Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

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Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer- wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!
Follow Brad on Instagram: @bradleone

Join Bon Appétit test kitchen guy, 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 Gravlax (Cured Salmon) | It's Alive | Bon Appétit

KK Chub
KK Chub 13 klukkustundum síðan
so cute
James Gregory
James Gregory 4 dögum síðan
"Germs, schmerms, what are we, living in a bubble?" Has not aged well.
Ryan Carter
Ryan Carter 4 dögum síðan
Since no one actually knows what a bay leaf tastes like, feel free to leaf that out. You can tell people its in there and they won't be able to tell one way or the other.
Wierd Beard
Wierd Beard 9 dögum síðan
A year after they shot this video you wonder at how prophetic it's opening is.
Hennessy Drew
Hennessy Drew 19 dögum síðan
Stumbled apon this and i subed just because this Brad dude is too funny. Ima watch more. Hope more videos are this good.
stubie19 23 dögum síðan
As a baby of 1990, the Kim Possible reference does NOT go unnoticed. Cheers!
Johann J. Cuschieri
Johann J. Cuschieri 24 dögum síðan
OMG shut up
Kim Schuller
Kim Schuller 24 dögum síðan
Brad is the best, I love how the New England stammering goes, gdmn it lmfao cant stop how we relate with cooking. Lmfao
eTanium 28 dögum síðan
Brad is the MAN! But, these videos really come come together with the addition of the editor; top notch! Also,
Simmy indc
Simmy indc 29 dögum síðan
What is this guy seriously high on?
Tommy Estridge
Tommy Estridge Mánuði síðan
Too much platter, stay on topic.
James P
James P Mánuði síðan
With everything that's coming out about BA Sohla just seems totally fake. Not only that she seems so good at it. It's crazy.
Shane Hollis
Shane Hollis Mánuði síðan
We need more shots of Brad walking through the kitchen and talking to people with the camera following behind a la Goodfellas
Bropocalypse Mánuði síðan
Dude cracks me up! Love watching his videos.
dePlant Mánuði síðan
Best outro ever. 😀
Eden Williams
Eden Williams Mánuði síðan
I dont care how many times I watch these... the sound effects just take it the absolute max!!!
iamsamson Mánuði síðan
Those aren't the spices we use for gravlax /Swede
Brandon Deitrick
Brandon Deitrick Mánuði síðan
Brad I love your show’s! Always super fun and informative 🤘😎🍻
Henrik Nilsson
Henrik Nilsson Mánuði síðan
still bothers me that he shorten gravlax to lax since lax is salmon, love brad tho so kinda have to let it slide XD
sour chuck
sour chuck Mánuði síðan
The foolish hub locally change because drama supposedly educate above a public pheasant. rich, rich ladybug
Ryan Reynolds
Ryan Reynolds Mánuði síðan
this series is seriously the unhhhhhhhh of the food world
Vadim K
Vadim K Mánuði síðan
talk too much bs. Stick to the point and have ingredients ready
michael jordan
michael jordan Mánuði síðan
Do you even need to follow food safety? Do test kitchen serve to the public?
Tyler Dillon
Tyler Dillon Mánuði síðan
8:06 that aged well.
Caleb Hadley
Caleb Hadley Mánuði síðan
just read the news on what happened at Bon Appetit last year. Sorry brad but unsubscribe.
Pattferd 2727
Pattferd 2727 Mánuði síðan
I know now though. Because I looked it up.
Pattferd 2727
Pattferd 2727 Mánuði síðan
@Escapist I just don’t feel like finding it myself even though I definitely could.
Escapist Mánuði síðan
@Pattferd 2727 You both live in a hermitage on the edge of the world or what?
Pattferd 2727
Pattferd 2727 Mánuði síðan
What happened?
Joe De Rue
Joe De Rue Mánuði síðan
Brad put a little bit of pepper on it, a bit of pepper on it.
Janice Babin
Janice Babin Mánuði síðan
Where’s the dill bro
Anthony Daniel
Anthony Daniel Mánuði síðan
14:50 when the coffee hits
Ed Wassermann
Ed Wassermann Mánuði síðan
how rude is this morocco dude?
Escapist Mánuði síðan
Not at all?
John Grams
John Grams 2 mánuðum síðan
Thats needs way more lux come on bro
Adam MacDonald
Adam MacDonald 2 mánuðum síðan
You are a goof. I can't believe they allow you to use this kitchen.
Bradley Spahn
Bradley Spahn 2 mánuðum síðan
"Germs Scherms" is a funny thing to say in February 2020.
Glenn Sacks
Glenn Sacks 2 mánuðum síðan
I accidentally turned on the closed captioning, and for some reason that made it even more entertaining.
