Practice English Speaking&Listening with: Brad Makes Fermented Fruit Leather | It's Alive | Bon Appétit

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[object squeaking]

- All right, you boys ready with this [beep]?

Hey guys, today on It's Alive

we're going to be doing Fermented Fruit Leathers

which is basically like a fruit jerky,

Fruit Roll-Up kind of knockoff.

We're going to do it together.

It's easy, Fermented Fruit Leathers.

[snapping fingers]

[angelic music]

Ta-da.

[upbeat music]

All right, so first step.

All right,

you want to get yourself one of your notebooks going, okay?

If you don't have one already.

I got this log book, I don't know where I got it,

I found it.

I've got two recipes in it,

and one of them is the Fermented Fruit Leather, all right?

But I got it almost all up here,

'cause it's, oh boy, it's a real simple one.

So if you have a jar, that's a good place to start.

But for today's demonstration, folks,

we're going to be using the vacuum sealed bag.

I'll go about 14 inches.

And then we have this little cute thing here.

I've never used this one, okay.

This is the,

oh God, the NutriChef.

And what we're going to do now

is just do a little seal job, okay?

So, these things are all kind of the same.

Oh wait, usually there's like a little,

oh wait, you got to lock it.

Okay, I see.

We're going to go through this together.

[object smashing]

Oh Kevin, watch your back bud.

Hey, this place is new, before we go any further,

before Kevin hurts himself, Kevin watch your back.

We're in a new space here.

It's a temporary space, but for the time being,

I would rather be cooking with people always,

I'm a real chatty Cathy.

But with the pandemic and COVID,

and the situations at hand,

especially here in New York City in Brooklyn,

we got to maintain our distances.

So here I am, I got my little spot.

This ain't so bad.

So we're safe, everyone's good.

We get to move on, we get to make Fermented Fruit Leather.

[angelic music]

[hands clapping]

Get to hang out with Kevin.

We got a nice little thing,

they set aside a little nook for me.

I mean, this is actually,

I tell you what, [soft music]

as far as, being in Brad, being my own little world,

this is freaking perfect.

But I could use some taller countertops.

If we're going to customize stuff for a moi,

got some chickens running around,

I'll build a kitchen that has

the perfect size to everything for me,

a little deli slicer right here,

and wash my hands and just cut,

everything's perfect.

In a dream world, one day.

So back to this.

Oh wait, did I do that already Kev?

Yeah, we got one seal on there.

One seal, we're going to need two seals.

They're having that guy.

I saw a picture of Seal recently.

I guess it wasn't that recent,

I guess it was like a little while ago.

Yeah, maybe a year ago.

Oh, Christ,

maybe it was more,

maybe I even talked about this already.

Oh God, Hansel help me.

But that man had the biggest--

[optimistic music]

that have ever seen in my life.

What's Seal up to?

Let's get him on.

You should see the size of that man's thighs.

Seal has thighs like this big.

This episode is [beep]

Woo, he must be a runner I'll tell you.

All right, anyway Brad, back to seal number two.

[chiming music]

So I'll do multi seals,

especially with the fermentation.

The last thing I need is a blown seal

and I got freaking Fermented Fruit Leather,

all over

the new walls here.

I just got here,

they're going to kick me out.

So what we got is, well painted blueberries.

Okay, I think this is one of the

what are we running at here,

nowadays?

What are they, what are they?

Averring down to,

probably used to be 16, 12.

Now it's what?

Where are we at now?

Six ounces.

So six ounces of blueberries.

And then what are they hitting us here?

Six ounces of

a raspberry.

But the best you can get,

if you got the opportunities

to go out into a beautiful field

or patch

and pick all your own berries,

I mean those things are going to be,

[speaking foreign language]

Very active.

So anyway,

that's great.

This is the recipe folks, all right?

[paper rustling]

I'm just going to share it with you guys,

cause I love you.

But this thing is dialed in.

And then we're going to do three medjool dates.

Okay?

You know these little date pits,

looks like,

it kind of looks like a little pecan or something.

Pretty tough, all right.

Make big old rocket in the blender, I'll tell you what.

So three dates

and then we're going to do

a pinch of Sumac,

just cause I love it.

All right.

You think you know that about me?

Look, we're not measuring much here,

we're just going to do a little sprinkle,

whatever you're into. Okay.

And then we're going to do

the juice of one lemon.

Now we're going to add,

we're going to add that much Apple.

