Alton Brown Quotes About Skins

Quotes about: Skins

• 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!

  Alton Brown

  Mean, Doors, Turkeys

• 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

  Turkeys, Goal, Focus

• 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

  Real, Nice, Oil

  "Clean Your Grill, And Other Hot Holiday Tips From Food Network's Alton Brown". "Weekend Edition" with Scott Simon, www.npr.org. May 26, 2012.

• 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

  Skins, Dry, Kind

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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

  Skins, Milk, Protein

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  Moving, Air, Skins

  Source: www.npr.org

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