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...
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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Comments • 3 793

  • Schoobydoo
    Schoobydoo Day 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 2 days ago

    The Forbidden Fleshlight

  • DanC
    DanC 2 days ago

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

  • Beardie McBeardface
    Beardie McBeardface 3 days ago

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

  • Selena Markham
    Selena Markham 4 days ago

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J 6 days ago

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell 6 days ago

    2625

  • Rory Burke
    Rory Burke 7 days 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 7 days 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 8 days ago

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

  • Jordan Saylor
    Jordan Saylor 11 days ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 12 days 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 13 days 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 13 days ago

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 13 days 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 13 days ago

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

  • Tom Warner
    Tom Warner 14 days ago

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

  • klubbb 15
    klubbb 15 14 days ago

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

  • Travis James
    Travis James 14 days ago

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

  • Lonely
    Lonely 14 days 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 14 days 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 15 days ago

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

  • Tanner Tadlock
    Tanner Tadlock 15 days ago

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 15 days ago

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 15 days 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 16 days ago

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 17 days ago

    good video

  • Funpants94
    Funpants94 17 days ago

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

  • Cam Spark
    Cam Spark 18 days ago

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

  • Alexander Salsman
    Alexander Salsman 18 days ago

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 19 days ago

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

  • LiuProduction
    LiuProduction 24 days ago

    1:13 earrape

  • Matthew Corn
    Matthew Corn 25 days ago

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

  • Tilted Tamberoni
    Tilted Tamberoni 25 days ago

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript 25 days ago

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 26 days ago

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

  • Jack Stenson
    Jack Stenson 26 days 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 26 days 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 27 days ago +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 27 days ago

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

  • Hailstorm Plays
    Hailstorm Plays 28 days ago

    Hey, vsauce michael here

  • megabarf20
    megabarf20 Month ago +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta Month ago

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ Month ago

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al Month ago

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon Month ago

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

  • Richard Purves
    Richard Purves Month ago

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

  • Carey Johnston
    Carey Johnston Month 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 Month ago

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set Month ago

      Do you not know how sous-vide works?

  • Rasheik Bailey
    Rasheik Bailey Month ago

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey Month ago

    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 Month ago

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark Month ago

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

  • Nick McCack
    Nick McCack Month ago

    Whats your fav episode of kablam?

  • Lawrence Calablaster

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent Month ago

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258 Month ago

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci Month ago

    create the pizza from that's so raven

  • Amanda Canzoneri
    Amanda Canzoneri Month ago

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

  • STalbott
    STalbott Month ago

    What kind of container are you cooking the meat in?

  • Steven Froster
    Steven Froster Month ago

    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 Month ago

    pls do marzipan joy joys from the simpsons

  • Erik Zolan
    Erik Zolan Month ago

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

  • DatAsianBoiDuu
    DatAsianBoiDuu Month ago

    Make pho

  • DaBomJr
    DaBomJr Month ago

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

  • arran miller
    arran miller Month ago +1

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

  • Chris Sanders
    Chris Sanders Month ago

    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 Month ago

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

  • hannahjoytea
    hannahjoytea Month ago

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton
    Aaron Mitton Month ago

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

  • PuffyBudgerigar
    PuffyBudgerigar Month ago

    The steak was still roaming the paddock! Grosss

    • Red_Doggo
      Red_Doggo Month ago +1

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

  • im Sirk
    im Sirk Month ago

    3:13 where’d u get that spoon

  • caffienatedtactician

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

  • sonerec725
    sonerec725 Month ago

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

  • Luke Hampton
    Luke Hampton Month ago

    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 Month ago

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

  • Awaseme
    Awaseme Month ago

    looks raw

  • anoneeemous ly
    anoneeemous ly Month ago +1

    1:14 max your volume for this

  • faureamour
    faureamour Month ago

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff Month ago

    You mean da dish

  • Bob Bob
    Bob Bob Month ago

    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 Month ago

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney Month ago

    Raw flour containing pathogens! Yikes!

  • d
    d Month ago

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

  • TG_MC
    TG_MC Month ago

    You should do croissants

  • The Demon Reupblican
    The Demon Reupblican 2 months ago

    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 2 months ago

    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 2 months ago

    1:10 2 million subscriber special

  • wet wipes
    wet wipes 2 months ago

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu 2 months ago

    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 2 months ago

    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 2 months ago

    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 Month ago

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

    • Malcolm Troy
      Malcolm Troy Month ago

      By burning them... polluting the ozone

    • Cyvan
      Cyvan Month ago

      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 2 months ago

    Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

  • Florida Man
    Florida Man 2 months ago

    I heard ramen?.... Ichiraku Ramen?

  • kala captain
    kala captain 2 months ago

    no music

  • Hellogo 105
    Hellogo 105 2 months ago

    Do a basics with babish on donuts

  • Stacey Clifton
    Stacey Clifton 2 months ago

    1:14 tf was that for😂

  • KeaLeonna
    KeaLeonna 2 months ago

    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
      Cyvan Month ago

      +KeaLeonna because you had no bad luck yet, apparently.