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Brad Makes Sourdough Pizzelle Cookies | It's Alive | Bon Appétit


  • Published on: 2018-08-09
  • so dark in here hey what are you let me put the lights on and get some of that free music or maybe we make some friends with people who like music and I go we won't see Brad if you play our song anyway hey guys today I'm it's alive we're gonna be doing a little cookie I like to make is called the pizzelle cookie I believe a lot of folks might say it a little differently but we're gonna call it a pizzelle cookie that's just a flat crispy little cookie and we're gonna use a little bit of sourdough starter so we'll have a nice little tangy lactic kind of sourdough a zing to it we'll put a little ice cream on it little cocoa powder it's gonna be a chocolate sourdough is Oh cookie cookie [Music] [Applause] [Music] part one we got the dry ingredients so I got some real nice some spelt flour you could use all-purpose you can really use any kind of flour I guess I wouldn't go using I mean I could glue 'tony flour I wouldn't go using like a rice flour Judy how can we help you huh all right so I'm gonna add my 1 cup of flour and then we have 1 teaspoon baking powder put that right on top okay and then we have 1 and 1/2 teaspoons of salt 1 teaspoon 1/2 a teaspoon 1 and 1/2 and then we'll do a quarter cup of that cocoa Rouge just a nice cocoa powder you can use whatever you got if you can get your hands on this stuff real nice thank you Amy and mr. Guittard we'll put that right on top and then we'll do a little sip fel magic oh okay a little that little shakey shake little rattle rattle eight tablespoons of butter aka one stick we're gonna melt it we put that in there we say 45 seconds all right hope it don't blow up Vinnie so I got a little bit of a bigger ball you could use a whisk if you prefer I got love this here old electric beater little electric mixer events you know just like mom used to give you back in the day you know ah Brad or Vinnie I'm making cookies I'm making brownies you want the dough oh yeah you get them tuned up nice you get the right ones and make sure you get the right ones you don't get all that clicking and clacking oh yeah kind of like twin props on an airplane you know affection but today we're gonna be using this to make Brazil okay it's two whole eggs 1 2 a and then 2 yolks look great over the thing like an animal a little extra boy and drop that right in there and then we were this perfect garbage BAM cuz we're gonna start that we're gonna whip this or beat this until you shoot on for about five minutes you want to get a little bit of gold in the pale yellowish just nice and well mixed well incorporated oh yeah metal on aluminum you know there's like little micro aluminum powder shaving off into it well you know what aluminum is ever I think it's one of the most abundant minerals is it a mineral elements abundant resources in the world oh that's perfect let's go check on that butter real quick Oh perfect 45 seconds good to know all right one cup of white sugar okay like that just another minute I just wanted to have my sugar ready always you know except for Parata I'm not quite sure what that means I think it's from the Coast Guard I'm gonna start snowing in the sugar oh yeah it's gonna started looking like a custard little ribbon maker Molly do you like pizzelle cookies dislike chocolate making egg in general like white chocolate I get that I don't know it's perfect all right one tablespoon of vanilla paste we got our sifted dry ingredients it's gonna get real battery here what I like to do it for this recipe I like to add my fat now and then finish again with a little more flour although maybe we don't do that cuz it never done usually say God baking isn't really 100 you know I love baking I do enjoy it but I'm not like you know I don't know everything about it clearly but I know like for a lot of applications like for cooked if you want something raw you would always add your fat at the end of your of your mixture of the wet and the dry I did it yesterday you know I added the butter rate to the eggs and the sugar and it worked great but everyone's like oh I don't know if you should do that so I was thinking maybe I'll add in halfway and then like everyone's a little happy I'm just gonna have a goal now it's gonna get nice and silky velvety that's mesmerizing that's like you know you go on them social medias is that one thing it's called yeah oh if you're high and it's like mesmerizing things to look at look that's that I can see et yeah even got the complexion okay that's our batter so we're going to put a little plastic over that we'll let that hang out for a safe 15 minutes this is the one I made yesterday and kept in the fridge and look it like sets up pretty thick and yeah you could do this ahead keep it in the fridge for I don't know until it goes bad I mean you added some starter might get good keep it in the fridge for like a week let me know Oh Vinny the best part where you've been waiting for oh look at this huh like two kids maybe this one's for you but oh yeah bringing it right back my mom so yelling at me okay I'm gonna even pop it in the fridge for a minute