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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    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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Commentaires • 3 792

  • Cooper Williams
    Cooper Williams Il y a jour

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

  • ForeverZero
    ForeverZero Il y a jour

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

  • QuarterOaSeel
    QuarterOaSeel Il y a 3 jours

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Il y a 3 jours

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Il y a 4 jours

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

  • Wes Plays
    Wes Plays Il y a 5 jours

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Il y a 6 jours

    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 7 jours

    The Forbidden Fleshlight

  • DanC
    DanC Il y a 7 jours

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

  • Beardie McBeardface
    Beardie McBeardface Il y a 8 jours

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

  • Selena Markham
    Selena Markham Il y a 9 jours

    The steak can feel the bacon grease coursing thru its veins

    • Selena Markham
      Selena Markham Il y a 9 jours

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J Il y a 10 jours

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell Il y a 11 jours

    2625

  • Rory Burke
    Rory Burke Il y a 12 jours

    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 12 jours

    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 13 jours

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

  • Jordan Saylor
    Jordan Saylor Il y a 16 jours

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene Il y a 17 jours

    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 17 jours

    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 17 jours

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey Il y a 18 jours

    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 18 jours

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

  • Tom Warner
    Tom Warner Il y a 18 jours

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

  • klubbb 15
    klubbb 15 Il y a 19 jours

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

  • Travis James
    Travis James Il y a 19 jours

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

  • Rapace
    Rapace Il y a 19 jours

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

  • Austin Lunbeck
    Austin Lunbeck Il y a 19 jours

    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 Il y a 19 jours

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

  • Tanner Tadlock
    Tanner Tadlock Il y a 19 jours

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper Il y a 20 jours

    big ol' f*ck-off steak

  • serce kelem
    serce kelem Il y a 20 jours

    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 Il y a 21 jour

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 Il y a 22 jours

    good video

  • Funpants94
    Funpants94 Il y a 22 jours

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

  • Cam Spark
    Cam Spark Il y a 23 jours

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

  • Alexander Salsman
    Alexander Salsman Il y a 23 jours

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson Il y a 24 jours

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

  • LiuProduction
    LiuProduction Il y a 29 jours

    1:13 earrape

  • Matthew Corn
    Matthew Corn Il y a mois

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

  • Tilted Tamberoni
    Tilted Tamberoni Il y a mois

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript Il y a mois

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam Il y a mois

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

  • Jack Stenson
    Jack Stenson Il y a mois

    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 Il y a mois

    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 Il y a mois +1

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

  • Hadji Hidalgo
    Hadji Hidalgo Il y a mois

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

  • Hailstorm Plays
    Hailstorm Plays Il y a mois

    Hey, vsauce michael here

  • megabarf20
    megabarf20 Il y a mois +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta Il y a mois

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ Il y a mois

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al Il y a mois

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon Il y a mois

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

  • Richard Purves
    Richard Purves Il y a mois

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

  • Carey Johnston
    Carey Johnston Il y a mois

    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!

  • Sreejish
    Sreejish Il y a mois

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set Il y a mois

      Do you not know how sous-vide works?

  • Rasheik Bailey
    Rasheik Bailey Il y a mois

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey Il y a mois

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

  • J_Pnoy
    J_Pnoy Il y a mois

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark Il y a mois

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

  • Nick McCack
    Nick McCack Il y a mois

    Whats your fav episode of kablam?

  • Lawrence Calablaster
    Lawrence Calablaster Il y a mois

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent Il y a mois

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258 Il y a mois

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci Il y a mois

    create the pizza from that's so raven

  • Amanda Canzoneri
    Amanda Canzoneri Il y a mois

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

  • STalbott
    STalbott Il y a mois

    What kind of container are you cooking the meat in?

  • Steven Froster
    Steven Froster Il y a mois

    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?

  • I own a tardis
    I own a tardis Il y a mois

    pls do marzipan joy joys from the simpsons

  • Erik Zolan
    Erik Zolan Il y a mois

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

  • DatAsianBoiDuu
    DatAsianBoiDuu Il y a 2 mois

    Make pho

  • DaBomJr
    DaBomJr Il y a 2 mois

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

  • arran miller
    arran miller Il y a 2 mois +1

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

  • Chris Sanders
    Chris Sanders Il y a 2 mois

    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!!!

  • Brian Mayfield
    Brian Mayfield Il y a 2 mois

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

  • hannahjoytea
    hannahjoytea Il y a 2 mois

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton
    Aaron Mitton Il y a 2 mois

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

  • PuffyBudgerigar
    PuffyBudgerigar Il y a 2 mois

    The steak was still roaming the paddock! Grosss

    • Red_Doggo
      Red_Doggo Il y a 2 mois +1

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

  • im Sirk
    im Sirk Il y a 2 mois

    3:13 where’d u get that spoon

  • caffienatedtactician
    caffienatedtactician Il y a 2 mois

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

  • sonerec725
    sonerec725 Il y a 2 mois

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

  • Luke Hampton
    Luke Hampton Il y a 2 mois

    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.

  • 10 Subscriber With no videos

    soua side

  • Shiori Nakamoto
    Shiori Nakamoto Il y a 2 mois

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

  • Awaseme
    Awaseme Il y a 2 mois

    looks raw

  • anoneeemous ly
    anoneeemous ly Il y a 2 mois +1

    1:14 max your volume for this

  • faureamour
    faureamour Il y a 2 mois

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff Il y a 2 mois

    You mean da dish

  • Bob Bob
    Bob Bob Il y a 2 mois

    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.

  • 한민이
    한민이 Il y a 2 mois

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney Il y a 2 mois

    Raw flour containing pathogens! Yikes!

  • d
    d Il y a 2 mois

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

  • TG_MC
    TG_MC Il y a 2 mois

    You should do croissants

  • The Demon Reupblican
    The Demon Reupblican Il y a 2 mois

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

  • Ban Hamma
    Ban Hamma Il y a 2 mois

    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!

  • buttz mcian
    buttz mcian Il y a 2 mois

    1:10 2 million subscriber special

  • wet wipes
    wet wipes Il y a 2 mois

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu Il y a 2 mois

    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!!!!

  • Mithilesh Kuncham
    Mithilesh Kuncham Il y a 2 mois

    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.

  • Malcolm Troy
    Malcolm Troy Il y a 2 mois

    Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.

    • Cyvan
      Cyvan Il y a mois

      +Malcolm Troy I dont know which part of "recycling" you did not get.

    • Malcolm Troy
      Malcolm Troy Il y a mois

      By burning them... polluting the ozone

    • Cyvan
      Cyvan Il y a 2 mois

      I personally dont know about where he lives, but places like USA actually recycle a huge part of plastic compared to the real polluters like India, Asia, Africa, Sout America.