Brad Makes Fermented Mushrooms | It's Alive @ Home | Bon Appétit

it's live fermented mushroom take one action we're here oh hello hungry stiff Steve thank you for joining hello guys today on it's alive The Home Edition we're gonna be making a really cool thing I've been fooling around with while has been you know working from home shooting from home spending a lot of time here everything's great [Music] hey guys say and it's alive The Home Edition we're here in my lovely kitchen and today we're gonna be making some fermented mushrooms shiitake mushrooms fermented in soy sauce with some mirin and some a lot of time great hey guys hey guys saying it's alive [Music] [Applause] [Music] Oh crying the laundry basket I want to do that too I got some real hey I got some real nice just normal you want to get some nice organic you know the best ones you can get if you got a mush if you got a mushroom guy or girl okay who's growing some really cool mushrooms farmers market find that little tent that you got that person who's growing really cool mushrooms get them from them okay the quality will have a few ingredients here okay so you want to get the best stuff you can get I got some cute little baby shiitakes okay and then I got some two normal ones I'm just gonna nip off the stems that's kind of it back to the cutting board Steve oh little hip save and a beaut enough yappin Brad so like I said I'm just gonna cut this the stem no I haven't experimented too much with the stem in this application they're a bit woody though in my opinion so I just cut the stem off kind of at the base there this is where you want to really look through and make sure there's no rot spots or bad blemishes or dirt or anything bad that looks like it wouldn't age well discard that and and move on with your life you know I've gone back and forth from that school you hear it a lot you know do you wash mushrooms do not wash mushrooms and I remember I was reading for a little while back someone did like some serious data collection experimenting I forget what website it was it's probably like serious eats or something apparently when you wash them they take on moisture and then they won't brown when you want to like you know sautee them they won't pick up color because they've absorbed moisture and so some people did some experiments where they did you know side by sides with the washed and unwashed and the etc and then they weighed them and see how much water content was in them and they cooked them and apparently you might want to fact-check all this but apparently the end result was like it didn't really make a difference I don't wash mushrooms now what I do have is like a little little cheap paint brush the brush them off little brush archaeologist and you know what washing them I don't you don't really wanna there's a lot of probably like micro good bacteria and yeast and microorganisms on the mushrooms we want to invite them them to the party to the best of my understanding in knowledge but really the the high sodium in the in the show you kind of knocks everything down I don't think much is surviving and in show you but then again I don't know I just like I just like experimenting I don't know Google it because I didn't okay maybe maybe you shouldn't for me mushrooms and show you but I'm pretty sure it's just like I've been eating these two the past couple weeks now and and I feel great so I'm gonna put this I'm gonna put the stems aside maybe I'll use those put them in a stock or something I'm gonna add the baby mushrooms in first right on the bottom oh my god you're so cute there are little buttons huh well they grow buttons I want a little button mush I want little little mushrooms as buttons or like um where they call Hansie cufflinks little button ooh can someone make me I'll pay you a morel mushroom like brass scuffling whoa that'd be sweet man that guy look I got a nice little piece of seaweed North Atlantic kombu alright this is the good stuff good I'm gonna shove a piece right on top of the babies okay and then we're gonna add the big ones okay like so like so let's not go let's not get nutty I like to leave a little bit of head space but not too too too much okay alright and then I'll put another little piece of kombu right on top here I'll come up and give you the close-up that's what we're looking at something like that okay oh she's a beaut those freaking things look honey you can see two and now that's the head space what I like to do I got these little weights boom I just keep him down keep him submerged Steve Steve focus for our next trick I'm gonna add a little bit a little bit of mirin okay little rice cooking wine I'm gonna try making some I've been fooling around making Koji and stuff maybe we'll make a video of that - hi Steve maybe I'll make I want to try making mirin okay I'm gonna add like a dog who's about to go to the bathroom I'm I'm gonna I'm gonna add let's say look well whoa is that three tablespoons big what I'm gonna add say three tablespoons of each the mirin and then this is the season mirin come on these things you know these will you pull the tabs I could never give a damn finger in there they're like four baby fingers and then the rest we're gonna top off with show you boom show you baby get yourself some make sure all the mushrooms are nice and submerged and then I put my little weight on there like so I give it a little a little room to make sure everything is uh nice and mixed up and the the byproduct of remaining liquid is so good like oh hey oh honey we're gonna order some sushi tonight okay we're gonna get some sushi leave a note and say hey don't worry about it those little packets of soy sauce you're gonna send me it was like you send like 45 of them in the bag you go ahead and keep those okay where I got my own I got my own stuff mushroom mushroom kombu show you all right I got my own it's fermented don't worry about it so we're gonna let that go like I said we're gonna let it go a week and we're gonna slice it up we'll put over a little rice see you in a week all right oh let me hit stop [Music] any hungry Oh water let's get a plant are much easier like you put the 2-liter bottle like the dog eater water yeah just put a whole bag of cereal in there and some water and they can just feed themselves okay let's do this go outside so nice huh it's a live story from into truths do too alright we're back we left off we had I had a little bit of an incident okay everything was going great I had some nice little bubbles but what happened I forgot hold on I'll show you now well silly Brad here I got a bunch of different types of jars okay we had this one which we put the mushrooms in and then there's this one which they're currently in this one okay I don't know if you can see it but it has a slight little concave concave right papered in can't color whatever frig you know what I'm trying to say okay guys it's got a little concave for cotton it goes like that okay and so I put them the little glass weight in and it got pinched in there I forgot that this thing wasn't straight edged stupid design and I couldn't get the glass weighed out cuz it got lodged in there alright spent like a half an hour I tried getting it out I've been banging it out so I'm bang trying to bang it using my fingers and this and that and eventually the glass jar broke in my hand and there was glass everywhere so I took the mushrooms okay and I gave him a little rinse of water real quick and now they're here and now they're here okay