Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

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

Image
I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
Alton Brown
Image
So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
Alton Brown
Image
Believe me, a grain is a terrible thing to waste.
Alton Brown
Image
I became a cook so I could cook and tell stories in wacky ways.
Alton Brown
Image
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.
Alton Brown
Image
My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.
Alton Brown
Image
Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.
Alton Brown
Image
The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
Alton Brown
Image
I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
Alton Brown
Image
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
Alton Brown
Image
I'm loyal and very good about giving people opportunities.
Alton Brown
Image
My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
Alton Brown
Image
Everything in food is science. The only subjective part is when you eat it.
Alton Brown
Image
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
Image
I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
Alton Brown
Image
I never rated my cuddle factor, but I expect it's pretty low.
Alton Brown
Image
Although I don't take myself very seriously, I do take my work extraordinarily seriously.
Alton Brown
Image
I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
Alton Brown
Image
I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile
Alton Brown
Image
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.
Alton Brown