Quote

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

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
Bring
Temperature
Less
Cook
Things
Cooks
Faster
Loss
Especially
Room
Poultry
Rooms
Moisture

More quotes by Alton Brown

Image
My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.
Alton Brown
Image
All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
Alton Brown
Image
The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
Alton Brown
Image
I had kicked around the idea for Good Eats when I was directing commercials.
Alton Brown
Image
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
Alton Brown
Image
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
Alton Brown
Image
It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
Alton Brown
Image
I'm like a really goofy home ec teacher.
Alton Brown
Image
Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
Alton Brown
Image
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
Alton Brown
Image
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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
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
Good service can save a bad meal, but there is no level of food that can save bad service.
Alton Brown
Image
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
Image
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
Image
I'm just sitting around thinking about turkey.
Alton Brown
Image
Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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
Your patience will be rewarded.
Alton Brown