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Everything in food is science. The only subjective part is when you eat it.
Alton Brown
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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Subjective
Food
Science
Part
Everything
More quotes by Alton Brown
Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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.
Alton Brown
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
Alton Brown
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
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.
Alton Brown
I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
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.
Alton Brown
Your patience will be rewarded.
Alton Brown
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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.
Alton Brown
The journey of a thousand miles begins with a cash advance.
Alton Brown
Laughing brains are more absorbent.
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.
Alton Brown
I'm loyal and very good about giving people opportunities.
Alton Brown
Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it
Alton Brown
I'm prickly. I fuss over every single detail.
Alton Brown
I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
Alton Brown
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
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.
Alton Brown
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
