Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit

author Bon Appétit   1 year ago
2,810,423 views

54,904 Like   823 Dislike

Brad Explores an Oyster Farm | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back with episode 15 of It's Alive. Brad takes a trip to Duxbury, Massachusetts to visit the folks at Island Creek Oyster to see what it takes to be an oyster farmer. He observes all the stages of oyster development, gets put to work on the farm, and learns the proper way to shuck an oyster! 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 Explores an Oyster Farm | It's Alive | Bon Appétit Photo of Leonardo DiCaprio modified and courtesy of Siebbi Photo of Kate Winslet modified and courtesy of Andrea Raffin Photo of Hi-C Ecto Cooler modified and courtesy of The Impulsive Buy Photo of Bill Nye modified and courtesy of Paul Antico Photo of Mark Hamill modified and courtesy of Gage Skidmore

4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best? Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

Pickles: Naturally Fermented and Delicious

How to Make Naturally Fermented Probiotic Pickles Fermented Food is delicious and really good for you!! Here's how to make old-fashioned style Kosher Dill Pickles. This covers the natural fermentation process and does not include using any vinegar. If you're looking for a source of probiotics in your diet - you've come to the right place! Learn more traditional techniques at http://betterdoneyourself.com You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra) -------------------------------------------------------------- Gallon Jar = http://amzn.to/2e4f236 Knife = http://amzn.to/2dGOsjB Cutting Board = http://amzn.to/2dtKmIY The complete list of kitchen tools (with pictures) is here: http://betterdoneyourself.com/2015/10/11/shopping-list-pickle-making/ It's Always Better Done Yourself: https://www.youtube.com/c/BetterDoneYourself http://betterdoneyourself.com https://www.facebook.com/betterdoneyourself/ https://twitter.com/johnmacdowall Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books! Here's the reading list: Wild Fermentation, 2nd Edition by Sandor Ellix Katz https://amzn.to/2qMq5XE The Art of Fermentation by Sandor Ellix Katz http://amzn.to/2BP75eL Vinegar Revival Cookbook by Harry Rosenblum https://amzn.to/2K2W3qA Nourishing Traditions by Sally Morrel Fallon http://amzn.to/2BGzsez True Brews by Emma Christensen http://amzn.to/2B6vcsz Real Food Fermentation by Alex Levin http://amzn.to/2jkoFQb The Big Book of Kombucha by Hannah Crum http://amzn.to/2B7CrQH New York Times Cookbook by Amanda Hesser http://amzn.to/2kt5W8D Pollan on Food Boxed Set by Michael Pollan http://amzn.to/2BOecEt Charcuterie http://amzn.to/2kq3Zd7 by Michael Ruhlman On Food and Cooking by Harold McGee http://amzn.to/2ktFawY The Moosewood Cookbook by Mollie Katzen http://amzn.to/2jmwu87

Pastry Chef Attempts To Make Gourmet Gushers | Bon Appétit

Do you gush with curiosity over little, chewable sugar blobs filled with goo? Claire Saffitz deconstructs and improves one of our favorite childhood candies - Gourmet Gushers! Check out Claire's Instagram: https://www.instagram.com/csaffitz/ 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. Pastry Chef Attempts To Make Gourmet Gushers | Bon Appétit

Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.

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 Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit

Will Smith photo modified and courtesy of Gage Skidmore
Martin Lawrence photo modified and courtesy of Angela George

Comments for video: