Brad Makes Miso Fermented Fries | It's Alive | Bon Appétit

you like that noise you too can get that for 79.99 go to lambsonsharp.com bradley only seer signature series knife [Music] who wants to dance or make me so fermented potatoes [Applause] oh it's almost two i almost shouldn't have shared it and like put it in a restaurant and sold it or something or hey guys today and it's a live we're going to be making miso lacto-fermented potatoes all right you want to get nice organic uh idaho potatoes if you can you want to go ahead uh you want to be that person at the store or at the farmer's market go on ahead and inspect it all right look for a nice one you want a couple you want no blemishes no raw spots you don't want any of the little eyes starting to grow a nice solid perfect potato i love potatoes all right we're gonna i washed them nice a little scrubby scrub with some fresh water okay um i'm gonna leave the skin on i'm a big fan of the skin of potatoes and and i don't really also just not a huge fan of peeling them that's not true i actually kind of like it but we're not gonna do that today so what we're gonna do is cut these into like let's say 3 8. i'm gonna make one perfect one just to show you this is what i like to do okay three eighths by three eights by three eighths by three eight by three eight it's by three it's right three eight it's right through it's back three eight it's like three it's about three eight by three if they're too thin when you cook em it just gets crispy and i want the inside to be more still have some potato cause i really like potato and that's gonna be our little a little chip mate i wish i had an english accent chip mate actually i wish i was australian to tell you the truth chip right if there was something oh god never mind so yeah any little dark marks little boo-boo spots you're just gonna go ahead and nip those right off all right that is not gonna help when we seal it up in a bag with some miso and a little salt to ferment in fact it'll probably ruin it so you want to get rid of any bad spots and take your time okay take your time and then basically we're just going to do a lacto ferment which we're going to introduce a miso and that's going to you know it's going to have a little bit of party in it but it's just going to add some umami and big flavor to it i'm using white miso here about a half a cup um and white miso tends to be a little sweeter and have a little bit of a lower salt level than say a red miso or other type so i like to add let's just say about a teaspoon a little less season like that a little bit just like that a little bit of salt okay and then just massage the miso right into it you really just want to try to cover just give it good i need a bigger bolt we don't have one can we get a bigger bowl for the love of god this has got to be painful to watch yeah just now brad just started getting painful and this is going to be left out at room temperature you know around 73 degrees up to 80. for the most part it's really just the bacteria and yeasts and the microorganisms found on the potato on the outside on the inside that are gonna be consuming its own sugars and starch and giving off gas and fermenting the potato itself as the salt from the miso and the salt that we added draws out moisture this will start to swell up a little bit and it'll get real loose and there'll be a nice little brine in there it's kind of like a fermented a lacto-fermented semi-lactic acid pickled potato that we're then gonna pat dry and roast in the oven do a little dippy dip if you want all right let's back this up didn't get me that time nutri chef [Music] and this is great because look you could do these ahead of time you read it for men for five days it gets real nice you keep it in the fridge for two you got some friends coming over boom lacto fermented miso potatoes with your little steak or your little uh roasted eggplant or whatever you're into again i've said this before what i like about the backpack especially potatoes you know you start cutting potatoes letting them hang out they oxidize they get a little ugly on you in color right in the vac bag we sucked out the air i mean there's still oxygen in there there's still some in there right i mean it's not a perfect vacuum space for god's sakes [Music] but um [Music] oh watch he stole my watch i thought i had to walk kev five days later look at that all right you fell asleep on the third day it got real puffy i had to cut it open let a little air out okay sleeping on the job kev but i got it and we're here it had nice little bubbles you can't really see it now but it was active it was nice so let's open this up and we're gonna we're gonna get the potatoes out of there i mean this might sound silly but it's still it smells like miso starchy potatoes and you know what that's a good thing if you open up this bag and it smells like you know hot garbage and it smells disgusting and you go get rid of it dispose of it do not move further at all all right so let's get these out of the bag i'm gonna lay him out on a little uh little parchment lined sheet tray i don't know where anything is you know where the half sheet trays are kev smoking mirrors okay if you can't come in here do you have a half sheet [Music] you're lying to me you said it's in here oh it's right here backstage yeah no you have passes you have badge no backstage without passes pal back to our potatoes now they're all ready because look it's already kind of soft and starting to like break down so like it should be it shouldn't take as long to cook it's already starting to decompose and break down and get more bio available as we eat so let's just cook it and see what happens all right found a bigger bowl daylight in a buck short bud all right now we're just gonna do a little drizzle olive oil all right kev oh jesus christ okay look that looks good it's just a little bit we're gonna mix that up just so it's nice and evenly coated all right and voila now we want to spread them out keep your six millimeters here different regulations for the for the potatoes okay now i'm gonna pop these in the oven 400 415 keep an eye on it we're gonna keep an eye on about 15 minutes or so but uh that's not science so we're just gonna have to keep an eye on them and watch watch watch and watch all right potatoes are done it's been about 15 16 17 minutes look at those bad boys shhh this is nice this is my miso this is my lacto fermented miso potato plate obviously well let's just pour them right on there huh yeah oh and then look kevin when you were eating lunch i made a little little aioli [Music] just a little two egg yolks some olive oil put a little miso in there i put a little vinegar in there a little salt i like her plain a little garlic in there get it white oh fellow get it white and a little brown emulsification and there we go i've paid for a lot worse and i haven't even tried it yet okay let's just let's just observe real quick look at that beautiful bubblage on the outside of the potato let's open one up and see what's happening on the inside okay yep cooked all the way through a little aioli [Music] it has almost like a little remnants like a little flavor of like a pickle like a deep-fried pickle it's kind of perfect that potato is perfectly cooked and tender all the way throughout it's like it's not overly starchy i bet i bet you it's easier to digest too i bet you it's a healthier i'm gonna go ahead and dare i say a healthier alternative to a french fry hmm let's open up a fatter one see look the starchiness gets like more gets like a little more like set almost like custardy not a bad way and like oh hold on i bet you in that bag that we strained look a lot of this stuff if you let that sit for a while it would probably settle a lot of the starch is probably drawn out that's why you get that nice little blistery kind of outside skin and then the inside is a little bit more yeah this is a good idea and a good recipe you know i don't really like sweet fries you know it's like it says savory this has a really savory if this even makes sense a nice little savory sweetness to it it's perfect this is so good kevin you're gonna love eating these when you make them at home i feel like i said this not too long ago maybe i'm just getting good this is one of the best things i've ever made i feel like morocco would say that he'd be like it's one of the best things he's ever said and it's like half an english accent right that's good so here we go miso no here we go lacto fermented miso zuki free kids like it all right uncle tony might like it i don't have an uncle tony but if i did he's gonna eat this one a little aioli step it up a little bit just impress people you know do a little more a little extra or just put ketchup on it i don't care whatever you're into but make them at home ferment them ferment ferment at home i love you bon appetit [Music] you know what i get stuck in my head sometimes i really love it at the end when it's like uh watch more or something it's just like i love that i love this says just watch more queue up the watch more hunty ah there it is and you wait for the little feet

