Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

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Bon Appétit test kitchen manager, Brad Leone, is back with episode 8 of "It’s Alive," and this time he's bringing the fire with his homemade hot sauce.

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

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Bon Appétit test kitchen manager, Brad Leone, is back with episode 9 of It's Alive. This time Brad takes his skills out of the kitchen and into the woods to teach you how to build the perfect campfire for cooking delicious food outdoors. Whether you're at a campground, backyard, or taking a quick day trip into the woods, Brad's setup lets you get creative and flex your outdoor culinary skills.

This is the first in a four part camping edition of It's Alive.

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Grills Steak on a Campfire | It's Alive with Brad | Bon Appétit
Brad Makes Black Garlic | It's Alive | Bon Appétit

Brad Makes Black Garlic | It's Alive | Bon Appétit

Bon Appétit's Brad Leone is back for episode 42 of “It’s Alive,” and this time he's making black garlic and homemade pasta. Join Brad on his lifelong quest to consume garlic in as many forms as possible.

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Black Garlic | It's Alive | Bon Appétit
Brad Makes Beef Jerky | It's Alive | Bon Appétit

Brad Makes Beef Jerky | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.

Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper

Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1" piece ginger
¼ cup gochujang
¼ tsp. Chinese five–spice powder
Sesame seeds (for topping)

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Beef Jerky | It's Alive | Bon Appétit
Brad Makes Beet Kvass | It's Alive | Bon Appétit

Brad Makes Beet Kvass | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 32 of "It's Alive." This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Brad Makes Beet Kvass | It's Alive | Bon Appétit
Mega Fermentation: making a large batch of hot sauce!

Mega Fermentation: making a large batch of hot sauce!

This is one of the bigger fermentations I have done. I started it in November 2017 and left it for quite a while (2.5 months). I was pretty surprised by how "healthy" this turned out! It is a real mix of peppers, including some seriously hot ones too.

Brewing bucket: http://geni.us/2KCCF
Airlocks: http://geni.us/airlock




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This book is widely regarded as one of the best on Fermenting: http://geni.us/artfermenting


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