Sous Vide | Basics with Babish

  • Pubblicato il 2 mesi fa

    Binging with BabishBinging with Babish

    durata: 5:56

    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: it-film.com/v-video-iF2yGGfGv18.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
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Cooper Williams
Cooper Williams

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

16 ore fa
ForeverZero
ForeverZero

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

18 ore fa
QuarterOaSeel
QuarterOaSeel

geez, i was scared by the big pork slam

2 giorni fa
Josh Larsen
Josh Larsen

this man can cook.

2 giorni fa
Francisco DeTonne
Francisco DeTonne

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

3 giorni fa
Wes Plays
Wes Plays

SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

4 giorni fa
Schoobydoo
Schoobydoo

Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

5 giorni fa
Dan G
Dan G

The Forbidden Fleshlight

6 giorni fa
DanC
DanC

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

6 giorni fa
Beardie McBeardface
Beardie McBeardface

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

7 giorni fa
Selena Markham
Selena Markham

The steak can feel the bacon grease coursing thru its veins

8 giorni fa
Selena Markham
Selena Markham

Somebody call a PO lice or an amber lampse

8 giorni fa
Agent J
Agent J

That steak is a little too rare..

10 giorni fa
Madeleine Russell
Madeleine Russell

2625

10 giorni fa
Rory Burke
Rory Burke

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

11 giorni fa
freddy04123
freddy04123

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.

11 giorni fa
MrMrRubic
MrMrRubic

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

12 giorni fa
Jordan Saylor
Jordan Saylor

So um, where to get that cookie dough recipe?

15 giorni fa
Toluene
Toluene

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.

16 giorni fa
Maenethal
Maenethal

1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

17 giorni fa
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets

1:14 when your parents aren't home.

17 giorni fa
Eric Cervantes
Eric Cervantes

1:14 PILLOW FIGHT

17 giorni fa
peacefuljeffrey
peacefuljeffrey

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.

17 giorni fa
peacefuljeffrey
peacefuljeffrey

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

17 giorni fa
Tom Warner
Tom Warner

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

18 giorni fa
klubbb 15
klubbb 15

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

18 giorni fa
Travis James
Travis James

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

18 giorni fa
Rapace
Rapace

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

18 giorni fa
Austin Lunbeck
Austin Lunbeck

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.

18 giorni fa
Jacob Torrez
Jacob Torrez

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

19 giorni fa
Tanner Tadlock
Tanner Tadlock

Big Pork Energy 1:14

19 giorni fa
Turkish Mapper
Turkish Mapper

big ol' f*ck-off steak

19 giorni fa
serce kelem
serce kelem

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

19 giorni fa
Ty Anderson
Ty Anderson

1:14 why am I laughing so hard

20 giorni fa
Joe Food 2017
Joe Food 2017

good video

21 giorno fa
Funpants94
Funpants94

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

21 giorno fa
Cam Spark
Cam Spark

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

22 giorni fa
Alexander Salsman
Alexander Salsman

Where's our ramen episode????

22 giorni fa
Mike Masterson
Mike Masterson

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

23 giorni fa
LiuProduction
LiuProduction

1:13 earrape

28 giorni fa
Matthew Corn
Matthew Corn

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

29 giorni fa
Tilted Tamberoni
Tilted Tamberoni

is it pronounced sauce videh or sos vied?

29 giorni fa
dumbconscript
dumbconscript

sous vide is fake and gay

29 giorni fa
Cody Putnam
Cody Putnam

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

Mese fa
Jack Stenson
Jack Stenson

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

Mese fa
don't care
don't care

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.

Mese fa
Arty
Arty

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

Mese fa
Hadji Hidalgo
Hadji Hidalgo

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

Mese fa
Hailstorm Plays
Hailstorm Plays

Hey, vsauce michael here

Mese fa
megabarf20
megabarf20

That pork slam had me dying haha

Mese fa
Reuben Bunanta
Reuben Bunanta

But what exactly is a sous vide?

Mese fa
_ DEVSTER _
_ DEVSTER _

Lol,,, one half of one cup!

Mese fa
Aziz Al
Aziz Al

That’s a dick steak at 5:26

Mese fa
howard kwon
howard kwon

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

Mese fa
Richard Purves
Richard Purves

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

Mese fa
Carey Johnston
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!

