Bon Appétit test kitchen manager, Brad Leone, is back with episode 4 of "It’s Alive," and this time he’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.
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.
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Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit
All cooking devices kill microbes. The hotter and/or longer it's cooked, the more that are killed.
Microwaves kill things by heating them. Just like a stove does. It just does it faster.
Multiple studies have been done. Microwaves are better for food than any other cooking method, because it doesn't take as long.
Nothing is going to happen from 10-20 seconds of warming.
Who ever gives this video thumbs down must be on some kind of BIG PHARMA drug.... Who couldn't like this Video and what it Teaches..... And the guy doing it is pretty funny...... Good clean sense of humor.
How do you even think to try something like this? It's like the first person to milk a cow!
"Hey! Im going to pull on the not-at-all-like-human-boobs-things that on that animal, and drink what comes out!" ~Brad's ancestor.
How long does this actually keep? Also if I pull the garlic out and keep it in the fridge will it last longer? I know Brad has one that’s been going for a while, but they don’t really mention it otherwise. Any intel would be greatly appreciated. Mine is 22 days old, at this point I’ve even added more honey and a splash of ACV
Wait so the reason we eat Garlic (the taste and smell) is largely the result of its defence mechanism that is supposed to STOP things from eating it? That's kind of metal, humans always seem to eat things we shouldnt... like Chillies that can stop elephants in their tracks we put in sauces and eat with chicken wings lol
Hi Brad, I made this recipe a couple of months ago. I used a very good quality Honey and Elephant Garlic, it fermented as described and got a little watery. I have used a small amount of it and I noticed a slightly bitter flavor. Any idea what happened??
Yeah those would work as long as you got a scale to compare and have an accurate reading. Also ive read that botulism cant grow its toxins in honey since its ph is around 3.9 but it can vary. If your solution happens to be above the safe ph just remember that acidifying the aolution won't degrade the toxins alread present (if there are any). Then you can always boil it above 85°c for 5 min but that would kinda cook the produce thus making it mushy and destroy the life inside it.
If the ph goes above 4,6 There is risk that botulism will develop since it is an anaerobic environment. ACV is acid so it can bring the ph back down and make it safe. You can get ph test strips online.
Brad/Vince, can I slice up the garlic cloves? I live in Chile and I want to use a local strain of garlic (because I know it's organic) but the cloves are huge, easily 5x the size of a typical garlic clove I used to buy in the US
Just watched this. Just made a nice jar. I just bought a local honey jar this weekend. I buy it from a local beekeeper. I take 1/2 teaspoon about every other day in the spring and fall. My seasonal allergies have all but disappeared in the last 3 years.
With garlic it's like the same thing, like, if somethings eating it it's a self defense mechanism that the garlic has where it will form a thing called allicin. When something is crushing the cell walls, it thinks it's getting eaten or attacked so it starts to make the allicin. And the allicin what's really, really good for you in garlic.