Brad Builds A Fermentation Chamber & Makes Tempeh (ft. Sandor Katz) | It's Alive | Bon Appétit
Вставка
- Опубліковано 23 лис 2021
- We’re back with another episode of It’s Alive and today Brad is joined by a true expert in the field of fermentation, Sandor Katz, for some fried tempeh with a side of DIY construction. Sandor shows Brad how to build an effective fermentation chamber with just a few materials before breaking down how easy it can be to create an environment where soybeans turn into a firm, sliceable, friable delight.
Find Sandor on Instagram at @sandorkraut and learn more at his website www.wildfermentation.com/.
Check out Sandor's new book, Sandor Katz’s Fermentation Journeys: www.amazon.com/Sandor-Katzs-F...
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on UA-cam? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Builds A Fermentation Chamber & Makes Tempeh (ft. Sandor Katz) | It's Alive | Bon Appétit - Навчання та стиль
Wow this is the quietest Brad I’ve ever seen. Sandor must be like the god of fermentation station.
Shoot your right hes so attentive too
Sandor is a legend.
or Sandor just incessantly talks, which is the case
Brad is a smart enough guy to shut up when an absolute legend and expert in their field is around. It just doesn't happen often lmao
Do you not know Sandor? He's the master of all things microbial. Completely changed the world of food.
Tempe is such an indonesian staple. We love our tempe!
Tempe or tempeh?
My daily basis meal
@@inva11d65 it is tempe, but the foreigners cant say it correctly so they added h at the end
Marinate it in sweet soy, garlic, and pepper. My jam
@@pandaakbar5793 so it's tem-pee? I see why they added the H to be fair
I'm in Sweden and make my own tempeh since many years back. Cold climate, not a lot of humidity. You don't need such a specialized chamber. It's enough to get a round plastic cake box/container(I use the cheap IKEA one) and put it above/beside your radiator for 24 hours before removing it and placing it somewhere else without radiant heat (the tempeh starts to generate it's own heat at that point). You don't need a fancy grinder, simply soak the beans overnight on a bowl, then massage the hydrated soy beans in water to remove the hulls.
The barrier of entry is much lower than what this video implies.
Yes, anywhere warm will do! Like on top of a water heater, heated bathroom floor etc
Wow, your comment is cool! I'm in Istanbul now and the weather is 32 celcius degree, that a tempeh should exactly be fermented in. The coldest temperature will be 25° at night, I guess I can leave my "future" tempeh outdoor. I'm gonna use a homemade mold I saw on Gourmet Vegetarian Kitchen. Thanks for the tips!
Im indonesian. Here making tempe is effortless and dirt cheap. Its basically cheaper than any other protein source.
As an Indonesian myself i get a bit too hyped up for today’s episode 😍 brad you should try your fried tempeh with sambal or the spicy rendang sauce next time it’s a game changer trust me
Sambal 🥰
Thats a crime
brad should make tempeh orek out of it
@@rkustanto wa da ya mean
Kentut.
Brad is the only reason I am still subscribed to BA.
If you unsubscribe, UA-cam will still suggest his videos if you watch 'em enough. That way you don't have to contribute (*as much) to the awful company that is Bon Appetit and their *Conde Nast overlords. ;D
@@DJBillyQ Vanity Fair lol. Do you mean Conde Nast?
@@DJBillyQ why’s ba a bad company? always enjoyed most of their content actually
@@johngladwaller2436 oops good catch, thanks!
@@naisvd they got outed for practicing discriminatory hiring practices and underpaying (or *not* paying) some of their employees who were helping make episodes for the channel. Also the previous guy in charge (Adam Rapaport) was a total scumbag.
I swear I remember watching an episode and brad said something along the lines of "as the Great sandor katz once said..." And remarked "Yknow itd be great to have him on the show one day" and now here we are.
Brad and Sandor Katz together in one video. Who could ask for more?
Brad can talk about anything that he’s passionate about and I and many others would happily watch, listen and learn
Such a delight to listen to people tell something they're really passionate about
The qui-gon and obi-wan of fermentation in one video. Love it.
Hope fully not fully qui gon
Instead using plastic, you can use banana leaf to wrap the tempeh.. and actually, the original technic to make tempeh is using banana leaf for the fermentation.. And it’ll add some flavor into it..
Would those be available at any particular store? I have an asian food market i frequent and haven't seen it. What should one look for?
@@colonagray2454 or you can use any leaf with smooth texture surface on it. The taste will be better if it's wrap with leaf instead of plastic.
@@colonagray2454 Depending in where you live it will be hard to find. Also they could be in the freezer section cause many leaves freeze well
@@colonagray2454 Are you near a Seafood City? I saw some frozen banana leaves there. Or if you have any Filipino/Vietnamese grocery store near you. They always tend to have banana leaves for sale.
@@colonagray2454 you can find it at any Asian or Mexican/Hispanic grocer. Just ask an employee
you know my grandmother usually boil it in garlic water and let all the tempeh absorb all the garlic water and then fried it, it'll add more taste to it
Thanks for the tip!
