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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.

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
Cooks
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Cooking
Bird
Mass
Longer
Stuffing
Evil
Slows
Adds

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I grill, therefore I am.
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The journey of a thousand miles begins with a cash advance.
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I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.
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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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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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The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
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A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
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I'm loyal and very good about giving people opportunities.
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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.
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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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I feel a strong wakeup call and need to build social connections.
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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.
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I do know I'm a control freak.
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I never rated my cuddle factor, but I expect it's pretty low.
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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
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I became a cook so I could cook and tell stories in wacky ways.
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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
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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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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.
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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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