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

okay thank you for noticing then he cleaned it up took it all off guy having shaped up the face a little whatever let's get going hey guys today on it's alive we're gonna be making a little bit of miso I've made it before several times and it does require a little bit of time I'm gonna use like air like two years well funny you ask I actually you're kind of blowing the secret for us all right sorry well I have I have some nice ones set up that I started a year ago that have been aging for years whole show [Music] [Applause] [Music] traditionally miso is made from soybeans but you can pretty much miso think you can miso just about anything I know this guy's over a moment go a David Chang and all they have a probably have a line of miso is where it's like all so you can do you know chickpeas you can do people have done corn you can do all kinds of stuff give me so just about anything miso you've any so what I did is I had some soy beans one part soy bean one part chickpea one part great northern beans so I cooked those all here so it's a total I got a total of um a total of four cups of beans that I added to 10 cups of water next ingredient in the miso is Koji Koji is a rice is a rice grain that is inoculated with a mold so it's pretty much just covered in a mold you can get this up calm or Japanese supermarket if you're lucky enough to have one we got one here in New York called sunrise it's wonderful check it out if you haven't been in you're in the area and then I got 20 grams of salt check this out meaning I got the goods on to good there's only one there's three ingredients in here you might as little splurge a little get some good ingredients so cook those and then now I'm going to strain them but we got to reserve the liquid because the liquids gonna go into the into the miso making process that's good right so I got about five four and a half cups of water I'm gonna of the bean cooking liquid I'm gonna need four cups so that worked out great next move is our beans and we go get a big bowl all right Manny hold on and see I'm gonna we're gonna mash these beans up so I like to get one with a little bit of a flat bottom it's like temperature is important so you don't want your beans to get cold but you don't want them too hot so I'm gonna stick that in there we're at 130 hundredths of a climb in 140 degrees you can't add the Koji until a 100 degrees Fahrenheit I'm gonna go ahead I'm gonna place this our cooking liquid in the fridge I remember just gonna let that chill a little bit all right buddy okay so here's our beans nice and cooked alright nice clean hands you want a nice clean hands and what we're gonna do is we're just gonna mash these up you don't need to pulverize it into a complete mushy paste you can I've done that works fine but I like to leave a little bit of texture to it so not a lot but a little bit it's like I said we're gonna be making a red miso so that's gonna age for I mean you can go you know minimum six months but up to two years some people go even like you know four years so I'm gonna keep mashing you in here but put that thing on zoom I kind of like it a little silky a little smooth not a ton of texture but uh you know that's completely your up to you it's not gonna affect the process it's just gonna affect the texture the final texture of your product Vinnie I'm having a little bit of a flashback you know what that smells like but remember the time we made beer over at the old Suarez family brewery check out the episode smells just like that spent mash that we drained out there member I said you know I stuck my face in it oh by no means is that underrated anyway let me see what this is that Wow we dropped we dropped about drops about 20 degrees just in the mashing process so we're at 115 I'm gonna throw this into the fridge here in the meantime if any way that comes the temperature let's talk about what we're gonna put it in I got this here a nice crock little fermenting crock pretty nice check it out at Boston Potter hooked me up with this little little fermenting crock that he makes and today we're gonna fill it up with miso so you want to get something that's non reactive it's not going to you know have a negative corrosion effect when it's you know if there's a decent amount of salt excuse me I wash it before with a little white vinegar distilled white vinegar and then just rinse it out with a little water now is you gotta wait for that to come to tempt any where we at 98 degrees that's fine here's the water they're cooking bean liquid is a little bit warmer but time we mix it it's gonna be perfect and I've been don't worry about all right so we got our mashed up beans okay we're gonna add four cups of water total are the bean cooking water what do we got here we're about four and a half so I'll leave a little bit I'm gonna add just a little bit now just to get it so I can mix it up a little easier okay we're gonna add all 18 grams of salt so I'm just gonna add a little bit to here now get that in there nice and then just start to mix it up and it's an interesting week we get to Bert Clara all right all right little bonus for you guys in the miso making process you there's a byproduct which is essentially tamari which is a beaten free soy sauce so we have these beans there's water in it there's salt in it and there's the beans and the Koji and over time I will get to that stay with me hear me that's why I never did good in school yeah teachers talking about something reading something and I'm in there bouncing off the walls staring at freaking squirrels in the trees you know and now we're gonna add the Koji and this was five cups of Koji mixed that ready and i'ma do it in a little batches here now I'm gonna put on some some gloves and do this by hand all right baby oh whoa Jesus Ben that's a new angle pal nice to meet you now if you wanted to if you wanted a much smoother me so at the end you could take those Koji granulars put them in like a Vitamix or some and buzz it into a powder but that's not what we're doing this time I'm sure there's bunch of guys already making your own miso out there and stuff I'd love to hear what you've me sewed all right Vinnie make me so either you Vinnie let's now we're gonna pack it into the crock Vinnie remember we reserved two tablespoons of salt take one tablespoon you have to measure it just by half of this and you want to coat the bottom of your crock what this does is I believe is just help you know prevent any kind of mold raining forming on the bottom might also help in the drawing out of liquid and then reserve some to coat the top too but we'll get there so you want to pack that down nice now I do have a decent amount left over I have a smaller crock vessel all filled up like I said it takes a year so there's no point in doing a cup of it I mean I'll save this I'll do this later oh you're back okay it's got an internal temperature real quick all right well it's