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ItemThe Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture( 2013-02-02) Blais, Richard ; Perkowitz, Sidney ; Rowat, Amy ; Georgia Institute of Technology. School of Physics ; University of California, Los Angeles. Dept. of Physics and Astronomy ; Emory University. Dept. of Physics ; The SpenceManipulating the texture of foods is central to cooking. One common manipulation is to induce a phase transition, for example, from a solid to a liquid state, which can occur both during cooking and eating. In understanding the phase behavior of food materials, we will consider the protein, carbohydrate, and fat molecules that are components of foods that we eat. Interestingly, these same molecules can also impart unique physical properties to plants and animals, which are critical in biology and physiology. For example, protein molecules can form structures that provide structural stability for gels such as Jello-O, as well as individual cells in our bodies. By manipulating molecules in creative ways, chefs and curious cooks can finely tune food texture, and generate innovative cuisine.
ItemGelation, Sous-Vide, and Caramelization - 6th Annual Squishy Physics Lecture( 2017-03-04) Ma, Tim ; Sörensen, Pia ; Georgia Institute of Technology. School of Physics ; Harvard University ; Tim Ma Restaurant GroupThe 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.
ItemThe Physics of Food and Cooking - 1st Annual Squishy Physics Lecture( 2012-03-10) Andres, José ; Brenner, Michael P. ; Weitz, David A. ; Georgia Institute of Technology. School of Physics ; Harvard University. Dept. of Physics ; ThinkFoodGroup
ItemThe Exciting Science of Chocolate( 2014-03-22) Yodh, Arjun ; Yosses, William ; Georgia Institute of Technology. School of Physics ; University of Pennsylvania. Dept. of Physics and Astronomy ; White House (Washington, D.C.)The 3rd Annual Squishy Physics focuses on the exciting science of chocolate! Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required to produce your favorite chocolate treat. If you have ever cooked with chocolate, you may have even observed that it can solidify into something very different from the starting ingredient. Would you be shocked to learn that chocolate has six different solid phases?
ItemIce-Cream( 2016-05-07) Birnbaum, Molly ; Coupland, John ; Souza, Daniel ; Georgia Institute of Technology. School of Physics ; Pennsylvania State University. College of Agricultural Sciences ; America’s Test Kitchen ; Professional Society for Food ScientistsThis year, the Squishy Physics Saturday will focus on the exciting science of “Ice-cream”. Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required to produce your favorite ice cream with just the right texture, flavor and appearance. Why would having an ice cream be challenging in the Alpes, at high altitude? Can I say that ice cream is a solid? If so, what is the difference with ice? Is it a simple material or is it made of different substances? What is the role in everything there is in ice cream? Together, we will explore this and other questions related to the exciting and entertaining intersection between science and ice cream. Awards will also be presented to the top middle and high school student submissions for the Squishy Physics photography contest. This contest is organized in conjunction with the Fernbank Science Center.