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

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  • Published on:  Wednesday, April 26, 2017
  • 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!

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


  • Borslaw
    Borslaw  2 days ago

    "I hope no one gets sick" 🤣🤣🤣🤣

  • Jurassic Tart
    Jurassic Tart  3 days ago +2

    they’re used to my h a n d s

  • jacques hebert
    jacques hebert  6 days ago

    "is that safe"..."i never claimed to be an expert" why am I watching this 'cooking' video??

  • E H
    E H  7 days ago

    Brad is gonna start an epidemic

  • Timmer Shrimmer
    Timmer Shrimmer  7 days ago +2

    That laugh right before he says, “it penetrated both sides quit nicely.”

  • Antoinette Marlow
    Antoinette Marlow  7 days ago

    Jezuz christ VINNY - gotta put a bell on you! Priceless!!!

  • dberry99
    dberry99  14 days ago

    I am shocked he didn't de vein the shrimp.

  • Mario Sorto
    Mario Sorto  14 days ago

    the apron where did you get it. I must have one!!!!

  • John Bradley
    John Bradley  21 days ago

    Srsly... You eat it... How are you worried about breathing/touching it?

  • Jago Mack
    Jago Mack  21 days ago +1

    There was alot of poo in that shrimp

  • Karson Nance
    Karson Nance  21 days ago

    So I guess $10 a pound for boneless short ribs is a helluvu deal??! I need to show you HEB my friend.

  • garrett gosselin
    garrett gosselin  21 days ago

    Does anybody know what temperature these were stored at?

  • Jill Stingray is Precious

    1:17 What is this, Monogatari?

  • wyocoyote wyocoyote
    wyocoyote wyocoyote  1 months ago

    So it was not stated whether the three meats wss aged uncovered in a fridge for the 3 days.......That would be my assumption. But I don't have a commercial kitchen, looked like an oven? What temperature would be an impt detail to ad.

  • N-Carter
    N-Carter  1 months ago

    Too much "comedy"

  • Dylan McGregor
    Dylan McGregor  1 months ago

    That "wand zapp" got me, root beer everywhere!

  • Kenny Kwong
    Kenny Kwong  1 months ago

    somebody find that other website

  • Okuyasu Nijimura
    Okuyasu Nijimura  1 months ago

    Brad is so Jersey it's scary

  • egg_peeler247
    egg_peeler247  1 months ago

    And the laziest video title award goes to

  • Jerry Seinfeld
    Jerry Seinfeld  1 months ago

    Ironic they mentioned soy, Koji spores are used to ferment soy to make soy sauce. Koji provides an umami flavor to the foods it ferments.