Sous Vide | Basics with Babish

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  • Published on 2018-08-09T16:08:07.000Z
  • 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: Music: "Apples and Butterflies" by Blue Wednesday' My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: Barnes & Noble: Theme song: "Stay Tuned" by Wuh Oh Binging With Babish Website: Basics With Babish Website: Patreon: Instagram: Facebook: Twitter: Twitch:

Comments • 3792

  • Cooper Williams
    Cooper Williams   2018-10-22T12:44:42.000Z

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

  • ForeverZero
    ForeverZero   2018-10-22T11:07:32.000Z

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

  • QuarterOaSeel
    QuarterOaSeel   2018-10-20T19:26:41.000Z

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen   2018-10-20T12:55:38.000Z

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne   2018-10-19T11:15:55.000Z

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

  • Wes Plays
    Wes Plays   2018-10-18T17:10:22.000Z

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo   2018-10-17T17:41:59.000Z

    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   2018-10-17T01:03:52.000Z

    The Forbidden Fleshlight

  • DanC
    DanC   2018-10-16T14:16:32.000Z

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

  • Beardie McBeardface
    Beardie McBeardface   2018-10-15T20:41:51.000Z

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

  • Selena Markham
    Selena Markham   2018-10-14T16:03:32.000Z

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J   2018-10-13T03:32:58.000Z

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell   2018-10-12T11:17:51.000Z

    2625

  • Rory Burke
    Rory Burke   2018-10-12T02:15:50.000Z

    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   2018-10-12T02:05:03.000Z

    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   2018-10-10T22:30:24.000Z

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

  • Jordan Saylor
    Jordan Saylor   2018-10-07T23:36:08.000Z

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene   2018-10-07T02:32:23.000Z

    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   2018-10-06T04:19:17.000Z

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

  • Yeetus Feetus God of the yeets
    Yeetus Feetus God of the yeets   2018-10-06T04:14:07.000Z

    1:14 when your parents aren\'t home.

  • Eric Cervantes
    Eric Cervantes   2018-10-06T03:27:57.000Z

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey   2018-10-05T12:43:23.000Z

    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   2018-10-05T12:37:35.000Z

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

  • Tom Warner
    Tom Warner   2018-10-05T04:03:00.000Z

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

  • klubbb 15
    klubbb 15   2018-10-05T01:28:07.000Z

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

  • Travis James
    Travis James   2018-10-05T01:06:24.000Z

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

  • Rapace
    Rapace   2018-10-04T23:31:20.000Z

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

  • Austin Lunbeck
    Austin Lunbeck   2018-10-04T05:11:54.000Z

    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   2018-10-04T04:50:14.000Z

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

  • Tanner Tadlock
    Tanner Tadlock   2018-10-04T03:47:49.000Z

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper   2018-10-03T18:37:09.000Z

    big ol\' f*ck-off steak

  • serce kelem
    serce kelem   2018-10-03T12:21:08.000Z

    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   2018-10-02T05:40:48.000Z

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017   2018-10-02T02:12:45.000Z

    good video

  • Funpants94
    Funpants94   2018-10-02T00:15:09.000Z

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

  • Cam Spark
    Cam Spark   2018-09-30T10:20:36.000Z

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

  • Alexander Salsman
    Alexander Salsman   2018-09-30T06:25:52.000Z

    Where\'s our ramen episode????

  • Mike Masterson
    Mike Masterson   2018-09-29T11:50:32.000Z

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

  • LiuProduction
    LiuProduction   2018-09-25T02:04:43.000Z

    1:13 earrape

  • Matthew Corn
    Matthew Corn   2018-09-24T02:42:16.000Z

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

  • Tilted Tamberoni
    Tilted Tamberoni   2018-09-23T12:16:40.000Z

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript   2018-09-23T08:19:14.000Z

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam   2018-09-23T02:14:22.000Z

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

  • Jack Stenson
    Jack Stenson   2018-09-22T17:50:52.000Z

    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   2018-09-22T15:37:16.000Z

    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   2018-09-21T18:22:09.000Z

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

  • Hadji Hidalgo
    Hadji Hidalgo   2018-09-21T14:56:08.000Z

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

  • Hailstorm Plays
    Hailstorm Plays   2018-09-20T05:51:37.000Z

    Hey, vsauce michael here

  • megabarf20
    megabarf20   2018-09-15T01:28:25.000Z

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta   2018-09-13T10:20:43.000Z

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _   2018-09-12T19:27:29.000Z

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al   2018-09-12T04:28:23.000Z

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon   2018-09-11T23:02:05.000Z

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

  • Richard Purves
    Richard Purves   2018-09-08T20:44:18.000Z

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

  • Carey Johnston
    Carey Johnston   2018-09-08T20:30:36.000Z

    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   2018-09-06T04:16:44.000Z

    Why plastic bag in hot water???

