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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

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
Years
Theater
Behinds
Milieu
Behind
Directing
College
Camera
Success
Degree
Speak
Cameras
Reason
Spent
Real
Degrees

More quotes by Alton Brown

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Remember, America: organization will set you free.
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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
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I love poking fun at myself. I have a rather mean sense of humor.
Alton Brown
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Laughing brains are more absorbent.
Alton Brown
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
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I grill, therefore I am.
Alton Brown
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You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.
Alton Brown
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Believe me, a grain is a terrible thing to waste.
Alton Brown
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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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Laminated Lettuce ... perfect for holiday gift giving.
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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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
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I'm like a really goofy home ec teacher.
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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If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].
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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Gluttony is wrong. It's wasteful.
Alton Brown
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If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.
Alton Brown
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I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.
Alton Brown