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

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  • Published on:  Thursday, July 26, 2018
  • Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in.

    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 Miso Paste | It's Alive | Bon Appétit


  • Brad Leone
    Brad Leone  a years ago +6254

    I LOVE MISO.. I currently have one thats almost 2 years old, aging at room temp in the fermentation station! It smells like chocolate in a way. whats your favorite thing to do with miso???

  • Carolyn Shead
    Carolyn Shead  11 hours ago

    Is there a way to ferment your miso for a shorter time, like a few weeks perhaps?

  • Vanessa und Max Hartmann

    my miso package says it should be eaten within 2 weeks. i am eating miso soup for every meal follwed by miso tea (soup without the good stuff)

  • Douglas Smith
    Douglas Smith  yesterday

    5:43 click over and over to make a song, you're welcome

  • J Del81
    J Del81  yesterday

    Freaking terrible!

  • José Luis
    José Luis  4 days ago

    I av a tootoool

  • Zoogoo40
    Zoogoo40  4 days ago

    It's a-lie with Brad

  • Cinnamommy
    Cinnamommy  5 days ago +4

    "Flat bottom, just like you"
    Is just Brad's cover up for Vinny actually having a phat cake

  • Mariana Briskin
    Mariana Briskin  6 days ago

    That squirrel animation is freaking majestic, major props to the artist

  • Nancy Karp
    Nancy Karp  6 days ago

    Hey Brad - how about you make tofu??? Something I've always wanted to do - got a book on it, but still haven't given it a try - but I bet it would be a GREAT episode! BTW folks in this corner of the tri-state area say "warder" and "warsh" - not just NJ. We love our distinctive accent!! :-D

  • James Nickelberry
    James Nickelberry  6 days ago

    How do you calculate the amount of salt vs the beans and koji?

  • arooj tahira
    arooj tahira  7 days ago

    Me all the time: 10:30

  • Fanni T
    Fanni T  7 days ago +1

    Drink every time he says Vinny 😂

  • peruperu 0516
    peruperu 0516  7 days ago

    I wanna see "Brad makes Bonito flakes"!

  • Rouverius
    Rouverius  7 days ago

    Miso, mayonnaise, and shichimi (or even chili powder, in a pinch)
    Great veggie dip

  • masgrizzly
    masgrizzly  14 days ago

    The editor deserves a bonus for the Barenaked Ladies reference, quite frankly.

  • Amos Patiag
    Amos Patiag  14 days ago

    3:45 😳

  • Antoinette Marlow
    Antoinette Marlow  14 days ago +1

    0:16 - Amiel as a baby man - so sweet! I love Brad's odd relationship with Vincent/Vinny. It's strangely akin to his relationship with us, as when he looks at/talks to Vinny, he's talking to us.

  • pearls204
    pearls204  14 days ago

    Who else watch these episodes to watch Brad and not recipes?
    I will probably won't make any of this but love his energy.

  • Aimee VanLandingham
    Aimee VanLandingham  21 days ago

    Oh my gosh I just pulled my first Miso with white beans out of the crock and I'm so proud of myself! I let it go 8-12 months (can't remember lol) and it's soooo good. Though I did mess up the salt so it's pretty salty; just don't add salt to whatever I'm making lol.