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Quote by Alton Brown

“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.”

Quote by Alton Brown

Author

Alton Brown, born on July 30, 1962, is a well-known television personality. He has a significant influence in the culinary world and is renowned for his unique sense of humor and culinary expertise. Brown has hosted several cooking shows, including 'Good Eats' and 'Alton Brown Live!', which have gained immense popularity among viewers. more

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“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.”

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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.”

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“I hate using the word coagulant.”

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“You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.”

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“I keep the "ThunderCats" thermos safely in the kitchen.”

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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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“The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.”

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“Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.”

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“The original thing that fascinated me most was why we expect leaders, and especially presidents, at times to destroy themselves - and that's a sign of being a good leader or a good president. We usually don't expect that of almost anyone else in any profession, in particular, in public life.”

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