Join Cool Science for Science on Tap every 2nd Monday of the month. Due to COVID-19 restrictions we are currently going virtual using Zoom video conferencing. [Normally we meet at Jack Quinn’s in downtown Colorado Springs. Presenters begin at 6:30 pm with food and drink available beginning at 6:00 pm]. A wide variety of fascinating topics are presented by local scientists for informal discussion, and the relaxed atmosphere encourages anyone and everyone to come explore the latest ideas in science and technology. From practical to theoretical, the presentations and group interactions provide a fun and interesting way to gain an understanding of the world around us.
Join Cool Science for Science on Tap every 2nd Monday of the month. Due to COVID-19 restrictions we are currently going virtual using Zoom video conferencing. [Normally we meet at Jack Quinn’s in downtown Colorado Springs. Presenters begin at 6:30 pm with food and drink available beginning at 6:00 pm]. A wide variety of fascinating topics are presented by local scientists for informal discussion, and the relaxed atmosphere encourages anyone and everyone to come explore the latest ideas in science and technology. From practical to theoretical, the presentations and group interactions provide a fun and interesting way to gain an understanding of the world around us.
*** You can watch past Science on Taps on Facebook Live ***
(no RSVP or link needed)
(no RSVP or link needed)
Next up: Monday, January 11, 2021 at 6:30 pm MST (~60 minutes)
Title: The Science of Cooking with Starches (Virtual Workshop)
Summary:
Learn how starches thicken food in this informative and fun online cooking science workshop! We’ll demonstrate and review several different types of starches and thickeners and discuss the chemistry of how they work. Then join David Cook and Cortney Smith, co-owners of Gather Food Studio, along with Prof. Crystal Vander Zanden from the Department of Chemistry and Biochemistry at UCCS as we make Salted Butterscotch Pudding and practice how to make perfect gravy! Then we will demonstrate how to make rice noodles with rice flour and tapioca starch.
Learn how starches thicken food in this informative and fun online cooking science workshop! We’ll demonstrate and review several different types of starches and thickeners and discuss the chemistry of how they work. Then join David Cook and Cortney Smith, co-owners of Gather Food Studio, along with Prof. Crystal Vander Zanden from the Department of Chemistry and Biochemistry at UCCS as we make Salted Butterscotch Pudding and practice how to make perfect gravy! Then we will demonstrate how to make rice noodles with rice flour and tapioca starch.
- Cornstarch – Salted Butterscotch Pudding (here's the recipe to cook along if you like!)
- Flour – Roux & Gravy (here's the recipe to cook along if you like - you might even want to make something that can go with the gravy for dinner!)
- Tapioca starch – Homemade Asian Noodles (recipe - this is a super fun demonstration!)
Use the forms below to get the Zoom link for the next Virtual Science on Tap and to be added to our mailing list to let you know about upcoming events.
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Note: We usually send the Zoom link within 24 hours. If you don't receive it check your junk folder or you can watch on Facebook Live (no link needed)
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