A Quote by 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.
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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.
I like the public hot-tub at the hotels. I like when a guy is already in there, I say, "Hey, do you mind if I join you?" Then I go turn the heat up, and I add some carrots and onions.
I remember not having a hot water tank, so we had to use a kettle for hot showers. So, you know, we would put the kettle on and go have a shower, and then my mum would come bring three or four kettles in, just to heat them up. And it would take five, 10 minutes for every kettle to heat up.
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
Physical heat sometimes accompanies the filling of the Spirit and people experience it in their hands or some other part of their bodies. One person described a feeling of 'glowing all over'. Another said she experienced 'liquid heat'. Still another described 'burning in my arms when I was not hot'.
At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.
I wish that some way could be found to add up all the staggering costs imposed on millions of ordinary people, just so a relative handful of self-righteous environmental cultists can go around feeling puffed up with themselves.
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick!
I love Thai boat noodles: They are kind of like pho, but with a very hearty broth. I will make the broth and just do no noodles and more bean sprouts. I need to be able to eat what I want to eat, so I just get rid of as many carbs as possible that go into it.
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.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
The elevator shaft was a kind of heat sink. Hot food was cold by the time it arrived. Cold food got colder. No one knew what would happen to ice cream, but it would probably involve some rewriting of the laws of thermodynamics.
One time, the Library of Congress was giving books to local libraries around the country on Islam. The library of a guy named Walter Jones, who's a member of Congress from North Carolina, got some books and resource materials, and he got up in the press and said he didn't want any Muslim books in the library. And the people said, "Wait a minute, that's kind of anti-Muslim." He said, "Oh no, Keith Ellison is a friend of mine." And I said, "You know what? We are friends, but you're wrong about this.
We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.
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