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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

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
Sometimes
Kitchen
Always
Tradition
Time
Based
Habit
Kitchens
Fact
Charcoal
History
Fueled
Facts
Culinary
Come
Habits

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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.
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I feel like being on Broadway will convince my mother that my theater degree was worth it.
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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.
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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
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So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
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My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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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!
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Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
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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.
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I grill, therefore I am.
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I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
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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.
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My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
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It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
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The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
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There are no bad foods, only bad food habits.
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