Sous Vide | Basics with Babish

Binging with Babish
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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:
Peeled Ginger
Green onion
Soy Sauce
Fish Sauce
Plain white sugar
Pork Belly
Porterhouse steak
Olive oil
Bacon fat
Special Equipment:
Sous Vide
Butcher Twine
Vacuum Sealer
Vacuum Sealer Bags
Watch the livestream rebroadcast here: ukvid.net/video/відео-iF2yGGfGv18.html
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9 сер 2018

binging with babishcooking with babishbasics with babishbabbishhow to sous viderecipescooking recipesbabish cookingsous videsous vide steaksous vide meatwhat can i sous videsous vide cookingcooking vacuum sealervacum sealervaccum sealer





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Beardie McBeardface
Beardie McBeardface 3 години тому
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham День тому
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham День тому
Somebody call a PO lice or an amber lampse
Agent J
Agent J 2 дні тому
That steak is a little too rare..
Madeleine Russell
Madeleine Russell 3 дні тому
Rory Burke
Rory Burke 3 дні тому
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 3 дні тому
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 5 днів тому
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 8 днів тому
So um, where to get that cookie dough recipe?
Toluene 8 днів тому
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 9 днів тому
1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets 9 днів тому
1:14 when your parents aren't home.
Eric Cervantes
Eric Cervantes 9 днів тому
peacefuljeffrey 10 днів тому
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 10 днів тому
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 10 днів тому
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 10 днів тому
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 10 днів тому
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Lonely 11 днів тому
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck 11 днів тому
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 11 днів тому
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 11 днів тому
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 12 днів тому
big ol' f*ck-off steak
serce kelem
serce kelem 12 днів тому
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 13 днів тому
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 13 днів тому
good video
Funpants94 13 днів тому
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 15 днів тому
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman 15 днів тому
Where's our ramen episode????
Mike Masterson
Mike Masterson 16 днів тому
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction 20 днів тому
1:13 earrape
Matthew Corn
Matthew Corn 21 день тому
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni 22 дні тому
is it pronounced sauce videh or sos vied?
dumbconscript 22 дні тому
sous vide is fake and gay
Cody Putnam
Cody Putnam 22 дні тому
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 23 дні тому
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 23 дні тому
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 24 дні тому
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 24 дні тому
I've never seen another UKvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays 25 днів тому
Hey, vsauce michael here
megabarf20 Місяць тому
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta Місяць тому
But what exactly is a sous vide?
_ DEVSTER _ Місяць тому
Lol,,, one half of one cup!
Aziz Al
Aziz Al Місяць тому
That’s a dick steak at 5:26
howard kwon
howard kwon Місяць тому
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves Місяць тому
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston Місяць тому
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 Місяць тому
Why plastic bag in hot water???
Xeper-I-Set Місяць тому
Do you not know how sous-vide works?
Rasheik Bailey
Rasheik Bailey Місяць тому
Hold on did I see any kosher salt?
Rasheik Bailey
Rasheik Bailey Місяць тому
I love this show so much I can't even get rid of the name out my head binging with BABISH
J_Pnoy Місяць тому
Love your tutorials, especially any that involve steak
SoundSpark Місяць тому
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack Місяць тому
Whats your fav episode of kablam?
Lawrence Calablaster
Lawrence Calablaster Місяць тому
2:33 I loved the little dancing eggs.
North Sea Brent
North Sea Brent Місяць тому
That’s a T-bone steak in Australia.
Nexus258 Місяць тому
2:40 what is that machine called?
Kaneki Da'vinci
Kaneki Da'vinci Місяць тому
create the pizza from that's so raven
Amanda Canzoneri
Amanda Canzoneri Місяць тому
Please please make katsudon from Yuri on ice!!!!
STalbott Місяць тому
What kind of container are you cooking the meat in?
Steven Froster
Steven Froster Місяць тому
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 Місяць тому
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan Місяць тому
That steak couldn't be very good. You didn't even taste it.
DatAsianBoiDuu Місяць тому
Make pho
DaBomJr Місяць тому
Why not score the fat? Asking for a friend ;)
arran miller
arran miller Місяць тому
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
Chris Sanders Місяць тому
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!!!
Chris Sanders
Chris Sanders Місяць тому
I litterally cried!!!! :(
Brian Mayfield
Brian Mayfield Місяць тому
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea Місяць тому
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton Місяць тому
i'm Japanese, I've been eating raw eggs my whole life...
PuffyBudgerigar Місяць тому
The steak was still roaming the paddock! Grosss
Red_Doggo Місяць тому
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk Місяць тому
3:13 where’d u get that spoon
caffienatedtactician Місяць тому
Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!
sonerec725 Місяць тому
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton Місяць тому
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
10 Subscriber With no videos Місяць тому
soua side
Shiori Nakamoto
Shiori Nakamoto Місяць тому
What did you do with the bone? Can I save it for stock?
Awaseme Місяць тому
looks raw
anoneeemous ly
anoneeemous ly Місяць тому
1:14 max your volume for this
faureamour Місяць тому
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff Місяць тому
You mean da dish
Bob Bob
Bob Bob Місяць тому
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 Місяць тому
You look like VSauce Michael. Seriously.
Stanley Chaney
Stanley Chaney Місяць тому
Raw flour containing pathogens! Yikes!
d Місяць тому
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC Місяць тому
You should do croissants
The Demon Reupblican
The Demon Reupblican Місяць тому
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 Місяць тому
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 Місяць тому
1:10 2 million subscriber special
wet wipes
wet wipes Місяць тому
Sous vide everything
Gabriel Syfu
Gabriel Syfu Місяць тому
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 Місяць тому
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 Місяць тому
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 Місяць тому
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy Місяць тому
By burning them... polluting the ozone
Cyvan Місяць тому
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.
Nathan Hunt
Nathan Hunt Місяць тому
Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.
Florida Man
Florida Man Місяць тому
I heard ramen?.... Ichiraku Ramen?
kala captain
kala captain Місяць тому
no music
Hellogo 105
Hellogo 105 Місяць тому
Do a basics with babish on donuts
Stacey Clifton
Stacey Clifton Місяць тому
1:14 tf was that for😂
KeaLeonna Місяць тому
Are you saying cookie dough wasn’t safe to eat? I eat at least 3 spoonfuls every time I make cookies, lol. How am I not dead?
Cyvan Місяць тому
+KeaLeonna because you had no bad luck yet, apparently.
Terorist Potato
Terorist Potato Місяць тому
Sharon W
Sharon W Місяць тому
How do I contact you about paying for Sous Vide video?
Anthony Mendoza
Anthony Mendoza Місяць тому
Dutch oven biscuits recipie?
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