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Pub Talk: Lift: The Science and Surprising History of Leavening Agents

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Name: Pub Talk: Lift: The Science and Surprising History of Leavening Agents
Date: September 19, 2017
Time: 5:30 PM - 7:30 PM PDT
Event Description:
Did you know that some of the earliest leavening agents were derived from antlers, ashes or even urine? Ever wonder what exactly is the difference between baking soda and powder and how much to use? Have you been disappointed to follow a recipe exactly only to have your cake collapse?

Sue Queisser, project manager at OSU's Center for Sensory and Consumer Behavior Research, will explain how the products we use bring our culinary wonders to lofty heights as well as the interesting stories behind their origins. You’ll also learn useful troubleshooting tips that will help you achieve optimal results in the kitchen.

Queisser worked as a process engineer at Hewlett-Packard. She then earned a food science degree so she could do process with food – her true passion. She worked at several Willamette Valley food companies before starting her own baking business. Now she is very happy to be back at OSU in the Department of Food Science and Technology running consumer taste test panels.
Location:
McMenamins 
Bend OR 
Date/Time Information:
September 19
5:30 - 7:30 p.m.
Contact Information:
541-322-3100
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