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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

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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
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American
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Quince
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Cranberries
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I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
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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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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
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I had kicked around the idea for Good Eats when I was directing commercials.
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I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
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I feel a strong wakeup call and need to build social connections.
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I don't like to be polarizing. It's not who I am.
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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.
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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
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Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
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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 hate using the word coagulant.
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Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
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I love poking fun at myself. I have a rather mean sense of humor.
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I've learned that you shouldn't have preconceived notions about anybody.
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I'm prickly. I fuss over every single detail.
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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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You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.
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My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
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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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