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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
Rewarded
Patience

More quotes by Alton Brown

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I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
Alton Brown
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Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
Alton Brown
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Laughing brains are more absorbent.
Alton Brown
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I am publicly apolitical.
Alton Brown
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown
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Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.
Alton Brown
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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.
Alton Brown
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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.
Alton Brown
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I'm prickly. I fuss over every single detail.
Alton Brown
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
Alton Brown
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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.
Alton Brown
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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.
Alton Brown
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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.
Alton Brown
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Racism. It's ugly. Even in tubers.
Alton Brown
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I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.
Alton Brown
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
Alton Brown
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If you're good with a knife, you don't need your eyes.
Alton Brown
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My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
Alton Brown
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Good service can save a bad meal, but there is no level of food that can save bad service.
Alton Brown
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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
Alton Brown