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Brad Makes Mustard | It's Alive | Bon Appétit

Brad Makes Mustard | It's Alive | Bon Appétit
this it's it's literally the best thing he's ever made and he doesn't it's borderline insulting today if any and it's live we're gonna be making homemade

mustard

very simple very satisfying I have a couple altercations that I've done to some traditional recipes and we're gonna have some fun so let's make some

mustard

Vinnie and we're like all right cool intro all right so today we're making some

mustard

from scratch goes great with anything
brad makes mustard it s alive bon app tit
putting on your hot dog and put it on your ham sandwich we're gonna finish this up and put it on some real nice sausages maybe a little pile of sauerkraut I'll eat that any day of the week so we have brown

mustard

seeds yellow

mustard

seeds and then I have a little bit of yellow

mustard

powder which is just those seeds ground real nice into a powder and then for the liquid we're gonna be adding a little apple cider vinegar a little verjus it's just a pizza go yeah unfermented
sour grape juice that's unfermented though so it's just they pressed a like half right yeah under right under right not alcoholic yeah all right so good for the kids we're gonna use it for

mustard

making but it adds a nice acidity nice little sweetness it's delightful and then last of the wild cards we're gonna use sauerkraut juice add a little bit of that it's a live aspect a little more of that lacto kind of acid brightness zing Zang it's gonna be great so we're
gonna start off we have our

mustard

seeds we're gonna blend these together reminds me of like playgrounds with all the little balls and you're a kid and you jump into them into the balls no good fun I got this here you could use a blender you can use your old mortar and pestle if you want to really get into it I got this here spice grinder it's gonna work fine we're probably gonna do it in batches of two you don't want to go over filling it because then it doesn't really
work as well all right ready see what that looks like I always get nervous sticking my finger in there I know like this little actuator is what hits that and it won't turn on without it but like I was getting I don't like they don't stick your fingers in there when it's plugged in if you want to go sticking your fingers in there unplug it okay I don't need that on my conscience so that so that is nice I'm gonna give it one more little blitz yeah little smack alright great
that

mustard

powder that doesn't need to go in spice grinder because it's powder we're gonna dump that right into nice two tablespoons of salt high-quality ready boom those are on dry ingredients so we'll give those another nice little mix yeah that's beautiful huh when making

mustard

cold liquids added to the

mustard

teases some serious science going on here will create a spicier

mustard

I like spicy

mustard

if you want it to be not so spicy use warm for our next trick mince
brad makes mustard it s alive bon app tit
five tablespoons high quality sauerkraut is juice look at that huh yeah I just want to drink it okay apple cider vinegar 1/4 cup aka four tablespoons oh that's the shot and then there's you aa quarter cup again four tablespoons well I got a little piece of sauerkraut in there oh yeah ready and next we just mix them all together voila we're gonna mix this all together and you're gonna be like

Brad

that's not

mustard

it's gonna look real loose and watery but as everything
hydrates and absorbs and becomes

mustard

it will thicken up over time look how thin that is you're like oh my god I screwed up

Brad

doesn't know what he's doing sometimes you might be right but not today that's that's fantastic and yeah let me get a spin hmm right it's not ready but the flavor is nice and leave him I mean I don't know this isn't scientifically a fact with the introduction of the sauerkraut juice and some of the sugars from the bazoo at room temp
it'll probably even start to get a little fermenting so now we're gonna pack this into a jar and try not to spill it all over the place oh that was and pay attention this is very complicated sorry little lid on and that's it we'll throw a label on it we're gonna throw it in the fermentation station it'll it'll hydrate it'll thicken up flavors will develop now you could go back and this we probably done tomorrow that'd be 24 hours or I like to go 3 to 4 days up
to a week and it's just like matures and gets nice we're gonna drop that bad boy watch out drop that bad boy right over here yeah check back Vinnie today's check back on I'm in a it's been three and a half it's been it's been three and a half days and look member it was super super soupy that we're getting through that nice

mustard

y texture pop the tops here whoo Oh a little sweet from the burrs ooh nice little burn to the nose tingles the nostrils a bit I like
how it's got like some smoothness and then it's got like cracked chunks and pieces of it of the UM pepper of the

mustard

seed and then there's full I like that a lot and I made us a nice little snack you know I met grilled up some sausages okay there's a cool little product it's sauerkraut but they put cucumbers in there so it

makes

like little pickles in it nice little acid for the fact that it's all about the

mustard

but you got to have your little what they call a coot
brad makes mustard it s alive bon app tit
your mom is that the word yeah hey a little crunch you know yeah be how decent geek goes it just add a little crunch you know like a little crunch it's all through the choices so I grow some sausages anyways go look I'll bring it right over to you I got this nice cool cool thing from Lodge they make good stuff and it looks we got some sausage I got this nice little nice of a coil but boom boom well I felt like the salt Bay again a couple of these couple of those uh-huh alright a little
spicy chorizo come on I'd boil so well thinking of respect to sausage alright I poached it gently in beer and then I just put it on a low grit like a low flattop browned it up real nice I don't want the casing to pop you know I don't want to let fat to come out I want to trap it in the casing so there you have it with a little

mustard

let's have a bite yeah hey Chris Rock Oh perfect we made

mustard

and these are the accoutrement or is that the word sure if you want to just try
the

mustard

Oh yeah yeah he doesn't it's borderline insulting but it's art it's not well don't go telling everyone category killer yeah right it's good yeah yeah please get in there look a little sauerkraut would um because we put sauerkraut juice in there - no that's their thing these guys Cleveland never been a Cleveland let's go but they put cucumbers in that's not high and it

makes

little pickles with them that's a good idea wow man you got it it's
hard to get Chris to say stuff like that we definitely didn't pay him and he definitely doesn't care he's honest Oh goop it on hmm oh very good the verjus brings a nice little sweetness and it's even got a little element of funk and comes from the sauerkraut juice which i think is a real ace up your sleeve there it's got everything you need throw apple cider vinegar and the longer you leave it out a little more mellow it'll get but you can also do store it in a fridge for
quite some time and it's delicious Vinnie this one's for you so there you have it easy-peasy made a little

mustard

try it a little finer if you want or do whole course you can even throw all the spices in there if you want get creative let me know how you like to make

mustard

because uh I like to learn so thanks for joining us folks again all right Vincenzo hey bean cans oh and Chris Morocco headphones in the kitchen let's see if I can do this with us going uh-huh it's Baroness
Vinny I can tell you about 12,000 people have I hit my burn when I did that up the sleeve Howie