Sous Vide | Basics with Babish

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  • Ajoutée 9 août 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: frclip.com/video/iF2yGGfGv18/vidéo.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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Commentaires • 3 830

  • Nick Clegg
    Nick Clegg Il y a 2 jours

    I'm so poor 😴 looks so good 🤤

  • Vali Zeth
    Vali Zeth Il y a 3 jours

    Cant you eat raw eggs in america?

  • Matthew Ray
    Matthew Ray Il y a 5 jours

    You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.

  • Hanserfratz
    Hanserfratz Il y a 5 jours

    1:14 smacc

  • Deku
    Deku Il y a 5 jours

    There is a blood dripping out of the steak

  • Lynellf
    Lynellf Il y a 6 jours

    Can we get you and Brad on another video? Thanks.

  • _Your Worst Nightmare_
    _Your Worst Nightmare_ Il y a 7 jours

    Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha

  • Oneira xD
    Oneira xD Il y a 8 jours

    Why don't babish's videos have ads?

  • jack_ attacks99
    jack_ attacks99 Il y a 8 jours +1

    I miss the old intro :”)

  • frilink
    frilink Il y a 9 jours

    It's RAW

  • Rohan Royal
    Rohan Royal Il y a 11 jours

    This is also called steak Florentine right?

  • Inspector Dabbit
    Inspector Dabbit Il y a 11 jours

    "Big Ol' Fuck-Off Steak" got my like.

  • silentj624
    silentj624 Il y a 11 jours

    since when is there not a safe to eat cookie dough? silly youtuber. lol

  • dinein1970
    dinein1970 Il y a 12 jours

    Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.

  • Abdullah Khurram
    Abdullah Khurram Il y a 14 jours

    1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''

  • Sexy Me
    Sexy Me Il y a 17 jours

    Amatuer, no salt and pepper? Always do BEFORE souvit

  • Tom S. Tea
    Tom S. Tea Il y a 17 jours

    Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen.
    ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"

  • Daniel Pérez
    Daniel Pérez Il y a 18 jours

    For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still.
    Happy you like it though. Enjoy.

  • Abel Sumanas
    Abel Sumanas Il y a 18 jours

    2:11 - so this is what I saw in the background of the ice cream episode...

  • iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

    Disgusting. How people eat rare meat is beyond me.

  • CBN
    CBN Il y a 20 jours

    Please make a video about sauce for beef

  • Hanable13
    Hanable13 Il y a 21 jour

    a big ol' f*ck off steak... OMFG

  • Matt R
    Matt R Il y a 24 jours

    1:22

  • trav v
    trav v Il y a 27 jours

    5:20 tbone, not porterhouse.

  • Levi Rubin
    Levi Rubin Il y a 29 jours

    Do you have a compost heap?

  • Sam Tulupman
    Sam Tulupman Il y a 29 jours

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

  • SamuelD1
    SamuelD1 Il y a mois

    Too raw

  • Web M
    Web M Il y a mois

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

  • wankydoodle
    wankydoodle Il y a mois +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 Il y a mois

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

  • Brandon Davis
    Brandon Davis Il y a mois

    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 Il y a mois

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman Il y a mois

    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 Il y a mois

    Big ol fuck of steak

  • BAM5
    BAM5 Il y a mois

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

  • wlawson70
    wlawson70 Il y a mois

    Thanks!

  • JAMP0T1
    JAMP0T1 Il y a mois

    '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 Il y a mois

    1:08 yes u have

  • Pupster Pops
    Pupster Pops Il y a mois

    I’m guessing Naruto ramen!!

  • some guy on the internet

    You make good cooking content

  • Nicholas
    Nicholas Il y a mois

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

  • Joseph Montgomery
    Joseph Montgomery Il y a mois

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

  • Leo Chavez
    Leo Chavez Il y a mois

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney Il y a 2 mois

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

    • Liam T.W
      Liam T.W Il y a 18 jours

      No, you're not special.

  • legofan370
    legofan370 Il y a 2 mois

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

    • legofan370
      legofan370 Il y a 18 jours

      +Liam T.W Even with that, I don't feel safe eating that.

