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

any great shirt but just a nice color we got a like on our pink pastels going yeah mine's cool is how sexual healing baby neon it's alive we're making black garlic what else yeah you nailed it [Music] [Applause] [Music] black garlic essentially it's fermenting I'll have a very slow climate controlled temperature controlled humidity controlled environment it takes about six to eight weeks as it ferments it's slowly the clothes the skin starts to get a little darker a little brown and then the the internal cloves get like this beautiful jet-black and they get real soft and so you can smush it it's spreadable and it did the whole flavor profile change it's fine and the whole no really it's fine and the and the whole is it fine it's not a carmelization it's a it's call it's more it's that um how to pronounce at them uh my are the my art effect or a reaction to my art my are its French oui oui chef big umami flavor it's very versatile to use and first step garlic you don't want to go peel in the garlic you want to keep all the you know the paper outside the you want that to be all intact and what that does is kind of insulates it protects it and it ferments internally and yeah so yeah definitely want to keep it whole so what I like to do just got a little sake here you can probably use water you could I like to use on and I just give it a little oil rinse Ipoh little rinse you put a little toss eat on so yeah I just want to get to introduce a little bit more moisture to this to the party alright and just lightly lightly kind of damp in the outside and then next I mean that's almost it now I'm just gonna prep the little vacuum sealer bag if you don't have one of these little guys they're fantastic I love them especially for store and stuff you know freezing meat great for fermentation projects Oh Gaby what do you got around your neck there oh I knew I liked you you're keeping the vampires right yeah you ever hear my theory about that well I'll tell you later so great look this is pay attention baby things get a little complicated here everyone all right get your notebook I'm gonna take the garlic just place it in the bag alright any of those happy little guys little piggies alright this goes in like so nice nice and then we're just gonna do a nice little light vacuum alright okay ready boom that's it now we're making a nice little close atmosphere for the garlic to get happy to ferment to have the my our reaction take place so there you have it you got your nice little nice little satchel like I said I have the dehydrator I can set the temperature I'm gonna set it to 130 degrees you can all people have used rice cookers where you take the bowl you put a little towel down or something but you want to make sure if it goes to warm the black it will turn into black garlic but it won't be soft and smear herbal it actually turns that rock-hard if that does happen don't go throwing it away it's still very valuable that turns into a fantastic powder but great also I've stick to the old dehydrator of any come oh yeah I love this thing yeah so we got this nice it's alright so look I got my little little thermometer set up in there alright so I can just cuz you know I there was a low and high I mean we're a little more scientific than that alright you can't can't be having these kind of valuables you really got up our game here with our gear if anyone knows a great deal hydrator please put it in the comments I'd love to know which one they get so yeah look 134 130 to 140 is is kind of like the it seems to be a pretty good safe spot you don't really want to go too much higher a little bit lower might be fine it'll probably just take more time are you looking at my cactus this was a rescue someone left it in the hallway to die and it was a little shorter and it was sad okay and I brought it back to life and whatever Bon Appetit fires me I'm bringing it home with me alright great so we're back at the dehydrator and we're gonna go ahead and place my little bag all right here you go come talk to me in the bed all right night-night so this is a low and slow game okay I know it's very exciting but you got to wait six eight weeks poof six to eight weeks later I don't have many clothes okay no we're gonna do a little swap over so I sent a couple up about six eight weeks ago the my yard reaction how many times did I say that I love it the my are my are the my yard reaction took place and we created black garlic check it out but boom oh look at that huh let's go examine our science experiment gram Obama oh you smell that no of course you can't it smells delightful great sorry our my our reaction definitely seemed to take place let's crack one of these babies open just from the outside it looks dry and hard because it is but on the inside it's soft Oh like a little look a little present a little bundle oh yeah Wow yeah it shrinks in size obviously because the moisture and then you have it so it's soft too you can like crush it and it's like it's almost pasty you know it almost turns into a smear herbal product which is quite nice especially if you're gonna mix that into like a vinaigrette it'd be great if you kind of rubbed