Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit
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- เผยแพร่เมื่อ 11 ก.พ. 2017
- Bon Appétit test kitchen manager, Brad Leone, is back with episode 4 of "It’s Alive," and this time he’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.
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 Makes Fermented Garlic Honey | It's Alive | Bon Appétit - แนวปฏิบัติและการใช้ชีวิต
Starting to believe vinny is just a figment of brads imagination
Best comment... Ever.
This is what english lit class is like
I'm thinking one of the hiring requirements for camera operators at BA is either 1) being named vinny, 2) answering to the name vinny, or 3) looking like you should be called vinny
britanifazakerley there’s a random man behind the camera named jack constantly being called vinny
He's not.
almost 1 million views... nobody came here looking up fermented garlic, this is all "hey, I like that guy, I guess I'll watch him do whatever the hell he's doing with garlic"
Absolutely correct
Wrong, I came here for the recipe!
You are the too angry Swede
Brad is bae
its true
“Bawtulizm.”
“Gahlik.”
“Prahblems.”
Brad-lish is the best English.
And wourder
I believe that's a Bawston accent
@@wesleyzimmerman94 Lol
Can’t believe he peeled the garlic over the trash can at 00:59
why is that bad?
It's a food kitchen. Its not like there's dirty diapers and smelly socks in that bin. It's just food waste.
Hey dude, pretty sure this was a joke since Brad mentioned it in the video
TK it’s a general no no in the food industry, and against regulations. A restaurant would be cited for it if an inspector was there. Honestly, you’d think that a restaurant bin would only have food waste, but not all of that might be fresh food waste, and also, there are a lot of kitchens where chefs will toss non food waste in the same bin because it’s really uncommon to have a bin for trash and a bin for food waste. It’s okay because brad is mostly cooking for himself and coworkers, and because, as long as the ferment is kept at the right ph, there shouldn’t be a problem with anything. Particularly because of the honey in it.
@@robertmartinez3776 r/wooooosh
Whoever is editing this a+
I know right.. that's what I'm saying
isnt it vincenzo?
@@JQKABC it is and always has been. Vincent Cross on IG
Over 1k likes and only 3 comments, well 4 now
VINNY
Name a more iconic duo than brad and vinny
Doughnuts and Diabetes!
Got you there!
Starsky and Hutch
Brad and Claire
Ralph De Guzman vinny and brad
We've been using garlic/honey/cayenne syrup as a cold/sore throat treatment in our family for as long as I can remember, and it's really good drizzled on pizza, garlic cheese bread, soft pretzels, and in cheese dips.
His favorite band is Allicin Chains. No doubt.
Kaloyan Gavrilov Which do you mean? Allicin Chains or No Doubt?
@Michael No doubt.
"I believe" *shrugs*
- Brad
And I face-palmed.
Seriously, I hope he's not legitimately trying to give medical advice here... or anywhere.
@@theblackwidower But hes not wrong...
Cory Baxter But he is wrong. Unless you can cite multiple medical studies that prove him right.
@@theblackwidower Therefore, the dietary deprivation of fermented foods could induce a decrease in innate immune response that might affect the capacity to respond against infections.
@@theblackwidower They're also great for your digestive tract.
"you can do this every day"
He left out the most important rule: do NOT eat this stuff unless your partner eats it too. It expresses through sweat and mucus, which means the smell lives in your nose and you don't notice it because it is constant and doesn't stand out. Garlic can change your scent, and change your taste, too, should you have someone who finds you sexy even when you reek of garlic. Don't eat it unless they eat it too.
That said: get a wheel of brie, push a few garlic cloves into it, bake the whole thing in an oven until the garlic cloves are the consistency of butter, drizzle it with this fermented garlic honey, and serve with fresh bread, sliced pears, and sliced matsutake mushrooms... it is wonderful.
Nexio Septimus priorities in check
Sounds like you have experience
Al that does not count for fermented garlic tho.....
