Alton brown quotes

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.

I never spoke about politics, with the exception of Election Night.

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.

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.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.

In the end, all journeys are spiritual. So go off the main road. Be givers of hospitality and gracious takers of it too. Accept the serendipitous moments of life because, when all is said and done, you may find out that they were not serendipitous at all. And know that faith is as real as bread broken among friends. What you believe will take you far on your journey. If you search carefully, you will find good food all along the way.

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile

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.

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.

I'm loyal and very good about giving people opportunities.

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.

I never rated my cuddle factor, but I expect it's pretty low.

Everything in food is science. The only subjective part is when you eat it.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I'm too tired to hate.

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.

I became a cook so I could cook and tell stories in wacky ways.

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.

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.

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.

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.

I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.

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.

The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to get on, um, working on music videos for a band called R.E.M. and that kind of opened up a lot of doors for me.

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.

I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

Do not allow watching food to replace making food.

I'm prickly. I fuss over every single detail.

I do know I'm a control freak.

You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

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.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

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.

If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.

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.

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.

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.

I played every bad guy in Shakespeare.

The journey of a thousand miles begins with a cash advance.

Laughing brains are more absorbent.

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.

What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the clump and it kind of forms a protective skin around this dry hunk of flour.

There are no bad foods, only bad food habits.

Although I don't take myself very seriously, I do take my work extraordinarily seriously.

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.

If you're good with a knife, you don't need your eyes.

The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it.

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

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

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.

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.)

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!

I keep the "ThunderCats" thermos safely in the kitchen.

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.

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

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.

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.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

I feel a strong wakeup call and need to build social connections.

I've learned that you shouldn't have preconceived notions about anybody.

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.

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.

I had kicked around the idea for Good Eats when I was directing commercials.

I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.

Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.

I feel like being on Broadway will convince my mother that my theater degree was worth it.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

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.

I grill, therefore I am.

Good service can save a bad meal, but there is no level of food that can save bad service.

We are fat and sick and dying because we have handed a basic, fundamental and intimate function of life over to corporations. We choose to value our nourishment so little that we entrust it to strangers. This is insanity. Feed yourselves. Feed your loved ones. And for God's sake feed your children.

Wine is like women. It tempts you; it comforts you; it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.

I'm just sitting around thinking about turkey.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

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.

A balanced diet may be the best medicine. I was eating too much good eats. But people consider that part of your job, you know? Eat. And I do!

Racism. It's ugly. Even in tubers.

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.

So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.

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

I am publicly apolitical.

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.

If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

'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.

Your patience will be rewarded.

Believe me, a grain is a terrible thing to waste.

I do like artfully breaking rules.

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.

When you're touring, you're constantly in motion.

I can’t talk about anything or write about anything if I don’t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.

You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.

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

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.

My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.

Gluttony is wrong. It's wasteful.

The only unitasker allowed in my kitchen is a fire extinguisher.

The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.

I love poking fun at myself. I have a rather mean sense of humor.

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

Remember, America: organization will set you free.

I'm like a really goofy home ec teacher.

Laminated Lettuce ... perfect for holiday gift giving.

I don't like to be polarizing. It's not who I am.

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

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.

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

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

My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.

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.

I hate using the word coagulant.

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.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

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.