so that's why they're in a different jar I'm not going to consume these ones just because you know the glass the whole the whole glass shards you know so I'm gonna mm unfortunately I'm gonna have to discard these I have an older batch that I'll slice up a mushroom and and I'll play it up and stuff so we can so we can try it and look at it fun fun these are the old ones uh it gets like so nutty with the mushrooms and this and the soy sauce and I guess the kombu maybe it's a perfect storm and I think it's mostly this soy sauce in the mushrooms but it's like earthy almost like peanutty and a little weird oh it smells so good the older one actually smells better so I guess maybe it mellows and it it hits its nice little nice little spot I don't know how long these last I'd like to believe there's so much salt in there that bad things don't happen but I don't know so try to eat them and then make new ones okay I think it's safe to say a week when the fridge might have been in there a little longer so I'll try those and then if we keep making videos then you know you can go longer you see what I do for you guys see what you see what kind of guy I am [Music] I don't know data is arnaud time it is I was on a bar I feel I told this story on a bar you know here here here people's problems pour him a drink oh god I went over bar one they mean Vinnie and Galini act Elaine always keep a clean bar you know yeah yep anyway okay I had some leftover pork last night that I roasted delish I'm just gonna crisp it up in the frying pan and then we'll put it over a little rice and I'm almost slice up some mushrooms I'll make a little lunch a little lunch for the gang and the kiddos turns out you this ah you gotta feed your kids quite often so what you want to do okay we're gonna walk through this like this one isn't potentially filled with micro bits of glass and we're gonna strain the liquid into here we're just gonna pretend we pour that right in well there goes my thing forgot that was in there let that drain okay and here's my wait the thing that screwed me in the end but they're actually fantastic and they're great to have just always watch at your glass jar doesn't have a little please so you strain that and then you want that liquid oh man just go ahead and what I do is keep old bottles like um you can use jars but I keep like old show you or soy sauce or mirin or rice wine vinegar bottles that have that little um you know portion control valve I keep those wash them out and then when I make my own liquid concoctions and infused show use of such III fill them into those old bottles I take the label off and I put a date on it and I say what it is and then you have your own little custom stuff it's real nice I am so bummed that these got broken with the glass because these many these little mini shiitakes oh my god are they adorable oh yeah I guess it's hard to see I'll get a proper Beauty but man look at these little tiny cute little buttons of mushrooms just nice and marinated and fermented in that so I slice them up really I think they're like little sponges for flavor okay oh oh god what a fun fun little ingredient those little babies shiitakes I'm just in love with them I just want all babies shiitakes a whole jar full of fermented so I'd say let's shoot the episode over over do the whole thing over that won't settle all right let's make a little lunch e lunch okay as hard as it is I have to put these ones I have to discard these it's just not worth it okay it's just a little mushrooms okay we can get some more I'm sorry guys okay you're you were not wasted you are we'll use you in the name of science and we learned and we're going to apply this to your few transistors you know well weird over here Hansie alright so I got the King trumpet well what I really love with the I'm with the King trumpets like damn knife Oh is the stems you slice them up when you ferment them like this you can slice them up into little coins some folks like compare them to like they call Mike mushroom scallops or something and you can sear these up too which are pretty cool these would be hard this year because they're so wet that's how I'm like some people would well not with trumpets you know everyone kind of knows that they're pretty delicious but some folks throw them away and that's that's just a damn shame slice these up put them on top of your ice do whatever pop them in your mouth but I want to find a little shiitake cap in there yeah because that's what I fermented with you guys this one's been in there for about a week and a half longer than those and the texture is just so like all that liquid and flavor just like penetrates where it helps the lens penetrates through the mushroom and you just get this like beautifully flavorful mushroom recipes like this are just a great thing to have in your pantry they're just powerhouses they're you know big flavor good for you and you know hey let's face it man you know they're impressive you guys the only some guests over all right miss that miss those days you get some friends or make some dinner oh my god what were those mushrooms on top of the ramen you made oh let me tell you about them all right there weren't just any mushrooms in you tell the whole story all right look at you who's better enough yeah this is what we're looking at this is what we're looking at boys simple well rice nice little scoop a scoop I put my little piece of pork on there that the debt little nest of fermented mushrooms that looks great I'll eat that right up oh yeah a little snack I'll get a better shot that looks stupid well there it is folks all right little fermented mushroom keep the liquid again liquid you can put that on anything you know you could drizzle there's a little bit of that on your pork that would be fantastic put it on a salad put it on some ribs drizzle it over some fish it's just delightful it's it's just a delight keep them in the fridge when you're done that's just what I've been doing I don't know if that's necessary but it just seems like the right thing to do and again try different mushrooms experiment have some fun okay and you know guys I'm always looking for new ideas okay and you guys are you know the Internet is so awesome you know I get so much feedback and love from you guys all over the world you know different recipes you know from whether it be from people you know in Japan or the Philippines or or Ukraine or wherever wherever okay New Zealand what I was getting at is you guys are super smart and talented you know and and this is not a new thing and there's so much I can wecan there's so much more I can still learn and I want to learn you know so I need some ideas too so um help me I'll help you it can all help each other bone Appetit sit I'm gonna go in the backyard and garden well in the garden I'm growing we're gonna do some pole beans I got a lot of mint oh my god this year sorry honey I'm talking to the camera now not you but what I'm really talking to you honey this year I'm growing tons of my red perilla big purple dark purple perilla my parents had it grown at their house and I see my dad weed whacking it and I was like ah this was years ago and I was like dad stop they like they sell these leaves at farmers markets for like six dollars a bundle it's like I don't ever shall we go no no no that's like I took some turn in this summer we're gonna do some red perilla fermenting big time bud Oh or some barbeque little red perilla tacos I don't all right see you there [Music]

