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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
Better
Scramble
Need
Angle
Needs
Eggs
Work
Cooking
Things
Approach
Simple
Understand
Science
More quotes by Alton Brown
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.
Alton Brown
A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!
Alton Brown
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
Alton Brown
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
Alton Brown
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
Alton Brown
So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
Alton Brown
I don't like to be polarizing. It's not who I am.
Alton Brown
I feel like being on Broadway will convince my mother that my theater degree was worth it.
Alton Brown
What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.
Alton Brown
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
Alton Brown
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.
Alton Brown
Although I don't take myself very seriously, I do take my work extraordinarily seriously.
Alton Brown
I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.
Alton Brown
I'm like a really goofy home ec teacher.
Alton Brown
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
Alton Brown
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.
Alton Brown
Laughing brains are more absorbent.
Alton Brown
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
I do know I'm a control freak.
Alton Brown
I keep the ThunderCats thermos safely in the kitchen.
Alton Brown
