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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
Evil
Slows
Adds
Cooks
Add
Cooking
Bird
Mass
Longer
Stuffing
More quotes by 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.
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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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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.
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That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
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When you're touring, you're constantly in motion.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.
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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.
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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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The only unitasker allowed in my kitchen is a fire extinguisher.
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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
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The journey of a thousand miles begins with a cash advance.
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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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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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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.
Alton Brown
