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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
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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I feel like being on Broadway will convince my mother that my theater degree was worth it.
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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!
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Remember, America: organization will set you free.
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I keep the ThunderCats thermos safely in the kitchen.
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Everything in food is science. The only subjective part is when you eat it.
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I'm loyal and very good about giving people opportunities.
Alton Brown
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
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If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
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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.
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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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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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I'm too tired to hate.
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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.
Alton Brown
All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
Alton Brown
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
I never rated my cuddle factor, but I expect it's pretty low.
Alton Brown
I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.
Alton Brown
The journey of a thousand miles begins with a cash advance.
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Racism. It's ugly. Even in tubers.
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