Quote

You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.

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
Wide
Works
Cold
Whisk
Either
Scatter
Create
Gravy
Also
Flour
Need
Liquid
Needs
Quickly

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The only unitasker allowed in my kitchen is a fire extinguisher.
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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.
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I keep the ThunderCats thermos safely in the kitchen.
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I became a cook so I could cook and tell stories in wacky ways.
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You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well, let me tell you something: It’s all poop in about 12 hours, okay? The real power that food has is its ability to connect human beings to each other -- that’s the stuff right there and, to me, everything else is secondary to that.
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I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
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If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.
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A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
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A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!
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I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
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Good service can save a bad meal, but there is no level of food that can save bad service.
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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.
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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
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I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
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Gluttony is wrong. It's wasteful.
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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.
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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