DefaultFlame 2 mánuðum síðan
Gravlax (or gravad lax or cured salmon) is very popular here in Sweden. It's also why I thought I hated salmon for most of my life, until I got to taste some that was actually cooked and found out it was actually tasty.
rc 2 mánuðum síðan
Boy, he fooling around the whole times like comedian. he even cant say turmeric lol. silent R Brad. hurry up Brad, I am hungry here.
shitbag 2 mánuðum síðan
7:58 Its crazy how Different things were all that year ago.
Melinda Lee
Melinda Lee 2 mánuðum síðan
In a Bon Appetite rabbit hole - I miss these editors. Genius.
Dream 2 mánuðum síðan
Some good Swedish Gravlax.
Chef's Vision
Chef's Vision 2 mánuðum síðan
Delicious !!! I have as well a gravlax recipe, if you want to check it out
The House
The House 2 mánuðum síðan
8:06 oof :/
Jasha 2 mánuðum síðan
12:35 Thank me later
Chef Terry Shampoe
Chef Terry Shampoe 3 mánuðum síðan
Last time I made gravlax I used beetroot powder. The color and the flavor were amazing. I ended up making it 3 times. It was torture waiting for something I was going to inhale in a day! A lot of bagels met their fate those weeks,
Lauren L.
Lauren L. 3 mánuðum síðan
Brad to Andy: I want a divorce Me: 🤣🤣🤣🤣🤣
Beatrice Brown
Beatrice Brown 3 mánuðum síðan
I love you, Brad. BUT, my curing mix (super secret) will blow yours OUT. OF. THE. PARK! Want to mano a mano?
ro shif1974
ro shif1974 3 mánuðum síðan
Brad talks like I feel...when I take Shrooms...🍄✨🦄🤤🎶🎡🤪🕺🌟🥴💫😳
Steve K
Steve K 3 mánuðum síðan
Ball bearing collector. How haven’t I seen that before lol
SecretLars 3 mánuðum síðan
As a Swede gravadlax without dill is just offensive.
Bjornar Frantzen
Bjornar Frantzen 3 mánuðum síðan
Tell me where you have burried your salmon, Brad! ಠ_ಠ
Fingar Bøen
Fingar Bøen 3 mánuðum síðan
This intro is gold
Tyler Faris
Tyler Faris 3 mánuðum síðan
“Germs shmerms” didn’t age well
Marin Miljak
Marin Miljak 3 mánuðum síðan
those sound effects are awesome
Rando 3 mánuðum síðan
The fat is the best part...
Karen S.
Karen S. 3 mánuðum síðan
His energy level and haphazard style really reminds me of the gamer channel Cartoonz. Between COVID isolation and watching both of them all the time I'm gonna forget how normal people interact XD
Leena Holland
Leena Holland 3 mánuðum síðan
Mike Wood
Mike Wood 3 mánuðum síðan
Beginning of the end indeed. So good but seems like such a long time ago now.
Introvert Airways
Introvert Airways 3 mánuðum síðan
“Germs shmerms, what, do we live in a bubble?” *This aged like warm milk*
Tom Hay
Tom Hay 3 mánuðum síðan
Anyone got a link to the apron? I NEED one like this ASAP!
Sarah Vaj
Sarah Vaj 3 mánuðum síðan
Just an appreciation to all the chefs at bon appetite, y’all are so amazing and talented in what you do ❤️ just seeing brad talk about salmon and his preferences is chef’s kiss
Crisco 4 mánuðum síðan
The Italian comes out so much when confronted! “ does this look like my cuhhttin board?”
Dylan C
Dylan C 4 mánuðum síðan
"Germs shmerms" Brad effin jinxin us
Forest 4 mánuðum síðan
"Germs smherms arent we all living in bubbles ?"yes...yes...we are.. Lol
Peder Pedersson
Peder Pedersson 4 mánuðum síðan
BRAD, to make thin slices av gravlax, deep freeze it after curing it, this way u can slice is very very thin without ripping it.. but please only use, salt,sugar and dill. and put a huge bed under it. like 1-2cm of salt. that sucks the liquid out so it dosnt lay in it.
Thomas Lander
Thomas Lander 4 mánuðum síðan
8:07 This not aged well
Doug Lawson
Doug Lawson 4 mánuðum síðan
Molly and Solah need to come back to the BA family. I miss them both.
brandonthefirst 4 mánuðum síðan
I'm a simple man. I see a Brad video, I upvote.
Trantore 4 mánuðum síðan
Bro, jumping Oregon to Alaska and skip Washington? When you're talking salmon? Come on Brad.
asdf lkjh
asdf lkjh 4 mánuðum síðan
no salt required 2 premium salmon tails dill garlic vidka or cilantro garlic tequila thoroughly spray with alcohol and add flavors put together wrap tighly put in fridge with weight turn daily remove flavors and respray put in fridge for 3 more days eat
Anthony Daniel
Anthony Daniel 4 mánuðum síðan
14:15 Pure satisfaction.
