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I'm just sitting around thinking about turkey.

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
Thinking
Turkeys
Turkey
Sitting
Around

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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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A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
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I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
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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.
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Laughing brains are more absorbent.
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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.
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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.
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I grill, therefore I am.
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I'm loyal and very good about giving people opportunities.
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I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.
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Your patience will be rewarded.
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I had kicked around the idea for Good Eats when I was directing commercials.
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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.
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I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
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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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Do not allow watching food to replace making food.
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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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.
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The journey of a thousand miles begins with a cash advance.
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