Sous Vide | Basics with Babish

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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:
Peeled Ginger
Green onion
Soy Sauce
Fish Sauce
Plain white sugar
Pork Belly
Porterhouse steak
Olive oil
Bacon fat
Special Equipment:
Sous Vide
Butcher Twine
Vacuum Sealer
Vacuum Sealer Bags
Watch the livestream rebroadcast here: uzvid.com/video/video-iF2yGGfGv18.html
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9-Avg, 2018

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Yuklab olish:


Saqlab olish:

Mening pleylistlarim
Keyinroq ko‘rish
Fikrlar 3 810
Levi Rubin
Levi Rubin 14 soat oldin
Do you have a compost heap?
Sam Tulupman
Sam Tulupman 15 soat oldin
Just use the adventure time strategy and throw a plastic bag into relatively hot water
SamuelD1 2 kun oldin
Too raw
Web M
Web M 6 kun oldin
Who is Sue Vide and why does she want me to boil my meat?
your_casual _gay_Avenger
I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future. Calling it. your_casual_gay_Avenger 12/12/18.
Edward Cameron
Edward Cameron 8 kun oldin
I’ve never subscribed to a channel so fast omg.
Brandon Davis
Brandon Davis 12 kun oldin
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 16 kun oldin
Big ol fuck off steak. Classic
Stuart Highman
Stuart Highman 16 kun oldin
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 16 kun oldin
Big ol fuck of steak
BAM5 16 kun oldin
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70 20 kun oldin
JAMP0T1 22 kun oldin
'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 25 kun oldin
1:08 yes u have
Pupster Pops
Pupster Pops 28 kun oldin
I’m guessing Naruto ramen!!
some guy on the internet
You make good cooking content
Nicholas 29 kun oldin
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez Oy oldin
Is the meat B O N E L E S S
Cian Mc sweeney
Am I the only one who's eaten cookie dough raw for years already? 😂
legofan370 Oy oldin
Ok is it me, or does that steak look rare? It looks fucking blue!
Ad Dee
Ad Dee Oy oldin
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 Oy oldin
toe sucker
toe sucker Oy oldin
What the Fuck is soo veed
Beverly Lee
Beverly Lee Oy oldin
How long can bacon fat keep in the fridge?
Jackson Bakes
Jackson Bakes Oy oldin
Me slamming my monster cock in a school girls desk
Dylan Le Lerre
Sous vide takes the texture of meat away. Not a big fan of it.
London1869 Oy oldin
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
The Blutzkreig
I thaught the title said suicide
Canadas Cutest
"mixing wine and amazon" I feel attacked
Burgerboy Oy oldin
5:26 he's going to hold a dick
stabil lo
stabil lo Oy oldin
When your wife dont makes you a sandwich 1:14
Harvard College
5:45 anyone else see a penis?
JustAGuy Oy oldin
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 Oy oldin
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 Oy oldin
How to make compound butter?
antobio nabarro
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 Oy oldin
didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.
Lil Dank Memes
Who would win a cook off binging with babish or gordan Ramsey
a b
a b Oy oldin
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell Oy oldin
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Luka Cherriman
Cookie doe isn’t safe to eat? 😰
Ias Howle
Ias Howle Oy oldin
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
I got a sous vide ad before this 😂
Supreme293 Oy oldin
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Sous Vide everything 😉
James Oy oldin
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Gettin Jiggly Oy oldin
Wait cookie dough isn't safe to eat ?
Legiterie Jittery
Georgios Paraskeva
Are you using Anova ?
Caleb Foster
Caleb Foster Oy oldin
Is that pork belly skin-on?
Cooper Williams
I’m gonna make this for my men’s choruc
ForeverZero Oy oldin
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel Oy oldin
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen Oy oldin
this man can cook.
Francisco DeTonne
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz Oy oldin
maybe the name?
Wes Plays
Wes Plays 2 oy oldin
Schoobydoo 2 oy oldin
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 2 oy oldin
The Forbidden Fleshlight
DanC 2 oy oldin
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 2 oy oldin
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 2 oy oldin
Somebody call a PO lice or an amber lampse
Agent J
Agent J 2 oy oldin
That steak is a little too rare..
Rory B
Rory B 2 oy oldin
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 2 oy oldin
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 2 oy oldin
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 2 oy oldin
So um, where to get that cookie dough recipe?
Toluene 2 oy oldin
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 2 oy oldin
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 2 oy oldin
peacefuljeffrey 2 oy oldin
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 2 oy oldin
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 2 oy oldin
Cookie Dough is already safe to eat if you're not a coward
Caleb Beckham
Caleb Beckham 2 oy oldin
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 2 oy oldin
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Rapace 2 oy oldin
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 oy oldin
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 oy oldin
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 2 oy oldin
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 2 oy oldin
big ol' f*ck-off steak
serce kelem
serce kelem 2 oy oldin
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 oy oldin
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 2 oy oldin
good video
Funpants94 2 oy oldin
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 2 oy oldin
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Where's our ramen episode????
Mike Masterson
Mike Masterson 2 oy oldin
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction 2 oy oldin
1:13 earrape
Matthew Corn
Matthew Corn 2 oy oldin
Thank you for saying green onion, and not trying to fancy up the name!
FaZe Sheldon Dinkleberg
is it pronounced sauce videh or sos vied?
dumbconscript 2 oy oldin
sous vide is fake and gay
Cody Putnam
Cody Putnam 2 oy oldin
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 2 oy oldin
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 oy oldin
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 2 oy oldin
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 2 oy oldin
I've never seen another UZvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays 2 oy oldin
Hey, vsauce michael here
megabarf20 3 oy oldin
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta 3 oy oldin
But what exactly is a sous vide?