Sous Vide | Basics with Babish

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  • Published on Aug 9, 2018
  • 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: usclip.net/video/iF2yGGfGv18/video.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
    Barnes & Noble: bit.ly/2uf65LX
    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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  • EntertainmentEntertainment

Comments • 3 831

  • Simon Holmqvist
    Simon Holmqvist 15 hours ago

    You can eat raw eggs in Sweden!

  • TheWeakObey
    TheWeakObey 23 hours ago

    ha ha ha it looks like a dick

  • Nick Clegg
    Nick Clegg 3 days ago

    I'm so poor 😴 looks so good 🤤

  • Vali Zeth
    Vali Zeth 5 days ago

    Cant you eat raw eggs in america?

  • Matthew Ray
    Matthew Ray 6 days ago

    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.

  • Hanserfratz
    Hanserfratz 6 days ago

    1:14 smacc

  • Deku
    Deku 7 days ago

    There is a blood dripping out of the steak

  • Lynellf
    Lynellf 8 days ago

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

  • _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

  • Oneira xD
    Oneira xD 9 days ago

    Why don't babish's videos have ads?

  • jack_ attacks99
    jack_ attacks99 10 days ago +1

    I miss the old intro :”)

  • frilink
    frilink 10 days ago

    It's RAW

  • Rohan Royal
    Rohan Royal 12 days ago

    This is also called steak Florentine right?

  • Inspector Dabbit
    Inspector Dabbit 12 days ago

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

  • silentj624
    silentj624 13 days ago

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

  • dinein1970
    dinein1970 13 days ago

    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.

  • Abdullah Khurram
    Abdullah Khurram 16 days ago

    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''

  • Sexy Me
    Sexy Me 19 days ago

    Amatuer, no salt and pepper? Always do BEFORE souvit

  • Tom S. Tea
    Tom S. Tea 19 days ago

    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"

  • Daniel Pérez
    Daniel Pérez 19 days ago

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

  • Abel Sumanas
    Abel Sumanas 20 days ago

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

  • iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

    Disgusting. How people eat rare meat is beyond me.

  • CBN
    CBN 22 days ago

    Please make a video about sauce for beef

  • Hanable13
    Hanable13 22 days ago

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

  • Matt R
    Matt R 26 days ago

    1:22

  • trav v
    trav v 28 days ago

    5:20 tbone, not porterhouse.

  • Levi Rubin
    Levi Rubin Month ago

    Do you have a compost heap?

  • Sam Tulupman
    Sam Tulupman Month ago

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

  • SamuelD1
    SamuelD1 Month ago

    Too raw

  • Web M
    Web M Month ago

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

  • wankydoodle
    wankydoodle Month ago +1

    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 Month ago

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

  • Brandon Davis
    Brandon Davis Month ago

    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
    asilva5021 Month ago

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman Month ago

    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 Month ago

    Big ol fuck of steak

  • BAM5
    BAM5 Month ago

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

  • wlawson70
    wlawson70 Month ago

    Thanks!

  • JAMP0T1
    JAMP0T1 Month ago

    '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
    BTYTWWTS Month ago

    1:08 yes u have

  • Pupster Pops
    Pupster Pops Month ago

    I’m guessing Naruto ramen!!

  • some guy on the internet

    You make good cooking content

  • Nicholas
    Nicholas 2 months ago

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

  • Joseph Montgomery
    Joseph Montgomery 2 months ago

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

  • Leo Chavez
    Leo Chavez 2 months ago

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 2 months ago

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

    • Liam T.W
      Liam T.W 20 days ago

      No, you're not special.

  • legofan370
    legofan370 2 months ago

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

    • legofan370
      legofan370 20 days ago

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

    • Liam T.W
      Liam T.W 20 days ago

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

  • Ad Dee
    Ad Dee 2 months ago

    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
    jino1113 2 months ago

    น้ำปลา

  • toe sucker
    toe sucker 2 months ago

    What the Fuck is soo veed

    • toe sucker
      toe sucker 20 days ago

      It was a joke dumbass

    • Liam T.W
      Liam T.W 20 days ago

      it explains in the video . . .
      also how did you misspell it? it's in the title.

