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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.
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
Right
Formation
Melting
Jewels
Fats
Specific
Crystalline
High
Lard
Point
Kidneys
Around
Jewel
More quotes by Alton Brown
Believe me, a grain is a terrible thing to waste.
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Do not allow watching food to replace making food.
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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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I'm prickly. I fuss over every single detail.
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Although I don't take myself very seriously, I do take my work extraordinarily seriously.
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Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.
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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
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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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I am publicly apolitical.
Alton Brown
The only unitasker allowed in my kitchen is a fire extinguisher.
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I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
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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.
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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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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera
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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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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 do know I'm a control freak.
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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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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'm just sitting around thinking about turkey.
Alton Brown