Science on Tap is live again at Jack Quinn's! Join Cool Science for Science on Tap every 2nd Monday of the month at Jack Quinn’s Irish Pub & Restaurant in downtown Colorado Springs. Presenters begin at 6:30 pm and typically speak for 60-90 minutes including Q&A, 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.
Science on Tap is live again at Jack Quinn's! Join Cool Science for Science on Tap every 2nd Monday of the month at Jack Quinn’s Irish Pub & Restaurant in downtown Colorado Springs. Presenters begin at 6:30 pm and typically speak for 60-90 minutes including Q&A, 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.
Next up: Monday, July 11, 2022 at 6:30 pm
For Crying Out Loud: All About Onions
Cortney Smith, Gather Food Studio
Summary:
I only make one promise for this demonstration – we’ll all be crying together! Do you struggle cutting onions? Or do they make you cry like a baby? Join us to learn the science behind why they make you cry and how to cut an onion so that you don’t cry (as much…). We’ll also talk all about why science matters when cooking onions and how to cut them the right way for the right recipe. There are many layers to explore of this kitchen staple! Then taste some onion based recipe samples that will make you cry tears of joy.
I only make one promise for this demonstration – we’ll all be crying together! Do you struggle cutting onions? Or do they make you cry like a baby? Join us to learn the science behind why they make you cry and how to cut an onion so that you don’t cry (as much…). We’ll also talk all about why science matters when cooking onions and how to cut them the right way for the right recipe. There are many layers to explore of this kitchen staple! Then taste some onion based recipe samples that will make you cry tears of joy.
Cortney Smith is creative leader and co-owner at Gather Food Studio. She worked at 15 restaurants by the time she was 30, then spent 8 years at a corporate level with CHEFS Catalog until it closed before taking the leap into entrepreneurship and finding her calling in teaching. Her specialties include healthy cooking, gluten-free, diabetes, Latin cooking and spices.
|
|
|
|
