Alton Brown

Chef, Television Personality

Alton Brown is a culinary expert and television personality known for his innovative approach to cooking, blending science and creativity in his work.

Born
May 30, 1962
Quotes
120
Rank
#4836

Quote collection

Alton Brown quotes (page 6 of 6)

120 quotes — follow a thought to its full quote page.

Alton Brown Chef, Television Personality
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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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Alton Brown Chef, Television Personality
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"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."

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Alton Brown Chef, Television Personality
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"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."

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Alton Brown Chef, Television Personality
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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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Alton Brown Chef, Television Personality
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"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]."

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Alton Brown Chef, Television Personality
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"Lumps are caused by one thing and one thing alone - the improper addition of a starch."

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Alton Brown Chef, Television Personality
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"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."

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Alton Brown Chef, Television Personality
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"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."

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Alton Brown Chef, Television Personality
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"I keep the "ThunderCats" thermos safely in the kitchen."

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Alton Brown Chef, Television Personality
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"I hate using the word coagulant."

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Alton Brown Chef, Television Personality
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"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."

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Alton Brown Chef, Television Personality
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"I never spoke about politics, with the exception of Election Night."

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Alton Brown Chef, Television Personality
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"I am publicly apolitical."

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Alton Brown Chef, Television Personality
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"I never rated my cuddle factor, but I expect it's pretty low."

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Alton Brown Chef, Television Personality
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"I played every bad guy in Shakespeare."

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Alton Brown Chef, Television Personality
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"I don't like to be polarizing. It's not who I am."

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Alton Brown Chef, Television Personality
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"I feel like being on Broadway will convince my mother that my theater degree was worth it."

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Alton Brown Chef, Television Personality
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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."

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Alton Brown Chef, Television Personality
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"Your patience will be rewarded."

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