just let it get nice set up a little bit it's a little easier work when it's when it's firm hey guys throw turns how we forgot to put the starter into the pizzelle cookie go big mistake yes but uh this is where you would do it take about a half a cup fold it right into the pizzelle dough and you should be all set luckily I mean Vincenzo had an extra one from the day before in the walk-in we use that one that one did have the starter so we won so now we're gonna make some pizzelles I got my little old-fashioned iron over here check this out picked it up at a garage sale three dollars suckers look at craftsmanship staying probably worth $60 you try to make it now probably cost a thousand definitely not well I got some of these nice chocolate discs 73 or 74 what are those disks for 74 74 percent and look we're just gonna chop them up a little that's kind of satisfying too it's kind of like after Moe the law on a real hot day sit down on the porch and drink beer I don't have front porch or a long that would need to be mowed but boy it sounds nice all right so I do like around a tablespoon size draw you know dos dos yeah those who don't okay looks good just like that huh damn we're mixing we're gonna pepper it with a little bit of chocolate flack and then I'll just mix it up like so so yeah let's go to the iron now you tweak there on these old ones the electric ones or whatever you just kind of turn on everything's perfect it works great all right and people go how many seconds per side bah bah bah this and that when it's done it's done you know I don't know so like everybody's little flame is gonna be a little different it ruins irons and I'll be a little different you just kind of have to go and tweak and adjust yeah use a little intuition they'll use noodle and then I got the little pan pam pam pam already neighbors need a little spray spray first ones never the best so we'll do a little guy boom right on right on right in the middle and we'll let that go cook you know maybe about 30 seconds each side flip it and just make a little cookie that didn't look good first ones not looking the best oh it looks horrible Vince no it's please Vince okay we're gonna have to start again I don't know why that happened I don't think it was hot enough that's all did I fit yeah I feel uh I fail at something almost every day probably but no that's how you learn you know like I said this old you know this old iron it's a little fickle so you're just gonna have sometimes you gotta play it once you get it dialed in you start cranking them out let's give it a shot yeah a little hot see it's like I don't think it was hot enough and we didn't get a good news out if any where's my paper towel a little wiper can't make you the pizzelle cookies without a little wiper ok back on the fire all right I guess all right let's give it a shot we're getting some pocket egde but we're getting closer I think it could cook for another minute - I'm gonna get the iron a good clean and we're gonna try it again okay if all else fails and you can't cook the dough just you know keep it in the fridge and just eat it or you can swirl it into your yogurt that's disgusting now we're gonna cook some pizza everyone relax where's a little Italian grandmother in need Vince don't even have to be a grandmother just gotta be able to make frickin cookie Claire Claire some no it's let this eat up or just fooling around mom Wow yeah that's the guy we needed whoa whoa whoa buddy whoa like a child above a poorly behaved child and Chris troubleshoot the second one was looking like he wanted to but it was egg it wasn't really releasing maybe just not hot enough no yeah I Pam dit I Pam dit pam pam pam it harder pam pam pam well that's the most bit bam bam bam that's like me well that was some Flintstones right Bam Bam Bam Bam is cool all right hi panitch all right I'm not putting any more freaking Pam on there and then look we got our dive know it was a lot more Chris look it's dripping send me fine we just need one Vince which is need one no it was cranking them out yesterday slinging pizzelles like nothing I think we're going to be fine all right I feel I feel okay all right let's hope fingers crossed any - fingers crossed it's stuck again Chris this is terrible Vince I'm thinking I'm just gonna burn it in so remember some iron difficulties don't know what so I'm gonna try to blast that thing on high heat for a little while get it real hot spray it with some Pam wipe it do a little like quick kind of like seasoning on it and then we're gonna try again and if it doesn't work then Vinnie then we're gonna pour the batter on top ice cream and eat it and then go home and look for new jobs yesterday things are working great today we're having a little problem you know but uh you don't want all you know a lot of people switched over you know technology a lot of people switched over to the electric one I heard they work flawlessly but you know this is not as fun you know right things aren't we're having fun Claire classic okay we need you clam heaven all right I need the channel gourmet pastry chef yesterday is working great today was sticking a lot maybe you recall that Twinkie when you Thrain on sticking around