Ville Rinne
Ville Rinne 4 mánuðum síðan
This really is the weirdest preparation lol. We eat this stuff every week in Finland and I've never seen a preparation like this. Salt+sugar+dill and curing for 24-48 hours wrapped in paper is all you need, not whatever ridiculous thing is going on here.
6spdkeg 4 mánuðum síðan
There are some very different personalities up in there. Thanks for the recipe. I'll probably give this one a go at some point and do the cold smoke.
Oranguice 4 mánuðum síðan
7:55 😂😁 Germs shmerms! LOL. That didn't age well.
Crucisphinx 4 mánuðum síðan
Brad: Germs shmerms The voodoo virus: 😈
Carladxqw Jordanxomo
Carladxqw Jordanxomo 5 mánuðum síðan
The unarmed hope jelly confess because catamaran unexplainably heal than a scandalous millisecond. grumpy, overconfident grasshopper
Sarah Kern
Sarah Kern 5 mánuðum síðan
I miss Hunzi!!!:(
IOnceAteAPinecone 5 mánuðum síðan
Gabby has two modes: -Don't mess up my walk in -I'm taking seconds
Isaac Lowe
Isaac Lowe 5 mánuðum síðan
Where did they find this guy?
Danny Hill
Danny Hill 5 mánuðum síðan
12:32 Andy: Complains to Brad over dirty station Brad: reverse uno card
Matthew Rose
Matthew Rose 5 mánuðum síðan
xSoulSethx 5 mánuðum síðan
Haha, it's killin me that he keeps referring to it only as laks, which simply means salmon.
Christine Camley
Christine Camley 5 mánuðum síðan
Mouthwateringly delicious!!
Jeremy Waters
Jeremy Waters 5 mánuðum síðan
Germs sherms, one month before the world shut down down because of the flu lol
Mike Joey
Mike Joey 5 mánuðum síðan
"Content creator"...she's pretty much the only person at BA I havn't seen create any content.
Adil Hamdi
Adil Hamdi 5 mánuðum síðan
Brad is psychic 8:06
Texan Range
Texan Range 5 mánuðum síðan
Bobby Cratchet
Bobby Cratchet 5 mánuðum síðan
A cooking show that prides itself on imperfection and not taking one's self too seriously while maintaining the highest level of culinary excellence is a recipe for greatness. Brad's Adonis good looks hiding under his beanie doesn't hurt either.
Amelia Clute
Amelia Clute 5 mánuðum síðan
8:06 things that hit different in november 2020
Buffalo 86
Buffalo 86 5 mánuðum síðan
Video editors have WAY too much fun
Jonas Bergmansson
Jonas Bergmansson 5 mánuðum síðan
This is a nordic dish, and fun fact, Gravlax literally means "grave-salmon" in Swedish. It is also called Gravad lax, which means "buried salmon". Apparently, the curing process used to be done by literally burying salmon in the ground together with salt and spices.
Carol Olson
Carol Olson 5 mánuðum síðan
If it doesn’t have fresh dill while it’s curing, it’s not gravlax!
got shpilkes
got shpilkes 5 mánuðum síðan
I married one of those maniacs who demolishes any kind of packaging. A lovely woman but what she does to zip loc bags is criminal.
Witnessdomaining 5 mánuðum síðan
Gowd I miss these guys!
dillbill2A 5 mánuðum síðan
Just finished a basic gravlax today. It came out “gummy” would that be because it was too long? Just used salt and 48 hrs
Jackson Penny
Jackson Penny 5 mánuðum síðan
8:06. This did not age well :/
Kar Tibir
Kar Tibir 4 mánuðum síðan
Abeille Magique Dans Coquelicot
Abeille Magique Dans Coquelicot 5 mánuðum síðan
It's MARAS BIBER not [mumbles]. Subtitlers these days...
leo nie
leo nie 5 mánuðum síðan
I have a fresh filet. It´s too big for me so my plan is to cure it and than freeze it in batches. It hasn´t been freezed before and I heard it´s not safe to freeze salmon twice. So what do you think about curing it and put the freezing to kill parasites and keeping it fresh for the future at once?
Mathison Ingham
Mathison Ingham 6 mánuðum síðan
it really was the beginning of the end...
Jose Vasquez
Jose Vasquez 6 mánuðum síðan
Poor Bradly, I’d hate working with all those lady’s.. Thank god for Gabbie!
jorkusmalorkus 6 mánuðum síðan
seriously. what happened to vinny
Daniel Kishen
Daniel Kishen 6 mánuðum síðan
"Quick preparation, takes about 3 or 4 days"
Aleek91 6 mánuðum síðan
Gravlaks* grav = grave, laks=salmon
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