Sous Vide | Basics with Babish

  • Am Vor 3 Monate

    Binging with BabishBinging with Babish

    Dauer: 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: de-film.com/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
    open.spotify.com/track/5lbQ6n...
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Cian Mc sweeney
Cian Mc sweeney

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

Vor Tag
legofan370
legofan370

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

Vor 2 Tage
Ad Dee
Ad Dee

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

Vor 4 Tage
jino1113
jino1113

น้ำปลา

Vor 5 Tage
toe sucker
toe sucker

What the Fuck is soo veed

Vor 5 Tage
Beverly Lee
Beverly Lee

How long can bacon fat keep in the fridge?

Vor 5 Tage
Jackson Bakes
Jackson Bakes

Me slamming my monster cock in a school girls desk

Vor 5 Tage
Dylan Le Lerre
Dylan Le Lerre

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

Vor 5 Tage
London1869
London1869

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

Vor 5 Tage
The gaming Christ
The gaming Christ

I thaught the title said suicide

Vor 6 Tage
Canadas Cutest
Canadas Cutest

"mixing wine and amazon" I feel attacked

Vor 7 Tage
Burgerboy _
Burgerboy _

5:26 he's going to hold a dick

Vor 7 Tage
stabil lo
stabil lo

When your wife dont makes you a sandwich 1:14

Vor 8 Tage
Harvard College
Harvard College

5:45 anyone else see a penis?

Vor 9 Tage
JustAGuy
JustAGuy

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.

Vor 9 Tage
senor guapo
senor guapo

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

Vor 9 Tage
Neil Tumacder
Neil Tumacder

How to make compound butter?

Vor 10 Tage
antobio nabarro
antobio nabarro

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

Vor 10 Tage
Remi J
Remi J

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

Vor 10 Tage
Lil Dank Memes
Lil Dank Memes

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

Vor 10 Tage
a b
a b

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

Vor 11 Tage
J bell
J bell

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

Vor 12 Tage
Luka Cherriman
Luka Cherriman

Cookie doe isn’t safe to eat? 😰

Vor 13 Tage
Ias Howle
Ias Howle

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

Vor 14 Tage
Mystery Geek Dude
Mystery Geek Dude

I got a sous vide ad before this 😂

Vor 14 Tage
Supreme293
Supreme293

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

Vor 16 Tage
Dhimas Murdianto
Dhimas Murdianto

Sous Vide everything 😉

Vor 17 Tage
James
James

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

Vor 17 Tage
Gettin Jiggly
Gettin Jiggly

Wait cookie dough isn't safe to eat ?

Vor 18 Tage
Legiterie Jittery
Legiterie Jittery

COOKIE DOUGH ISN'T SAFE??

Vor 21 Tag
Georgios Paraskeva
Georgios Paraskeva

Are you using Anova ?

Vor 23 Tage
Caleb Foster
Caleb Foster

Is that pork belly skin-on?

Vor 24 Tage
Cooper Williams
Cooper Williams

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

Vor 26 Tage
ForeverZero
ForeverZero

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

Vor 26 Tage
QuarterOaSeel
QuarterOaSeel

geez, i was scared by the big pork slam

Vor 27 Tage
Josh Larsen
Josh Larsen

this man can cook.

Vor 28 Tage
Francisco DeTonne
Francisco DeTonne

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

Vor 29 Tage
Fitz
Fitz

maybe the name?

Vor 16 Tage
Wes Plays
Wes Plays

SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

Vor 29 Tage
Schoobydoo
Schoobydoo

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

Vor Monat
Dan G
Dan G

The Forbidden Fleshlight

Vor Monat
DanC
DanC

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

Vor Monat
Beardie McBeardface
Beardie McBeardface

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

Vor Monat
Selena Markham
Selena Markham

The steak can feel the bacon grease coursing thru its veins

Vor Monat
Selena Markham
Selena Markham

Somebody call a PO lice or an amber lampse

Vor Monat
Agent J
Agent J

That steak is a little too rare..

Vor Monat
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

Vor Monat
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.

