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Brad Uses Moldy Rice (Koji) to Make Food Delicious | It's Alive | Bon Appétit

2017-04-26 17,873 278 1,398,742 YouTube

Bon Appétit test kitchen manager, Brad Leone, is back with episode 6 of "It’s Alive," and this time he’s experimenting with koji-rubbed meats. His koji-rubbed short ribs are a crowd favorite, but will the chicken and "experimental shrimp" be winners too? Join Brad on this marginally scientific adventure to find out! http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Uses Moldy Rice (Koji) to Make Food Delicious | It's Alive | Bon Appétit

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