Aren’t cheese wheels crazy expensive though?
@@sofiadaluz9120 Brie comes in small wheels you can get at pretty much any grocery store for around $10. Look in the deli/fancy cheese section.
Son : Daddy, what did T-rex sounded like?
Dad : 0:31
This comment it criminally underrated!
🤣
I'm doing this for the first time now. Using honey my great grandfather made, homemade, 24 years ago. I'm excited. Thanks.
I thought bees made honey... Man, your grandfather really was great!
That stare down was intense! Really loving this series. Just started watching and this Brad guy plus the editing make this a really entertaining show!
Simon James hes not just that guy brad watch your mouth
my name is Alison, and now my love for garlic explains everything.
Well garlic is really good to be fair.
I actually googled the etymology of allicin and the name Alison, unfortunately, unconnected
Brad is the Bob Ross of cooking, like different vibe but we desperately need people like him yall feel me?
as beekeepers my significant other and I were honestly looking for things to do with the surplus of honey that we have and this is a fantastic idea!
Mead might be another option if you're still getting surplus
Don’t forget all the things that your beeswax can do too. Hope ya found some cool stuff to use with your honey!
I came hear to learn about fermentation and I got entertained too!
Love this guy. He's a cool kat.
Give these editors a raise!
Give these editors a raise!
I love the Alison Roman edit
The editor had a field day with this video
It's really cute reading the comments from a year-2 years ago. Everyone's so taken by Brad and Vinny+his editing. Glad Brad gets this much screen time cause we love it.
1:23 they put a sad emoji ☹️ face on the microwave lol 😂😂😂😂
Love Brad. Everyone treats him like he's an idiot but he's pretty smart and has his info down
Leonar12345 he's the charlie Kelly of the food world.
+1
I don't think people think that. People know he runs the kitchen
He runs the BA test kitchen. He may not be some culinary school grad but he clearly knows something.
@@KenS1267 Actually, he is a cullinary school grad, and knows a lot
I want more of this guy! he's so funny!!! Love the editing too
Right:D
pow parot
YESSSSSS Brad is the best
!Love watching him, very practical information and I like his energy!
Kiki Beernink your hairs dope
Love Brad. Love his videos. Some points on honey garlic fermentation. It is advisable to remove the root ends as Brad does. If you lightly crush the garlic and let them set for 10-20minutes you get maximum benefit from the garlic and that also facilitates in the process of the honey withdrawing the natural liquids from the garlic, which is why you see that the older the ferment, the more “wortahy” (watery) it gets. You want the honey to pull the water from the garlic because fermentation won’t begin in honey until the liquidity is at least 17/18%, preferably 24%. On rare occasion the honey won’t extract enough liquid so adding a touch or water will fix the issue and fermentation can begin. Otherwise you end up with garlic simply preserved within honey and not fermented within it. Same goes for honey mixed with cranberries or blackberries etc and so forth.
I want to try this but a little afraid of the botulism thing. I've never even heard of a ph meter.
@@lesliemcclure5102 I wouldn't worry about botulism. I suspect that this concoction is slightly alcoholic.
Ok, thanks, Cletus!
@@lesliemcclure5102 it’s actually not an alcohol ferment. What prevents botulism is the high levels of acidity that is a natural property of raw honey. Botulism spores can't reproduce with a pH of less than 4.6
Ok, thanks!
I could comment this on any video but I'mma just do it here. I love this show. Brad, everyone else who shows up and is running around in the background, the camera man, the editing, how everyone interacts. This is better than any antidepressant. That being said, the positivity, the humor, all of it, is helping me very much with getting through some stuff in my life, and helping me regain my passion for cooking and my whole general passion for life. It's very weird how the most unexpected things can have such significant impacts on you. So thank you.
Jesus I sound like my mom.
