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

saddest movie well I mean I don't know the saddest movie but the first thing that came to my mind was that damn notebook man all right buddy today on its live we're going to be doing a little fermented garlic in miso a Japanese preparation called me suzuki super easy super flavorful and the end result is just unbelievable we're gonna take some garlic and some miso we're gonna put them in jars and we're gonna ferment it man guess we didn't get the memo of any gaby showed up though [Music] [Applause] [Music] the ingredients for this we're gonna make to two different types but you can just use one if you wanted to we have some white meats out and a red miso and then some garlic good you want to get his highest quality garde garlic as possible you don't want any soft spots you don't really want any of that green germination coming out of the tips you know where it starts to sprout you don't want that I'm a big garlic I don't know if you've guys picked it up these I picked up at a nice farmers market up in Hudson New York I forget the farmer but they were real nice nice and firm there's a place in Union City if you guys happen to be in the New York area the Union Square farmers market is guy Keith smart and Keith there keeps farmers keeps farm I think it just keeps farm yeah that's the good stuff medicinal grade we made an episode about me so if you wanted to make your own it takes a little bit of time but it's actually relatively simple what it is is beans traditionally soybeans and a barley or rice grain that is inoculated with the bacteria in mold these this this is a store-bought brand I like these guys that are at Asheville South Carolina North Asheville North Carolina miso masters you can get them in Whole Foods or any big store and that's what we're gonna use today so let me get opening up some garlic you have any so I'm gonna do two heads in each and that's more than enough so you could really probably use one the more garlic the more garlicky flavor obviously it's gonna take a minute baby so get comfortable oh yeah this is good stuff you can tell my fingers getting real sticky oh I love garlic wait one day Vinnie well I have a nice plot of land and I'll just grow garlic you know farmers I mean I know they get you know yeah I mean people love their farmers and stuff but they don't get enough credit man forget the farmer farming is so hard you know people everyone just takes for granted oh just go to the store get your garlic I'll go get your carrot you're hard it is to grow that stuff I don't hear anyone complaining about how expensive good ingredients are I mean I have a garden and this year I got thinking I had the beautiful zucchinis and squash and who to know this little moth came flying through laid his eggs in the stems of them and then they're going they're just you know chew away and destroyed my entire crop yeah I got some skunks that go back there rooting around I had a groundhog when I evicted him I just you know what told me how to move out sorry pal it's not you it's me well no it's definitely you but you gotta go i reaiiy get it my backyard is amazing there's lots of food but very inconsiderate I would do a crush on that one it's so much easier what pops right out that's how I like to peel garlic but in this application we need some whole cloves so don't act like you don't know when you crush the GAR why make you do this when you crush the garlic no we don't have to do that when you crush the garlic to the best of my knowledge it thinks something's eating it you know and it's its defense and it creates a new chemical compound called allicin and that's what is very bernie big anti-bacterial just super good for you if you're ever feeling a little froggy which means sick you go ahead you crush up a little garlic let it sit for about ten minutes get that two part going and then just eat that stuff up raw touch I talked to it into a paste breathe in the vapors I'll give you a demo in a minute then you behold on perfect example lil blemish you see blemish removed all right we made it then you were done let me do a little clean clean so we have our two piles of garlic and here's our little crushed pile Benny let's take our little daily dose of garlic go that's for you raw crushed oh yeah pop it right in mm-hmm chew it up got a little pace going what I like to go this might yeah I don't know it doesn't anybody in my head it's spicy Benson cuz I'm them garlic vapors in your lungs [Music] woah burning my whole entire mouth that's how you know it's good you feel a little cold coming oh yeah damn damn feel like I took it gives me like superpowers right all of a sudden you feel like you could do any I'm gonna jump down to push-up city me yeah so let me get splash of water a little garlic thing going on oh yeah that's the stuff now let's get serious we're gonna start off with the red miso I like to pack a little bit of the miso into the jar I saw a miso foundation now that we have a nice little miso pad I could just drop a couple in there like so one of the crushed ones one of the full ones okay and then we're gonna do another layer of the miso okay oh yeah oh isn't that nice I like to get as much air out as possible I want that garlic to be covered in beautiful miso oh I almost just want to eat that how good's that look alright last two big boys yeah he's big boys big bad boys oh that's the stuff I'll give it a quick little bang down like that too and there you have it let's do the white real quick yeah same thing same exact thing and this is really exciting because as it starts to ferment Vinnie all the gasses come out and make all these little crazy natural like pockets like fissures would be the word it's really quite the spectacle and I really let you know that it's working so looking forward to seeing that okay give it a little wipe wait so Mesa just has that nice salty sweet and mah meanness and when you add garlic that ferments to it all that nice garlic flavor just kind of leeches into that already flavor bottom of miso and it really just does magical things I got these here lids we're just gonna go ahead and throw them right on Vince yeah gaskets I'll put my little date right on the top nice nice I check it every day but Vinnie you're gonna come back say Thursday all right today's Monday so that's like three and a half days right and we'll see what happens how it's gonna