Sandor Katz's Art of Fermentation book is really a fermentation bible. Such a pleasure to see him do his thing!
As a Southeast Asian, I’m always happy to see new people discover and appreciate our traditional foods, tempeh is delicious! :)
I made tempeh in my dehydrator, and in 48-hours I had perfectly good tempeh. Used Instant Pot to cook the soy beans, cleaned the beans of the skins, cooled to the right temp, inoculate, package into a sandwich size ziplock with holes in it, and popped it into the dehydrator.
I've been wondering if a standard dehydrator would be any good for making tempeh, all the ones I've seen advertised seem to only go down to 35 degrees Celsius, I was worried that might be too warm to make tempeh. Is that the temperature you were using on yours? Or does yours go lower than 35C? Thanks 🙂
well done brad, fun fact traditionally tempe is wrap with banana leaf. and if you marinade it before frying its gonna taste even tastier. dip in on some sambal eat it with warm rice you gonna get addicted to it hahaha
What about to steam before cooking?
I'm so thankful Brad is clearing a path of unusual foods, like this. If I tried this I'd have the " undesirable bacteria".
Huh?
"Unusual" foods lol
We want more of Sandor and Brad together! ❤
Really want some tempeh now
as Indonesian I was shocked when brad said put some caviar on tempe 😭 I meaaan, it's usually eaten by middle-lower class people here bcs it's so cheap
Brad, you make such happy videos dude. It's a brief moment of joy for me, and I'm appreciative of it.
Drilling through a fridge wall, good way of puncturing a gas line and just polluting a whole lot. Ironically to make tempeh and reduce carbon footprint lol
Tempeeee is one of my favourite food everrrr, you can try so many dish with it but deep fried it with simple seasoning is always the best!
Airfrying is great, just brush some oil on it and fry until golden and crisp - yum!😋🤗 💙💛🇺🇦🇺🇦🇺🇦💛💙
Tempe is rad, tempe is live. A cheap high protein food, and blank canvas for flavour
I love Sandor Katz! And Brad too!It’s so cute to see them together.
Marinate tempe with garlic and salt. Then, fry it. My family and I looove garlic, so we use 3 gloves for half block of tempe. It is yummy 🤤🤤 Anyway, if your tempe tastes bitter, most likely it is not fresh. A fresh tempe is very delicious.
Sandor Katz matches exactly what he preaches, right on
Sandor Katz, the middle-eastern maniac who completely changed how people looked at food. I waited long for this video. So happy it's here.
Basic Indonesian tempeh dish is just fried season with garlic, salt, and crushed coriander seed.
You also can simply just season with salt and white pepper powder.
If you let the tempeh ferment for a little longer you can use that as an ingredient to a lot of Indonesian dishes.
The tempe give an umami and some funky aroma.
My cookbook was delivered as I was watching this video!!
Loved this! I’ve made my own tempeh a few times and found that I easily get my oven to the perfect temperature. Some times I’ve started it in my Instant Pot over night, then moved it to the oven. I’ve set my oven to what would have been 30˚C (the lowest shown is 50˚C), and leave the door slightly open. It is so fun to follow the process, see when it starts growing, then the best is when it gets firmer and firmer - it’s such a transformation. I have tried using a few different beans, but soy beans are still my favourite… 🤗 💙💛🇺🇦🇺🇦🇺🇦💛💙
Love the videos Brad!! More videos of Brad please!! Honestly the best host on this channel!
You should marinate them in sambal badjak and ketjap manis!
What?!? My dreams do come true! My favorite fermentation people.
Two fermentation legends together!!
Hippies doing science is exactly why I watch this fermentation show. Well done!
as an indonesian it's cool to see tempeh here. tempeh is the best thing ever indeed
A VEGAN FRIENDLY ITS ALIVE!, THANK YOU BRAD ❤️
I love all the little touches that I know as a microbiologist makes a difference
As an Indonesian I’m feeling very much loved by this video. Thank you Brad & Sandor!❤️
Great video! I hesitated to look into Tempeh because it looked so difficult but this is easing me into it.
I agree Kamila. I was also under the impression that it was too hard so I never tried but seeing Sandor and Brad making it so easily, I am definitely going to give it a try. Because as Sandor said you only need the beans, a little vinegar and the fungus starter. The fried Tempeh gave me so many ideas to add to the top of them before eating, made my mouth water just thinking of the possibilities lol. Michelle
I was accidentally given tempeh one day and now I eat it like 3-6 times a week. It's got like a nutty meaty flavor while still being vegetarian
For me tempeh is drug😋
I just bought that mat last week to keep my turtle warm during winter. That thing is fantastic
Omg I am legit dying right now😍🖤 Sandor and Brad, the pinnacle for me 🖤🖤🖤🖤
My thoughts while listening: this guy must be the godfather of It's Alive. Then I read the comments and description, found out he really is! Feels like a refined Brad. 😆
That was my first fermentation book. 😍. Still my go-to. Now I must have the new one 💕
Thank u for the great video and having Sandor Katz! I'm a big fan of his and on my way purchasing this book!
