Gelation, Sous-Vide, and Caramelization - 6th Annual Squishy Physics Lecture

Ma, Tim; Sörensen, Pia

Title:

Gelation, Sous-Vide, and Caramelization - 6th Annual Squishy Physics Lecture

dc.contributor.author	Ma, Tim
dc.contributor.author	Sörensen, Pia
dc.contributor.corporatename	Georgia Institute of Technology. School of Physics	en_US
dc.contributor.corporatename	Harvard University	en_US
dc.contributor.corporatename	Tim Ma Restaurant Group	en_US
dc.date.accessioned	2017-03-16T18:11:06Z
dc.date.available	2017-03-16T18:11:06Z
dc.date.issued	2017-03-04
dc.description	Presented on March 4, 2017 at 10:00 a.m. in the Clough Undergraduate Learning Commons.	en_US
dc.description	Tim Ma risked it all 9 years ago by leaving behind a career in engineering. 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. He 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.	en_US
dc.description	Pia Sörensen is Preceptor at the Paulson School of Engineering and Applied Sciences at Harvard University. She received a B.S. in Molecular Biophysics and Biochemistry from Yale University, and a Ph.D. in Chemical Biology from Harvard University.	en_US
dc.description	Runtime: 116:18 minutes
dc.description.abstract	The 6th Squishy Physics Saturday will discuss Gelation, Sous-Vide, and Caramelization. Lectures and demonstrations will be carried out by Helluva Engineer and Chef Tim Ma, and by Pia Sörensen, Preceptor of Food Science at Harvard University. Gelation 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. If 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 “sweet”, caramelization results in the “nutty”, “rum-like”, or even “toasted” flavors that we all know and love.	en_US
dc.format.extent	116:18 minutes
dc.identifier.uri	http://hdl.handle.net/1853/56517
dc.language.iso	en_US	en_US
dc.relation.ispartofseries	Squishy Physics
dc.subject	Flavor	en_US
dc.subject	Gelatins	en_US
dc.subject	Polymers	en_US
dc.title	Gelation, Sous-Vide, and Caramelization - 6th Annual Squishy Physics Lecture	en_US
dc.type	Moving Image
dc.type.genre	Lecture
dspace.entity.type	Publication
local.contributor.corporatename	College of Sciences
local.contributor.corporatename	School of Physics
local.relation.ispartofseries	Squishy Physics
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