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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
Anything
Forming
Like
Protein
Cook
Cooks
Milk
Skin
Skins
Else
Proteins
More quotes by Alton Brown
I'm like a really goofy home ec teacher.
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If you're good with a knife, you don't need your eyes.
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Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it
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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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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.
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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
Alton Brown
The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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Everything in food is science. The only subjective part is when you eat it.
Alton Brown
What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.
Alton Brown
I hate using the word coagulant.
Alton Brown
All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
Alton Brown
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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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
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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Do not allow watching food to replace making food.
Alton Brown
Gluttony is wrong. It's wasteful.
Alton Brown
Cranberries contain a massive amount of natural pectins. They will gel all on their own, which is why you can basically make cranberry sauce out of filling.
Alton Brown
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Alton Brown
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.
Alton Brown
