Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

Hosting at Chili’s – Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit


Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

Hosting at Chili’s

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

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Hosting at Chili’s

Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

39 thoughts on “Hosting at Chili’s – Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

  1. 0:59 <—–!?!?!?!?!? Fie! FIE on thee for peeling garlic over the garbage, where you're going to put those skins anyway! You would commit this abomination for a little efficiency?! Where does it end? Shall we all be replaced by robots, Brad?! You malefactor! You cur! Holy f*&k, this stuff is delicious! I mean I guess you're a great guy, and a wonderful chef, just watch it with the efficiency, robots over humans stuff, Br(obotloving)ad.

  2. So I added about 10 allicin makin’ cloves to about 6-8oz local wildflower honey but the honey never really liquified. Also never got any real gas pressure or bubbles. Should I add more crushed cloves? It is in the plastic squeeze bottle the honey came in. Would that be an issue?

  3. My only question is, does the allicin stay stable? Like its this the way to release all the allicin and preserve it?

    Currently I'm eating 2 raw cloves a day by chewing and swallowing. Its doable but I wish I didn't smell like garlic for hours after… it would make sense that bacteria eating the garlic would cause the garlic to release its allicin… but how long does the allicin stay stable?

    I eat garlic for my blood pressure

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