it into a compound butter I love that and at the braises vinaigrettes stews i meanwhat tasted by itself real quick yeah I mean it's not really something you're like eat bite on it on its own but man it needs a little salt you know but it has its it's got that toasted he kind of I want to say carmely but in a way like more like Tamron it's certainly sweet and every type of garlic you use is gonna it's gonna react a little differently this one the end result is pretty it's pretty mild you could use a lot more black garlic and not have it become overwhelmed like like fresh garlic would it's still a very potent and pungent ingredient but very different than raw garlic we're gonna make a little thing I like to use with it we're gonna make real quick fresh pasta and then I knead it into the dough nice nice and then we've run it through the little pasta machine maker here and it just kind of gets these nice speckles of black garlic throughout the pasta I'm gonna cut it into some pieces whatever pieces you're not working you just want to toss them under the plastic keep the oxygen keep the air off them there's one thing we learned it's Allison and garlic and that oxygen kills this all right and we really start I don't think I've ever use these but you just start it you don't go right Morocco you don't go skipping steps she knows I like to go slow here too sometimes you can start to split on you a little this is nice if you got someone to help you someone rolls someone catch great thing to do with the family oh it's Sunday oh I made black garlic oh you know what let's make some fresh pasta together you know Gaby sorry okay can you give me a hand Gaby yes you don't have to explain I'm gonna can you just catch it I'm gonna feed it all right it's gonna be fine here we go Gabey coming at ya keep them nice and separated you know treat it like hair right on the cutting board [Music] keep it nice rowdy yelling they're gonna pay attention yeah I look online buyers don't like on me right it's because of a smell explanation Oh who they ask a vampire nice job there Gabriella you can keep that one Thank You Gabby so cool I got some nice water going here already salted no big deal I'm going to keep this bad boy right in it and we're gonna use some of the water Doolin a little butter a little Parmesan cheese a little salt a little pepper and that's it I'm gonna go get that maybe a little olive oil - yeah [Music] last coach get some cheese oh wait first whispered wait back in point 16 love all right back to pasta trading go fooling around water came his coming came to a boil we got a little cheese got some butter I minced up some of that other black garlic we had we'll add that to the butter to it what the hell all right and let's cook the pasta yeah all right Benny cooked all right pulled it out you get back in there we're just gonna add it to this this okay final loop into that pasta water helped us build the sauce you know everybody knows that all right little mix you mix little toss you toss we should had anywhere as handy when you need them you know he's the master plater ed time oh yeah great all right let's try it all right Gabriella what the hell Gabby you're getting weirder and weirder I like it all right let's go we'll do like lady in the huh that black garlic right subtle it's there it's a big nice flavor much different than raw garlic hey night then super easy it's fun to make which family or your friends the hardest parts just waiting crash come on trying yeah come on pasta just say it's great it's fine okay we're not paying yet very mellow and this deed there's three cloves and that yeah yeah six eight weeks yeah don't worry about that yes otherwise it would be bone dry so in the vacuum seal you're kind of created and they still perfect chamber atmosphere for that that what's it called my our reaction to take place they are yeah yeah a hundred percent that's why we do it well folks thanks for joining I'd love for you to see what you guys like to do it with black garlic or different techniques for making it let me know in the comments below and it lasts for a very long time you can store it in the fridge for weeks months probably you can freeze it turn it into powder that's it black garlic glad you guys could join us bone Appetit Benny I'll save some for you so you know well you know a back in the day you'll see no vampires you know and what's one things you keeps vampires away is death I'm sorry it's garlic right you hang garlic all over your house yadda yadda my theory is that vampires are just a metaphor for death and garlic being so good for you helps keep death the way you know you stick with me gap that's my theory if anyone else has another one I'd like to hear it [Music]

Channel: Bon Appétit

Views: 4,911,973

Rating: 4.9256167 out of 5

Keywords: garlic, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad makes, brad it's alive, black garlic, brad makes black garlic, black garlic recipe, what is black garlic, how to make black garlic, make black garlic, making black garlic, brad black garlic, black garlic recipes, easy black garlic, fermented black garlic, food, bon appetit

Id: bF39Xet-3Nk

Length: 13min 9sec (789 seconds)

Published: Thu Nov 01 2018