Sous Vide | Basics with Babish

  • Published on 2 months ago

    Binging with BabishBinging with Babish

    Runtime: 5:56

    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: usfilms.net/v-video-iF2yGGfGv18.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
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    Theme song: "Stay Tuned" by Wuh Oh
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Caleb Foster
Caleb Foster

Is that pork belly skin-on?

5 hours ago
Cooper Williams
Cooper Williams

I’m gonna make this for my men’s choruc

Day ago
ForeverZero
ForeverZero

1:14 woulda sucked if he hit the bowl with the marinade right? XDD

Day ago
QuarterOaSeel
QuarterOaSeel

geez, i was scared by the big pork slam

3 days ago
Josh Larsen
Josh Larsen

this man can cook.

3 days ago
Francisco DeTonne
Francisco DeTonne

Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why

4 days ago
Wes Plays
Wes Plays

SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

5 days ago
Schoobydoo
Schoobydoo

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

6 days ago
Dan G
Dan G

The Forbidden Fleshlight

6 days ago
DanC
DanC

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

7 days ago
Beardie McBeardface
Beardie McBeardface

Or move to the UK where our eggs don’t have salmonella

8 days ago
Selena Markham
Selena Markham

The steak can feel the bacon grease coursing thru its veins

9 days ago
Selena Markham
Selena Markham

Somebody call a PO lice or an amber lampse

9 days ago
Agent J
Agent J

That steak is a little too rare..

10 days ago
Madeleine Russell
Madeleine Russell

2625

11 days ago
Rory Burke
Rory Burke

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

11 days ago
freddy04123
freddy04123

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.

11 days ago
MrMrRubic
MrMrRubic

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

13 days ago
Jordan Saylor
Jordan Saylor

So um, where to get that cookie dough recipe?

16 days ago
Toluene
Toluene

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.

16 days ago
Maenethal
Maenethal

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

17 days ago
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets

1:14 when your parents aren't home.

17 days ago
Eric Cervantes
Eric Cervantes

1:14 PILLOW FIGHT

17 days ago
peacefuljeffrey
peacefuljeffrey

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.

18 days ago
peacefuljeffrey
peacefuljeffrey

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

18 days ago
Tom Warner
Tom Warner

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

18 days ago
klubbb 15
klubbb 15

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

18 days ago
Travis James
Travis James

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

18 days ago
Rapace
Rapace

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

19 days ago
Austin Lunbeck
Austin Lunbeck

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.

19 days ago
Jacob Torrez
Jacob Torrez

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

19 days ago
Tanner Tadlock
Tanner Tadlock

Big Pork Energy 1:14

19 days ago
Turkish Mapper
Turkish Mapper

big ol' f*ck-off steak

20 days ago
serce kelem
serce kelem

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

20 days ago
Ty Anderson
Ty Anderson

1:14 why am I laughing so hard

21 day ago
Joe Food 2017
Joe Food 2017

good video

21 day ago
Funpants94
Funpants94

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

22 days ago
Cam Spark
Cam Spark

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

23 days ago
Alexander Salsman
Alexander Salsman

Where's our ramen episode????

23 days ago
Mike Masterson
Mike Masterson

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

24 days ago
LiuProduction
LiuProduction

1:13 earrape

28 days ago
Matthew Corn
Matthew Corn

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

29 days ago
Tilted Tamberoni
Tilted Tamberoni

is it pronounced sauce videh or sos vied?

Month ago
dumbconscript
dumbconscript

sous vide is fake and gay

Month ago
Cody Putnam
Cody Putnam

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

Month ago
Jack Stenson
Jack Stenson

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

Month ago
don't care
don't care

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.

Month ago
Arty
Arty

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

Month ago
Hadji Hidalgo
Hadji Hidalgo

I've never seen another YouTube channel in my life with so much positive feedbacks. Good job, Bab.

Month ago
Hailstorm Plays
Hailstorm Plays

Hey, vsauce michael here

Month ago
megabarf20
megabarf20

That pork slam had me dying haha

Month ago
Reuben Bunanta
Reuben Bunanta

But what exactly is a sous vide?

Month ago
_ DEVSTER _
_ DEVSTER _

Lol,,, one half of one cup!

Month ago
Aziz Al
Aziz Al

That’s a dick steak at 5:26

Month ago
howard kwon
howard kwon

how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?

Month ago
Richard Purves
Richard Purves

Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.

Month ago
Carey Johnston
Carey Johnston

Great Video! One tiny thing, although I think this was just done due to forgetting to salt the porter house before you threw it into the sous vide and I'm not sure how much time between salting to skillet. Salt will begin drawing out the juices/water after a few minutes before eventually reabsorbing into the meat, if you don't give enough time for reverse osmosis to occur (woo science) you're searing off this moisture and drying out the piece of meat. Salting and immediately throwing that hunk of deliciousness on there is alright too since the salt isn't given enough time to start the process of drawing moisture out. Kenji Lopez does a really nice job depicting this using the scientific method in his book "The Food Lab". Love that guy, Love these vids, You've really up'd my cooking game by watching these and I can't thank you enough!

Month ago
Sreejish
Sreejish

Why plastic bag in hot water???

Month ago
Xeper-I-Set
Xeper-I-Set

Do you not know how sous-vide works?

