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

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The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.
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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'm prickly. I fuss over every single detail.
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I don't like to be polarizing. It's not who I am.
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My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.
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I'm loyal and very good about giving people opportunities.
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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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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 grill, therefore I am.
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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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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.
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I never spoke about politics, with the exception of Election Night.
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