Sous Vide | Basics with Babish

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  • 添加 2018年08月 9日
  • 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: cnclip.net/video/iF2yGGfGv18/视频.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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  • 娱乐娱乐

评论 • 3 792

  • Cooper Williams
    Cooper Williams 15 小时 前

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

  • ForeverZero
    ForeverZero 17 小时 前

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

  • QuarterOaSeel
    QuarterOaSeel 2 天 前

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen 2 天 前

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne 3 天 前

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

  • Wes Plays
    Wes Plays 4 天 前

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo 5 天 前

    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 6 天 前

    The Forbidden Fleshlight

  • DanC
    DanC 6 天 前

    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 8 天 前

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J 10 天 前

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell 10 天 前

    2625

  • Rory Burke
    Rory Burke 11 天 前

    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 11 天 前

    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 12 天 前

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

  • Jordan Saylor
    Jordan Saylor 15 天 前

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 16 天 前

    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 16 天 前

    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 17 天 前

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 17 天 前

    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 17 天 前

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

  • Tom Warner
    Tom Warner 18 天 前

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

  • klubbb 15
    klubbb 15 18 天 前

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

  • Travis James
    Travis James 18 天 前

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

  • Rapace
    Rapace 18 天 前

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

  • Austin Lunbeck
    Austin Lunbeck 18 天 前

    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 18 天 前

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

  • Tanner Tadlock
    Tanner Tadlock 19 天 前

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 19 天 前

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 19 天 前

    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 20 天 前

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 21 天 前

    good video

  • Funpants94
    Funpants94 21 天 前

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

  • Cam Spark
    Cam Spark 22 天 前

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

  • Alexander Salsman
    Alexander Salsman 22 天 前

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 23 天 前

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

  • LiuProduction
    LiuProduction 28 天 前

    1:13 earrape

  • Matthew Corn
    Matthew Corn 29 天 前

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

  • Tilted Tamberoni
    Tilted Tamberoni 29 天 前

    is it pronounced sauce videh or sos vied?

  • dumbconscript
    dumbconscript 29 天 前

    sous vide is fake and gay

  • Cody Putnam
    Cody Putnam 个月 前

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

  • Jack Stenson
    Jack Stenson 个月 前

    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 个月 前

    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 个月 前 +1

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

  • Hadji Hidalgo
    Hadji Hidalgo 个月 前

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

  • Hailstorm Plays
    Hailstorm Plays 个月 前

    Hey, vsauce michael here

  • megabarf20
    megabarf20 个月 前 +1

    That pork slam had me dying haha

  • Reuben Bunanta
    Reuben Bunanta 个月 前

    But what exactly is a sous vide?

  • _ DEVSTER _
    _ DEVSTER _ 个月 前

    Lol,,, one half of one cup!

  • Aziz Al
    Aziz Al 个月 前

    That’s a dick steak at 5:26

  • howard kwon
    howard kwon 个月 前

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

  • Richard Purves
    Richard Purves 个月 前

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

  • Carey Johnston
    Carey Johnston 个月 前

    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 个月 前

    Why plastic bag in hot water???

    • Xeper-I-Set
      Xeper-I-Set 个月 前

      Do you not know how sous-vide works?

  • Rasheik Bailey
    Rasheik Bailey 个月 前

    Hold on did I see any kosher salt?

  • Rasheik Bailey
    Rasheik Bailey 个月 前

    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 个月 前

    Love your tutorials, especially any that involve steak

  • SoundSpark
    SoundSpark 个月 前

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

  • Nick McCack
    Nick McCack 个月 前

    Whats your fav episode of kablam?

  • Lawrence Calablaster

    2:33 I loved the little dancing eggs.

  • North Sea Brent
    North Sea Brent 个月 前

    That’s a T-bone steak in Australia.

  • Nexus258
    Nexus258 个月 前

    2:40 what is that machine called?

  • Kaneki Da'vinci
    Kaneki Da'vinci 个月 前

    create the pizza from that's so raven

  • Amanda Canzoneri
    Amanda Canzoneri 个月 前

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

  • STalbott
    STalbott 个月 前

    What kind of container are you cooking the meat in?

  • Steven Froster
    Steven Froster 个月 前

    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 个月 前

    pls do marzipan joy joys from the simpsons

  • Erik Zolan
    Erik Zolan 个月 前

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

  • DatAsianBoiDuu
    DatAsianBoiDuu 2 个月 前

    Make pho

  • DaBomJr
    DaBomJr 2 个月 前

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

  • arran miller
    arran miller 2 个月 前 +1

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

  • Chris Sanders
    Chris Sanders 2 个月 前

    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 2 个月 前

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

  • hannahjoytea
    hannahjoytea 2 个月 前

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton
    Aaron Mitton 2 个月 前

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

  • PuffyBudgerigar
    PuffyBudgerigar 2 个月 前

    The steak was still roaming the paddock! Grosss

    • Red_Doggo
      Red_Doggo 2 个月 前 +1

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

  • im Sirk
    im Sirk 2 个月 前

    3:13 where’d u get that spoon

  • caffienatedtactician
    caffienatedtactician 2 个月 前

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

  • sonerec725
    sonerec725 2 个月 前

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

  • Luke Hampton
    Luke Hampton 2 个月 前

    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 2 个月 前

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

  • Awaseme
    Awaseme 2 个月 前

    looks raw

  • anoneeemous ly
    anoneeemous ly 2 个月 前 +1

    1:14 max your volume for this

  • faureamour
    faureamour 2 个月 前

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff 2 个月 前

    You mean da dish

  • Bob Bob
    Bob Bob 2 个月 前

    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 2 个月 前

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney 2 个月 前

    Raw flour containing pathogens! Yikes!

  • d
    d 2 个月 前

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

  • TG_MC
    TG_MC 2 个月 前

    You should do croissants

  • The Demon Reupblican
    The Demon Reupblican 2 个月 前

    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 2 个月 前

    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 2 个月 前

    1:10 2 million subscriber special

  • wet wipes
    wet wipes 2 个月 前

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu 2 个月 前

    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 2 个月 前

    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 2 个月 前

    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 个月 前

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

    • Malcolm Troy
      Malcolm Troy 个月 前

      By burning them... polluting the ozone

    • Cyvan
      Cyvan 2 个月 前

      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.