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Cranberries contain a massive amount of natural pectins. They will gel all on their own, which is why you can basically make cranberry sauce out of filling.
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
Amount
Natural
Cranberry
Make
Cranberries
Sauce
Contain
Filling
Massive
Basically
More quotes by Alton Brown
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.
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I played every bad guy in Shakespeare.
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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 only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about
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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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Gluttony is wrong. It's wasteful.
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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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I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him
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I'm loyal and very good about giving people opportunities.
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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.
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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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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
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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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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.
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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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The journey of a thousand miles begins with a cash advance.
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I had kicked around the idea for Good Eats when I was directing commercials.
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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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