  • Beverly Lee
    Beverly Lee 2 months ago

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 2 months ago

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 2 months ago

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

  • London1869
    London1869 2 months ago

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

  • Biggie Jee
    Biggie Jee 2 months ago

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest 2 months ago

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy 2 months ago +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo 2 months ago +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College 2 months ago

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy 2 months ago

    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 2 months ago

    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 2 months ago

    How to make compound butter?

  • antobio nabarro
    antobio nabarro 2 months ago

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

    • Liam T.W
      Liam T.W 20 days ago

      No, you might get salmonella.

  • Remi J
    Remi J 2 months ago

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

  • Lil Dank Memes
    Lil Dank Memes 2 months ago

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

  • a b
    a b 2 months ago

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

  • J bell
    J bell 2 months ago

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

    • Liam T.W
      Liam T.W 20 days ago

      No, the plastic isn't melting.

  • Luka Cherriman
    Luka Cherriman 2 months ago

    Cookie doe isn’t safe to eat? 😰

    • Liam T.W
      Liam T.W 20 days ago

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

  • Ias Howle
    Ias Howle 2 months ago

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

  • Mystery Geek Dude
    Mystery Geek Dude 2 months ago

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 2 months ago

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

  • Dhimas Murdianto
    Dhimas Murdianto 2 months ago

    Sous Vide everything 😉

  • James
    James 2 months ago

    129°F is where you cook that steak. And get yourself a butane touch.

  • Gettin Jiggly
    Gettin Jiggly 2 months ago

    Wait cookie dough isn't safe to eat ?

    • Liam T.W
      Liam T.W 20 days ago

      No! it's really common knowledge. . .
      you might get salmonella poisoning from eating ir

  • Legiterie Jittery
    Legiterie Jittery 2 months ago

    COOKIE DOUGH ISN'T SAFE??

    • Liam T.W
      Liam T.W 20 days ago

      No! it's really common knowledge. . .

  • Georgios Paraskeva
    Georgios Paraskeva 2 months ago

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster 2 months ago

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams 2 months ago

    I’m gonna make this for my men’s choruc

  • ForeverZero
    ForeverZero 2 months ago

    1:14 woulda sucked if he hit the bowl with the marinade right? XDD

  • QuarterOaSeel
    QuarterOaSeel 3 months ago

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen 3 months ago

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne 3 months ago

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

    • Fitz
      Fitz 2 months ago

      maybe the name?

  • Wes Plays
    Wes Plays 3 months ago

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo 3 months ago

    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 3 months ago

    The Forbidden Fleshlight

    • Liam T.W
      Liam T.W 20 days ago

      no no no no no no no nO NO NO *NO*

  • DanC
    DanC 3 months ago

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

  • Beardie McBeardface
    Beardie McBeardface 3 months ago

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

  • Selena Markham
    Selena Markham 3 months ago

    The steak can feel the bacon grease coursing thru its veins

    • Liam T.W
      Liam T.W 20 days ago

      +Selena Markham WHAT

    • Selena Markham
      Selena Markham 3 months ago

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J 3 months ago

    That steak is a little too rare..

    • Liam T.W
      Liam T.W 20 days ago

      no it's not. it just looks rare, just like hoe the eggs are runny but still safe to eat.

  • Rory B
    Rory B 3 months ago

    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
    freddy04123 3 months ago

    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
    MrMrRubic 3 months ago

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

  • Jordan Saylor
    Jordan Saylor 3 months ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 3 months ago

    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
    Maenethal 3 months ago +1

    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 3 months ago

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 3 months ago

    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
    peacefuljeffrey 3 months ago

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

  • Tom Warner
    Tom Warner 3 months ago

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