And this is, we'll snack for the boys, all right Kev?

Although you probably, due to COVID restrictions,

you probably can't eat that.

[object crashing] [beep]

[crowd laughing]

Am I getting bigger?

[people laughing]

I can't work like this. No, I'm just kidding.

I'm just Josh and this is wonderful.

Anyway,

I got some good raw honey here.

Again, the best honey you can get.

I'm going to pour that right in

and let it just, watch this.

Cause you don't want to get it on the sides

or on the rim up here.

We're going to be sealing.

So, what I like to do is just let it just drop straight

to the bottom. Boom.

Salt, I just do a little sprinkle.

We're just rotting fruit in a bag here folks.

And talking to ourselves.

Great time to add a little heat

if you want to add a little sweet

and a little heat kind of nice.

[fingers snapping]

Add a little mint.

[lips licking] Beautiful, all right.

What I'd like to do now is I'd like to just wipe

the first two inches.

Okay, cause that's all we're going to be sealing at.

All right this is what we're going to do.

This is what we're going to do scooter.

Oh we can't... [Nutrichef locking]

Inadequate electricity.

[paper rustling]

What I like to do is make it a little elevation.

Helps keep the liquid down.Okay?

Perfect.

Always lock that.Don't forget to lock that.

And then, back seal.

Oh, oh, oh.

Woo, here we go baby.

[Nutrichef roaring]

All right, keep your eyes on the trigger,

cause if it starts pouring juice I hit seal.

Oh [beep] no, no, no.

Abort,

abort, abort.

This thing got real, real sensitive trigger.

Okay. Here we go.

[Nutrichef roaring]

Woo, I even didn't have to touch that,

did you see that Kevin?

[Nutrichef roaring]

That's dangerous.

See how it's keeping the liquid down Kev.

And we're sealing.

That was a good one.

Good look with that stop.The liquid stop there,

we made the seal.

[fingers snapping] Boom.

That's perfect.That's a 10.

Judges? Austin?

[people cheering]

He says 10.

A two double seal.

[squeaking music]

I feel good.

This machine seems to be laying down a pretty heavy bead.

This was good.

This was, I liked this little machine.

I'm going to take it home.

[suspense music]

Check this out, bud.

So now we're nice and packed, okay?

And we're just going to give it a little crush.

Again,

this part isn't mandatory

but I really like to do it.

I think it helps speed up the party a little bit.

[punches blowing]

Introduce the juices.

Mix the sugars,

get the salt mixed around a little bit.

[fruits smashing]

Happy everything.Look at that.

[punches blowing]

Oh God, look at it.

So that's just going to sit room temp,

four to five days

a fruit leather, keep it positive folks.

And this thing will blow up and ferment

and then we'll do all those things I said.

[optimistic music]

I made a swap.

I mean, we ain't nobody today.

We ain't trying to fool nobody today, but check this out.

This is what we're looking at.

This is our little travel pillow.

Look at that baby, huh.

Look at that thing.

So basically the same thing.

This bag is obviously a little bit larger

but it would fill up, I mean,

this soccer is got it's pushing back.

You know what I'm saying?

That thing is got some pressure.

[air whooshing]

So this beautiful thing,

it sort of piece of art,

you can hang this on your wall.

Don't forget about it.

And that'll turn into this.

A few days later, poom!

So we're going to open it up.

I have to warn you, when you first opened it,

the smell is not bad at all.

Now if you happen, Brad, let's just do it, moment of truth.

Sound guy, ready?

Quiet on set, there's nobody here.

[paper rustling]

nobody here, here, here.

[air whooshing]

Oh Jesus.

Oh my God, that remind me, [laughing]

That reminded me home first.

Yeah, it smells like bad wine.

It kind of smells like poorly made wine.

Like, every time I ever tried to make wine, really.

The thing went[mumbles].

Do you ever see those videos, like

Oh my God, it's horrible.

I shouldn't even mention this, but I'm going to.

When they cut open--

[optimistic music]

Nice and fruity.

[Brad inhaling heavily]

Smells nice.

When i smell bad I'll tell you that.

And then this goes right into a blender, okay?

And that's why I took the pits out of the dates, okay.

Oh. This thing should be mounted, boom, like a champ.

Back at the old kitchen, we had the high voltage.

[blender whirring]

Real Rocky move, right?

That thing was loaded with like hot sauce or something,

You didn't have the lid on, you go plug and then...

