A Quote by Alton Brown

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
The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.
My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright.
It's nice to be able to look at one protein, but life is driven by the interactions between proteins, so it's really essential to be able to see multiple proteins at a time to understand these interactions.
Protein bars, protein flapjacks, protein granola, protein ice cream and protein coconut water... To look at the health-food aisles, you'd think that protein was a substance no one could overeat. Even bread now comes in protein-enriched form.
I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.
I'm not a vegan - especially when it comes to protein quality. I stick with the traditional proteins.
I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.
I juice a lot; I get as much protein as I can, because being a vegan, there isn't much protein. But that's pretty much it. I just drink lots of water, too. I'll have a protein shake as well every morning.
I remember everyone in my nursery school class getting a carton of milk before the day started. Only, I got mine about 20 minutes later than everyone else because it had to be kept on the radiator for a short while. I liked warm milk when I was small.
I think it's very attractive when people cook. So I don't wear sweatpants. When you dress sexy to cook, too, it's like, damn, I got a girl who can cook and look like that? And I always have really cute aprons.
Silk and Shadows is something else. Like brilliant. It got under my skin as very, very few books have. It's still under my skin. Mikhal was haunting.
Fifty percent of the weight of the soybean is protein. And what a protein! No other protein that we've known comes so nearly to the basic protein of animals and humans as soybean protein.
For breakfast, I juice a big green juice, and I try to get in as much raw food and protein as I can, obviously plant proteins and legumes, but sometimes it's late at night, and there's a frozen pizza in there, and sometimes it's all you've got! You don't have the energy to chop up a bunch of vegetables.
I have this wonderful personal chef who sources and stocks all my organic produce and I basically live on five smoothies a day. I'm totally vegan. I blend this green concoction with kale, cucumber, broccoli, string beans, avocado. My protein comes from protein powder. There is absolutely no milk, butter, cheese.
Our cells engage in protein production, and many of those proteins are enzymes responsible for the chemistry of life.
My wife actually got worried about my drinking so much regular milk, you know, so she got me into rice milk and now soy milk, which I greatly enjoy. A soy mocha's a fine thing.
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