I can't wait to try this! Great Video!
Its alive is the only thing keeping me alive
YES! I have been waiting for this for literal MONTHS!
The editors are the best of the best!!!!
my favourite video that you’ve done so far
tempeh is one of my favourite foods - so versatile!!
Tempe and sambal is the best combination.. hehe
I use these inkbird controllers a lot for fermenting beer, and found it’s best to put the sensor in a cup of water for more accurate readings.
I attach my probe to the side of the corny kegs w tape. Having the probe not attached to a heat sink is a recipe for madness. Good point!
Amazing and detail oriented presentation. 😊
Fried tempe with roasted ground nut and dried small anchovies cooked in sambal 😍
You can add tofu, eggplant and chicken as well 😍😍😍
I'm glad this guy put on a clean shirt for this episode.
I'm a simple person
See Brad. I click
Finally! I've been waiting for this for so long!
Could you add garlic to ferment and flavor the soy beans?
Two legends in the same video. Great one here
Brad need go to Indonesia and learn many fermented food they have.
You had me at Brad in the title
Makin a stop at the fermentation station
try to deep fried it with batter, and add a little bit of scallion in it. trust me it is so good. a crispy deep fried tempeh pair with some nice sambal or you can even fried it but not until it reaches a crispy level, we called it "tempe mendoan" and eat it with some nice warm rice.
This is amazing.
Good resource I believe he definitely doing so much research in tempe😊
as in indonesian it's interesting to see tempe become popular. there's a company in san diego that's make "hip" tempe by using different kinds of legumes/beans. i have a few people telling me that the americanized tempe is better than the local tempe shop which is just a slap in indonesians faces
Nah Javanese traditionally also used different type of beans such as, koro (jack bean), benguk (velvet bean), oncom (peanut) and gembus (tofu press cake) or if you wanna to get trippy try bongkrek (coconut press cake)
Then they never taste the OGs that used centuries old technique with top notch ingridients, the javanese used black soybean before chinese introduced the white variety, the erlieast fungi strain used back there can only be found in southern part of island of java right now as most of its northern part had been heavily polluted, It has no bitter or sour taste, they made them with the help of ocean water so it has mild saltiness with a tinge of umami flavor. Welp most indos even the javanese rarely eat the ogs
It's very rare to see people talking about tempe
I love tempeh and this episode!
Brad should start drying things on It's Alive!
I'd love to see some Jerky or Biltong!
Jerky was done a LONG time ago
I need more vids w this guy
Brads hero definitely grows his own magic mushrooms 🤣
Can you do an episode on huitlacoche? I think you'd love it!
My daily life meals became so international, We eat Tempe everyday for Snack - Lunch - Dinner in many recipes. Proud to be Indonesian 🇮🇩
Historical collaboration
4:24 "oh yeah!"
anyone else feel like Sandor could do a mean Robert Downey Junior impression?
First thing I thought of! Scrolled down through the comments just to see if anyone else agreed so thanks!
Love tempeh
Definitely try to go full Indonesian when cooking this! Stir fry it with sweet soy sauce and oyster sauce. Mix in some string beans, green chilis, and shallots and *chefs kiss*, bon appetit!
I love that cooked in sambal
Got my book just the other day
I can hardly wait to try to make tempeh!
Tempeh is life
Finally! Sandor!!!
Awesome
Watched the video. Bought the book.
these tempehs do be lookin fancy
That’s so interesting! As a general household knowledge, black molds on food is considered dangerous in Japan lol I didn’t know there were different kind.
tempe in Indonesia generally doesn't have black spots and is pure white with black spots signifying over fermentation but it's fine to eat i guess
@@jivanjovan Mister Katz doesnt have the healthiest look, so who knows. :)
@@seedor9797 What an embarrassing thing to say.
My ultimate source of plant based protein is tempe and tofu. It's cheap, nutritious, versatile. I'm so glad Brad makes one!
That’s why I buy this stuff
My very basic tempeh recipe, fresh raw tempeh, chili, garlic, lil bit salt and msg. Crush everything up and eat it wih warm rice and krupuk
Match made in heaven right here
breakfast: fried tempeh + sambal terasi + rice
lunch: stir fry tempeh + rice
dinner: roasted tempeh + sambal terasi + rice
This guy's style really stifled Brad's energy
There is a dish in Indonesia where we rot the tempeh/tempe then make a spicy coconut milk stew out of it.
Sandor seems so godlike
Love your response “I don’t want to try this, like this” lol
4:16 You Can Hear the Cameraman Laugh Quietly When he Says “The Soybean Has a Very Heavy Hole” 🤷♂️😂😂😂
One of your best videos... sorry the market doesn't show it