    • Liam T.W
      Liam T.W Il y a 18 jours

      That happens with sous vide. See how the eggs were safe but runny? its the same effect

  • Ad Dee
    Ad Dee Il y a 2 mois

    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 Il y a 2 mois

    น้ำปลา

  • toe sucker
    toe sucker Il y a 2 mois

    What the Fuck is soo veed

    • toe sucker
      toe sucker Il y a 18 jours

      It was a joke dumbass

    • Liam T.W
      Liam T.W Il y a 18 jours

      it explains in the video . . .
      also how did you misspell it? it's in the title.

  • Beverly Lee
    Beverly Lee Il y a 2 mois

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes Il y a 2 mois

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre Il y a 2 mois

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

  • London1869
    London1869 Il y a 2 mois

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

  • Biggie Jee
    Biggie Jee Il y a 2 mois

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest Il y a 2 mois

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy Il y a 2 mois +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo Il y a 2 mois +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College Il y a 2 mois

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy Il y a 2 mois

    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 Il y a 2 mois

    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 Il y a 2 mois

    How to make compound butter?

  • antobio nabarro
    antobio nabarro Il y a 2 mois

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

    • Liam T.W
      Liam T.W Il y a 18 jours

      No, you might get salmonella.

  • Remi J
    Remi J Il y a 2 mois

    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 Il y a 2 mois

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

  • a b
    a b Il y a 2 mois

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

  • J bell
    J bell Il y a 2 mois

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

    • Liam T.W
      Liam T.W Il y a 18 jours

      No, the plastic isn't melting.

  • Luka Cherriman
    Luka Cherriman Il y a 2 mois

    Cookie doe isn’t safe to eat? 😰

    • Liam T.W
      Liam T.W Il y a 18 jours

      No? it's really common knowledge. also its cookie dough. a doe is a female deer

  • Ias Howle
    Ias Howle Il y a 2 mois

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

  • Mystery Geek Dude
    Mystery Geek Dude Il y a 2 mois

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 Il y a 2 mois

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

  • Dhimas Murdianto
    Dhimas Murdianto Il y a 2 mois

    Sous Vide everything 😉

  • James
    James Il y a 2 mois

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

  • Gettin Jiggly
    Gettin Jiggly Il y a 2 mois

    Wait cookie dough isn't safe to eat ?

    • Liam T.W
      Liam T.W Il y a 18 jours

      No! it's really common knowledge. . .
      you might get salmonella poisoning from eating ir

  • Legiterie Jittery
    Legiterie Jittery Il y a 2 mois

    COOKIE DOUGH ISN'T SAFE??

    • Liam T.W
      Liam T.W Il y a 18 jours

      No! it's really common knowledge. . .

  • Georgios Paraskeva
    Georgios Paraskeva Il y a 2 mois

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster Il y a 2 mois

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams Il y a 2 mois

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

  • ForeverZero
    ForeverZero Il y a 2 mois

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

  • QuarterOaSeel
    QuarterOaSeel Il y a 2 mois

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Il y a 2 mois

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Il y a 3 mois

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

    • Fitz
      Fitz Il y a 2 mois

      maybe the name?

  • Wes Plays
    Wes Plays Il y a 3 mois

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Il y a 3 mois

    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 Il y a 3 mois

    The Forbidden Fleshlight

    • Liam T.W
      Liam T.W Il y a 18 jours

      no no no no no no no nO NO NO *NO*

  • DanC
    DanC Il y a 3 mois

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

  • Beardie McBeardface
    Beardie McBeardface Il y a 3 mois

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

  • Selena Markham
    Selena Markham Il y a 3 mois

    The steak can feel the bacon grease coursing thru its veins

    • Liam T.W
      Liam T.W Il y a 18 jours

      +Selena Markham WHAT

    • Selena Markham
      Selena Markham Il y a 3 mois

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J Il y a 3 mois

    That steak is a little too rare..

    • Liam T.W
      Liam T.W Il y a 18 jours

      no it's not. it just looks rare, just like hoe the eggs are runny but still safe to eat.

  • Rory B
    Rory B Il y a 3 mois

    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 Il y a 3 mois

    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 Il y a 3 mois

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

  • Jordan Saylor
    Jordan Saylor Il y a 3 mois

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene Il y a 3 mois

    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 Il y a 3 mois +1

    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 Il y a 3 mois

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey Il y a 3 mois

    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 Il y a 3 mois

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

  • Tom Warner
    Tom Warner Il y a 3 mois

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

  • Caleb Beckham
    Caleb Beckham Il y a 3 mois

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

  • Travis James
    Travis James Il y a 3 mois

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