Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

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

More quotes by Alton Brown

Image
I became a cook so I could cook and tell stories in wacky ways.
Alton Brown
Image
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
Image
Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.
Alton Brown
Image
Believe me, a grain is a terrible thing to waste.
Alton Brown
Image
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
Image
All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
Alton Brown
Image
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
Image
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.
Alton Brown
Image
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.
Alton Brown
Image
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.
Alton Brown
Image
If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].
Alton Brown
Image
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
Image
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
Alton Brown
Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Alton Brown
Image
Laminated Lettuce ... perfect for holiday gift giving.
Alton Brown
Image
I had kicked around the idea for Good Eats when I was directing commercials.
Alton Brown
Image
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
Image
Everything in food is science. The only subjective part is when you eat it.
Alton Brown
Image
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.
Alton Brown
Image
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
Alton Brown