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If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
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
Really
Dishes
Oven
Love
Add
Ovens
Wait
Dripping
Called
Dish
Waiting
Dressings
Though
Turkeys
Evil
Dressing
Stuffing
Comes
Turkey
Bake
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I never rated my cuddle factor, but I expect it's pretty low.
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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 love poking fun at myself. I have a rather mean sense of humor.
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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.
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I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
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I'm like a really goofy home ec teacher.
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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
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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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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
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Remember, America: organization will set you free.
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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
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The journey of a thousand miles begins with a cash advance.
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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.
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I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile
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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.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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Your patience will be rewarded.
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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
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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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