Original upload date: Wed, 26 Apr 2017 00:00:00 GMT
Archive date: Tue, 30 Nov 2021 06:59:42 GMT
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
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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.
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Brad Uses Moldy Rice (Koji) to Make Food Delicious | It's Alive | Bon Appétit