Sous Vide | Basics with Babish

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  • Published on Aug 9, 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: tvclip.biz/video/iF2yGGfGv18/video.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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Comments • 3 798

  • Brandon Davis
    Brandon Davis 3 days ago

    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 7 days ago

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman 7 days ago

    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 7 days ago

    Big ol fuck of steak

  • BAM5
    BAM5 8 days ago

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

  • wlawson70
    wlawson70 11 days ago

    Thanks!

  • JAMP0T1
    JAMP0T1 14 days ago

    '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 16 days ago

    1:08 yes u have

  • Pupster Pops
    Pupster Pops 19 days ago

    I’m guessing Naruto ramen!!

  • some guy on the internet

    You make good cooking content

  • Nicholas
    Nicholas 21 day ago

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

  • Joseph Montgomery
    Joseph Montgomery 21 day ago

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

  • Leo Chavez
    Leo Chavez 22 days ago

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 24 days ago

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

  • legofan370
    legofan370 25 days ago

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

  • Ad Dee
    Ad Dee 27 days ago

    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 28 days ago

    น้ำปลา

  • toe sucker
    toe sucker 28 days ago

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee 28 days ago

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 28 days ago

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 28 days ago

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

  • London1869
    London1869 29 days ago

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

  • The Blutzkreig
    The Blutzkreig 29 days ago

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest Month ago

    "mixing wine and amazon" I feel attacked

  • Burgerboy _
    Burgerboy _ Month ago +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo Month ago +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College Month ago

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy Month ago

    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 Month ago

    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 Month ago

    How to make compound butter?

  • antobio nabarro
    antobio nabarro Month ago

    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 Month ago

    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 Month ago

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

  • a b
    a b Month ago

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

  • J bell
    J bell Month ago

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

  • Luka Cherriman
    Luka Cherriman Month ago

    Cookie doe isn’t safe to eat? 😰

  • Ias Howle
    Ias Howle Month ago

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

  • Mystery Geek Dude
    Mystery Geek Dude Month ago

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 Month ago

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

  • Dhimas Murdianto
    Dhimas Murdianto Month ago

    Sous Vide everything 😉

  • James
    James Month ago

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

  • Gettin Jiggly
    Gettin Jiggly Month ago

    Wait cookie dough isn't safe to eat ?

  • Legiterie Jittery
    Legiterie Jittery Month ago

    COOKIE DOUGH ISN'T SAFE??

  • Georgios Paraskeva
    Georgios Paraskeva Month ago

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster Month ago

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams Month ago

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

  • ForeverZero
    ForeverZero Month ago

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

  • QuarterOaSeel
    QuarterOaSeel Month ago

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Month ago

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Month ago

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

    • Fitz
      Fitz Month ago

      maybe the name?

  • Wes Plays
    Wes Plays Month ago

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Month ago

    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 Month ago

    The Forbidden Fleshlight

  • DanC
    DanC Month ago

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

  • Beardie McBeardface

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

  • Selena Markham
    Selena Markham Month ago

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J Month ago

    That steak is a little too rare..

  • Rory B
    Rory B Month ago

    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 Month ago

    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 2 months ago

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

  • Jordan Saylor
    Jordan Saylor 2 months ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 2 months ago

    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 2 months ago

    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 2 months ago

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 2 months ago

    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 2 months ago

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

  • Tom Warner
    Tom Warner 2 months ago

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

  • klubbb 15
    klubbb 15 2 months ago

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

  • Travis James
    Travis James 2 months ago

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

  • Rapace
    Rapace 2 months ago

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

  • Austin Lunbeck
    Austin Lunbeck 2 months ago

    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 2 months ago

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

  • Tanner Tadlock
    Tanner Tadlock 2 months ago

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 2 months ago

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 2 months ago

    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 2 months ago

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 2 months ago

    good video

  • Funpants94
    Funpants94 2 months ago

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

  • Cam Spark
    Cam Spark 2 months ago

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

  • Alexander Salsman
    Alexander Salsman 2 months ago

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 2 months ago

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

  • LiuProduction
    LiuProduction 2 months ago

    1:13 earrape

  • Matthew Corn
    Matthew Corn 2 months ago

    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 2 months ago

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 2 months ago

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

  • Jack Stenson
    Jack Stenson 2 months ago

    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 2 months ago

    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 2 months ago +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 2 months ago

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

  • Hailstorm Plays
    Hailstorm Plays 2 months ago

    Hey, vsauce michael here

  • megabarf20
    megabarf20 2 months ago +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta 2 months ago

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ 2 months ago

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al 2 months ago

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon 2 months ago

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

  • Richard Purves
    Richard Purves 3 months ago

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

  • Carey Johnston
    Carey Johnston 3 months ago

    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 3 months ago

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set 3 months ago

      Do you not know how sous-vide works?