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I hate using the word coagulant.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
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Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
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More quotes by Alton Brown

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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.
Alton Brown
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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.
Alton Brown
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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.
Alton Brown
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You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your gravy in a very wide pan and kind of scatter the flour over the top and then very quickly whisk it in.
Alton Brown
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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Alton Brown
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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.
Alton Brown
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That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
Alton Brown
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
Alton Brown
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I love poking fun at myself. I have a rather mean sense of humor.
Alton Brown
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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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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
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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
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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!
Alton Brown
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Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.
Alton Brown
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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.
Alton Brown
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The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.
Alton Brown
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I'm just sitting around thinking about turkey.
Alton Brown
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Everything in food is science. The only subjective part is when you eat it.
Alton Brown
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There are no bad foods, only bad food habits.
Alton Brown
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When you're touring, you're constantly in motion.
Alton Brown