Best 97 of Alton Brown quotes - MyQuotes

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Alton Brown
By Anonym 14 Sep

Alton Brown

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

By Anonym 13 Sep

Alton Brown

I had kicked around the idea for Good Eats when I was directing commercials.

By Anonym 14 Sep

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.

By Anonym 15 Sep

Alton Brown

The journey of a thousand miles begins with a cash advance.

By Anonym 15 Sep

Alton Brown

The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.

By Anonym 13 Sep

Alton Brown

I keep the "ThunderCats" thermos safely in the kitchen.

By Anonym 14 Sep

Alton Brown

Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.

By Anonym 13 Sep

Alton Brown

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

By Anonym 15 Sep

Alton Brown

Wine is like women. It tempts you; it comforts you; it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.

By Anonym 13 Sep

Alton Brown

I'm just sitting around thinking about turkey.

By Anonym 13 Sep

Alton Brown

I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.

By Anonym 13 Sep

Alton Brown

If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

By Anonym 13 Sep

Alton Brown

Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.

By Anonym 15 Sep

Alton Brown

The only unitasker allowed in my kitchen is a fire extinguisher.

By Anonym 13 Sep

Alton Brown

If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.

By Anonym 13 Sep

Alton Brown

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile

By Anonym 13 Sep

Alton Brown

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

By Anonym 13 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

I love poking fun at myself. I have a rather mean sense of humor.

By Anonym 15 Sep

Alton Brown

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

By Anonym 15 Sep

Alton Brown

You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.

By Anonym 13 Sep

Alton Brown

I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him

By Anonym 13 Sep

Alton Brown

I do know I'm a control freak.

By Anonym 14 Sep

Alton Brown

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.

By Anonym 14 Sep

Alton Brown

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

By Anonym 14 Sep

Alton Brown

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

By Anonym 14 Sep

Alton Brown

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.

By Anonym 13 Sep

Alton Brown

I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

By Anonym 15 Sep

Alton Brown

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

By Anonym 13 Sep

Alton Brown

A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!

By Anonym 14 Sep

Alton Brown

Remember, America: organization will set you free.

By Anonym 14 Sep

Alton Brown

So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.

By Anonym 13 Sep

Alton Brown

I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.

By Anonym 13 Sep

Alton Brown

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

By Anonym 15 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.

By Anonym 15 Sep

Alton Brown

The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

By Anonym 15 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.

By Anonym 15 Sep

Alton Brown

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.

By Anonym 13 Sep

Alton Brown

If you're good with a knife, you don't need your eyes.

By Anonym 14 Sep

Alton Brown

Laminated Lettuce ... perfect for holiday gift giving.

By Anonym 14 Sep

Alton Brown

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

By Anonym 13 Sep

Alton Brown

I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.

By Anonym 13 Sep

Alton Brown

I never spoke about politics, with the exception of Election Night.

By Anonym 14 Sep

Alton Brown

My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.

By Anonym 14 Sep

Alton Brown

My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera

By Anonym 14 Sep

Alton Brown

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

By Anonym 13 Sep

Alton Brown

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!

By Anonym 15 Sep

Alton Brown

The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.