Brad's Top 10 Fermentation Tips | It's Alive | Bon Appétit
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- čas přidán 1. 06. 2024
- Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 21 of "It's Alive," and this time he's giving you his top ten fermentation tips. Brad discusses his favorite equipment, best practices, and addresses some common concerns in the wild world of fermentation.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad's Top 10 Fermentation Tips | It's Alive | Bon Appétit - Jak na to + styl
I don't plan on fermenting anything. I'm just here for brad and vinny
Brinny
Same though it is starting to rub off on me after binging 2000 videos....
Well... you should... pickle an onion or something
am i interested in fermentation? maybe. am i interested in brad talking about fermentation? very much yes.
Alison Gamboa looooooool
Same.
Read my mind lol
I was on the train for that until he started pushing organic farming nonsense. *sigh* I thought better of him than to fall for that pseudoscience group.
Same!
There was no Choo Choo noise when Brad said fermentation station ☹️
Brad please make south indian Dosa (a crispy rice-lentil crepe). It is made from fermented rice batter and is served with spicy potato mash within.
Puvendran Pillay why?
It happened :)
Boy do I have news for you!!!
It just happened
@Puvendran Pillay well look who's wrong. Why didn't you think it would happen?
life isn't complete without learning with brad.
James Moore Absolutely True! :D
Where is the Brad Makes Salt video? I'm waiting.
Brad's the main reason I subbed to this channel, loving the entire crew.
x2
x3
Brad's the only reason tbh
Braaddd and Viiiinny sittin in a tree. F!-E-R-M!-E-N-T!-I-N-G.
First comes carbonation then comes scobi then comes kombucha with probiotic bodies
This whole thing started with me just watching Brad while i was stoned... and now i'm investing in fermentation gear xD
I don’t ferment anything or perform anything I learn in these videos, but ‘It’s Alive’ is one of my go-to series when I’m by myself or even hanging out with friends.
Good pronunciation of refractometer, Brad! Also, besides the bottles, you can get refractometers, fermentation jars, Star San, pH strips, lids and air locks from your local homebrew supply shop! Amazon's great, but support your local guy.
Ryan Bell Spiderwrangler Wise man.
Do people really have local homebrew shops? Is this an american thing?
George William Sykes I'm in Canada. Theres tons. I have zero interest in home brewing and I notice them all over the place. The one across the street from my house is at least 20 years old, it's not a new fad.
I get the impression they're pretty common, at least in Ontario.
It is a popular hobby in the US, but not only here. I work at one, and there are 3 others I know of within an hour drive.
Litmus paper! Not PH strips
That drumming pickle gets me every fucking time
I was looking for this comment, I burst out laughing when brad kept looking back and the pickle would stop playing the drums
Love the tree bit, perfect timing with him looking over his shoulder.
A few things I would like to see made, pickled beets, pickled eggs, and maybe soy sauce.
Brandon Caughron hell yeah, love me some soy sauce!
Soy sauce would be sweet
soey sauce.
I don't need to go out and make friends. I've already made a friend named Brad and he's the best and we're going to cook together forever!
Uhmmmmmm............It puts the lotion on it's skin or else it gets the hose again?
No way! Who wants lotion in their food?
DasAlbatross it was a joke. Your comment sounded a little stalkerish so I thought it would be funny to use the line from Buffalo Bill in Silence of the Lambs.
Brad is a straight up national treasure
I feel blessed, I've seen Vinny's reflection in the oven at 4:21
Damaged canned goods is the most common source of botulism. How major chain stores can sell dented cans at a discount is beyond me. Learned that getting my master’s degree in nursing. Crazy stuff!
My grandmother fermented in glass jars with lids and I have always done the same. Four generations and nobody has ever gotten sick a glass jar has never broken nor a fermentation ever failed. :-) Brad I think you're absolutely awesome!
this guy is the best thing on youtube watching him talk make me smile
My day just improved significantly
Brad & Vinny, Matty Matheson, and Babish are my top three favorite cooking channels. The food tube game is strong with these guys.
BRAD IS BACK BAYBEHHH! and vinny too
I want a video on fermented "wourder"
MrSteelermania
“Water Kefir”
oy...
Nearly two months ago I started watching Brad and it's alive, and I decided to try my hand at making pickled carrots with a spicy bread and butter brine. I finally opened them tonight and surprisingly they're really good! I'm genuinely surprised they turned out!
Thanks for all the tips Brad!
New video from Brad? Hell yeah!
To be honest, 90% of the reason that I subbed to this channel was cause of Brad XD love his personality
You should make mead!!
