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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

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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
Cooks
Milk
Skin
Skins
Else
Proteins
Anything
Forming
Like
Protein
Cook

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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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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 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.
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I hate using the word coagulant.
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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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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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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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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 feel a strong wakeup call and need to build social connections.
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I love poking fun at myself. I have a rather mean sense of humor.
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
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Everything in food is science. The only subjective part is when you eat it.
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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.
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There are no bad foods, only bad food habits.
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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
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Gluttony is wrong. It's wasteful.
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Laminated Lettuce ... perfect for holiday gift giving.
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I'm prickly. I fuss over every single detail.
Alton Brown
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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.
Alton Brown
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I don't like to be polarizing. It's not who I am.
Alton Brown