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— Alton Brown"I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss."
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Because you're delegated to a cook book recipe and you slavishly and pedantically rely on it while you're shooting and you're not relying on your creative instincts and you're not relying on something which brings life into movies and excitement into it.
— Werner Herzog
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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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