Sous Vide | Basics with Babish

  • Published on: December 9 Agu 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:GarlicPeeled GingerGreen onionSoy SauceMirinFish SaucePlain white sugarPork BellyEggsPorterhouse steakRosemaryThymeOlive oilSaltPepperButterBacon fatSpecial Equipment:Sous VideButcher TwineVacuum SealerVacuum Sealer BagsWatch the livestream rebroadcast here: "Apples and Butterflies" by Blue Wednesday' first cookbook, Eat What You Watch, is available now in stores and online!Amazon: & Noble: song: "Stay Tuned" by Wuh Oh With Babish Website: With Babish Website:
  • Runtime : 5.56


  • Sam Tulupman
    Sam Tulupman   20 hours ago

    Just use the adventure time strategy and throw a plastic bag into relatively hot water

  • Web M
    Web M   6 days ago

    Who is Sue Vide and why does she want me to boil my meat?

  • your_casual _gay_Avenger

    I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future.Calling it.your_casual_gay_Avenger12/12/18.

  • Edward Cameron
    Edward Cameron   1 weeks ago

    I’ve never subscribed to a channel so fast omg.

  • Brandon Davis
    Brandon Davis   1 weeks ago

    Love your videos but The Ziploc method only works at temps below 155 degrees. Above that and the seal will fail. That’s also assuming you’re using high quality bags. The name brand bags won’t include known carcinogens, while the budget brands may.Also, 170 degrees seems crazy high. 145-150 for say 20 to 24 hours seems like it would give you better results.

  • Stuart Highman
    Stuart Highman   2 weeks ago

    I have to say when it comes to sous vide Chashu pork its worth the time to go 30+ hours at 155 degrees, I have tried the shorter method and it doesn't even come close. Of all the methods I have used to cook this, long slow sous vide is by far the best. Thank you for the idea :)

  • BAM5
    BAM5   2 weeks ago

    Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  • JAMP0T1
    JAMP0T1   3 weeks ago

    'A kitchen essential' if youre telling yourself this to justify the money you spent on this its not true this just seems to add extra complexity, cost and time to simple meals

  • Nicholas
    Nicholas   1 months ago

    I am like really interested in his cherry blossom looking tattoo in his left bicep..

  • Cian Mc sweeney
    Cian Mc sweeney   1 months ago

    Am I the only one who's eaten cookie dough raw for years already? 😂

  • legofan370
    legofan370   1 months ago

    Ok is it me, or does that steak look rare? It looks fucking blue!

  • Ad Dee
    Ad Dee   1 months ago

    Any chance you can post a copy cat recipe of Starbucks Sous Vide Egg Bites? I see recipes all the time but all WITHOUT a Sous Vide machine. So I would like to know how to cook them with this machine

  • Beverly Lee
    Beverly Lee   1 months ago

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes   1 months ago

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre   1 months ago

    Sous vide takes the texture of meat away. Not a big fan of it.

  • London1869
    London1869   1 months ago

    Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

  • Burgerboy
    Burgerboy   1 months ago

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo   1 months ago

    When your wife dont makes you a sandwich 1:14

  • JustAGuy
    JustAGuy   1 months ago

    You really should have let the meat rest before you cut it. Bleeding on the table is generally undesirable. Look, main point is: Let your meat rest. That's actually a good life lesson as well.

  • senor guapo
    senor guapo   1 months ago

    It's actually insanely hard to get the necessary variances and approvals from county health departments to even have a sous vide/vacuum sealer inside a commercial kitchen. If a health inspector even slightly smells one they freak the fuck out. Not surprisingly some of the worst people on the planet

  • antobio nabarro
    antobio nabarro   1 months ago

    Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

  • Remi J
    Remi J   1 months ago

    didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

  • Lil Dank Memes
    Lil Dank Memes   1 months ago

    Who would win a cook off binging with babish or gordan Ramsey

  • a b
    a b   1 months ago

    other way to sear is blowtorch, gives nice crust fast without cooking it more