Its true Brad. A lot of people do get concerned about botulism
chocho12321 fun fact, babies under one can’t have honey because it could contain botulism. That’s why people worry about raw honey. But honestly, unless your immune system is really low, or you’re a baby, you shouldn’t have an issue with raw honey.
@@JacquelineUnderwood it only contains the spores, not the toxin they produce. Babies can't kill the spores but literally any grown adult can kill them before it's a problem
@@modelt8951 I'm not surprised babies can't fight botulism spores, I've fought a ton of babies and they are super weak, terrible jab, and just no fight skills in general.
babies are virgins, adults are chads.
@@@Mark-xt8jp and @Riley Larson - these comments just made my day 😂😂
i liked at 0:43
MiaSt you're beautiful
MiaSt it being out of focus really adds to it. You can see the disdain.
The editing in these videos is top notch. Adds so much to the comedy and makes it entertaining.
MiaSt I
I need the song there.
Brad: "I'm not a big microwave fan"
*Editor puts a sad face on the microwave in the background*
I laughed so hard at that too!! haha
Brad is fittin to THRIVE in an apocalyptical situation
lmao deputy director lookin like he lights up all day every day
For years I've been loving to eat toast with raw garlic paste and honey. Everyone thought it sounds disgusting. I'm SO glad to see this video to assure me that I'm not weird. Will defiantly try this one out. And I loved this guy's humor. Thank you.
Ghaida H omg that sounds so tasty. I LOVE garlic. I’ll have to try that now, thanks friend!
Ditch the toast tho.. lol
O
How do you do the garlic paste? Just like Brad?
You found a fellow weirdo!!
I'm in love with honey
_The person who edited this video is brilliant_ 😂😂😂😂
Clostridium is the name of the bacteria that can lead to botulism. However, it needs to be in an oxygen free environment like oil, because it is an anaerobic bacteria. Also interesting fact about garlic, to maintain its medicinal quality while cooking it, break the cell walls of the garlic and let it sit for 30 minutes. The Allicin will break down into a variety of organosulfur compounds which are more heat tolerant.
Good video!
my dad like to eat fermented pineapple or something ,claim it taste better , fast forward when he gets old , got stomach cancer , now only have 25 % stomach left
If you really want the medicinal properties of allicin, you _probably_ do _not_ want it sitting out anywhere for an extended amount of time as the allicin that's produced from alliin by the enzyme aliinase, is highly volatile.
So at the bottom line you'd just have a sad pile of medicinally useless garlic and a room that'll stink like garlic for days on end
Ian Golding Dr Rhonda Patrick says the ultimate way to eat garlic is crushing it, let it "rest" about 20 minutes, then eat it raw. The Allicin can cointain for several hours
Why would the two correlate? Does your statement that fermented pineapple causes cancer have any real basis? I really doubt it.
Max Chill Chlostridium Botulinum*
Finally, finally! Someone equally awesome in front of the camera as they are behind the stove! I'm taking notes Brad!
Kendra Valentine I've
First thing that I’m attempting to make after watching SO many of your videos. Can’t wait to see how it turns out!!
Way fun to watch, no matter what recipe you're looking for! TY for making videos and having us smile.
he looks like a mix between rick from the walking dead and chris pratt in parks and rec
That's the weirdest combo ever but it totally fits and works.
only subscribed to bon appetit for this brad fella
Sameeee
Ghey
Brad’s style of everything makes cooking not only exciting again because it’s not intimidating but also just… finally a real live human not putting anything on 👊🏼
Brad you are my favorite in the BA kitchen. So yeah Bon Appetit we need more Brad videos please and thank you!
Gosh, the editors for this series are brilliant. Absolutely hysterical.
Anyone else catch the Arrested Development reference with Ron Howard at 3:46? Great job BA!
Brad is everything good about modern cooking/food preparation. Just a dude, making stuff he likes and enjoying it. I like his rough, satirical style. So much more fun than being serious in the kitchen.
