Latest Alton Brown Quotes from Interviews

Quotes about:

• 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.

  Alton Brown

  Mean, Degrees, Higher

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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

  Jewels, Melting, Kidneys

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  Pigs, Kind, Leafs

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, northernpublicradio.org. November 24, 2016.

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

  Alton Brown

  Kitchen, Thermos

  Source: www.npr.org

• 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.

  Alton Brown

  Moving, Air, Skins

  Source: www.npr.org

• I hate using the word coagulant.

  Alton Brown

  Hate, I Hate

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

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

  Alton Brown

  Skins, Milk, Protein

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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

  Needs, Liquid, Cold

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  People, Trying, Library

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, kaxe.org. November 24, 2016.

• 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.

  Alton Brown

  Skins, Dry, Kind

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

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

  Alton Brown

  Lumps, One Thing

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  Book, Often Is, Looks

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, November 24, 2016.

• 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.

  Alton Brown

  Sauce, Natural, Cranberries

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  Exactly Is, Hot, Bacteria

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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].

  Alton Brown

  New York, Turkeys, People

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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.

  Alton Brown

  Loss, Moisture, Want

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• 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

  Turkeys, Numbers, People

  Source: www.npr.org

• I'm just sitting around thinking about turkey.

  Alton Brown

  Thinking, Turkeys, Sitting

  "TV Chef Alton Brown Shares Tips On The Science Of Thanksgiving Dinner". "All Things Considered" with Ari Shapiro, www.npr.org. November 24, 2016.

• I'm too tired to hate.

  Alton Brown

  Hate, Tired

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.

• I do like artfully breaking rules.

  Alton Brown

  Breaking Rules

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.

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

  Alton Brown

  I've Learned, Notion, Preconceived Notions

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.

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

  Alton Brown

  Strong, Connections, Needs

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.

• 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.

  Alton Brown

  Media, Social, Certain

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.

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

  Alton Brown

  Eye, Knives, Needs

  "Why you should definitely not cuddle Alton Brown". Interview with JOe Dziemianowicz, www.nydailynews.com. November 21, 2016.

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

  Alton Brown

  Daughter, Grateful, Healthy

  "Why you should definitely not cuddle Alton Brown". Interview with Joe Dziemianowicz, www.nydailynews.com. November 21, 2016.