Quote

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

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
Evil
Meat
Ovens
Means
Skin
Turkeys
Stuff
Skins
Turkey
Keep
Touch
Lets
Doe
Door
Cook
Nothing
Bird
Cooks
Take
Doors
Designed
Mean
Longer
Heat
Oven

More quotes by Alton Brown

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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.)
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I love poking fun at myself. I have a rather mean sense of humor.
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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.
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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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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
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Cranberries contain a massive amount of natural pectins. They will gel all on their own, which is why you can basically make cranberry sauce out of filling.
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I feel like being on Broadway will convince my mother that my theater degree was worth it.
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I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him
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I'm just sitting around thinking about turkey.
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I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.
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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.
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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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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.
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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.
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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.
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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.
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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.
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I am publicly apolitical.
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I don't like to be polarizing. It's not who I am.
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