Sous Vide | Basics with Babish

  • Ajoutée Il y a 2 mois

    Binging with BabishBinging with Babish

    Durée: 5:56

    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: fr-film.net/v-vidéo-iF2yGGfGv18.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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    binging with babish  cooking with babish  basics with babish  babbish  how to sous vide  recipes  cooking recipes  babish cooking  sous vide  sous vide steak  sous vide meat  what can i sous vide  sous vide cooking  cooking vacuum sealer  vacum sealer  vaccum sealer  

Josh Larsen
Josh Larsen

this man can cook.

Il y a 40 minutes
Francisco DeTonne
Francisco DeTonne

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

Il y a jour
Wes Plays
Wes Plays

SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

Il y a jour
Schoobydoo
Schoobydoo

Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

Il y a 2 jours
Dan G
Dan G

The Forbidden Fleshlight

Il y a 3 jours
DanC
DanC

Hey babish, can you make Naruto Style Ichiraku Ramen video?

Il y a 3 jours
Beardie McBeardface
Beardie McBeardface

Or move to the UK where our eggs don’t have salmonella

Il y a 4 jours
Selena Markham
Selena Markham

The steak can feel the bacon grease coursing thru its veins

Il y a 5 jours
Selena Markham
Selena Markham

Somebody call a PO lice or an amber lampse

Il y a 5 jours
Agent J
Agent J

That steak is a little too rare..

Il y a 7 jours
Madeleine Russell
Madeleine Russell

2625

Il y a 8 jours
Rory Burke
Rory Burke

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

Il y a 8 jours
freddy04123
freddy04123

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.

Il y a 8 jours
MrMrRubic
MrMrRubic

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

Il y a 9 jours
Jordan Saylor
Jordan Saylor

So um, where to get that cookie dough recipe?

Il y a 12 jours
Toluene
Toluene

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.

Il y a 13 jours
Maenethal
Maenethal

1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

Il y a 14 jours
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets

1:14 when your parents aren't home.

Il y a 14 jours
Eric Cervantes
Eric Cervantes

1:14 PILLOW FIGHT

Il y a 14 jours
peacefuljeffrey
peacefuljeffrey

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.

Il y a 15 jours
peacefuljeffrey
peacefuljeffrey

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

Il y a 15 jours
Tom Warner
Tom Warner

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

Il y a 15 jours
klubbb 15
klubbb 15

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

Il y a 15 jours
Travis James
Travis James

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

Il y a 15 jours
Lonely
Lonely

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

Il y a 15 jours
Austin Lunbeck
Austin Lunbeck

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.

Il y a 16 jours
Jacob Torrez
Jacob Torrez

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

Il y a 16 jours
Tanner Tadlock
Tanner Tadlock

Big Pork Energy 1:14

Il y a 16 jours
Turkish Mapper
Turkish Mapper

big ol' f*ck-off steak

Il y a 16 jours
serce kelem
serce kelem

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

Il y a 17 jours
Ty Anderson
Ty Anderson

1:14 why am I laughing so hard

Il y a 18 jours
Joe Food 2017
Joe Food 2017

good video

Il y a 18 jours
Funpants94
Funpants94

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

Il y a 18 jours
Cam Spark
Cam Spark

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

Il y a 20 jours
Alexander Salsman
Alexander Salsman

Where's our ramen episode????

Il y a 20 jours
Mike Masterson
Mike Masterson

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

Il y a 21 jour
LiuProduction
LiuProduction

1:13 earrape

Il y a 25 jours
Matthew Corn
Matthew Corn

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

Il y a 26 jours
Tilted Tamberoni
Tilted Tamberoni

is it pronounced sauce videh or sos vied?

Il y a 27 jours
dumbconscript
dumbconscript

sous vide is fake and gay

Il y a 27 jours
Cody Putnam
Cody Putnam

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

Il y a 27 jours
Jack Stenson
Jack Stenson

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

Il y a 27 jours
don't care
don't care

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.

Il y a 27 jours
Arty
Arty

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

Il y a 28 jours
Hadji Hidalgo
Hadji Hidalgo

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

Il y a 28 jours
Hailstorm Plays
Hailstorm Plays

Hey, vsauce michael here

Il y a mois
megabarf20
megabarf20

That pork slam had me dying haha

Il y a mois
Reuben Bunanta
Reuben Bunanta

But what exactly is a sous vide?

Il y a mois
_ DEVSTER _
_ DEVSTER _

Lol,,, one half of one cup!