nonstick surface it just gets weird it makes me sick but that's not what's what I thought I understood the world but it's work yeah but I'm saying over time it builds up like a residue that then things stick - all right well I'm gonna try what Pam again but that was good and then we get push out which is fine just not too long it's fine no wait sizzle sounds good meetings meeting you think it's done or you're in a rush we can't ask her boy I'm so nervous yeah open yeah Oh God Oh Appa's a li ah suits Claire shows up freaking the pastry universe opens up so it wasn't hot enough lesson learned and that's it cooking if something isn't working just wait longer just wait longer just be patient Claire thank you for joining I'm glad we got through that together if you all have a pizzelle with some ice cream on it all right see he isn't that nice Vince well you know we were worried I was a little worried but things panned out a little hot on that side we burned a little but that's okay this will be a real crispy one let's go make some more pizzelle he's all right now I'm getting fired up this you see little hot little Pam little judge see the reason I get all that push out and everyone makes fun of me all you know that extra batter coming out if you guys I want to get a place full cook okay it's messy business no one said it was gonna be easy Vince then it's easy super easy or clean all right I'm making a mess you make it up as addle are you making a mess you make it a presenter you make it a mess Vince just the way it is everybody knows that huh look good well we'll make a little a little choco taco for you but hi this is fun now what your us Benny kicking ass bad make a freaking mess but big whoop now we're making a APA's Ellie look starts off real crisp like pliable and then it firms up real hard so you can make all fun little shapes if you want to play with it you know get a little bull mold it in there make one your little waffle cone kind of cup both don't do that well yeah I said like pancakes are just gonna get the rhythm man get me lucky egg now we're on like a medium heat here that seem to be you want to really get your pan hot and then cook on a medium and they're only taking 20 15 seconds 20 seconds aside I think again you're gonna find your sweet spot play with it the recipe makes a decent amount so then it's easy all right you got some kids or something you start whipping out these things who's better than uncle Vinny huh uncle Brad BAM pan pan a mess sorry pan pan and then you just clean up some of the little edges if you want in a little burnt ones if you want to make it real pretty you know for your little special someone in this case it's going to be Vince perfect dismount stuck the landing the judges are in there giving it a 8.2 all right so after these things come out as you see they're a little pliable but you let them set up just you know in a minute or two and they get their you know crispy wafers and then you can do whatever you want but I'm really you know have it with a cup of coffee what I like to do we're gonna make a couple little ice cream sandwiches where I'm gonna put a little vanilla ice cream down there nice nice I'm a chocolate ice cream kind of guy but in this application you could go chocolate on chocolate on chocolate but we're gonna do a little contrast Oh baby and I want to go crack in the cookie so I'm gonna do these nice little wide flat scoops we'll put a little all right you can eat it like an open-faced sandwich or just do a little topper oh yeah you show up to the party with something like this forget about it or even you know if you throw it out even we'll make them a little nicer film that all even and then roll them and crushed peanuts or hazelnuts whatever you're into look at that one we'll make one more Haven it's not a Klondike bar yeah we got a nice little chocolate on the outside crispy thin wafer on top chop a towel Vinny a little buff up pop reminds me a little bit of like a choco taco oh yeah really good we'll put those in the freezer and maybe we're like in the little Bowl to a bowl of ice cream all right put my little is that cookie in there yeah a little cocoa powder we're talking about that coffee before Vinny let's go make a little espresso we'll do a little I forgot oh I forgot oh oh if you don't wake off of God or tell you where you go there's our cookies relatively easy once you get the rhythm going it's a real good way to use your extra sourdough starter get a little more flavor in there yeah that's kind of pretty many get in there yeah oh but it's chocolate funny how my opinion I think it's one of the most perfect cookies for ice cream you know what's really next is you get that little bit sour tang from from the sourdough starter that we put in there really happy with these super easy have fun and make some pizzelle cookies Bon Appetit oh yeah here ready I forgot though that one's for you I want to go on a boat Vinny doesn't this make you want to go on a boat or do something fun just like ASMR Hey like a baby's head sauce when it comes out thank God to say that very forgiving no one would be [Music]
  • Runtime: 20:14
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COMMENTS: 100