dropping when we went in there it was about 102 degrees actually but you're shooting for you wanna be as close to 100 degrees as possible that temperature is like a real happy spot for for the koji and that heat will start to activate fermentation which is good so what I like to do is I take a piece of cardboard okay do a little trace all right we're gonna go ahead cut that I got this little razor here careful you can really cut the hell out of yourself with this thing one time I was cutting a piece of Plexiglas previous life I was a glazier not a great one but I did it for I was kind of piece of plexiglass him I was holding there something it slipped and he went brand-new razor I just put the thing in like this put it look you can still see the scar you see that line right there evany has nothing to do with me so 15 stitches right down to the bone freakin terrible all right so don't do that pop that right out of that huh you place this in here and that's gonna be our lid and then we gotta do a little piece of parchment Oh check this out any trace that right like that right didn't I we've already knife voila parchment all right now that remaining tablespoon of salt did you want to go ahead and sprinkle that right on there and that acts as a nice little protective barrier too if you find little pieces of mould you know it can be white mold a little bit of green mode you can just scrape that off it's fine put a little more salt on black molds no good okay you might want to that's know that you might want to start over here's my nice little balls look how good that fits me to get in there and now we're gonna put this on which is our major seal topper okay that gets pushed straight in like that okay what I have here some stainless steel ball bearings okay I found these thousands of them no they're not Clarence I found it yeah I found that the World Trade Center Clara Carla remembers there was buckets of them they arrest her arm away we ended up perfect for pie weights actually but back to the Mesa so what you want to do you want to weigh it down and that will help push out the liquid it starts off giving off a lot because there's a lot of moisture but as it dries out it will excrete less and less soy sauce until until nothing is coming out twelve six twelve seven then miso medley because we used three different types of beans so yeah we're gonna put this over in the fermentation station over there and we'll check back in a week oh one last tip in the young stages in the young stages of me so I like to put it in I'll make a little sheet tray or in like a little a little vessel in case you have a little overflow you know what I mean but come back in a week Oh Benny after you get in there don't touch nothing what are we coming here for alright so it was a week ago we set up our miso pace and now it's been yeah it's been one week that liquid I'm going to strain it off into a little vessel and we're gonna we're gonna reserve that I wish you could help me sometimes Benny well yeah they don't teach you that in culinary school eventually it will stop producing as much liquid it will continue for a while but that's how much soy sauce came off in in one week and I spilt probably another quarter cup on the floor on the table there I put these in the the little lids back on so the weights go back on maybe we'll do something real fun real quick then you just see what the internal temperature is in there 68 68 and a half oh that was pointless I'm gonna go back and put these back into the fermentation station over here let them hang out for you know another 11 and a half months and now we're gonna do a little magic here drum roll please to swap a ball swap spinning the one year okay I set these up to 24 I'm not I think this might just be silly soybeans regardless it's the same you'll get the same outcome so that was still very gold still very you know the color was still very blond this is the tomorrow that we drained off the one week old me so as he time goes by gradually it starts to get darker starts real blond and eventually it gets this soy sauce looks the same color as that in there this is the tamari from these vessels there was a lot more of it I've been using it gave some to some friends and what I do is I collect it and just keep adding it to the same jar sometimes once I get to the real late aging of it and it just starts to give off that real dark molasses kind of miso soy sauce I reserved a little bit of that separate just cuz it's like real special put that out a little bit of like raw fish or just you know on some rice or something it's it's pretty special it's it's nothing like any of the Saudi sauces that you're buying in a store I can go ahead and decant this take it out of the best in case you don't know what that means when you look you can see that on the edge that's where that's how dark that Mesa the soy sauce comes out but here's just the straight miso paste you know some real nice ways to use me so obviously a real easy thing is miso soup make a nice little dashi which is you know bonito flakes and some kombu some water just kind of steep look that up if you want to do it and then I drew a little miso and some seaweed really easy really comforting delicious you can add up the dressings and marinades it like breaks down and dissolves into into liquids pretty well do some nice real like black cod or some halibut a nice white fish it's a great way to add a little extra depth of flavor I mean sometimes I even like to just take a tablespoon of it drop it in a braise and just let it melt into there once I take it out of this vessel I usually just pack it into either like you know pint containers or ball jars or something what I do you know when you go get the little miso from the supermarket the supermarket and it has that little kind of like topper that's on there's had that little paper thing I store it like that too I make a little topper for it because it can start to you know hard and get a little crusty you know it means you just want to keep the oxygen off it sealed container in the fridge I'm pretty sure it lasts for almost forever so make me so have fun cook with it let me know what you like to cook miso wit and put it in the old comments and bone Appetit yeah I think that was good so the guy didn't I didn't bring enough to the table no I'm not disappointed in myself int oh what's that sound like won't you be my neighbor who isn't that what's his name telling mr. Rogers but it's delicious use it [Music]

Channel: Bon Appétit

Views: 3,832,125

Rating: 4.9259644 out of 5

Keywords: brad, brad leone, it's alive, what is, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad makes miso, brad makes, how to make miso, how to make miso soup, miso recipe, easy miso recipe, how to make miso paste, miso paste, brad it's alive, brad miso, miso soup, miso soup recipe, easy miso soup, brad makes soup, food, bon appetit

Id: zx8pYMkkKXg

Length: 14min 50sec (890 seconds)

Published: Thu Jul 26 2018