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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
Lumps
Addition
Caused
Alone
Thing
Starch
Improper

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I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
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So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
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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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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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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
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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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I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
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Remember, America: organization will set you free.
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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.
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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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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.
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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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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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The only unitasker allowed in my kitchen is a fire extinguisher.
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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 think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really about food. 'Good Eats' isn't about food, it's about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
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I've learned that you shouldn't have preconceived notions about anybody.
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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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