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

More quotes by Alton Brown

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I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
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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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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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I'm just sitting around thinking about turkey.
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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.
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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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Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
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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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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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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
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I grill, therefore I am.
Alton Brown
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Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
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.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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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I'm too tired to hate.
Alton Brown
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Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it
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I am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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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