"That weird guy that sells it of his driveway" ahahah!
I'm convinced Andrew is Mark Ruffalo
I knew he looked familiar.
Shane Casper ohymgod thank you for clicking that in 😂
It's his older brother, Bark Ruffalo.
lmfaobggvzfvfdvzfdd @@lynnwilhoite6194
Feel like i'm learning something with Brads videos... or am I?! haha
i'm learning how to moisturize my inner thighs iykwim
Guilherme Exel same lul
I did this about 6 months ago and I still have that batch going. Threw in some Black Seed in there and wow - I am good for the winter. The garlic is so sweet and chewy. Haven't had a cold since! Amazing.
I love it! Definitely going to try this one, thanks Brad and Vinny!
alot of times i watch a video and I dont bother subbin' or liking the video.. but this Brad Leone and Vinnie combo got me hooked!
been making that stuff for years.
Brad try making a stuffed porkloin with the honey galric cloves.
Fillet the loin out, roll it back up with the cloves (crushed diced or whole) and a light sprinkle of some nice finely ground dried ancho chilis, tie it up with some cotton string, and marinate in some of the garlic/honey liquid combined with a splash of white vinegar, pinch of salt.
grill that puppy on indirect heat on your weber for 30min or so, off the grill and wrap it in foil to rest for 20...gives you time to whip out a great salad....AND FEAST.
Guaranteed to put smiles on damn near any human being.
Cheers.
great dinner idea thanks bro
thank you for this, can’t wait to try it out!
I'm a retired food salesman and I really miss being in the back of the house where the magic is.
Thanks for the memories, Brad.
Really ?? 😮
4:11 I love him
Brad is hilarious, and I love getting into the biology for what makes these foods better. I can't get enough!!
So hilarious! And the editing is everything
Just discovered Brad and love him! I have to try fermented garlic now. Thank you!
Love how the editor dives on into that honey and peanut butter nonchalantly
"We don't have budget for that". The editor is just genius.
Brad is a legend, make this a weekly show!
the plates smashing sound effect gets me every time
I love these edits 😂😂😂only reason I’ll watch this channel oh and also for Clair’s series too loveeee
more of this ..its amazinf
In my opinion, best food host on TH-cam... hands down. And yes I've watched action, Eddie, that skater from vegas with face tats, that nice Asian dude that sounds like a white church dad, and Matty (all of which are great). But Matty is a close second..
I’ve been fermenting mine for about a year and a half. The color change has been incredible. Can’t wait to try some
Did you add the apple cider vinegar to your or just plain? I've heard that it can get very dark almost black in color.
I didn’t add vinegar until quite a bit later (2+ years) to balance out the ph. It got almost black which I didn’t mind. It was just surprising
How was it?
Brad - condemning you @0:59 LOL. Great vid. Thanks for posting!
I've been looking at these videos for abount an hour trying to find one that would show me exactly how to make the stuff. Yours is the best. Love your presentation style also. Thank you very much.
novicetech1 the better done yourself guy has an awesome video on it too.
1:45 so basically we are terrifying the garlic into giving us our medicine. gotcha. ;) lol.
Thank-you! Great info and fun to watch!!!!
Watching “It’s Alive” after watching “Gourmet Makes,” is like watching Beavis and Butthead after watching Daria.
Immediately after watching this, I went to start some water to boil to sterilize a jar and lid, then started peeling every bulb of garlic I had. I now have the start of garlic honey, the easiest recipe I've ever followed!
Oh, it gets better! I have had some requests for this recipe, and I refer them to BA before I tell them how easy it is. I am planning to try the cured egg yolks soon.
did the garlic honey turn out for you?
You are hilarious. I don’t think I’ll ever come close to your levels of comedy. I appreciate how informative your video was too
The editing on all these videos is just the best! Gr8 job! 👍
I'm surprised they don't use the rubber tube garlic peeler. You just put the garlic into the hollow tube, place it horizontally on the kitchen counter, and roll with the palm of your hand, and the garlic gets peeled very easily.
love this guy!
