Alton is Food Network’s resident food historian, the overall respected voice of reason as a mentor-judge on Food Network Star, and the evilicious host of Cutthroat Kitchen.
Tag: Alton Brown
If there’s anything you ever wanted to ask Alton Brown, now’s your chance. The evilicious host of Cutthroat Kitchen and judge on Food Network Star will be hosting a Twitter chat this Friday, June 25, at 1pm. Simply tweet your question with the hash tag #AskAlton and see what witty answer he responds with.
Catch the chat at 1pm, Friday, July 25
Cutthroat Kitchen is in full swing (now in its fourth season), and with time also come lessons learned — many lessons learned. Frequent judge Simon Majumdar recently revealed the mind of a Cutthroat judge to FN Dish, and now host Alton Brown is sharing survival techniques. From the pantry to the kitchen, Alton breaks down the most-common mistakes that can easily be rectified, as well as how a chef should best prep himself or herself for sabotages.
Click play on the video above to learn Alton’s tips for acing round after round in the Cutthroat arena.
Cutthroat Kitchen host Alton Brown‘s sabotages can involve any number of evilicious plans, such as replacing a contestant’s prime ingredient with an inferior one or taking one’s cooking tools away. While these sabotages are bad enough themselves, Alton took evil to a new level in the fondue challenge, where he took away all of one chef’s ingredients and replaced them with his ‘Party Fondue Pot’, a large container of melted nacho cheese that hid a number of ingredients in its depth.
Chef Tom was given this sabotage and had to hunt through the 35 gallons of cheese to find something he could use for the fondue. Alton noted to judge Jet Tila on this week’s After-Show, though, that Chef Tom didn’t use any of the cheese from Alton’s pot in his fondue. “I would have used a little of this just as an emulsifier,” said Alton. “Because then you don’t have to worry about texture! This stuff’s never going to clump.” Still, Chef Tom walked away the winner, thanks to Chef Matt’s lack of starch in his cheese sauce.
Click play on the video above to see the Party Fondue Pot up close, and hear Jet’s reaction.
Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.
Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.
For a healthy summer snack that’s as easy to make as it is delicious, try your hand at Alton Brown‘s Hummus for Real recipe. Alton uses a slow cooker to get the chickpeas to the perfect consistency for mashing into the dip, and provides the perfect proportions of spices and flavors, from lime juice and garlic to tahini and olive oil. Serve it with pita or carrot sticks and you have a craveable snack worthy of being this week’s Most Popular Pin of the Week.
For more nutritious recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Hummus for Real
Cutthroat host Alton Brown knows the ultimate grilling sabotage. “Easy,” he says, “a dirty grill. When grills get dirty, they don’t conduct heat properly. Food will wind up sticking to the surface and will take on the flavor of the grill.” Proper grill cleaning and upkeep will prevent this from happening. If your food does get stuck, though, get the grill hot, then lightly saturate a paper towel with oil and, using tongs, swipe it gently over the surface of the grate. Brush your grill down well once you’re done cooking every meal so you’re not stuck cleaning right before dinner next time.
Alton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.
What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.
The Cutthroat Kitchen competitors are no strangers to host Alton Brown‘s diabolical sabotages – from ingredient swaps to alternate sources of heat, there’s no limit to the amount of tricks up his sleeve. Still, no one could have prepared for Sally, a mechanical cow that had udders underneath that one chef had to milk in order to get the dairy needed to create a Tres Leches cake, which involves three types of milk.
“Here’s the terrible thing. We didn’t label them either,” said Alton to Judge Jet Tila. “So they really had to know their dairies.” Chef Shane was given this sabotage and made an ice-cream, which turned out to be a very smart move. “The cool thing about ice-cream is that it makes your mouth cold and once your mouth is cold you don’t notice certain things in the rest of the food,” said Alton on this week’s After-Show. ‘If I didn’t trust the rest of my food, say my cake, I would so make you an ice-cream!” Ultimately, Chef Shane won the show and Chef Candace was eliminated, on account of her ‘cake’ being more like a crepe. “It just doesn’t work, man,” said Judge Tila.
Click the play button above to hear more from Alton and Jet, and to see Chef Shane try to milk Sally up close.
Don’s miss Cutthroat Kitchen on Sundays at 10|9c.
In a YouTube video this week, Alton takes on the fruit that is seemingly impossible to cut — the mango. In a comedic parody (including a massive amount of faux blood), Alton walks food fans through two bad ways to cut this fruit, then he describes the best tactic: Remove all the peel from the mango except for two circles in the center of each cheek. Holding this skin for support, you can then slice the mango easily on each side of the seed. The skin will provide a tough grip so you don’t drop the mango and cut yourself.
Alton is of course no stranger to unique mango recipes. He gives mangoes an Indian twist in this Mango Chutney recipe, and he puts them in a tangy Fruit Salad with Vanilla Dressing. He stuffs a curried mango filling into his Pocket Pies, and he dries mangoes in this Dried Fruit recipe for a sweet and healthy snack. Below are five more ways you can incorporate this delectable fruit in your favorite recipes.
1. Give your favorite dip a fruity twist with this Mango Salsa recipe.