Month ago
Rasheik Bailey
Rasheik Bailey

Hold on did I see any kosher salt?

Month ago
Rasheik Bailey
Rasheik Bailey

I love this show so much I can't even get rid of the name out my head binging with BABISH

Month ago
J_Pnoy
J_Pnoy

Love your tutorials, especially any that involve steak

Month ago
SoundSpark
SoundSpark

was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.

Month ago
Nick McCack
Nick McCack

Whats your fav episode of kablam?

Month ago
Lawrence Calablaster
Lawrence Calablaster

2:33 I loved the little dancing eggs.

Month ago
North Sea Brent
North Sea Brent

That’s a T-bone steak in Australia.

Month ago
Nexus258
Nexus258

2:40 what is that machine called?

Month ago
Kaneki Da'vinci
Kaneki Da'vinci

create the pizza from that's so raven

Month ago
Amanda Canzoneri
Amanda Canzoneri

Please please make katsudon from Yuri on ice!!!!

Month ago
STalbott
STalbott

What kind of container are you cooking the meat in?

Month ago
Steven Froster
Steven Froster

Question- you say it doesn’t render and soften fat the same way as traditional cooking methods. The methods in which I use to cook my ribeye’s leaves the fat soft enough to melt in your mouth with just the pressure of your tongue pushing it to the roof of your mouth. with this sous vide method I’ll loose that?

Month ago
I own a tardis
I own a tardis

pls do marzipan joy joys from the simpsons

Month ago
Erik Zolan
Erik Zolan

That steak couldn't be very good. You didn't even taste it.

Month ago
DatAsianBoiDuu
DatAsianBoiDuu

Make pho

2 months ago
DaBomJr
DaBomJr

Why not score the fat? Asking for a friend ;)

2 months ago
arran miller
arran miller

Wait safe to eat cookie dough isn't all cookie dough safe to eat

2 months ago
Chris Sanders
Chris Sanders

F*** Off!!! How Dare you bring that steak in front of me without being able to share!!!! >:-[ that is in representation of the Steak you mentioned and the TRUTH!!! I would kill to have a steak like that right now!!!

2 months ago
Chris Sanders
Chris Sanders

I litterally cried!!!! :(

2 months ago
Brian Mayfield
Brian Mayfield

Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.

2 months ago
hannahjoytea
hannahjoytea

@bingingwithbabish that steak was practically pornographic. So very jealous

2 months ago
Aaron Mitton
Aaron Mitton

i'm Japanese, I've been eating raw eggs my whole life...

2 months ago
PuffyBudgerigar
PuffyBudgerigar

The steak was still roaming the paddock! Grosss

2 months ago
Red_Doggo
Red_Doggo

If you don't like red in your steak there is something seriously wrong with you.

2 months ago
im Sirk
im Sirk

3:13 where’d u get that spoon

2 months ago
caffienatedtactician
caffienatedtactician

Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!

2 months ago
sonerec725
sonerec725

I litterally let out a " oh my god" when he cut into that steak

2 months ago
Luke Hampton
Luke Hampton

Huge BWB fan, but I've always wondered why no one addresses the elephant in the room of Sous Vide: cooking something in a plastic bag for several hours. That can't be healthy.

2 months ago
10 Subscriber With no videos
10 Subscriber With no videos

soua side

2 months ago
Shiori Nakamoto
Shiori Nakamoto

What did you do with the bone? Can I save it for stock?

2 months ago
Awaseme
Awaseme

looks raw

2 months ago
anoneeemous ly
anoneeemous ly

1:14 max your volume for this

2 months ago
faureamour
faureamour

Oh my gosh, that steak looks amazing!!

2 months ago
Dan Druff
Dan Druff

You mean da dish

2 months ago
Bob Bob
Bob Bob

0:40, peeling ginger with a peeler and not a spoon, dude we need to talk. Specially about not worrying about peeling and just cubing your ginger, placing in freezer over night and then making magic ginger snow with a micro planer. Once you have had Ginger Snow you will never go back. It works with everything and will melt like snow on hot food.

2 months ago
한민이
한민이

You look like VSauce Michael. Seriously.

2 months ago
Stanley Chaney
Stanley Chaney

Raw flour containing pathogens! Yikes!

2 months ago
d
d

Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?

2 months ago
TG_MC
TG_MC

You should do croissants

2 months ago
The Demon Reupblican
The Demon Reupblican

So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....

2 months ago
Ban Hamma
Ban Hamma

Babish! Please do a Sous Vide Katsu Sando! I know Wagyu might be a little pricey for ingredients but i think the video would get great views!

2 months ago
buttz mcian
buttz mcian

1:10 2 million subscriber special

2 months ago
wet wipes
wet wipes

Sous vide everything

2 months ago
Gabriel Syfu
Gabriel Syfu

I think you shouldve recommended the channel “Sous Vide Everything” because rhey make some super entertaining and exciting vids all about experimenting with sous vide recipes!!!!

2 months ago
Mithilesh Kuncham
Mithilesh Kuncham

Sous Vide — a hype that will fade in a year or two. I prefer a decent Iron Cast skillet and an Oven than buying whole set of machines for a Steak. Thanks for the effort though.

2 months ago

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