Best cooking show i've ever seen on TH-cam, Brad and Vinnie are the best.
I've spent the night watching all Brad's videos and oh my god the best night of my life I love everyone now everything is great
My mom makes me this when I’m sick 😷 it works really well and it’s so yummy
My Japanese grandfather used to make this stuff decades ago but for medicinal purposes downing a spoonful every morning. He also used to catch venomous Mamushi snakes and put them in a bottle with ShoChu kinda sorta a Japanese vodka, and after six months of aging the "Mamushi Sake'" was ready. He usually drank a shot glass every morning too for medicinal purposes. He lived to be a very old age though I don't recall exactly how old though it was at least the mid 90s. He used to walk every day even though he had only one leg. His mind was sharp as a razor to the very end.
Brad is actually over 300 years old, he has been eating this stuff for ages
If you don't mind sharing -- how did your grandfather eventually die? Just curious about these things and how to prevent them.
Food poisoning
Brilliant !! Thank you ! Love your edit too funny snappy and kept me engaged !!!
I liked this video at 0:04, hahahah
Hey Brad my grandma used to make this with purple onions too for a so called medicinal type of syrup!!!
BA can we have a proper recipe or closed captions for hard of hearing folks PLEASEE? the auto captions are terribad!
If you go to the video on BonAppetit's website, they have full closed captions and a transcript there! Dunno why they don't put them on the TH-cam upload, but I guess we can't have everything.
Step 1: Get some Honey and Garlic
Step 2: Crush up the Garlic to release the ALLICIN
Step 3: Put Garlic in a jar, put Honey in to cover the Garlic
Step 4: Make sure to burp it and wait a few weeks
Handy tip: Splash some apple cider vinegar in it if the PH is above 4.6
You now have garlic honey
@6 ! I think Lenin was trying to help...
Hell i can imagine how bad the auto captions are with Brad's special brand of English.
RedVelvetRabbit 🤣🤣🤣🤣
Thank you for this video. Just learned about fermented garlic and plan to use your recipe. Stay healthy kiddo
I live your vids about fermented foods. Fun and informative. Please add your recipe's in the video notes.
This is such a great channel!!
0:11 Brad gotta teach us how to make that pizza!
This show is giving me so much life!!!!!! I'm laughing and learning 😣✊
Thanks for sharing. I'm getting ready to test my first batch right now. Handy tip about the apple cider vinegar.🙂☮
When your honey crystallizes that is when you know you have “real” honey 👌
ya raw unpasteurized honey not high fructose corn syrup
This is my favourite show!!!
brad's wife must rly love him...he smells like garlic all the time 😂😂 true love right there!!
💖so happy to see your cooking.
Thanks for sharing.
Brad mentions Alicin so often I almost thought it was a person
FDA, *NOT APPROVED!*
I love the editing on Brad's videos!!!😂😂😂
I demand to know who edits these videos; they need a medal ASAP
Vinny your editing style is one of my favorite on the net. Brad is naturally funny but your cuts and comments bring it to another level. Do you use a combo of Premier n' After Effects?
I have had mine for 5 weeks now and like I know I did it right but I’m paranoid as hell to eat it now haha
same! hahaha
buy a PH meter
I found this n an old book. This is like natural antibiotic. Totally works and it is very good for you.
I have now tried my garilc honey, and I now know I'll be making more. SO GOOD! But really like garlic AND honey, and now I have the best of both!
(0:59) BTW, that’s a big no-no in the food world.
why??? I've been searching for a comment so I can get an explanation hahaha
@@jameelamuhammad4250 possibility of being dropped/ slipping out of hands.
@@jameelamuhammad4250 Food safety issue because it is unsanitary due to possible airborne bacteria and fungal spores. Health departments would consider a critical violation.