be great I love these jars they give us nice visuals here here don't look at this top secret so we'll circle back then and see what happens all right so we left off with miso okay we starting on Monday it's now Thursday lots of activity here Vince come on come on look you guys little gas pockets around the garlic all the liquid stain from the miso pretty cool stuff Exhibit B looks like a morel mushroom lots of expansion lots and lots and lots of trapped gas then let's bring these over to the to the cutting board cuz I have I got a little theory about this this is a low mellow sweet white miso this one I don't know if this one fermented more or if this one is just trapped in the denser suspension in the in the older miso but this one has clearly got way more gas and also look there's so much more displacement there's no more headspace we used the same amount of me so this lifted up a little bit but this one blew the clip and it's got me so oh that looks kind of good let's taste that it's got like miso goodness popping out move this up it's firmed up from the oxygen this is still nice look how fluffy and pillowy ideas from all that trapped gas in there look at that Vinnie let's open up the red now that don't look too much different than when we started Oh smell I wish you guys could smell this but you know you'll have to do it yourself I mean me so by itself is a fermented product as we know and it gives off a toe new mommy kind of big smell and then when you ferment the garlic in it it just becomes it's a beautiful beautiful thing so I guess I'm liquid around the garlic there this could probably even go a little longer here's another red miso that I packed the crushed garlic in weeks ago and look how much darker just with a little time look how much darker it gets oh wow look at that came flying out like a big pillowy now the garlic didn't seem to change so much as a little softer so let's cut these open this is the old old one I believe that one glass this is the one that's packed in the red I'm just gonna cut it open oh how the whole texture it almost reminds me a little bit like black garlic that's not black it has of the texture almost of like a jelly well that looks good well I put that on anything Vince well today we're gonna put it in miso soup but you could pop this stuff you know braise you could literally put it in almost anything yeah some stir-fry I mean whatever you're cooking I think or a vinaigrette I think you could mash you know it depends how much funk and garlic you're into but I really care for it what's up you seem very sad all right so we're gonna slice open the the old red tail because I just want to see what that looks like with a little more time in there Wow texture it actually seems like it firmed up a little look at that color that's it's the most beautiful thing I've seen in a while you draped that over a little fish ooh I'm gonna try it real quick okay big salty big me so the garlic he's definitely there but it kind of like kind of mellows oh it's delicious and then let's cut open the white one real quick oh wow very soft look at that you put that on little pizza um Oh eat that mmm that sounds a little bit pepper to it oh yeah Oh Benny this I get like superhuman strength when I eat garlic here you try Vince don't cut yourself all right let me just see your reaction yeah breathe it in that's why we roll Vinny all right we're worried let's make a little miso soup out of this all right so real quick I made some dashi which is um water some kombu which is in this case a North Atlantic kelp ok dried some bonito flakes which is a smoked bonito fish loin that's fermented that's the whole thing Vinny we should really do that and then some okami seaweed that's dried will rehydrate it but to make the dashi well look it up on Google maybe we'll do that another time I'm gonna put just a dollop of the miso in yeah let's stir that around maybe we'll float a little garlic right on top of it too huh and then we'll put maybe a little shiitake mushroom in it too and then we'll cut up a couple scallions and then oh I'm just gonna drop a little tofu in just cubed up let's go let's plate this up look I found this cute little bowl got me excited oh it smells so good then we nailed it I could drink gallons of this stuff well look we'll drop a couple more scallions on it up up up all right and then our specimens this is the little bit this is a few weeks it's like five weeks let's just drop a few of those in there cuz it man I just I just really like garlic so that's it fermented garlic miso soup oh you know what I would add a little bit more miso but it's quite nice it's quite nice it's got a nice little subtlety of garlic little smokiness from the Bonita Oh Vinnie I got make you a boy I feel a little weird I feel a little weird eating uh soup standing up by myself in an empty kitchen hey you guys want some miso soup line up folks and then if you want you can drop some garlic in there to your kids like first birthday oh they've had raw garlic on there if you want hey you know it keeps vampires away I got a theory about that well you look up freaking beautiful that isn't any one more look at that though I mean come on I get so excited um you know I know all right well glad you made a table read oh yeah well I didn't have it fermented garlic miso soup thank you for joining my friends and Bon Appetit let's eat more garlic I don't know why but we have like hot water problems with in this building like it's still not warm like is there a little man underneath the counter with a blowtorch heating the pipe like what's going on it's 2025 now there's a lot of people making it here a lot of people making it here and puberty language please no respect for the kids yeah you [Music] I'm teaching and trying to do an educational program here people back there hustin see if you're getting hot water back there huh water water check the water who talks like that boy I love water no we're not throwing garlic around the wing [Music]

Channel: Bon Appétit

Views: 3,615,810

Rating: 4.9420571 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, brad makes miso, brad makes garlic miso, miso, miso recipe, how to make miso, make miso, what is miso, making miso, garlic miso recipe, how to make garlic miso, making garlic miso, make garlic miso, it's alive brad, food, bon appetit

Id: xnZM05vETQc

Length: 14min 36sec (876 seconds)

Published: Thu Oct 04 2018