Quote

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.

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
Good
Various
Grill
Things
Food
Licking
Lasts
Deposits
Last
Flame
Makes
Chemicals
Doe
Nasty
Thing
Flames
Really
Actual
Soot

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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
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I've learned that you shouldn't have preconceived notions about anybody.
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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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What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
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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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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 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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I played every bad guy in Shakespeare.
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I do like artfully breaking rules.
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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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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.
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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 became a cook so I could cook and tell stories in wacky ways.
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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.
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Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.
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I keep the ThunderCats thermos safely in the kitchen.
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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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Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.
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I'm loyal and very good about giving people opportunities.
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