Sous Vide | Basics with Babish

Binging 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
"Apples and Butterflies" by Blue Wednesday'
My first cookbook, Eat What You Watch, is available now in stores and online!
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9-Avg, 2018

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Yuklab olish:


Saqlab olish:

Mening pleylistlarim
Keyinroq ko‘rish
Fikrlar 3 792
DanC 7 soat 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 kun oldin
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 2 kun oldin
Somebody call a PO lice or an amber lampse
Agent J
Agent J 3 kun oldin
That steak is a little too rare..
Madeleine Russell
Madeleine Russell 4 kun oldin
Rory Burke
Rory Burke 4 kun 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 4 kun 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 5 kun oldin
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 8 kun oldin
So um, where to get that cookie dough recipe?
Toluene 9 kun 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 10 kun 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 10 kun oldin
peacefuljeffrey 11 kun 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 11 kun oldin
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 11 kun oldin
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 11 kun oldin
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 11 kun oldin
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Lonely 11 kun 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 12 kun 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 12 kun oldin
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 12 kun oldin
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 13 kun oldin
big ol' f*ck-off steak
serce kelem
serce kelem 13 kun 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 14 kun oldin
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 14 kun oldin
good video
Funpants94 14 kun oldin
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 16 kun oldin
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman 16 kun oldin
Where's our ramen episode????
Mike Masterson
Mike Masterson 17 kun oldin
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction 21 kun oldin
1:13 earrape
Matthew Corn
Matthew Corn 22 kun oldin
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni 23 kun oldin
is it pronounced sauce videh or sos vied?
dumbconscript 23 kun oldin
sous vide is fake and gay
Cody Putnam
Cody Putnam 23 kun oldin
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 24 kun 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 24 kun 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 25 kun oldin
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 25 kun oldin
I've never seen another UZvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays 26 kun oldin
Hey, vsauce michael here
megabarf20 Oy oldin
That pork slam had me dying haha
Reuben Bunanta
But what exactly is a sous vide?
_ DEVSTER _ Oy oldin
Lol,,, one half of one cup!
Aziz Al
Aziz Al Oy oldin
That’s a dick steak at 5:26
howard kwon
howard kwon Oy oldin
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
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 Oy oldin
Why plastic bag in hot water???
Xeper-I-Set Oy oldin
Do you not know how sous-vide works?
Rasheik Bailey
Hold on did I see any kosher salt?
Rasheik Bailey
I love this show so much I can't even get rid of the name out my head binging with BABISH
J_Pnoy Oy oldin
Love your tutorials, especially any that involve steak
SoundSpark Oy oldin
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack Oy oldin
Whats your fav episode of kablam?
Lawrence Calablaster
2:33 I loved the little dancing eggs.
North Sea Brent
That’s a T-bone steak in Australia.
Nexus258 Oy oldin
2:40 what is that machine called?
Kaneki Da'vinci
create the pizza from that's so raven
Amanda Canzoneri
Please please make katsudon from Yuri on ice!!!!
STalbott Oy oldin
What kind of container are you cooking the meat in?
Steven Froster
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
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan Oy oldin
That steak couldn't be very good. You didn't even taste it.
Make pho
DaBomJr Oy oldin
Why not score the fat? Asking for a friend ;)
arran miller
arran miller Oy oldin
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
Chris Sanders Oy oldin
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!!!
Chris Sanders
Chris Sanders Oy oldin
I litterally cried!!!! :(
Brian Mayfield
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea Oy oldin
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton Oy oldin
i'm Japanese, I've been eating raw eggs my whole life...
The steak was still roaming the paddock! Grosss
Red_Doggo Oy oldin
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk Oy oldin
3:13 where’d u get that spoon
Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!
sonerec725 Oy oldin
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton Oy oldin
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.
Shiori Nakamoto
What did you do with the bone? Can I save it for stock?
Awaseme Oy oldin
looks raw
anoneeemous ly
1:14 max your volume for this
faureamour Oy oldin
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff Oy oldin
You mean da dish
Bob Bob
Bob Bob Oy oldin
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 Oy oldin
You look like VSauce Michael. Seriously.
Stanley Chaney
Raw flour containing pathogens! Yikes!
d Oy oldin
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC Oy oldin
You should do croissants
The Demon Reupblican
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 Oy oldin
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 Oy oldin
1:10 2 million subscriber special
wet wipes
wet wipes Oy oldin
Sous vide everything
Gabriel Syfu
Gabriel Syfu Oy oldin
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
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 Oy oldin
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 Oy oldin
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy Oy oldin
By burning them... polluting the ozone
Cyvan Oy oldin
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 Oy oldin
Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.
Florida Man
Florida Man Oy oldin
I heard ramen?.... Ichiraku Ramen?
kala captain
kala captain Oy oldin
no music
Hellogo 105
Hellogo 105 Oy oldin
Do a basics with babish on donuts
Stacey Clifton
1:14 tf was that for😂
KeaLeonna Oy oldin
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 Oy oldin
+KeaLeonna because you had no bad luck yet, apparently.
Terorist Potato
Sharon W
Sharon W 2 oy oldin
How do I contact you about paying for Sous Vide video?