The Skin Is Forming Because Of Proteins,

I Hate Using The Word Coagulant.

The Kitchen's A Laboratory, And Everything That Happens There Has To Do With Science. It's Biology, Chemistry, Physics. Yes, There's History. Yes, There's Artistry. Yes, To All Of That. But What Happened There, What Actually Happens To The Food Is All Science.

I Became A Cook So I Could Cook And Tell Stories In Wacky Ways.

Although I Don't Take Myself Very Seriously, I Do Take My Work Extraordinarily Seriously.

I Think In The End There Are Only 20 Or 30 Tenets Of Basic Cooking. It's Going At Perhaps The Same Issue From Different Angles, From Different Points Of View, From Different Presentation Styles, That Really Makes Things Sink In And Become Embedded.