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:
    "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 bulan yang lalu


    1. Emily Duckworth

      What's interesting is that in the UK is that over a year ago the food standards agency declared that raw eggs were safe to eat, even by vulnerable groups such as pregnant women and the elderly. But in the UK, we treat our eggs and hens differently, as the hens are vaccinated and the eggs are pasteurised..

    2. McNuts 1999

      Man... that steak at the end looks good but I prefer it not so red and still hear the cow mooing

    3. That Iraqi kid 420

      5:38 huh... the bone looks like a...

    4. Samuel Whitton

      how can you eat a steak rare? its literally still bleeding at the end

    5. EJBen007

      So every time I throw in whole raw garlic in the sous vide with meat, it turns a weird bluish green color. How does your garlic stay white?

    6. Sam Holder

      holy fuck that steak

    7. Michael Upchurch

      What is a sous vide

    8. Victoreatsfood

      Hey Babby what brand do you suggest?

    9. Enrique  Cabrera

      How is sui vide different than boiling?

    10. bluetensee

      Hey Babish! Nice one!Again. what's that fine looking knife you're using there? Best, Mathias (from Germany)

    11. t t

      Aren't eggs already safe to eat raw? I think there's like a one in a trillion chance that you actually get sick.

    12. Beau Peterson

      Don’t ever scrape food with the sharp side of your knife, you savage.

    13. Adventures with Frodo

      The problem isn't with the sous vide it is searing the steak.

    14. Nayaaz

      is it me or Sous Vide create a lot of waste from wasted water to plastic being thrown away

      1. Xeper-I-Set

        Had a hearty chuckle at the thought of ''wasted water''

    15. Fred Dy

      Your cookie dough was not fully edible, you have have pasteurized the eggs but E coli can also be found in raw flour, baking them at around 70°C or 158°F will be enough to kill all the germs than the cookie dough would theoretically be "edible"

    16. Lea Raasch

      i’m watching this at 4am and i got seriously jump scared by that slam. it’s time to go to bed

    17. Deforce

      sorry sir, i like my steak to not still be breathing when i bite into it. nothing lower than medium chief idgaf. if i push into that shit and it’s still bleeding you better put that mf back in its goddamn barn or back on some heat.

    18. MrBlackdahila

      @5:32 when you see it , you can never unsee it

    19. Henk 31415

      Isn’t a sous vide a overgloryfied steriliser

    20. Spacialvekter

      I've seen this episode more times than I can admit and that steak *still* looks like the most delicious thing in the universe.

    21. Envy

      If only I was rich enough for any of that aaaaaand if I didn’t live in crappy New Mexico

    22. Monarch Of Memes

      *FuCk OfF sTeAK*

    23. Brandon Wilcox

      I’d like to point out that there is a difference between salting meat before and after the bath

    24. joe terner



      Sois vide is stupid It’s take away the real cooking and hard work and dedication you have to do to become a chef Warming things in a bag at a controlled level is not real cooking

      1. Fitz

        but it gets the job done!

    26. Lendercl

      Guga wants to know your location.

    27. Chris W

      I just got a sous-vide for Christmas and there's no basics in this at all

    28. ChangHyeok Lee

      Why am I watching this video at 0:50am.... damn I'm so hungry now...

    29. Karl Merchant

      You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.

    30. Simon Holmqvist

      You can eat raw eggs in Sweden!

    31. TheWeakObey

      ha ha ha it looks like a dick

    32. Nick Clegg

      I'm so poor 😴 looks so good 🤤

    33. Vali Zeth

      Cant you eat raw eggs in america?

      1. Liam T.W

        No, it's not generally a good idea.

    34. Matthew Ray

      You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.

    35. Hanserfratz

      1:14 smacc

    36. Deku

      There is a blood dripping out of the steak

    37. Lynellf

      Can we get you and Brad on another video? Thanks.

    38. _Your Worst Nightmare_

      Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha

    39. Oneira xD

      Why don't babish's videos have ads?

    40. jack_ attacks99

      I miss the old intro :”)

    41. frilink

      It's RAW

      1. Liam T.W

        no it's not

    42. Rohan Royal

      This is also called steak Florentine right?

    43. Inspector Dabbit

      "Big Ol' Fuck-Off Steak" got my like.

    44. silentj624

      since when is there not a safe to eat cookie dough? silly youtuber. lol

      1. Fitz

        +silentj624 oh ok

      2. silentj624

        +Fitz sarcasm. I am aware and don't care

      3. Fitz

        raw flour can contain bacteria and pathogens

    45. dinein1970

      Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.

