishy-physics-saturday\/\u0022\u003E\u003Cstrong\u003ETim Ma\u003C\/strong\u003E,\u003C\/a\u003E and\u003Cstrong\u003E \u003C\/strong\u003Eby \u003Ca href=\u0022http:\/\/squishy.physics.gatech.edu\/6th-squishy-physics-saturday\/\u0022\u003E\u003Cstrong\u003EPia S\u0026ouml;rensen\u003C\/strong\u003E\u003C\/a\u003E, Preceptor\u0026nbsp;of Food Science at Harvard University.\u003C\/p\u003E\r\n\r\n\u003Cp\u003EGelation is everywhere in cooking. It is the process by which a small amount of chain-like molecules, which we call polymers, become a network that is solid-like, despite much of the material is still a liquid. For example, 2 teaspoons (7 g) of gelatin is enough to completely solidify 2 cups (450 g) of water! Everytime you cook and egg, thicken a sauce with a starch, or even just use some jam, you are taking advantage of some sort of polymer gelation.\u003C\/p\u003E\r\n\r\n\u003Cdiv\u003E\r\n\u003Cp\u003EIf gelation is part of the science of texture, then caramelization is part of the science of flavor. Take some sugar molecules, heat them up, and watch as the sugar breaks down and then recombines in hundreds and thousands of different ways. From a single type of molecule that only tastes \u0026ldquo;sweet\u0026rdquo;, caramelization results in the \u0026ldquo;nutty\u0026rdquo;, \u0026ldquo;rum-like\u0026rdquo;, or even \u0026ldquo;toasted\u0026rdquo; flavors that we all know and love.\u003C\/p\u003E\r\n\u003C\/div\u003E\r\n\r\n\u003Cp\u003E\u003Cstrong\u003EOur Speakers:\u003C\/strong\u003E\u003C\/p\u003E\r\n\r\n\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003ETim Ma\u003C\/strong\u003E \u003C\/em\u003Erisked it all 9 years ago by leaving behind a career in engineering.\u0026nbsp; A successful engineering career that begin in Atlanta, on the beautiful campus of Georgia Tech. Tim graduated from Georgia Tech and worked as an electrical engineer for government contractors in the DC area for 8 years.\u0026nbsp;\u003C\/p\u003E\r\n\r\n\u003Cp\u003EHe attributes his success as a chef to his time at Georgia Tech and his time as an engineer. The work ethic, the meticulous way of creating and inventing, the determination and curiosity of engineers to seek the how and the why have all played a big role in his culinary career.\u003C\/p\u003E\r\n\r\n\u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EPia \u003C\/em\u003E\u003C\/strong\u003E\u003Cem\u003E\u003Cstrong\u003ES\u0026ouml;rensen\u003C\/strong\u003E \u003C\/em\u003Eis Preceptor at the Paulson School of Engineering and Applied Sciences at Harvard University. She is a co-instructor of the General Education course \u003Cem\u003EScience and Cooking: From Haute Cuisine to Soft Matter Science\u003C\/em\u003E, and was the lead producer in its recent remodeling to Science \u0026amp; CookingX, an online version of the same course with 200,000 registered students.\u003C\/p\u003E\r\n\r\n\u003Cp\u003ES\u0026ouml;rensen\u0026rsquo;s research interests range from science and engineering education \u0026mdash; with an emphasis on online education and creative ways of teaching science and engineering in a liberal arts setting.\u0026nbsp; \u003Cstrong\u003E\u003Ca href=\u0022https:\/\/www.eventbrite.com\/e\/6th-squishy-physics-saturday-gelation-sous-vide-and-caramelization-tickets-31642258848\u0022\u003ERegister for your free ticket now\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\r\n","summary":null,"format":"limited_html"}],"field_subtitle":"","field_summary":"","field_summary_sentence":[{"value":"6th Squishy Physics Saturday -  \u201cGelation, Sous vide and Caramelization\u201d"}],"uid":"27664","created_gmt":"2017-02-09 14:22:34","changed_gmt":"2017-04-13 21:12:55","author":"Alison Morain","boilerplate_text":"","field_publication":"","field_article_url":"","field_event_time":{"event_time_start":"2017-03-04T10:00:00-05:00","event_time_end":"2017-03-04T12:00:00-05:00","event_time_end_last":"2017-03-04T12:00:00-05:00","gmt_time_start":"2017-03-04 15:00:00","gmt_time_end":"2017-03-04 17:00:00","gmt_time_end_last":"2017-03-04 17:00:00","rrule":null,"timezone":"America\/New_York"},"extras":[],"hg_media":{"587234":{"id":"587234","type":"image","title":"6th Squishy Physics Saturday","body":null,"created":"1486652516","gmt_created":"2017-02-09 15:01:56","changed":"1486652532","gmt_changed":"2017-02-09 15:02:12","alt":"","file":{"fid":"223804","name":"Mercury Template-Squishy Physics 2017 .jpg","image_path":"\/sites\/default\/files\/images\/Mercury%20Template-Squishy%20Physics%202017%20.jpg","image_full_path":"http:\/\/hg.gatech.edu\/\/sites\/default\/files\/images\/Mercury%20Template-Squishy%20Physics%202017%20.jpg","mime":"image\/jpeg","size":202370,"path_740":"http:\/\/hg.gatech.edu\/sites\/default\/files\/styles\/740xx_scale\/public\/images\/Mercury%20Template-Squishy%20Physics%202017%20.jpg?itok=YXjKwsTW"}}},"media_ids":["587234"],"groups":[{"id":"1278","name":"College of Sciences"},{"id":"126011","name":"School of Physics"}],"categories":[],"keywords":[{"id":"173441","name":"Public talk"}],"core_research_areas":[],"news_room_topics":[],"event_categories":[{"id":"1795","name":"Seminar\/Lecture\/Colloquium"}],"invited_audience":[{"id":"78761","name":"Faculty\/Staff"},{"id":"78771","name":"Public"},{"id":"78751","name":"Undergraduate students"},{"id":"174045","name":"Graduate students"}],"affiliations":[],"classification":[],"areas_of_expertise":[],"news_and_recent_appearances":[],"phone":[],"contact":[{"value":"\u003Cp\u003Eamorain@gatech.edu\u003C\/p\u003E\r\n","format":"limited_html"}],"email":[],"slides":[],"orientation":[],"userdata":""}}}