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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
Quickly
Forms
Clump
Surface
Hunk
Happens
Flour
Form
Protective
Around
Dry
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Skin
Skins
More quotes by Alton Brown
The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
Alton Brown
Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
Alton Brown
I feel like being on Broadway will convince my mother that my theater degree was worth it.
Alton Brown
Remember, America: organization will set you free.
Alton Brown
I feel a strong wakeup call and need to build social connections.
Alton Brown
Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
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
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
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When you're touring, you're constantly in motion.
Alton Brown
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.
Alton Brown
I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.
Alton Brown
I don't like to be polarizing. It's not who I am.
Alton Brown
Your patience will be rewarded.
Alton Brown
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
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
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.
Alton Brown
I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
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