    46. Abdullah Khurram

      1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''

    47. Sexy Me

      Amatuer, no salt and pepper? Always do BEFORE souvit

    48. Tom S. Tea

      Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen. ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"

    49. Daniel Pérez

      For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still. Happy you like it though. Enjoy.

    50. Abel Sumanas

      2:11 - so this is what I saw in the background of the ice cream episode...

    51. iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

      Disgusting. How people eat rare meat is beyond me.

      1. iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

        +Liam T.W lol idk how you guys do it man. I swear I've tried many times and each time I didnt enjoy the steak. Maybe the texture of super soft center cut of meat. Idk dude, I tried.

      2. Liam T.W

        +iOnsteins Engineering Group BMW BENZ AMP REBUILDERS at least it doesnt taste like sucking on a piece of old leather

      3. iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

        +Liam T.W doesnt taste right.

      4. Liam T.W

        How is it disgusting?

    52. CBN

      Please make a video about sauce for beef

    53. Hanable13

      a big ol' f*ck off steak... OMFG

    54. Matt R


    55. trav v

      5:20 tbone, not porterhouse.

    56. Levi Rubin

      Do you have a compost heap?

    57. Sam Tulupman

      Just use the adventure time strategy and throw a plastic bag into relatively hot water

    58. SamuelD1

      Too raw

      1. Liam T.W

        It just looks raw, but the bacteria is still killed. Like how the eggs were runny but safe to eat

    59. Web M

      Who is Sue Vide and why does she want me to boil my meat?

    60. wankydoodle

      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.

    61. Edward Cameron

      I’ve never subscribed to a channel so fast omg.

    62. Brandon Davis

      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.

    63. asilva5021

      Big ol fuck off steak. Classic

    64. Stuart Highman

      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 :)

    65. Titanfall Tv

      Big ol fuck of steak

    66. BAM5

      Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

    67. wlawson70


    68. JAMP0T1

      '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

    69. BTYTWWTS

      1:08 yes u have

    70. Pupper Roni

      I’m guessing Naruto ramen!!

    71. some guy on the internet

      You make good cooking content

    72. Nicholas

      I am like really interested in his cherry blossom looking tattoo in his left bicep..

    73. Joseph Montgomery

      rosemary, thyme....wonder where that's from :T

    74. Leo Chavez

      Is the meat B O N E L E S S

    75. Cian Mc sweeney

      Am I the only one who's eaten cookie dough raw for years already? 😂

      1. Liam T.W

        No, you're not special.

    76. legofan370

      Ok is it me, or does that steak look rare? It looks fucking blue!

      1. Liam T.W

        +legofan370 what do you mean you "dont feel safe" you'd be fine, meat is cooked above 145

      2. legofan370

        +Liam T.W Even with that, I don't feel safe eating that.

      3. Liam T.W

        That happens with sous vide. See how the eggs were safe but runny? its the same effect

    77. Ad Dee

      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

    78. jino1113


    79. toe sucker

      What the Fuck is soo veed

      1. toe sucker

        It was a joke dumbass

    80. Beverly Lee

      How long can bacon fat keep in the fridge?

    81. Jackson Bakes

      Me slamming my monster cock in a school girls desk

      1. Liam T.W


    82. Dylan Le Lerre

      Sous vide takes the texture of meat away. Not a big fan of it.

    83. London1869

      Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

    84. Biggie Jee

      I thaught the title said suicide

    85. Lovelyfoxbabe

      "mixing wine and amazon" I feel attacked

    86. Burgerboy

      5:26 he's going to hold a dick

    87. stabil lo

      When your wife dont makes you a sandwich 1:14

    88. Harvard College

      5:45 anyone else see a penis?

    89. JustAGuy

      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.

    90. senor guapo

      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

    91. Neil Tumacder

      How to make compound butter?

    92. antobio nabarro

      Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

      1. Liam T.W

        No, you might get salmonella.

    93. Remi J

      didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

    94. Lil Dank Memes

      Who would win a cook off binging with babish or gordan Ramsey

    95. a b

      other way to sear is blowtorch, gives nice crust fast without cooking it more

    96. J bell

      Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

      1. Liam T.W

        No, the plastic isn't melting.

    97. Luka Cherriman

      Cookie doe isn’t safe to eat? 😰

      1. Liam T.W

        No? it's really common knowledge. also its cookie dough. a doe is a female deer

    98. Ias Howle

      Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

    99. Mystery Geek Dude

      I got a sous vide ad before this 😂

    100. Supreme293

      I know it doesn’t look that good right now but watch this