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I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

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
Things
Approach
Simple
Understand
Science
Better
Scramble
Need
Angle
Needs
Eggs
Work
Cooking

More quotes by 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.
Alton Brown
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Do not allow watching food to replace making food.
Alton Brown
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If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.
Alton Brown
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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.
Alton Brown
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Alton Brown
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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.
Alton Brown
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
Alton Brown
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I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
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 became a cook so I could cook and tell stories in wacky ways.
Alton Brown
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I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Alton Brown
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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
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Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
Alton Brown
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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.
Alton Brown
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I grill, therefore I am.
Alton Brown
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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
Alton Brown
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
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Remember, America: organization will set you free.
Alton Brown
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You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well, let me tell you something: It’s all poop in about 12 hours, okay? The real power that food has is its ability to connect human beings to each other -- that’s the stuff right there and, to me, everything else is secondary to that.
Alton Brown