Mese fa
Sreejish
Sreejish

Why plastic bag in hot water???

Mese fa
Xeper-I-Set
Xeper-I-Set

Do you not know how sous-vide works?

Mese fa
Rasheik Bailey
Rasheik Bailey

Hold on did I see any kosher salt?

Mese fa
Rasheik Bailey
Rasheik Bailey

I love this show so much I can't even get rid of the name out my head binging with BABISH

Mese fa
J_Pnoy
J_Pnoy

Love your tutorials, especially any that involve steak

Mese fa
SoundSpark
SoundSpark

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

Mese fa
Nick McCack
Nick McCack

Whats your fav episode of kablam?

Mese fa
Lawrence Calablaster
Lawrence Calablaster

2:33 I loved the little dancing eggs.

Mese fa
North Sea Brent
North Sea Brent

That’s a T-bone steak in Australia.

Mese fa
Nexus258
Nexus258

2:40 what is that machine called?

Mese fa
Kaneki Da'vinci
Kaneki Da'vinci

create the pizza from that's so raven

Mese fa
Amanda Canzoneri
Amanda Canzoneri

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

Mese fa
STalbott
STalbott

What kind of container are you cooking the meat in?

Mese fa
Steven Froster
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?

Mese fa
I own a tardis
I own a tardis

pls do marzipan joy joys from the simpsons

Mese fa
Erik Zolan
Erik Zolan

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

Mese fa
DatAsianBoiDuu
DatAsianBoiDuu

Make pho

2 mesi fa
DaBomJr
DaBomJr

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

2 mesi fa
arran miller
arran miller

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

2 mesi fa
Chris Sanders
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!!!

2 mesi fa
Chris Sanders
Chris Sanders

I litterally cried!!!! :(

2 mesi fa
Brian Mayfield
Brian Mayfield

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

2 mesi fa
hannahjoytea
hannahjoytea

@bingingwithbabish that steak was practically pornographic. So very jealous

2 mesi fa
Aaron Mitton
Aaron Mitton

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

2 mesi fa
PuffyBudgerigar
PuffyBudgerigar

The steak was still roaming the paddock! Grosss

2 mesi fa
Red_Doggo
Red_Doggo

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

2 mesi fa
im Sirk
im Sirk

3:13 where’d u get that spoon

2 mesi fa
caffienatedtactician
caffienatedtactician

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

2 mesi fa
sonerec725
sonerec725

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

2 mesi fa
Luke Hampton
Luke Hampton

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.

2 mesi fa
10 Subscriber With no videos
10 Subscriber With no videos

soua side

2 mesi fa
Shiori Nakamoto
Shiori Nakamoto

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

2 mesi fa
Awaseme
Awaseme

looks raw

2 mesi fa
anoneeemous ly
anoneeemous ly

1:14 max your volume for this

2 mesi fa
faureamour
faureamour

Oh my gosh, that steak looks amazing!!

2 mesi fa
Dan Druff
Dan Druff

You mean da dish

2 mesi fa
Bob Bob
Bob Bob

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.

2 mesi fa
한민이
한민이

You look like VSauce Michael. Seriously.

2 mesi fa
Stanley Chaney
Stanley Chaney

Raw flour containing pathogens! Yikes!

2 mesi fa
d
d

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

2 mesi fa
TG_MC
TG_MC

You should do croissants

2 mesi fa
The Demon Reupblican
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.....

2 mesi fa
Ban Hamma
Ban Hamma

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!

2 mesi fa
buttz mcian
buttz mcian

1:10 2 million subscriber special

2 mesi fa
wet wipes
wet wipes

Sous vide everything

2 mesi fa
Gabriel Syfu
Gabriel Syfu

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!!!!

2 mesi fa
Mithilesh Kuncham
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.

2 mesi fa
Malcolm Troy
Malcolm Troy

Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.

2 mesi fa
Cyvan
Cyvan

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

Mese fa
Malcolm Troy
Malcolm Troy

By burning them... polluting the ozone

Mese fa
Cyvan
Cyvan

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.

2 mesi fa

Prossimi video