  • Rasheik Bailey
    Rasheik Bailey   2018-09-05T20:24:55.000Z

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey   2018-09-05T20:23:31.000Z

    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   2018-09-05T14:53:29.000Z

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark   2018-09-02T01:01:18.000Z

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

  • Nick McCack
    Nick McCack   2018-09-01T20:30:18.000Z

    Whats your fav episode of kablam?

  • Lawrence Calablaster
    Lawrence Calablaster   2018-08-29T03:20:29.000Z

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent   2018-08-28T21:40:16.000Z

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258   2018-08-28T00:04:11.000Z

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci   2018-08-27T06:35:34.000Z

    create the pizza from that\'s so raven

  • Amanda Canzoneri
    Amanda Canzoneri   2018-08-27T02:13:20.000Z

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

  • STalbott
    STalbott   2018-08-26T22:44:23.000Z

    What kind of container are you cooking the meat in?

  • Steven Froster
    Steven Froster   2018-08-26T07:50:46.000Z

    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   2018-08-25T19:51:41.000Z

    pls do marzipan joy joys from the simpsons

  • Erik Zolan
    Erik Zolan   2018-08-25T18:21:49.000Z

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

  • DatAsianBoiDuu
    DatAsianBoiDuu   2018-08-24T00:43:54.000Z

    Make pho

  • DaBomJr
    DaBomJr   2018-08-23T22:48:52.000Z

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

  • arran miller
    arran miller   2018-08-23T10:06:36.000Z

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

  • Chris Sanders
    Chris Sanders   2018-08-23T09:30:54.000Z

    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   2018-08-23T04:54:44.000Z

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

  • hannahjoytea
    hannahjoytea   2018-08-22T23:52:19.000Z

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton
    Aaron Mitton   2018-08-22T20:37:33.000Z

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

  • PuffyBudgerigar
    PuffyBudgerigar   2018-08-22T07:46:58.000Z

    The steak was still roaming the paddock! Grosss

  • im Sirk
    im Sirk   2018-08-22T07:06:13.000Z

    3:13 where’d u get that spoon

  • caffienatedtactician
    caffienatedtactician   2018-08-22T03:26:56.000Z

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

  • sonerec725
    sonerec725   2018-08-21T20:26:03.000Z

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

  • Luke Hampton
    Luke Hampton   2018-08-21T20:10:15.000Z

    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
    10 Subscriber With no videos   2018-08-21T18:19:48.000Z

    soua side

  • Shiori Nakamoto
    Shiori Nakamoto   2018-08-21T18:07:58.000Z

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

  • Awaseme
    Awaseme   2018-08-21T07:50:37.000Z

    looks raw

  • anoneeemous ly
    anoneeemous ly   2018-08-21T07:46:11.000Z

    1:14 max your volume for this

  • faureamour
    faureamour   2018-08-21T04:44:44.000Z

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff   2018-08-21T01:22:43.000Z

    You mean da dish

  • Bob Bob
    Bob Bob   2018-08-21T01:07:11.000Z

    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   2018-08-20T23:12:36.000Z

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney   2018-08-20T23:02:34.000Z

    Raw flour containing pathogens! Yikes!

  • d
    d   2018-08-20T22:53:53.000Z

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

  • TG_MC
    TG_MC   2018-08-20T09:57:58.000Z

    You should do croissants

  • The Demon Reupblican
    The Demon Reupblican   2018-08-20T03:30:48.000Z

    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   2018-08-20T03:16:52.000Z

    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   2018-08-20T02:08:19.000Z

    1:10 2 million subscriber special

  • wet wipes
    wet wipes   2018-08-19T18:14:28.000Z

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu   2018-08-19T17:23:03.000Z

    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   2018-08-19T16:11:02.000Z

    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   2018-08-19T08:32:54.000Z

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