Sous Vide | Basics with Babish

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  • Dipublikasikan tanggal 9 Agu 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: idclips.com/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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  • HiburanHiburan

Komentar • 3 792

  • Beardie McBeardface
    Beardie McBeardface 11 jam yang lalu

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

  • Selena Markham
    Selena Markham Hari Yang lalu

    The steak can feel the bacon grease coursing thru its veins

    • Selena Markham
      Selena Markham Hari Yang lalu

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J 3 hari yang lalu

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell 3 hari yang lalu

    2625

  • Rory Burke
    Rory Burke 4 hari yang lalu

    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 4 hari yang lalu

    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 5 hari yang lalu

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

  • Jordan Saylor
    Jordan Saylor 8 hari yang lalu

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 9 hari yang lalu

    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 10 hari yang lalu

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

  • Yeetus Feetus God of the yeets
    Yeetus Feetus God of the yeets 10 hari yang lalu

    1:14 when your parents aren't home.

  • Eric Cervantes
    Eric Cervantes 10 hari yang lalu

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 10 hari yang lalu

    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 10 hari yang lalu

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

  • Tom Warner
    Tom Warner 11 hari yang lalu

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

  • klubbb 15
    klubbb 15 11 hari yang lalu

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

  • Travis James
    Travis James 11 hari yang lalu

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

  • Lonely
    Lonely 11 hari yang lalu

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

  • Austin Lunbeck
    Austin Lunbeck 12 hari yang lalu

    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 12 hari yang lalu

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

  • Tanner Tadlock
    Tanner Tadlock 12 hari yang lalu

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 12 hari yang lalu

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 12 hari yang lalu

    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 14 hari yang lalu

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 14 hari yang lalu

    good video

  • Funpants94
    Funpants94 14 hari yang lalu

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

  • Cam Spark
    Cam Spark 15 hari yang lalu

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

  • Alexander Salsman
    Alexander Salsman 16 hari yang lalu

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 16 hari yang lalu

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

  • LiuProduction
    LiuProduction 21 hari yang lalu

    1:13 earrape

  • Matthew Corn
    Matthew Corn 22 hari yang lalu

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

  • Tilted Tamberoni
    Tilted Tamberoni 22 hari yang lalu

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript 22 hari yang lalu

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 23 hari yang lalu

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

  • Jack Stenson
    Jack Stenson 23 hari yang lalu

    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 23 hari yang lalu

    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 24 hari yang lalu +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 24 hari yang lalu

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

  • Hailstorm Plays
    Hailstorm Plays 26 hari yang lalu

    Hey, vsauce michael here

  • megabarf20
    megabarf20 Bulan Yang lalu +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta Bulan Yang lalu

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ Bulan Yang lalu

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al Bulan Yang lalu

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon Bulan Yang lalu

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

  • Richard Purves
    Richard Purves Bulan Yang lalu

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

  • Carey Johnston
    Carey Johnston Bulan Yang lalu

    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 Bulan Yang lalu

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set Bulan Yang lalu

      Do you not know how sous-vide works?

  • Rasheik Bailey
    Rasheik Bailey Bulan Yang lalu

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey Bulan Yang lalu

    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 Bulan Yang lalu

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark Bulan Yang lalu

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

  • Nick McCack
    Nick McCack Bulan Yang lalu

    Whats your fav episode of kablam?

  • Lawrence Calablaster
    Lawrence Calablaster Bulan Yang lalu

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent Bulan Yang lalu

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258 Bulan Yang lalu

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci Bulan Yang lalu

    create the pizza from that's so raven

  • Amanda Canzoneri
    Amanda Canzoneri Bulan Yang lalu

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

  • STalbott
    STalbott Bulan Yang lalu

    What kind of container are you cooking the meat in?

  • Steven Froster
    Steven Froster Bulan Yang lalu

    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 Bulan Yang lalu

    pls do marzipan joy joys from the simpsons

  • Erik Zolan
    Erik Zolan Bulan Yang lalu

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

  • DatAsianBoiDuu
    DatAsianBoiDuu Bulan Yang lalu

    Make pho

  • DaBomJr
    DaBomJr Bulan Yang lalu

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

  • arran miller
    arran miller Bulan Yang lalu +1

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

  • Chris Sanders
    Chris Sanders Bulan Yang lalu

    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 Bulan Yang lalu

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

  • hannahjoytea
    hannahjoytea Bulan Yang lalu

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton
    Aaron Mitton Bulan Yang lalu

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

  • PuffyBudgerigar
    PuffyBudgerigar Bulan Yang lalu

    The steak was still roaming the paddock! Grosss

    • Red_Doggo
      Red_Doggo Bulan Yang lalu +1

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

  • im Sirk
    im Sirk Bulan Yang lalu

    3:13 where’d u get that spoon

  • caffienatedtactician
    caffienatedtactician Bulan Yang lalu

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

  • sonerec725
    sonerec725 Bulan Yang lalu

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

  • Luke Hampton
    Luke Hampton Bulan Yang lalu

    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 Bulan Yang lalu

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

  • Awaseme
    Awaseme Bulan Yang lalu

    looks raw

  • anoneeemous ly
    anoneeemous ly Bulan Yang lalu +1

    1:14 max your volume for this

  • faureamour
    faureamour Bulan Yang lalu

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff Bulan Yang lalu

    You mean da dish

  • Bob Bob
    Bob Bob Bulan Yang lalu

    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 Bulan Yang lalu

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney Bulan Yang lalu

    Raw flour containing pathogens! Yikes!

  • d
    d Bulan Yang lalu

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

  • TG_MC
    TG_MC Bulan Yang lalu

    You should do croissants

  • The Demon Reupblican
    The Demon Reupblican Bulan Yang lalu

    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 Bulan Yang lalu

    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 Bulan Yang lalu

    1:10 2 million subscriber special

  • wet wipes
    wet wipes Bulan Yang lalu

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu Bulan Yang lalu

    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 Bulan Yang lalu

    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 Bulan Yang lalu

    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 Bulan Yang lalu

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

    • Malcolm Troy
      Malcolm Troy Bulan Yang lalu

      By burning them... polluting the ozone

    • Cyvan
      Cyvan Bulan Yang lalu

      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 Bulan Yang lalu

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

  • Florida Man
    Florida Man Bulan Yang lalu

    I heard ramen?.... Ichiraku Ramen?

  • kala captain
    kala captain Bulan Yang lalu

    no music

  • Hellogo 105
    Hellogo 105 Bulan Yang lalu

    Do a basics with babish on donuts

  • Stacey Clifton
    Stacey Clifton Bulan Yang lalu

    1:14 tf was that for😂

  • KeaLeonna
    KeaLeonna Bulan Yang lalu

    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 Bulan Yang lalu

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

  • Terorist Potato
    Terorist Potato Bulan Yang lalu

    1:14 IM HOW TO BASIC

  • Sharon W
    Sharon W Bulan Yang lalu

    How do I contact you about paying for Sous Vide video?

  • Anthony Mendoza
    Anthony Mendoza Bulan Yang lalu

    Dutch oven biscuits recipie?