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Sous Vide | Basics 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:
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: itvid.net/video/video-iF2yGGfGv18.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
Barnes & Noble: bit.ly/2uf65LX
Theme song: "Stay Tuned" by Wuh Oh
open.spotify.com/track/5lbQ6n...
Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
Patreon: bit.ly/BingingPatreon
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9 ago 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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Commenti 3 792
Dan G
Dan G 11 ore fa
The Forbidden Fleshlight
DanC
DanC 22 ore fa
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 2 giorni fa
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 2 giorni fa
Somebody call a PO lice or an amber lampse
Agent J
Agent J 4 giorni fa
That steak is a little too rare..
Madeleine Russell
Madeleine Russell 5 giorni fa
2625
Rory Burke
Rory Burke 5 giorni fa
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 5 giorni fa
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 6 giorni fa
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 9 giorni fa
So um, where to get that cookie dough recipe?
Toluene
Toluene 10 giorni fa
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 11 giorni fa
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 11 giorni fa
1:14 PILLOW FIGHT
peacefuljeffrey
peacefuljeffrey 11 giorni fa
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 11 giorni fa
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 12 giorni fa
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 12 giorni fa
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 12 giorni fa
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Lonely
Lonely 12 giorni fa
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck 13 giorni fa
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 13 giorni fa
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 13 giorni fa
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 13 giorni fa
big ol' f*ck-off steak
serce kelem
serce kelem 14 giorni fa
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 15 giorni fa
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 15 giorni fa
good video
Funpants94
Funpants94 15 giorni fa
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 17 giorni fa
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman 17 giorni fa
Where's our ramen episode????
Mike Masterson
Mike Masterson 18 giorni fa
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction
LiuProduction 22 giorni fa
1:13 earrape
Matthew Corn
Matthew Corn 23 giorni fa
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni 24 giorni fa
is it pronounced sauce videh or sos vied?
dumbconscript
dumbconscript 24 giorni fa
sous vide is fake and gay
Cody Putnam
Cody Putnam 24 giorni fa
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 24 giorni fa
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 24 giorni fa
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 25 giorni fa
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 25 giorni fa
I've never seen another ITvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays 27 giorni fa
Hey, vsauce michael here
megabarf20
megabarf20 Mese fa
That pork slam had me dying haha
Reuben Bunanta
But what exactly is a sous vide?
_ DEVSTER _
_ DEVSTER _ Mese fa
Lol,,, one half of one cup!
Aziz Al
Aziz Al Mese fa
That’s a dick steak at 5:26
howard kwon
howard kwon Mese fa
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
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 Mese fa
Why plastic bag in hot water???
Xeper-I-Set
Xeper-I-Set Mese fa
Do you not know how sous-vide works?
Rasheik Bailey
Hold on did I see any kosher salt?
Rasheik Bailey
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 Mese fa
Love your tutorials, especially any that involve steak
SoundSpark
SoundSpark Mese fa
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack Mese fa
Whats your fav episode of kablam?
Lawrence Calablaster
2:33 I loved the little dancing eggs.
North Sea Brent
That’s a T-bone steak in Australia.
Nexus258
Nexus258 Mese fa
2:40 what is that machine called?
Kaneki Da'vinci
create the pizza from that's so raven
Amanda Canzoneri
Please please make katsudon from Yuri on ice!!!!
STalbott
STalbott Mese fa
What kind of container are you cooking the meat in?
Steven Froster
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
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan Mese fa
That steak couldn't be very good. You didn't even taste it.
DatAsianBoiDuu
Make pho
DaBomJr
DaBomJr Mese fa
Why not score the fat? Asking for a friend ;)
arran miller
arran miller Mese fa
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
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
I litterally cried!!!! :(
Brian Mayfield
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea
hannahjoytea Mese fa
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton Mese fa
i'm Japanese, I've been eating raw eggs my whole life...
PuffyBudgerigar
The steak was still roaming the paddock! Grosss
Red_Doggo
Red_Doggo Mese fa
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk Mese fa
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 Mese fa
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton Mese fa
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.
Shiori Nakamoto
What did you do with the bone? Can I save it for stock?
Awaseme
Awaseme Mese fa
looks raw
anoneeemous ly
1:14 max your volume for this
faureamour
faureamour Mese fa
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff Mese fa
You mean da dish
Bob Bob
Bob Bob Mese fa
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 Mese fa
You look like VSauce Michael. Seriously.
Stanley Chaney
Raw flour containing pathogens! Yikes!
d
d Mese fa
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC
TG_MC Mese fa
You should do croissants
The Demon Reupblican
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 Mese fa
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 Mese fa
1:10 2 million subscriber special
wet wipes
wet wipes Mese fa
Sous vide everything
Gabriel Syfu
Gabriel Syfu Mese fa
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
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 Mese fa
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 Mese fa
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy Mese fa
By burning them... polluting the ozone
Cyvan
Cyvan Mese fa
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 Mese fa
Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.
Florida Man
Florida Man Mese fa
I heard ramen?.... Ichiraku Ramen?
kala captain
kala captain Mese fa
no music
Hellogo 105
Hellogo 105 Mese fa
Do a basics with babish on donuts
Stacey Clifton
Stacey Clifton 2 mesi fa
1:14 tf was that for😂
KeaLeonna
KeaLeonna 2 mesi fa
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 Mese fa
+KeaLeonna because you had no bad luck yet, apparently.
Terorist Potato
Terorist Potato 2 mesi fa
1:14 IM HOW TO BASIC
Prossimi video