Channel: Bon Appétit

Views: 678,485

Keywords: alive, bon appetit, bon appetit brad, brad, brad bon appetit, brad french fries, brad it's alive, brad leone, brad leone 2021, brad make miso french fries, brad makes, brad makes french fries, fermentation, fermented, food, french fries, french fries bon appetit, french fries recipe, how to make, it's alive, it's alive bon appetit, its alive, live food, make, make french fries, miso fermented french fries, miso fermented potatoes, miso potatoes, test kitchen, what is

Id: VJvUksvXg-w

Length: 11min 16sec (676 seconds)

Published: Mon May 17 2021

Reddit Comments

[u/BringMeAHigherLunch]

I’m probably out of the loop, I don’t really watch BA’s stuff anymore, but I thought Hunzi stopped working with BA after the scandal? Did he come back or was that just a rumor?

[u/itsmeonmobile]

Now someone tell me what to do without a super fancy vacuum seal. Do I just strangle it when closing or does it need exactly 0% air?

[u/tijuin]

Oh boy, the editors really went wild with this one.

[u/8_millimeter]

Why is this so over edited?

It doesn’t flow at all.

[u/Beta_Ray_Bill]

Somewhat unpopular opinion, but I will watch Brad no matter what. I've started making my own fermented hot sauce because of him.

He's still very relatable as an every-man, but I do agree that it's different without others to bounce off of and chat with. Thankfully we have Chrissy, those two really work well together!

[u/evangelism2]

They need to tone to editing down a notch, but good otherwise.

[u/LouBrown]

A little aioli- step it up a little bit, just impress people, you know. Do a little more, a little extra!

...

Or just put ketchup on it... I don't care! Whatever you're in to.

[u/fnord_happy]

Love Brad and hunzi together

[u/Grizzlyboy]

I haven't watched anything of BA since the scandal(s), and this feels wrong. Maybe it's the very isolated kitchen, but something is wrong..