Il y a mois
Aziz Al
Aziz Al

That’s a dick steak at 5:26

Il y a mois
howard kwon
howard kwon

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

Il y a mois
Richard Purves
Richard Purves

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

Il y a mois
Carey Johnston
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!

Il y a mois
Sreejish
Sreejish

Why plastic bag in hot water???

Il y a mois
Xeper-I-Set
Xeper-I-Set

Do you not know how sous-vide works?

Il y a mois
Rasheik Bailey
Rasheik Bailey

Hold on did I see any kosher salt?

Il y a mois
Rasheik Bailey
Rasheik Bailey

I love this show so much I can't even get rid of the name out my head binging with BABISH

Il y a mois
J_Pnoy
J_Pnoy

Love your tutorials, especially any that involve steak

Il y a mois
SoundSpark
SoundSpark

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

Il y a mois
Nick McCack
Nick McCack

Whats your fav episode of kablam?

Il y a mois
Lawrence Calablaster
Lawrence Calablaster

2:33 I loved the little dancing eggs.

Il y a mois
North Sea Brent
North Sea Brent

That’s a T-bone steak in Australia.

Il y a mois
Nexus258
Nexus258

2:40 what is that machine called?

Il y a mois
Kaneki Da'vinci
Kaneki Da'vinci

create the pizza from that's so raven

Il y a mois
Amanda Canzoneri
Amanda Canzoneri

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

Il y a mois
STalbott
STalbott

What kind of container are you cooking the meat in?

Il y a mois
Steven Froster
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?

Il y a mois
I own a tardis
I own a tardis

pls do marzipan joy joys from the simpsons

Il y a mois
Erik Zolan
Erik Zolan

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

Il y a mois
DatAsianBoiDuu
DatAsianBoiDuu

Make pho

Il y a mois
DaBomJr
DaBomJr

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

Il y a mois
arran miller
arran miller

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

Il y a mois
Chris Sanders
Chris Sanders

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!!!

Il y a mois
Chris Sanders
Chris Sanders

I litterally cried!!!! :(

Il y a mois
Brian Mayfield
Brian Mayfield

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

Il y a mois
hannahjoytea
hannahjoytea

@bingingwithbabish that steak was practically pornographic. So very jealous

Il y a mois
Aaron Mitton
Aaron Mitton

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

Il y a mois
PuffyBudgerigar
PuffyBudgerigar

The steak was still roaming the paddock! Grosss

Il y a mois
Red_Doggo
Red_Doggo

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

Il y a mois
im Sirk
im Sirk

3:13 where’d u get that spoon

Il y a mois
caffienatedtactician
caffienatedtactician

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

Il y a mois
sonerec725
sonerec725

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

Il y a mois
Luke Hampton
Luke Hampton

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.

Il y a mois
10 Subscriber With no videos
10 Subscriber With no videos

soua side

Il y a mois
Shiori Nakamoto
Shiori Nakamoto

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

Il y a mois
Awaseme
Awaseme

looks raw

Il y a 2 mois
anoneeemous ly
anoneeemous ly

1:14 max your volume for this

Il y a 2 mois
faureamour
faureamour

Oh my gosh, that steak looks amazing!!

Il y a 2 mois
Dan Druff
Dan Druff

You mean da dish

Il y a 2 mois
Bob Bob
Bob Bob

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.

Il y a 2 mois
한민이
한민이

You look like VSauce Michael. Seriously.

Il y a 2 mois
Stanley Chaney
Stanley Chaney

Raw flour containing pathogens! Yikes!

Il y a 2 mois
d
d

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

Il y a 2 mois
TG_MC
TG_MC

You should do croissants

Il y a 2 mois
The Demon Reupblican
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.....

Il y a 2 mois
Ban Hamma
Ban Hamma

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!

Il y a 2 mois
buttz mcian
buttz mcian

1:10 2 million subscriber special

Il y a 2 mois
wet wipes
wet wipes

Sous vide everything

Il y a 2 mois
Gabriel Syfu
Gabriel Syfu

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!!!!

Il y a 2 mois
Mithilesh Kuncham
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.

Il y a 2 mois
Malcolm Troy
Malcolm Troy

Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.

Il y a 2 mois
Cyvan
Cyvan

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

Il y a mois
Malcolm Troy
Malcolm Troy

By burning them... polluting the ozone

Il y a mois
Cyvan
Cyvan

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.

Il y a mois
Nathan Hunt
Nathan Hunt

Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

Il y a 2 mois
Florida Man
Florida Man

I heard ramen?.... Ichiraku Ramen?

Il y a 2 mois
kala captain
kala captain

no music

Il y a 2 mois

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