Sous Vide | Basics with Babish

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  • Joylandi 9-Avg, 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: uzclip.net/video/iF2yGGfGv18/video.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
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    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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  • HordiqHordiq

Fikrlar • 3 803

  • Nicholas
    Nicholas Kun oldin

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

  • Joseph Montgomery
    Joseph Montgomery Kun oldin

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

  • Leo Chavez
    Leo Chavez Kun oldin

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 3 kun oldin

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

  • legofan370
    legofan370 5 kun oldin

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

  • Ad Dee
    Ad Dee 7 kun oldin

    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 8 kun oldin

    น้ำปลา

  • toe sucker
    toe sucker 8 kun oldin

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee 8 kun oldin

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 8 kun oldin

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 8 kun oldin

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

  • London1869
    London1869 8 kun oldin

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

  • The Blutzkreig
    The Blutzkreig 9 kun oldin

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest 10 kun oldin

    "mixing wine and amazon" I feel attacked

  • Burgerboy _
    Burgerboy _ 10 kun oldin +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo 11 kun oldin +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College 12 kun oldin

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy 12 kun oldin

    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 12 kun oldin

    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 12 kun oldin

    How to make compound butter?

  • antobio nabarro
    antobio nabarro 13 kun oldin

    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 13 kun oldin

    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 13 kun oldin

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

  • a b
    a b 14 kun oldin

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

  • J bell
    J bell 15 kun oldin

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

  • Luka Cherriman
    Luka Cherriman 16 kun oldin

    Cookie doe isn’t safe to eat? 😰

  • Ias Howle
    Ias Howle 17 kun oldin

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

  • Mystery Geek Dude
    Mystery Geek Dude 17 kun oldin

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 19 kun oldin

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

  • Dhimas Murdianto
    Dhimas Murdianto 20 kun oldin

    Sous Vide everything 😉

  • James
    James 20 kun oldin

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

  • Gettin Jiggly
    Gettin Jiggly 21 kun oldin

    Wait cookie dough isn't safe to eat ?

  • Legiterie Jittery
    Legiterie Jittery 23 kun oldin

    COOKIE DOUGH ISN'T SAFE??

  • Georgios Paraskeva
    Georgios Paraskeva 26 kun oldin

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster 27 kun oldin

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams 28 kun oldin

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

  • ForeverZero
    ForeverZero 28 kun oldin

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

  • QuarterOaSeel
    QuarterOaSeel Oy oldin

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Oy oldin

    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
      Fitz 19 kun oldin

      maybe the name?

  • Wes Plays
    Wes Plays Oy oldin

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Oy oldin

    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 Oy oldin

    The Forbidden Fleshlight

  • DanC
    DanC Oy oldin

    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 Oy oldin

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J Oy oldin

    That steak is a little too rare..

  • Rory Burke
    Rory Burke Oy oldin

    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 Oy oldin

    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 Oy oldin

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

  • Jordan Saylor
    Jordan Saylor Oy oldin

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene Oy oldin

    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 Oy oldin

    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 Oy oldin

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey Oy oldin

    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 Oy oldin

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

  • Tom Warner
    Tom Warner Oy oldin

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

  • klubbb 15
    klubbb 15 Oy oldin

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

  • Travis James
    Travis James Oy oldin

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

  • Rapace
    Rapace Oy oldin

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

  • Austin Lunbeck
    Austin Lunbeck Oy oldin

    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 Oy oldin

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

  • Tanner Tadlock
    Tanner Tadlock Oy oldin

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper Oy oldin

    big ol' f*ck-off steak

  • Ty Anderson
    Ty Anderson Oy oldin

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 Oy oldin

    good video

  • Funpants94
    Funpants94 Oy oldin

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

  • Cam Spark
    Cam Spark Oy oldin

    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 Oy oldin

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

  • LiuProduction
    LiuProduction Oy oldin

    1:13 earrape

  • Matthew Corn
    Matthew Corn Oy oldin

    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 Oy oldin

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam Oy oldin

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

  • Jack Stenson
    Jack Stenson Oy oldin

    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 Oy oldin

    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 Oy oldin +1

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

  • Hadji Hidalgo
    Hadji Hidalgo Oy oldin

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

  • Hailstorm Plays
    Hailstorm Plays 2 oy oldin

    Hey, vsauce michael here

  • megabarf20
    megabarf20 2 oy oldin +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta 2 oy oldin

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ 2 oy oldin

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al 2 oy oldin

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon 2 oy oldin

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

  • Richard Purves
    Richard Purves 2 oy oldin

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

  • Carey Johnston
    Carey Johnston 2 oy oldin

    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 2 oy oldin

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set 2 oy oldin

      Do you not know how sous-vide works?

  • Rasheik Bailey
    Rasheik Bailey 2 oy oldin

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey 2 oy oldin

    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 2 oy oldin

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark 2 oy oldin

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

  • Nick McCack
    Nick McCack 2 oy oldin

    Whats your fav episode of kablam?

  • Lawrence Calablaster

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent 2 oy oldin

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258 2 oy oldin

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci 2 oy oldin

    create the pizza from that's so raven

  • Amanda Canzoneri
    Amanda Canzoneri 2 oy oldin

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

  • STalbott
    STalbott 2 oy oldin

    What kind of container are you cooking the meat in?