Sous Vide | Basics with Babish

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: us-tv.org/tv/video-iF2yGGfGv18.html
Music:
"Apples and Butterflies" by Blue Wednesday'
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Comments

  • geez, i was scared by the big pork slam

  • this man can cook.

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

  • SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

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

  • The Forbidden Fleshlight

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

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

  • The steak can feel the bacon grease coursing thru its veins

  • That steak is a little too rare..

  • 2625

  • 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

  • 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.

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

  • So um, where to get that cookie dough recipe?

  • 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.

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

  • 1:14 when your parents aren't home.

  • 1:14 PILLOW FIGHT

  • 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.

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

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

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

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

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

  • 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.

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

  • Big Pork Energy 1:14

  • big ol' f*ck-off steak

  • 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

  • 1:14 why am I laughing so hard

  • good video

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

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

  • Where's our ramen episode????

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

  • 1:13 earrape

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

  • is it pronounced sauce videh or sos vied?

  • sous vide is fake and gay

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

  • 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

  • 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.

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

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

  • Hey, vsauce michael here

  • That pork slam had me dying haha

  • But what exactly is a sous vide?

  • Lol,,, one half of one cup!

  • That’s a dick steak at 5:26

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

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

  • 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!

  • Why plastic bag in hot water???

    • Do you not know how sous-vide works?

  • Hold on did I see any kosher salt?

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

  • Love your tutorials, especially any that involve steak

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

  • Whats your fav episode of kablam?

  • 2:33 I loved the little dancing eggs.

  • That’s a T-bone steak in Australia.

  • 2:40 what is that machine called?

  • create the pizza from that's so raven

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

  • What kind of container are you cooking the meat in?

  • 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?

  • pls do marzipan joy joys from the simpsons

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

  • Make pho

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

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

  • 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!!!

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

  • @bingingwithbabish that steak was practically pornographic. So very jealous

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

  • The steak was still roaming the paddock! Grosss

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

  • 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!

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

  • 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.

  • soua side

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

  • looks raw

  • 1:14 max your volume for this

  • Oh my gosh, that steak looks amazing!!

  • You mean da dish

  • 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.

  • You look like VSauce Michael. Seriously.

  • Raw flour containing pathogens! Yikes!

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

  • You should do croissants

  • So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....

  • 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!

  • 1:10 2 million subscriber special

  • Sous vide everything

  • 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!!!!

  • 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.

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

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

    • By burning them... polluting the ozone

    • 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.

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

  • I heard ramen?.... Ichiraku Ramen?