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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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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  • HiburanHiburan

Komentar • 3 798

  • Brandon Davis
    Brandon Davis 3 hari yang lalu

    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
    asilva5021 7 hari yang lalu

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman 7 hari yang lalu

    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 7 hari yang lalu

    Big ol fuck of steak

  • BAM5
    BAM5 8 hari yang lalu

    Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  • wlawson70
    wlawson70 11 hari yang lalu

    Thanks!

  • JAMP0T1
    JAMP0T1 14 hari yang lalu

    '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
    BTYTWWTS 16 hari yang lalu

    1:08 yes u have

  • Pupster Pops
    Pupster Pops 19 hari yang lalu

    I’m guessing Naruto ramen!!

  • some guy on the internet
    some guy on the internet 19 hari yang lalu

    You make good cooking content

  • Nicholas
    Nicholas 21 hari yang lalu

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

  • Joseph Montgomery
    Joseph Montgomery 21 hari yang lalu

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

  • Leo Chavez
    Leo Chavez 22 hari yang lalu

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 24 hari yang lalu

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

  • legofan370
    legofan370 25 hari yang lalu

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

  • Ad Dee
    Ad Dee 27 hari yang lalu

    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 28 hari yang lalu

    น้ำปลา

  • toe sucker
    toe sucker 28 hari yang lalu

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee 28 hari yang lalu

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 28 hari yang lalu

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 28 hari yang lalu

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

  • London1869
    London1869 28 hari yang lalu

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

  • The Blutzkreig
    The Blutzkreig 29 hari yang lalu

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest Bulan Yang lalu

    "mixing wine and amazon" I feel attacked

  • Burgerboy _
    Burgerboy _ Bulan Yang lalu +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo Bulan Yang lalu +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College Bulan Yang lalu

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy Bulan Yang lalu

    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 Bulan Yang lalu

    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 Bulan Yang lalu

    How to make compound butter?

  • antobio nabarro
    antobio nabarro Bulan Yang lalu

    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 Bulan Yang lalu

    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 Bulan Yang lalu

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

  • a b
    a b Bulan Yang lalu

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

  • J bell
    J bell Bulan Yang lalu

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

  • Luka Cherriman
    Luka Cherriman Bulan Yang lalu

    Cookie doe isn’t safe to eat? 😰

  • Ias Howle
    Ias Howle Bulan Yang lalu

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

  • Mystery Geek Dude
    Mystery Geek Dude Bulan Yang lalu

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 Bulan Yang lalu

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

  • Dhimas Murdianto
    Dhimas Murdianto Bulan Yang lalu

    Sous Vide everything 😉

  • James
    James Bulan Yang lalu

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

  • Gettin Jiggly
    Gettin Jiggly Bulan Yang lalu

    Wait cookie dough isn't safe to eat ?

  • Legiterie Jittery
    Legiterie Jittery Bulan Yang lalu

    COOKIE DOUGH ISN'T SAFE??

  • Georgios Paraskeva
    Georgios Paraskeva Bulan Yang lalu

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster Bulan Yang lalu

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams Bulan Yang lalu

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

  • ForeverZero
    ForeverZero Bulan Yang lalu

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

  • QuarterOaSeel
    QuarterOaSeel Bulan Yang lalu

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen Bulan Yang lalu

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne Bulan Yang lalu

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

    • Fitz
      Fitz Bulan Yang lalu

      maybe the name?

  • Wes Plays
    Wes Plays Bulan Yang lalu

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo Bulan Yang lalu

    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 Bulan Yang lalu

    The Forbidden Fleshlight

  • DanC
    DanC Bulan Yang lalu

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

  • Beardie McBeardface
    Beardie McBeardface Bulan Yang lalu

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

  • Selena Markham
    Selena Markham Bulan Yang lalu

    The steak can feel the bacon grease coursing thru its veins

    • Selena Markham
      Selena Markham Bulan Yang lalu

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J Bulan Yang lalu

    That steak is a little too rare..

  • Rory B
    Rory B Bulan 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 Bulan 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 2 bulan yang lalu

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

  • Jordan Saylor
    Jordan Saylor 2 bulan yang lalu

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 2 bulan 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 2 bulan yang lalu

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

  • Yeetus Feetus God of the yeets
    Yeetus Feetus God of the yeets 2 bulan yang lalu

    1:14 when your parents aren't home.

  • Eric Cervantes
    Eric Cervantes 2 bulan yang lalu

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 2 bulan 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 2 bulan yang lalu

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

  • Tom Warner
    Tom Warner 2 bulan yang lalu

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

  • klubbb 15
    klubbb 15 2 bulan yang lalu

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

  • Travis James
    Travis James 2 bulan yang lalu

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

  • Rapace
    Rapace 2 bulan 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 2 bulan 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 2 bulan yang lalu

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

  • Tanner Tadlock
    Tanner Tadlock 2 bulan yang lalu

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 2 bulan yang lalu

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 2 bulan 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 2 bulan yang lalu

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 2 bulan yang lalu

    good video

  • Funpants94
    Funpants94 2 bulan yang lalu

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

  • Cam Spark
    Cam Spark 2 bulan yang lalu

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

  • Alexander Salsman
    Alexander Salsman 2 bulan yang lalu

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 2 bulan yang lalu

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

  • LiuProduction
    LiuProduction 2 bulan yang lalu

    1:13 earrape

  • Matthew Corn
    Matthew Corn 2 bulan yang lalu

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

  • FaZe Sheldon Dinkleberg
    FaZe Sheldon Dinkleberg 2 bulan yang lalu

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript 2 bulan yang lalu

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 2 bulan yang lalu

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

  • Jack Stenson
    Jack Stenson 2 bulan 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 2 bulan 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 2 bulan yang lalu +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 2 bulan yang lalu

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

  • Hailstorm Plays
    Hailstorm Plays 2 bulan yang lalu

    Hey, vsauce michael here

  • megabarf20
    megabarf20 2 bulan yang lalu +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta 2 bulan yang lalu

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ 2 bulan yang lalu

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al 2 bulan yang lalu

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon 2 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 3 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 3 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 3 bulan yang lalu

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set 3 bulan yang lalu

      Do you not know how sous-vide works?