Alton Brown Quotes
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Everything in food is science. The only subjective part is when you eat it.
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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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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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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
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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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Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
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I love poking fun at myself. I have a rather mean sense of humor.
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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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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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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 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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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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Gluttony is wrong. It's wasteful.
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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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Laughing brains are more absorbent.
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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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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
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My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.
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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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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
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Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it.
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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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'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.