Sous Vide | Basics with Babish

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  • katma 9 Ağu 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: trclips.com/video/iF2yGGfGv18/video.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
    open.spotify.com/track/5lbQ6n...
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  • EğlenceEğlence

YORUMLAR • 3 806

  • SamuelD1
    SamuelD1 Gün önce

    Too raw

  • Web M
    Web M 5 gün önce

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

  • your_casual _gay_Avenger
    your_casual _gay_Avenger 6 gün önce +1

    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_Avenger
    12/12/18.

  • Edward Cameron
    Edward Cameron 6 gün önce

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

  • Brandon Davis
    Brandon Davis 10 gün önce

    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.

  • asilva5021
    asilva5021 14 gün önce

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman 14 gün önce

    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 :)

  • Titanfall Tv
    Titanfall Tv 14 gün önce

    Big ol fuck of steak

  • BAM5
    BAM5 15 gün önce

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

  • wlawson70
    wlawson70 18 gün önce

    Thanks!

  • JAMP0T1
    JAMP0T1 21 gün önce

    '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

  • BTYTWWTS
    BTYTWWTS 24 gün önce

    1:08 yes u have

  • Pupster Pops
    Pupster Pops 26 gün önce

    I’m guessing Naruto ramen!!

  • some guy on the internet
    some guy on the internet 26 gün önce

    You make good cooking content

  • Nicholas
    Nicholas 28 gün önce

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

  • Joseph Montgomery
    Joseph Montgomery 28 gün önce

    rosemary, thyme....wonder where that's from :T

  • Leo Chavez
    Leo Chavez 29 gün önce

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney Aylar önce

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

  • legofan370
    legofan370 Aylar önce

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

  • Ad Dee
    Ad Dee Aylar önce

    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

  • jino1113
    jino1113 Aylar önce

    น้ำปลา

  • toe sucker
    toe sucker Aylar önce

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee Aylar önce

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes Aylar önce

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre Aylar önce

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

  • London1869
    London1869 Aylar önce

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

  • The Blutzkreig
    The Blutzkreig Aylar önce

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest Aylar önce

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy Aylar önce +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo Aylar önce +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College Aylar önce

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy Aylar önce

    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 Aylar önce

    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

  • Neil Tumacder
    Neil Tumacder Aylar önce

    How to make compound butter?

  • antobio nabarro
    antobio nabarro Aylar önce

    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 Aylar önce

    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 Aylar önce

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

  • a b
    a b Aylar önce

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

  • J bell
    J bell Aylar önce

    Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

  • Luka Cherriman
    Luka Cherriman Aylar önce

    Cookie doe isn’t safe to eat? 😰

  • Ias Howle
    Ias Howle Aylar önce

    Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

  • Mystery Geek Dude
    Mystery Geek Dude Aylar önce

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 Aylar önce

    I know it doesn’t look that good right now but watch this

  • Dhimas Murdianto
    Dhimas Murdianto Aylar önce

    Sous Vide everything 😉

  • James
    James Aylar önce

    129°F is where you cook that steak. And get yourself a butane touch.

  • Gettin Jiggly
    Gettin Jiggly Aylar önce

    Wait cookie dough isn't safe to eat ?

  • Legiterie Jittery
    Legiterie Jittery Aylar önce

    COOKIE DOUGH ISN'T SAFE??

  • Georgios Paraskeva
    Georgios Paraskeva Aylar önce

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster Aylar önce

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams Aylar önce

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

  • ForeverZero
    ForeverZero Aylar önce

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

  • QuarterOaSeel
    QuarterOaSeel Aylar önce

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Aylar önce

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Aylar önce

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

    • Fitz
      Fitz Aylar önce

      maybe the name?

  • Wes Plays
    Wes Plays 2 aylar önce

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo 2 aylar önce

    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 2 aylar önce

    The Forbidden Fleshlight

  • DanC
    DanC 2 aylar önce

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

  • Beardie McBeardface
    Beardie McBeardface 2 aylar önce

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

  • Selena Markham
    Selena Markham 2 aylar önce

    The steak can feel the bacon grease coursing thru its veins

    • Selena Markham
      Selena Markham 2 aylar önce

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J 2 aylar önce

    That steak is a little too rare..

  • Rory B
    Rory B 2 aylar önce

    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 2 aylar önce

    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 2 aylar önce

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

  • Jordan Saylor
    Jordan Saylor 2 aylar önce

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 2 aylar önce

    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 2 aylar önce

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

  • Yeetus Feetus God of the yeets

    1:14 when your parents aren't home.

  • Eric Cervantes
    Eric Cervantes 2 aylar önce

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 2 aylar önce

    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 2 aylar önce

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

  • Tom Warner
    Tom Warner 2 aylar önce

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

  • Caleb Beckham
    Caleb Beckham 2 aylar önce

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

  • Travis James
    Travis James 2 aylar önce

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

  • Rapace
    Rapace 2 aylar önce

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

  • Austin Lunbeck
    Austin Lunbeck 2 aylar önce

    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 2 aylar önce

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

  • Tanner Tadlock
    Tanner Tadlock 2 aylar önce

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 2 aylar önce

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 2 aylar önce

    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

  • Ty Anderson
    Ty Anderson 2 aylar önce

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 2 aylar önce

    good video

  • Funpants94
    Funpants94 2 aylar önce

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

  • Cam Spark
    Cam Spark 2 aylar önce

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

  • Alexander Salsman
    Alexander Salsman 2 aylar önce

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 2 aylar önce

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

  • LiuProduction
    LiuProduction 2 aylar önce

    1:13 earrape

  • Matthew Corn
    Matthew Corn 2 aylar önce

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

  • FaZe Sheldon Dinkleberg
    FaZe Sheldon Dinkleberg 2 aylar önce

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript 2 aylar önce

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 2 aylar önce

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

  • Jack Stenson
    Jack Stenson 2 aylar önce

    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 2 aylar önce

    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 2 aylar önce +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 2 aylar önce

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

  • Hailstorm Plays
    Hailstorm Plays 2 aylar önce

    Hey, vsauce michael here

  • megabarf20
    megabarf20 3 aylar önce +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta 3 aylar önce

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ 3 aylar önce

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al 3 aylar önce

    That’s a dick steak at 5:26