Brad, I would love to Learn about Sour Dough ! I keep killing mine .. What to do when it won't grow?
Are you growing your own, or from someones starter? How often do you feed it?
There's so much info about sour dough out there, but I agree just because I want more content from these guys haha
i sour each dough because i can't keep a starter alive. :p
i make a dough and if i want sour dough i let it ferment for a few days or a week until the whole dough is sour. then i bake it.
i keep it on the fridge where it's warm (25 deg C) so the yeasts really get going.
Judy Nevitt From what I remember, Alex from French Guy Cooking(?) did a pretty in depth series on Sourdough so maybe that will help?
Make sure you get an unbleached organic flour to make your starter. 3 tablespoons water to 2 tablespoons flour to feed it every week. Feed it every other day for the first two weeks that you are starting it. If you are using the starter often then just keep it on the counter, but if weekly or less frequently keep it in the fridge and pull it out for a couple hours once a week to feed it and to remove some of the excess if not being used. They are super easy to keep going and very forgiving if you do something wrong. I have all sorts of ferments going and they tend to be very easy going.
I love how everyone in the background looks all professional and then Brad just looks like Bon Appetit pulled some guy away from his fishing spot for this series XD
(I love you guys)
@@MrJoshcc600 lol Brad is the literal only good thing about the channel now :)
Since fermentation has been used by almost every culture I'd love to see a cusine less explored; South Asian. How about one on Indian or Pakistan pickles of mango, lime and all those spices. Remember my granny pickling all kinds of vegetables, would love a culinary trip back home.
syed mustafa shahid indian or pakistani pickles are not fermented.
Brad is love. Brad is life.
WOURDER IS LIFE
Can this guy get a TV show already?
OMG YESSSS
I just thought about it and really can't figure out why would a TV show be more appropriate platform than this? If anything it would be even more restrictive (TV Network advertisers deciding what Brad can and can't say, for instance, subscription requirements from the providers)
Agreed! Free spirits can't roam under the corporate TV thumb.
It doesn't necessarily mean TV, but like his own channel or something so we get more of him 😂 I've watched all of his videos and now I'm left with nothing else to watch lol
Brad is nothing without Vinny. Don't forget Vinny too!
These tips are great! I can't wait to use them this year.
7:07 super appreciate BA showing book flipping. I do the same thing in the bookstore to see if any content catches me or not - and those books are definitely a yes
I subscribed for Brad videos. Thank you BA
And... you almost see Vinny in the reflection at fermentation station.
I know it can take a long time, but I'd really like to see you guys make miso.
He was using koji on some different meats in one episode and it wouldn't take much to get some rice/wheat/soy(?) to go along with that to make up some miso. I have personally been debating making soy/miso or even some tofu one of these days. Going to try making my own wooden fermentation vessel for it too. I have a fancy blender to break down the wheat. Those things take a long time to make so they could make a super long episode or multi episode arc when making that stuff.
Check out Maangchi's video on Doenjang if you haven't seen it already. It's...a process.
Yeah I remembered the koji aged meats after I posted this, but indeed it means they're only a few steps away.
Wow, that is awesome, thanks for sharing.
There you go
I’ve been fermenting and cooking for almost 3 years now, and Brad has always been my greatest inspiration. Always come back to these videos to remind me what cooking should be, fun, creative, and fulfilling.
I’ve never made anything fermented until I saw this show on Amazon Prime. I’m totally hooked now - both on fermentation and this show!!
So far I’ve made: tepache, hot sauce, cultured butter, garlic honey, and sauerkraut! All using Brads methods :) DELISH!!!! I can’t wait to make more stuff!!
Brad and Vinnie, you’ve got some die hard fans in Chattanooga, TN!
Tip #11 - Make more Brad and Vinny fermenting videos
You're the man Brad and Vin! Made my first batch of pickles, served them at a little over 3 weeks...turned out awesome. Still have a bunch left I will be setting out for a wine tasting event tomorrow. 1.5 months strong! Stoked to see the difference in taste.
I've done 4 batches of hot sauce now, from fruity to verde to hot. Would love to send you some man! In hopes of feedback of course. My only discrepancy right now is that for some reason I'm getting a ton of garlic flavor even though I'm only using roughly 1-2 cloves per container. Could it possibly be the cardamom? I went with ground and only put a pinch in each...what am I doing wrong here?!?!?
but for real though, this is my favorite channel and Brad is the truth keep it up!
As far as suggestions...I've been tossing around the idea of an olive based aoli or something similar? Watchu think?
