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
    "Apples and Butterflies" by Blue Wednesday'
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Barnes & Noble:
    Theme song: "Stay Tuned" by Wuh Oh
    Binging With Babish Website:
    Basics With Babish Website:

    Dipublikasikan tanggal 6 hari yang lalu


    1. Eddy Eikdal

      Holy shit I had no idea you could do that with eggs.

    2. Garrett 641

      You should read Ballistic bbq book on sous vede

    3. klit86

      Don't be a bitch, just suck the air out of the bag with your mouth hole.

    4. Flashgerling

      Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.

    5. Kyos -Roblox & Minecraft

      Most people think its not safe to eat raw cookie dough because it contains raw eggs but its also because the batter contains raw flour that may contain bacteria (E Coli)

    6. Richard Shaffer

      Serious question. After the thousands of teens, stoners and just having a rough day fatties like me. What’s the reality of eating cookie dough? Very little danger I presume and this seems more like a car commercial disclaimer than realty?

    7. Robin Leftwich

      Don't cook if you can't cook at all 👌👌👍👍😾😎😎

    8. Nathan Marraffino

      while I know the steak is perfectly safe and that's "The proper way" to do it, I still don't care and would prefer the red to be more on the pink side. Don't turn it to shoe leather, but just a bit less color for me. Personally the "blood" and texture is off putting to me, it just tastes like metal

    9. TheKrister2

      I don't doubt it's edible and pretty damn good. But that middle section does not look appetizing to me.

    10. kybagames

      Babish: *cooks literally anything and makes it look so delicious* Me, eating my 99 cent pasta packet: Nice

    11. Michelle C

      For the fish sauce, I have a seafood allergy. Is there anything I can use to substitute it?

    12. Gabriel Grigore

      Mmmm raw steak

    13. superkays

      Can you make safer hollandaise with sous vide eggs?

    14. KA Channel

      Your ID-news channel is impressive. What's the key for so much success and viral videos??

    15. Potato Mc.Muffins

      Where's bread part 2?:(

    16. Jenny Hang

      basics with babish: knife skills?

    17. soviut

      Has anyone ever tried eating a sous vied steak without searing it afterwards? I'm curious if it can survive on texture (and seasoning) alone or if all people actually like about a steak is really just caramelized fat.

    18. MAYO_ MAN 13

      A i am a big fan and i was wudering if you can make a pork souvlaki

    19. Jessica M

      s0o0o0 i have the same sous vide machine.....tried to test it out by boiling some eggs bc i didn't want to have an expensive meat go to waste for trial and error purposes and i'm happy i did BC the eggs were raw!! I followed the directions from the book, from the app, from the internet and still raw. I've tried covering it so the heat wouldn't escape but still nada, anybody out there with some insight? I've tried taking it back but best buy has the worst return policy :-(

    20. Liam Senpai

      The bone looked like a d*ck

    21. Ethan Lee

      I’d be lying if i said I wasn’t very tempted to buy a sous-vide *just* for cookie dough

    22. Liam Senpai

      Are you mimicking salt bae always smashing his meat

    23. joe brody

      the steak was a piece of art delicious

    24. Adam Dean Shafi

      Since when tf is sous vide a "basic?"

    25. ABMarcy3

      Still let it rest for god sake... your steak was bleeding all over the place

    26. Em World

      babish I haven't been able to cook anything of your channel

    27. Let's Cook!

      Everytime I see someone use the Sous Vide technique on a cooking show they always loose.

    28. pierce

      last time I mixed wine and online shopping (2 nights ago) I ended up buying 300 dollars worth of more wine

    29. Thomas Tanabe

      Have you done any plating techniques videos? I would love to see those!

    30. Gerhardt Weiss

      Raw cookie dough is not dangerous because of raw eggs, which with modern vaccination and cleaning techniques are usually fine. Its dangerous because of the raw flour, which can harbor bacteria like e. coli.

    31. gallifreyGirl315

      If you did not gnaw on that tbone like a savage, I will be very disappointed.

    32. Mr. Morris

      Raw Eggs Are Yumm!

    33. The Bluntsmith

      Babish... You call THAT a generous pad of butter? C'mon

    34. Kekkai

      I guess I'm out of step with the universe, I've never understood eating raw cookie dough, and steak is too rare for me. I like it more medium, slightly less than medium in the middle. Sous vide seems to be the kind of trend that everyone is jumping on and then they try to apply it to every single type of cooking whether it fits or not.

    35. IneffableEntertainment

      The raw flour is actually more dangerous in cookie dough than the egg. You can bake the raw flour to make it safe as well.

    36. 1 fibijar

      I like the IFGA tat!

    37. 3toedSloth75

      Freeze the marinade in the bag (or in ice cube trays) BEFORE using the vacuum sealer and no harm, no mess.

    38. Aidansreviews

      The purple hue on the steak is so irritating

    39. raecooker

      Is he in DC? If not I think I just saw his doppelganger

    40. Joel Deakin

      3 MILLION!!!

    41. Quinn Maley

      Whens the 3M Subscriber Special?!

    42. Robert Pyne

      Can you please give temperatures in Celsius for the rest of the world?

    43. Kazuki 789

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    44. the destroyer

      Binging with babish have you got a restaurant????

    45. Beans Martoccia

      I want to talk personally about some of these things... There are better ways

    46. Saahil Khan

      Really excited for the ramen episode !!!

    47. Life’s Hard

      I hate watching videos like this because I always watch them so late at night and it makes me really hungry and I can’t to go and make one of those things so easier either ,dang it

    48. nglettire

      This comment might get lost in the sea of positive praise, but please put more research into your educational videos. 1. Never vacuum seal raw garlic. It can actually cause ballooning in the bag. Botulism also doesn’t die at that low a temp. 2. The principle of meats reaching a higher temperature when you let them rest only applies to a higher input of energy. Sous vide is the same color all the way through because whatever temp you choose to cook it at is the final interior temp. 3.

    49. i want to wright a book with my username

      Did he really say "bowl of tonkatsu" ?? I think he may have gotten a bit confused because tonkatsu is deep fried pork

    50. Samaris Nychelle Stephens

      Kerrygold butter! That gives me life 😍