Vor Monat
MrMrRubic
MrMrRubic

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

Vor Monat
Jordan Saylor
Jordan Saylor

So um, where to get that cookie dough recipe?

Vor Monat
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.

Vor Monat
Maenethal
Maenethal

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

Vor Monat
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets

1:14 when your parents aren't home.

Vor Monat
Eric Cervantes
Eric Cervantes

1:14 PILLOW FIGHT

Vor Monat
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.

Vor Monat
peacefuljeffrey
peacefuljeffrey

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

Vor Monat
Tom Warner
Tom Warner

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

Vor Monat
klubbb 15
klubbb 15

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

Vor Monat
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.

Vor Monat
Rapace
Rapace

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

Vor Monat
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.

Vor Monat
Jacob Torrez
Jacob Torrez

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

Vor Monat
Tanner Tadlock
Tanner Tadlock

Big Pork Energy 1:14

Vor Monat
Turkish Mapper
Turkish Mapper

big ol' f*ck-off steak

Vor Monat
Ty Anderson
Ty Anderson

1:14 why am I laughing so hard

Vor Monat
Joe Food 2017
Joe Food 2017

good video

Vor Monat
Funpants94
Funpants94

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

Vor Monat
Cam Spark
Cam Spark

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

Vor Monat
Alexander Salsman
Alexander Salsman

Where's our ramen episode????

Vor Monat
Mike Masterson
Mike Masterson

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

Vor Monat
LiuProduction
LiuProduction

1:13 earrape

Vor Monat
Matthew Corn
Matthew Corn

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

Vor Monat
FaZe Sheldon Dinkleberg
FaZe Sheldon Dinkleberg

is it pronounced sauce videh or sos vied?

Vor Monat
dumbconscript
dumbconscript

sous vide is fake and gay

Vor Monat
Cody Putnam
Cody Putnam

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

Vor Monat
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

Vor Monat
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.

Vor Monat
Arty
Arty

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

Vor Monat
Hadji Hidalgo
Hadji Hidalgo

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

Vor Monat
Hailstorm Plays
Hailstorm Plays

Hey, vsauce michael here

Vor Monat
megabarf20
megabarf20

That pork slam had me dying haha

Vor 2 Monate
Reuben Bunanta
Reuben Bunanta

But what exactly is a sous vide?

Vor 2 Monate
_ DEVSTER _
_ DEVSTER _

Lol,,, one half of one cup!

Vor 2 Monate
Aziz Al
Aziz Al

That’s a dick steak at 5:26

Vor 2 Monate
howard kwon
howard kwon

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

Vor 2 Monate
Richard Purves
Richard Purves

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

Vor 2 Monate
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!

Vor 2 Monate
Sreejish
Sreejish

Why plastic bag in hot water???

Vor 2 Monate
Xeper-I-Set
Xeper-I-Set

Do you not know how sous-vide works?

Vor 2 Monate
Rasheik Bailey
Rasheik Bailey

Hold on did I see any kosher salt?

Vor 2 Monate
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

Vor 2 Monate
J_Pnoy
J_Pnoy

Love your tutorials, especially any that involve steak

Vor 2 Monate
SoundSpark
SoundSpark

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

Vor 2 Monate
Nick McCack
Nick McCack

Whats your fav episode of kablam?

Vor 2 Monate
Lawrence Calablaster
Lawrence Calablaster

2:33 I loved the little dancing eggs.

Vor 2 Monate
North Sea Brent
North Sea Brent

That’s a T-bone steak in Australia.

Vor 2 Monate
Nexus258
Nexus258

2:40 what is that machine called?

Vor 2 Monate
Kaneki Da'vinci
Kaneki Da'vinci

create the pizza from that's so raven

Vor 2 Monate
Amanda Canzoneri
Amanda Canzoneri

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

Vor 2 Monate
STalbott
STalbott

What kind of container are you cooking the meat in?

Vor 2 Monate
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?

Vor 2 Monate
I own a tardis
I own a tardis

pls do marzipan joy joys from the simpsons

Vor 2 Monate
Erik Zolan
Erik Zolan

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

Vor 2 Monate

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