Cheers bud. I started a few juice and fruit fermetations this summer under the close supervision of my chef mentor. Anyway, they really spruced up our fall cocktail list and preserved a bunch of seasonal produce for winter. At home I got some peppers going, made some kimchi and sour kraut. Fermentation station is lit.
2 things:
1. Amazing edits, as always. This is why It’s Alive is our favorite!
2. It’s always a treat to see Andy.
Brad & vinny whats up happy new years. Dude i love your vids!
Brad and Vinny are back for the New Year!
Wow 21 episodes, pretty cool! Been watching from the beginning, love what you do Brad and Vin!
Love Brad! Wish we could get videos of him more often!
I liked tip #10 the best. That's some hard-hitting info you presented there, Brad!
Cool just subbed and thought I'd have to wait longer🕒
Brad could talk about literally anything and I'd be interested
I am so excited about starting fermenting. I have my own vegetable patch and Brad is inspiring me so much oh jeez
I always wanted to make Kimchi. And after seeing your video i tried it. Turned out great
Z3rks3 wow good job!!
Is aging wine fermenting it? If so than we need an episode on how to make and ferment wine ASAP.
Vincent and Brad, you he are fantastic. This is very helpful.
just the best, i hope you guys are able to keep making more videos.
great job, Vincenzo
I'd love to see Brad make some root beer!
can't wait for the salt video! i have Jacobsen salt on my dining table right now. I had picked it up in PDX. :D
I love Brad a lottt!!! and i love that editor as well!!! always looking forward for more videos
A new It's Alive on my birthday?! Thanks Bon Appétit!
Happy Birthday!
Vinny...?
James Jakubowski You're Alive with James.
James Jakubowski Happy birthday! 💕
What is your favorite thing to ferment Brad? Do you like dugh?
Probably wuder!!!
I spell it doogh but I have a feeling Brad would be so down for that. We gotta get him in on the varieties too (mint, carbonated etc.)
Vinny and Brad, the golden duo.
we just started making kimchi a lot in my apartment, so this is good to know (we were keeping some jars on the windowsill but i should probably move those). i'd love to see brad make umeboshi sometime (japanese pickled plums)
Brad in the foreground?
Yeah, he makes an inconspicuous appearance at 6:15
YAY BRAD ILY
I just love this guy....god knows Why i need tips on fermentation!!
I love Brad so much!! 😍
“We’re going to bring up something that people have asked a lot”
“Are you single?”
“Botulism”
Dang it... really wanted that answer 😭
IT'S ABOUT TIME
I’d love to see you do your own Miso paste (and/or incorporate it into a miso soup). Thanks Brad.
Every video with Brad and Vinny is a gift
yo long time subscriber! Vinny, make Brad make pickled brussel sprouts. I heard they were good from this guy i met at a sushi place and I wanna know how they taste. Keep truckin yall
Brad should try some fermented seal flipper.
I've been waiting for more brad
Brad, your videos are great. I have a batch of spicy pickles fermenting on my counter right now thanks to inspiration from you. For an upcoming video, how about homemade miso?
Brad! You should make sourdough bread!
The refractometor also mesures the salinity level in water
And it meassures the "Oechsle" in grape juice before it gets wine.
I read it as "sanity level"
I come primarily for Brad! What an absolute legend!
Anybody else coming back to this since they started fermenting things in quarantine?
I love how much fun it looks like Vinny has editing these! 'Ey Vinny! How much of Brads' creations do you taste test?
P.S now she knows you actually exist, the GF asks "Will there ever be a face reveal?"
TheDrRinik he has an Instagram. I don't remember his full name but go on Brad Leoné's page and he'll be tagger in a post
Please make natto or soy sauce!
This was really informative. Thank you!
needed my brad fix. thanks!
Claire in the background!
Half-Sour Saffitz!
never clicked so fast lol
I get more laughs from It’s Alive than most comedy shows; that is a FACT! Keep ’em coming!
happy new year brad and vin!!
Missed Brad...
Brad when are you going to get you're own cooking show on a weekly basis?
Thank you Brad! I've recently retired from a software/tech carreer and I think you've introduced me to my post-retirement avocation!
I love learning and laughing with these vids. As for any requests: I don't whether theres any potential fermentation action with mushroom/other fungi but if so, care to show? Keep it up guys!
woooo!!!
The editing is killing me xD
What I love about this series most is the editing. 👌🏻
I honestly have zero interest in fermentation but you and vin are gold, and the only reason I watch. Scratch that, that and the "how things are made" videos. Those are pretty cool too.
Try making soy sauce and natto?
Where can I get an apron like his?
Amazon. Look for a leather work apron.
Excellent editing and effects on this one - very much appreciated and fitting with Brad :)
Very cool....I am sold