  • Zak Saturday

    3:20 Vinny playing around with that spark effect genuinely made me look back

  • BeenieBombYT

    Brad almost reminds me of an alternate universe chef version of Brett from Cow Chop, haha

  • KRISTYNA VEGA

    I haven't had this much fun for quite a while! Hilarious! And...pls be my husband?!?!

  • J&J Bassing

    Could probably watch Brad to almost anything as long as he narrated his every step.

  • Tiago Seiler

    Aluminum is a mineral? An element? Lol. Stick to cooking Brad, you won't make it as a science teacher :-p

  • Acacia Coffelt

    Thank you Molly!!! I thought I was the only one that's not a fan of chocolate.

  • Jayden Warran

    It is nice, after a long hot day of mowing looking at the perfect yard.

  • Dark Knight

    gotten to love brad.. weir sense of humor and i dg it.. plus all the lil popups or annotations wen hes talking or doing sumtihng.. the camre and music work so perfectly even though i hate the word perfect.. evrything just works though the lighting sumtimes makes it to weird to watch... will continue to watch though.

  • JDBoats89

    Pretty damn impressed he knew the Coast Guard motto. Thanks, from a Coast Guardsman.

  • Guaca Flocka

    What is that knife Brad is using called??? Someone please help

  • JMS1089

    Can you just eat the batter lol? It looked pretty good.

  • jeannie marie

    Emeril Lagasse said Bam when cooking and seasoning his meals lol

  • anchuto

    When he opened the can of cocoa powder I swear I could smell it.

  • Jane Doe

    "THAT'S A LOT OF PAMMAGE" - Phil Swift

  • equalyzer

    I wasn't sure if Claire left before this video or not. I LITERALLY expected a real big hug from Brad the moment (12:46) Claire started running towards him! Life-Saver The All-Mighty CLAIRE!

  • Rosa Salvaje

    did this man just bite into ice cream with his two front teeth?

  • Colin

    Claire came out looking like Rogue from the X-men.

  • Pier-Luc Boivin

    I don't even care about cooking but I subscribed to this channel anyway. Brad is the best. The editing is cracking me up!

  • Fluffy Blue

    I really like this series😍 the content is amazing and it’s always really funny and well put together! However!! I got sad and a little disappointed when you threw away the egg carton with the eggshells in it. And you didn’t recycle!! Please do! It doesn’t take that much more time or energy and it saves the 🌎 That’s the one thing that can improve the show👍🏻👍🏻

  • Tony Valdivieso

    15:10 for everyone who's already watched the video and came back to hear about the mess.

  • Bewitched1063

    Those fit perfectly in a quaker oats container for storage.

  • Suzanne Cadagan

    I’ve said it once and I’ll say it again BRAD AND CLAIRE NEED A SHOW TOGETHER

  • Thtamandap

    The Pam segment... all I could think of was buzzfeed unsolved and the Hotdaga...Pam Pam Kazaam!

