Sous Vide | Basics with Babish

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  • Publicado el 9 ago 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: esclips.com/video/iF2yGGfGv18/vídeo.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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Comentarios • 3 803

  • your_casual _gay_Avenger
    your_casual _gay_Avenger Hace un día +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 Hace un día

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

  • Brandon Davis
    Brandon Davis Hace 5 días

    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 Hace 9 días

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman Hace 9 días

    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 Hace 9 días

    Big ol fuck of steak

  • BAM5
    BAM5 Hace 10 días

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

  • wlawson70
    wlawson70 Hace 13 días

    Thanks!

  • JAMP0T1
    JAMP0T1 Hace 16 días

    '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 Hace 19 días

    1:08 yes u have

  • Pupster Pops
    Pupster Pops Hace 21 un día

    I’m guessing Naruto ramen!!

  • some guy on the internet
    some guy on the internet Hace 21 un día

    You make good cooking content

  • Nicholas
    Nicholas Hace 23 días

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

  • Joseph Montgomery
    Joseph Montgomery Hace 23 días

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

  • Leo Chavez
    Leo Chavez Hace 24 días

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney Hace 26 días

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

  • legofan370
    legofan370 Hace 27 días

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

  • Ad Dee
    Ad Dee Hace 29 días

    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 Hace un mes

    น้ำปลา

  • toe sucker
    toe sucker Hace un mes

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee Hace un mes

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes Hace un mes

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre Hace un mes

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

  • London1869
    London1869 Hace un mes

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

  • The Blutzkreig
    The Blutzkreig Hace un mes

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest Hace un mes

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy Hace un mes +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo Hace un mes +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College Hace un mes

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy Hace un mes

    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 Hace un mes

    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 Hace un mes

    How to make compound butter?

  • antobio nabarro
    antobio nabarro Hace un mes

    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 Hace un mes

    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 Hace un mes

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

  • a b
    a b Hace un mes

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

  • J bell
    J bell Hace un mes

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

  • Luka Cherriman
    Luka Cherriman Hace un mes

    Cookie doe isn’t safe to eat? 😰

  • Ias Howle
    Ias Howle Hace un mes

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

  • Mystery Geek Dude
    Mystery Geek Dude Hace un mes

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 Hace un mes

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

  • Dhimas Murdianto
    Dhimas Murdianto Hace un mes

    Sous Vide everything 😉

  • James
    James Hace un mes

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

  • Gettin Jiggly
    Gettin Jiggly Hace un mes

    Wait cookie dough isn't safe to eat ?

  • Legiterie Jittery
    Legiterie Jittery Hace un mes

    COOKIE DOUGH ISN'T SAFE??

  • Georgios Paraskeva
    Georgios Paraskeva Hace un mes

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster Hace un mes

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams Hace un mes

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

  • ForeverZero
    ForeverZero Hace un mes

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

  • QuarterOaSeel
    QuarterOaSeel Hace un mes

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Hace un mes

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Hace un mes

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

    • Fitz
      Fitz Hace un mes

      maybe the name?

  • Wes Plays
    Wes Plays Hace un mes

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Hace un mes

    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 Hace un mes

    The Forbidden Fleshlight

  • DanC
    DanC Hace un mes

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

  • Beardie McBeardface
    Beardie McBeardface Hace un mes

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

  • Selena Markham
    Selena Markham Hace un mes

    The steak can feel the bacon grease coursing thru its veins

    • Selena Markham
      Selena Markham Hace un mes

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J Hace 2 meses

    That steak is a little too rare..

  • Rory B
    Rory B Hace 2 meses

    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 Hace 2 meses

    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 Hace 2 meses

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

  • Jordan Saylor
    Jordan Saylor Hace 2 meses

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene Hace 2 meses

    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 Hace 2 meses

    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 Hace 2 meses

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey Hace 2 meses

    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 Hace 2 meses

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

  • Tom Warner
    Tom Warner Hace 2 meses

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

  • klubbb 15
    klubbb 15 Hace 2 meses

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

  • Travis James
    Travis James Hace 2 meses

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

  • Rapace
    Rapace Hace 2 meses

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

  • Austin Lunbeck
    Austin Lunbeck Hace 2 meses

    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 Hace 2 meses

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

  • Tanner Tadlock
    Tanner Tadlock Hace 2 meses

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper Hace 2 meses

    big ol' f*ck-off steak

  • serce kelem
    serce kelem Hace 2 meses

    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 Hace 2 meses

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 Hace 2 meses

    good video

  • Funpants94
    Funpants94 Hace 2 meses

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

  • Cam Spark
    Cam Spark Hace 2 meses

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

  • Alexander Salsman
    Alexander Salsman Hace 2 meses

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson Hace 2 meses

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

  • LiuProduction
    LiuProduction Hace 2 meses

    1:13 earrape

  • Matthew Corn
    Matthew Corn Hace 2 meses

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

  • FaZe Sheldon Dinkleberg

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript Hace 2 meses

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam Hace 2 meses

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

  • Jack Stenson
    Jack Stenson Hace 2 meses

    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 Hace 2 meses

    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 Hace 2 meses +1

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

  • Hadji Hidalgo
    Hadji Hidalgo Hace 2 meses

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

  • Hailstorm Plays
    Hailstorm Plays Hace 2 meses

    Hey, vsauce michael here

  • megabarf20
    megabarf20 Hace 2 meses +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta Hace 3 meses

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ Hace 3 meses

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al Hace 3 meses

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon Hace 3 meses

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

  • Richard Purves
    Richard Purves Hace 3 meses

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