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Lumps are caused by one thing and one thing alone - the improper addition of a starch.

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
Alone
Thing
Starch
Improper
Lumps
Addition
Caused

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I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
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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.
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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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Good service can save a bad meal, but there is no level of food that can save bad service.
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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.
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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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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.
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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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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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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
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I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
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I'm prickly. I fuss over every single detail.
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The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.
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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
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When you're touring, you're constantly in motion.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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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 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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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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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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