  • SideBomb15

    _”picked it up at a garage sale, three dollars, suckers!”_ 6:59

  • Kris Soares

    Lol the way he talks to Vinny reminds me of how rick talks to morty 🤔🤔

  • Isaac

    When they say PAM! I think of Michael Scott yelling PAM! at Pam and scaring her.

  • An Vuong

    Love how interactive he is with Vinny. Great video!

  • thekingtroll2

    I want to order 4 dozen of those pizelle cookies. Help feed a fat person.

  • Nolan Dickson

    Someone make a time machine so we can tell child Brad in the future he gets a job spraying non-stick spray into an open fire and yelling, "PAM PAM!"

  • aquadroplett

    I was like ooh special announcement? Are we getting an it’s alive cook book? Nope! Just forgot to add an ingredient 😂

  • Rebeca Vargas

    0:40 "It's tasty!" me: that's the wrong youtube cooking show!

  • Savy D.

    Lol r u just a giant child? XD I am laughing where do u work I wanna work there xD

  • Szobiz

    those are still krispy in the freezer?

  • Szobiz

    14:03 hahahahaha that's what thought! So funny how when u get an specialist attention everything is right doing the same things were done before

  • Szobiz

    i don't understand why we need a starter for everything. is not like we are industrial kitchen...

  • Szobiz

    white chocolate is the best chocolate, whatahell? edit 4:17 <3

  • Szobiz

    2:19 that spark scared me lol

  • Szobiz

    I saw a coment about the hat and got me wondering How come noone use things like glove or proper cap to avoid hair falling to the food. not to mention the beard! I'm not allowed to work on a kitchen without any of those...

  • Noel Davis

    My Italian family pronounces it "Pit-Zay-La"

  • Alastair Hewitt

    Aluminium is a mineral, element, & resource. You owe Brad anywhere between 10 & 30 points depending on your grading policy.

  • Renad Bakhet

    I feel very sorry for all the good fresh food being thrown in this show! why?? u could just 've done trick to the camera and not wasted the food.

  • Laura Cosma

    Bonus fact: "pizzelle" literally means "little pizzas (pizze)" in Italian. You're welcome.

  • Tony Perri

    Pizzelle You say it the same way you'd say pizza, with the "-ts-" sound

  • mark

    *clearly burnt side* "that side is gunna be a real crunch side" IS THAT DAD THING?! IS IT A CHEF/ BAKER THING?! BRAD, MY DAD AND MY MUM'S BOYFRIENDS ALL SAY THINGS ARE "crispy" or "crunch" or "smokey" WHEN FOOD LOOKS LIKE IT'S DONE DOUBLE TIME IN A CREMATORY MACHINE

  • Justice Luu

    The real question is, when is brad and matty going to go noodling? 🤷🏽‍♂️

  • bec hem

    Loved this one! Kinda great to see the mistakes, things not going to plan... but then the sheer joy when it all works out in the end. A fairytale ending, you could say ;). Now I need to go make an Affogato...

  • Jep Hep

    It's so cute that he gave 3 right answers about aluminium lol

  • julyflame

    showin’ up to the party with just one pizzelle in hand whooooo baby 😎

  • c z

    Where do I find those pot hangers (in the background) for sale ?

  • MrSuperSativa

    That was a stainless Steel bowl and stainless beaters. Idk where you got aluminum from🤔

  • Alison M

    Oh my GAWD 3 commercials interrupting the video? Terrible.

  • Melissa Furber

    I make these every year with an old fashioned iron like that, and I find using plain vegetable oil helps a lot more then pam and fresh anise seeds, also u can color the better for even more fun patterns.

  • Marisol Huerta Landa

    Those are like marquesina in México...but boring...we make them with Nutella and queso de bola and Rolle it up or just queso de bola..mmmmmmm