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:
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: itvid.net/video/video-iF2yGGfGv18.html
"Apples and Butterflies" by Blue Wednesday'
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Pubblicato il


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 3 805
Web M
Web M 2 giorni fa
Who is Sue Vide and why does she want me to boil my meat?
your_casual _gay_Avenger
I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future. Calling it. your_casual_gay_Avenger 12/12/18.
Edward Cameron
Edward Cameron 4 giorni fa
I’ve never subscribed to a channel so fast omg.
Brandon Davis
Brandon Davis 8 giorni fa
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 12 giorni fa
Big ol fuck off steak. Classic
Stuart Highman
Stuart Highman 12 giorni fa
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 12 giorni fa
Big ol fuck of steak
BAM5 13 giorni fa
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70 16 giorni fa
JAMP0T1 19 giorni fa
'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 21 giorno fa
1:08 yes u have
Pupster Pops
Pupster Pops 24 giorni fa
I’m guessing Naruto ramen!!
some guy on the internet
You make good cooking content
Nicholas 26 giorni fa
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
Joseph Montgomery 26 giorni fa
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez 27 giorni fa
Is the meat B O N E L E S S
Cian Mc sweeney
Cian Mc sweeney 29 giorni fa
Am I the only one who's eaten cookie dough raw for years already? 😂
legofan370 Mese fa
Ok is it me, or does that steak look rare? It looks fucking blue!
Ad Dee
Ad Dee Mese fa
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 Mese fa
toe sucker
toe sucker Mese fa
What the Fuck is soo veed
Beverly Lee
Beverly Lee Mese fa
How long can bacon fat keep in the fridge?
Jackson Bakes
Me slamming my monster cock in a school girls desk
Dylan Le Lerre
Sous vide takes the texture of meat away. Not a big fan of it.
London1869 Mese fa
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
The Blutzkreig
I thaught the title said suicide
Canadas Cutest
"mixing wine and amazon" I feel attacked
Burgerboy Mese fa
5:26 he's going to hold a dick
stabil lo
stabil lo Mese fa
When your wife dont makes you a sandwich 1:14
Harvard College
5:45 anyone else see a penis?
JustAGuy Mese fa
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 Mese fa
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
How to make compound butter?
antobio nabarro
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 Mese fa
didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.
Lil Dank Memes
Who would win a cook off binging with babish or gordan Ramsey
a b
a b Mese fa
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell Mese fa
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Luka Cherriman
Cookie doe isn’t safe to eat? 😰
Ias Howle
Ias Howle Mese fa
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
I got a sous vide ad before this 😂
Supreme293 Mese fa
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Sous Vide everything 😉
James Mese fa
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Wait cookie dough isn't safe to eat ?
Legiterie Jittery
Georgios Paraskeva
Are you using Anova ?
Caleb Foster
Caleb Foster Mese fa
Is that pork belly skin-on?
Cooper Williams
I’m gonna make this for my men’s choruc
ForeverZero Mese fa
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen Mese fa
this man can cook.
Francisco DeTonne
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz Mese fa
maybe the name?
Wes Plays
Wes Plays Mese fa
Schoobydoo Mese fa
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 Mese fa
The Forbidden Fleshlight
DanC 2 mesi 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 mesi fa
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 2 mesi fa
Somebody call a PO lice or an amber lampse
Agent J
Agent J 2 mesi fa
That steak is a little too rare..
Rory B
Rory B 2 mesi 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 2 mesi 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 2 mesi fa
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 2 mesi fa
So um, where to get that cookie dough recipe?
Toluene 2 mesi 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 2 mesi 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 2 mesi fa
peacefuljeffrey 2 mesi 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 2 mesi fa
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 2 mesi fa
Cookie Dough is already safe to eat if you're not a coward
Caleb Beckham
Caleb Beckham 2 mesi fa
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 2 mesi fa
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Rapace 2 mesi 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 2 mesi 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 2 mesi fa
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 2 mesi fa
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 2 mesi fa
big ol' f*ck-off steak
serce kelem
serce kelem 2 mesi 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 2 mesi fa
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 2 mesi fa
good video
Funpants94 2 mesi fa
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 2 mesi fa
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Where's our ramen episode????
Mike Masterson
Mike Masterson 2 mesi fa
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction 2 mesi fa
1:13 earrape
Matthew Corn
Matthew Corn 2 mesi fa
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 2 mesi fa
sous vide is fake and gay
Cody Putnam
Cody Putnam 2 mesi fa
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 2 mesi 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 2 mesi 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 2 mesi fa
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 2 mesi fa
I've never seen another ITvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays 2 mesi fa
Hey, vsauce michael here
megabarf20 3 mesi fa
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta 3 mesi fa
But what exactly is a sous vide?
_ DEVSTER _ 3 mesi fa
Lol,,, one half of one cup!
Aziz Al
Aziz Al 3 mesi fa
That’s a dick steak at 5:26
howard kwon
howard kwon 3 mesi fa
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
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