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The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

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
Three
Turkeys
Take
Turkey
Thing
Cooking
People
Plan
Number
Plans
Refrigerator
Numbers
Refrigerators
Hours
Sucker

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There are no bad foods, only bad food habits.
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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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I never rated my cuddle factor, but I expect it's pretty low.
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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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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!
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I love poking fun at myself. I have a rather mean sense of humor.
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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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I never spoke about politics, with the exception of Election Night.
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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.
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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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Remember, America: organization will set you free.
Alton Brown
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Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.
Alton Brown
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
Alton Brown
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I grill, therefore I am.
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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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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.
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Your patience will be rewarded.
Alton Brown
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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