Channel: Bon Appétit

Views: 1,410,918

Rating: 4.9497957 out of 5

Keywords: it's alive, it's alive bon appetit, brad, brad leone, brad makes, brad bon appetit, brad it's alive, brad leone 2019, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, its alive, brad makes mushrooms, brad makes fermented mushrooms, brad mushrooms, mushrooms, fermented mushrooms, fermented mushrooms recipe, make fermented mushrooms, making fermented mushrooms, how to fermented mushrooms, mushrooms recipe, food, bon appetit

Id: _-JLeZbixM4

Length: 18min 19sec (1099 seconds)

Published: Thu May 21 2020

Reddit Comments

[u/jwhatts]

I would travel many miles to visit a Brad-Vinny-Delaney owned bar

[u/Lokaji]

Sometimes I wanna scream into the laundry too.

Brad talking about his mishaps provides insight into things that can happen in fermenting.

[u/JosephineRyan]

Omg, he asked if someone can make brass mushroom cufflinks. I make brass mushrooms! I hope he answers me on instagram.

[u/Rated_PG-Squirteen]

Holy shit, quarantine has gotten to Brad so much that he actually wants to open up a bar with...DELANY!

[u/McIgglyTuffMuffin]

Honestly love the Serious Eats shout out and that Hunzi mentioned it was Kenji who wrote the article. Nice little reminder that we all have our favorite sites and personalities but we’re all in this for the food and making the best we can.

[u/KillerPalm]

I know people have been saying it before but this video seems like the one where Brad's officially lost it.

[u/newretrovague]

“Future ancestors”! Love Brad, these keep getting better and better.

[u/[deleted]]

Sonnet 19 inclusion by Hunzi is a top three It's Alive moment of all-time.

[u/ForgetHype]

We got a "Who's better than us?" Feels like forever since I heard that and it felt good hearing it again.