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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.
Alton Brown
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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
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Television Personality
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Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
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Home
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More quotes by Alton Brown
We are fat and sick and dying because we have handed a basic, fundamental and intimate function of life over to corporations. We choose to value our nourishment so little that we entrust it to strangers. This is insanity. Feed yourselves. Feed your loved ones. And for God's sake feed your children.
Alton Brown
Do not allow watching food to replace making food.
Alton Brown
I'm too tired to hate.
Alton Brown
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
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
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
I feel a strong wakeup call and need to build social connections.
Alton Brown
I'm loyal and very good about giving people opportunities.
Alton Brown
Laughing brains are more absorbent.
Alton Brown
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
Alton Brown
Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
Alton Brown
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
Alton Brown
It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
Alton Brown
The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
Alton Brown
I became a cook so I could cook and tell stories in wacky ways.
Alton Brown
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.
Alton Brown
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
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
The journey of a thousand miles begins with a cash advance.
Alton Brown
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.
Alton Brown
