Quote

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.

Alton Brown

Change background

T
T
T

Change font

TAGS & TOPICS

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
Thinking
Makes
Cooking
Tenets
Ends
Basic
Angles
Become
Issue
Embedded
Different
View
Styles
Going
Perhaps
Presentation
Really
Views
Sink
Things
Style
Angle
Think
Issues
Points

More quotes by Alton Brown

Image
I grill, therefore I am.
Alton Brown
Image
Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
Image
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.
Alton Brown
Image
I am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
Alton Brown
Image
I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
Alton Brown
Image
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
Image
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
Image
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!
Alton Brown
Image
Remember, America: organization will set you free.
Alton Brown
Image
Laughing brains are more absorbent.
Alton Brown
Image
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
Image
Believe me, a grain is a terrible thing to waste.
Alton Brown
Image
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.
Alton Brown
Image
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.
Alton Brown
Image
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
Image
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.)
Alton Brown
Image
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
Alton Brown
Image
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
Image
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.
Alton Brown
Image
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