Sous Vide | Basics with Babish

  • Published on: 09 August 2018
  • This week on Basics I’m teaching you how to Sous Vide. Sous Vide has become a home kitchen essential over the past few years providing restaurant quality results at an affordable price point. It can help make the perfect steak medium rare, the perfect tender pork chop or even safe to eat cookie dough.

    NOTE: Raw flour can still contain pathogens - pasteurize your flour by baking separately for 10 minutes at 350F!

    Ingredients & Grocery List:
    Garlic
    Peeled Ginger
    Green onion
    Soy Sauce
    Mirin
    Fish Sauce
    Plain white sugar
    Pork Belly
    Eggs
    Porterhouse steak
    Rosemary
    Thyme
    Olive oil
    Salt
    Pepper
    Butter
    Bacon fat

    Special Equipment:
    Sous Vide
    Butcher Twine
    Vacuum Sealer
    Vacuum Sealer Bags

    Watch the livestream rebroadcast here: https://youtu.be/iF2yGGfGv18

    Music:
    "Apples and Butterflies" by Blue Wednesday'
    https://soundcloud.com/bluewednesday/

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  • Runtime : 5:56
  • binging with babish cooking with babish basics with babish babbish how to sous vide recipes cooking recipes babish cooking sous vide sous vide steak sous vide meat what can i sous vide sous vide cooking cooking vacuum sealer vacum sealer vaccum sealer

COMMENTS: 40

  • Schoobydoo
    Schoobydoo   2 hours ago

    Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

  • Dan G
    Dan G   19 hours ago

    The Forbidden Fleshlight

  • DanC
    DanC   1 days ago

    Hey babish, can you make Naruto Style Ichiraku Ramen video?

  • Selena Markham
    Selena Markham   3 days ago

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J   4 days ago

    That steak is a little too rare..

  • Rory Burke
    Rory Burke   5 days ago

    i got so into chefsteps as a teen that my 18th birthday present was a joule, so yeah... i totally understand the sous vide hype, lmao

  • freddy04123
    freddy04123   5 days ago

    I don't get why sometimes you say one half of one cup but then other times say the normal phrases of one half cup or half a cup of.

  • MrMrRubic
    MrMrRubic   6 days ago

    Is it just a American thing for eggs to me dangerous to eat raw?

  • Jordan Saylor
    Jordan Saylor   1 weeks ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene   1 weeks ago

    You should use Japanese shoyu (醬油, soy sauce). Japanese soy sauce, or shoyu, is brewed with roasted wheat. Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. In addition, Chinese sauce sometimes contains added sugar. This difference in ingredients as well as brewing time gives Japanese soy sauce a slightly sweeter, rounder flavor and Chinese soy sauce a denser, saltier finish. Generally, Chinese sauce also tends to be much thicker and darker than the Japanese style. Just shake the bottle and you will know.

  • Maenethal
    Maenethal   1 weeks ago

    1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

  • peacefuljeffrey
    peacefuljeffrey   1 weeks ago

    This is my very first exposure to your videos, and I am instantly a fan. Your delivery is HILARIOUS! Your dry comedic sensibilities and timing are excellent. I just subscribed.

  • peacefuljeffrey
    peacefuljeffrey   1 weeks ago

    “Like a big ol’ carpet ... of MEAT.” LOL! 😂

  • Tom Warner
    Tom Warner   1 weeks ago

    Cookie Dough is already safe to eat if you're not a coward

  • klubbb 15
    klubbb 15   1 weeks ago

    Slamming the meat on the table is in no ways optional.

  • Travis James
    Travis James   1 weeks ago

    i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.

  • Lonely
    Lonely   1 weeks ago

    The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.

  • Austin Lunbeck
    Austin Lunbeck   1 weeks ago

    I well done piece of meat is my preference. It’s a taste thing. You can make a piece well done that is still tender juicy and well away from burnt. It’s harder to make a good piece well done but personally I can’t stand how much people love the red in their meat.

  • Jacob Torrez
    Jacob Torrez   1 weeks ago

    Why didn’t you just say 1/2 cup instead of 1 half of 1 cup

  • serce kelem
    serce kelem   2 weeks ago

    Remember your dreams and fight for them. You must know what you want from life. There is just one thing that makes your dream become impossible: the fear of failure. 9634

  • Funpants94
    Funpants94   2 weeks ago

    Garlic is dangerous to cook sous vide. Don't recommend it.

  • Cam Spark
    Cam Spark   2 weeks ago

    Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI

  • Mike Masterson
    Mike Masterson   2 weeks ago

    Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!

  • Matthew Corn
    Matthew Corn   3 weeks ago

    Thank you for saying green onion, and not trying to fancy up the name!

  • Cody Putnam
    Cody Putnam   3 weeks ago

    is the video where you finish the pork belly up yet? i sooo want to see that.

  • Jack Stenson
    Jack Stenson   3 weeks ago

    holy fuck i literally pissed my self at 1:14 im not kidding i peed in my pants i didnt notice for like 2 min lol

  • don't care
    don't care   3 weeks ago

    I've never met another human being who got sick from raw cookie dough. I was fried and ate half a log one time as a teen and nothing ever happened. How come bodybuilders can suck down 12 raw eggs and not get sick? I can give links and names if people believe this practice doesn't happen anymore.

  • Arty
    Arty   3 weeks ago

    "Big old fuck off steak"I love the phrase "big fuck off"