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Good Eats is the GOAT cooking show... Prove me wrong
Posted on 1/14/19 at 11:30 am
Posted on 1/14/19 at 11:30 am
Yes AB is quirky and weird but the way he teaches methods and science are the best. He’s all about Why, not just What. This translates into making better the watcher a better cook. Knowing why reverse searing makes sense. Knowing why you need to temper emulsions.
I’m not here claiming his recipes are the best but for flat out cooking technique, it’s the GOAT show.
I’m just fired up because I just found out about the GE: Reload.
I’m not here claiming his recipes are the best but for flat out cooking technique, it’s the GOAT show.
I’m just fired up because I just found out about the GE: Reload.
11
Posted on 1/14/19 at 11:31 am to Coon
He definitely needs to update more than a few episodes but I agree. GOAT
Posted on 1/14/19 at 11:32 am to Coon
He's a weird dude, but there's no denying that Alton Brown is very smart and knows what he's talking about when it comes to cooking. He does a great job of explaining not only what he's doing, but why he's doing it.
Posted on 1/14/19 at 11:34 am to Coon
Jacques Pepin shits all over Alton Brown
Posted on 1/14/19 at 11:34 am to Coon
FRY SOME MORE
Posted on 1/14/19 at 11:43 am to Coon
Wasn't his show on crawfish somewhat suspect?
Posted on 1/14/19 at 11:49 am to Bill Parker?
It was very suspect to us. But if you read the method, it’s not completely off base.
Wash
Boil for 3 min
Soak for 10
Maybe his times are off a little but that’s how you boil crawfish.
Wash
Boil for 3 min
Soak for 10
Maybe his times are off a little but that’s how you boil crawfish.
Posted on 1/14/19 at 11:52 am to KosmoCramer
He's redoing a few shows then starting brand new ones.
Posted on 1/14/19 at 11:54 am to Coon
I learned more from his show than any other cooking show.
It was also very non-traditional back 15 years ago when it first came out, very quirky and weird, very entertaining in my opinion. By today's standards it is just a cheesy douchy gimmicky show, but at the time, up against all the other same old-same old cooking shows, it really stood out and was unique.
I have a signed copy of Good Eats Vol 1, the book.
It was also very non-traditional back 15 years ago when it first came out, very quirky and weird, very entertaining in my opinion. By today's standards it is just a cheesy douchy gimmicky show, but at the time, up against all the other same old-same old cooking shows, it really stood out and was unique.
I have a signed copy of Good Eats Vol 1, the book.
Posted on 1/14/19 at 12:01 pm to Coon
He freely credits food scientist Shirley Corriher as a prime source. Read her books, Cookwise and the sequel, Bakewise, if you want cooking/food related science info. More packed w/stuff than any of AB's shows. Toss in Harold McGee's work and you'd be as well-versed as AB. He's no food scientist, just a TV presenter.
Posted on 1/14/19 at 12:05 pm to hungryone
America's Test Kitchen with Kimball is my favorite.
Posted on 1/14/19 at 12:06 pm to RedHawk
quote:
America's Test Kitchen with Kimball is my favorite
This also came to mind.
Posted on 1/14/19 at 12:08 pm to deeprig9
Posted on 1/14/19 at 12:15 pm to Caplewood
I got this book last year. It's great. I'm gonna get a new one each year until I have all of his cookbooks.
Posted on 1/14/19 at 12:16 pm to Coon
justin wilson
Posted on 1/14/19 at 12:19 pm to Caplewood
quote:
Alton Brown can’t hold a candle to this kind of technique
I love that video and have done it numerous times.
That said, Serious Eats as a whole is more comprehensive and fun regarding a multitude of techniques.
Pepin's omelette tutorial is also great.
Posted on 1/14/19 at 12:38 pm to Bill Parker?
quote:
Wasn't his show on crawfish somewhat suspect?
His one on home brewing was extremely suspect. But he's great as long as he stays in his lane.
I think Pepin was better and so was Pierre Franey.
This post was edited on 1/14/19 at 12:40 pm
Posted on 1/14/19 at 12:41 pm to MountainTiger
quote:
But he's great as long as he stays in his lane.
Seeng our food bastardized by even the professionals I like the best does make me question the authenticity of other things they make that I'm not as knowledgable about. I know Spanish people are pretty nitpicky about things people pass off as paella, for example. Wonder if Alton Brown or Kenji Lopez-Alt's versions are acceptable to them.
Posted on 1/14/19 at 12:58 pm to KosmoCramer
quote:
That said, Serious Eats as a whole is more comprehensive and fun regarding a multitude of techniques.
Agreed. I got Lopez-Alt's The Food Lab for Christmas. Didn't realize it was a 900 page tome.
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