[person screaming]

Hot sauce in your face. Ruin your day.

Ruin your week more than likely.

[air blowing]

[fermented fruits dropping]

Beautiful, yap, that's what you want to do.

[punch blowing]

[blender whirring]

[blender whirring drowns the Brad's speech]

We'll grind that up.A little grit for the boys.

Beautiful.

Shut it down.

[lid tapping]

Once we're done there,

I'm going to put this right in the sink. Right?

Watch your six Kev.

Watch your social distance six power, right?

[Lid banging]

So, I got my dehydrator set up over here, okay?

I love this stool, perfect, little swivel.

Little non-sticks,

little slipper sliders there, right?

Ooh, look still got the protective...

What's that noise?

[metals clicking]

Oh, the radiator.

What do you say, radiator or what do you say Kev?

- [Kevin] RAY-dee-ay-ter

- What do you say Austin?

- [Austin] RAY-dee-ay-ter.

- [Kevin] Checks out.

- Checks out.

- [mumbles] cool.

[Brad laughing]

Okay, what were we doing?

Oh yes.

We're going to set the time.

This thing goes for a while, so I just crank it.

Just so, we don't have any fricking mistakes.

But if I actually,

Oh, actually speaking, oh, this is perfect Kevin.

Last time I was running the hydrator didn't we have

a little miss out involving you?

Fact check that Hanzi?

Wasn't it him that sabotaged my dehydrator?

What were we making?

Fish jerky.

He was unplugging his little light system

and he unplugged the dehydrator.

Yady, yady, he plugged it back in,

long story short,

it's a little,

I don't think there's any moisture left.

I don't forget.

But I forgive, Kevin.

[angelic music]

So let's set this to what it would take.

I'd say 36 hours.

Okay, boom.

And then mode, I set the temp.

We're going to drop that down.

Let's do a cool 89.

All right, that thing is warming up.

Let's go pour in our mixture here.

Right, It looks like a little, little A-sah-hee bowl.

Beautiful.

So what you want to go do in here

is spread this out real thin and nice.

But yeah,

if it's thicker,

it's just going to take longer to dehydrate

and it'll just be a thicker end product.

A thicker leather, if you would.

But let me, I'm going to try to get this a little thinner.

Hold on.

Here we go.

This Pigment, I like to call Fermented Sumac Berries.

[soft music]

They're lovely.

Delicious into the dehydrator.

Don't go playing with them, they'll take at least 12 hours

and you don't want to go putting

little finger marks in them.

Let them set up and you know,

you're just drawing out the moisture here.

You know what, Kev, why don't you come back and say,

just drop back in about 36 hours.

But I'm going to tidy up real quick.

Thanks Kev.

[optimistic music]

All right, oh Kevin, thanks for coming back,

36 hours later.

Let's check on

the Fruit Leather.

Woo.

Look at that pie, huh?

Beautiful. That is what I'm talking about Kev.

Let me pull up a stool.

So let's do a little peel job.

Oh yeah, Fruit Leather[murmurs].

[air whooshing]

Come on, give me the flashbacks, okay.

You put them in the little squares.

What was the one?

A Fruit Roll- Up.

Let me take a picture of that, huh?

With Kevin in the background.

Fruit Leather City.

It was good.

Lemon juice,

the berries,

the Sumac.

I cut them into strips and I keep them in like a jar.

Little snack, little tangy snack, all right.

Any time, keep it there, I'd say about a week.

I'm going to go ahead

and store it right here in my new little project,

adventure spot here.

And we're going to grow.

We're going to grow together.

Just imagine, Oh, you're going on an airplane,

you're sitting on a bus

or you're taking a bike ride,

throw a few of these in the old backpack.

[fingers snapping]

Oh, better yet, you're walking out in the nature,

you need a quick little zingy,

little sugary, kind of [speaking in foreign language],

to get you through that last,

whatever,

Fermented Fruit Leather.

And it's good for the gut.

[angelic music]

Thanks for tuning in folks.

[speaking in foreign language] will see you next time,

here at, to be determined location name.

Whoever brought the stool, A plus.

Oh, I love it.

I love stools.

I like something that's tough,

it should be attractive to the eye.

I do like a spin, but not, not mandatory.

I can do that myself.

We can go down a rabbit hole.

I have one that has...

[bright upbeat music]

The Description of Brad Makes Fermented Fruit Leather | It's Alive | Bon Appétit