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What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
Alton Brown
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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Kind
Skin
Skins
Quickly
Forms
Clump
Surface
Hunk
Happens
Flour
Form
Protective
Around
Dry
More quotes by Alton Brown
Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
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I'm prickly. I fuss over every single detail.
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I feel like being on Broadway will convince my mother that my theater degree was worth it.
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There are no bad foods, only bad food habits.
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You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.
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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
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I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about
Alton Brown
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
Alton Brown
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.
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I don't like to be polarizing. It's not who I am.
Alton Brown
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
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Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.
Alton Brown
A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.
Alton Brown
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
Alton Brown
Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
Alton Brown
Laminated Lettuce ... perfect for holiday gift giving.
Alton Brown
When you're touring, you're constantly in motion.
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If you're good with a knife, you don't need your eyes.
Alton Brown
I love poking fun at myself. I have a rather mean sense of humor.
Alton Brown
