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: ru-clip.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
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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  • EntertainmentEntertainment

Comments • 3 742

  • A.C Clemont
    A.C Clemont 26 minutes ago

    sauce video

  • aaronhpa
    aaronhpa 4 hours ago

    What is a quarter cup?

  • Raven NEVER
    Raven NEVER 19 hours ago

    I made mine well done because I'm a real Texan

  • Samuel
    Samuel Day ago

    You describing the steak as 'big ol fuck off steak' scored you an instant like

  • Nick Tom
    Nick Tom 2 days ago

    Now that is some white noise,

    I want a 10 hour version plz

  • Ryan Carter
    Ryan Carter 2 days ago

    Did anyone else audibly react to the color of that steak. It looks perfect

  • Ephraim Black04
    Ephraim Black04 3 days ago

    Sous vide everything. Anyone?

  • PlayThatOfficial
    PlayThatOfficial 5 days ago

    That pork lookin pretty cute 😏

  • James P
    James P 6 days ago

    Wrap it like a big ol carpet.. of meat 🤔

  • Starwolf
    Starwolf 10 days ago

    I couldn't eat a steak like that. Raw just screams at me and would physically make me sick just trying to take a bite.

  • Maxeus Wardian
    Maxeus Wardian 12 days ago +2

    Tried the Pork Belly Slam; hit the bowl and everything went flying everywhere.

  • Black note
    Black note 13 days ago

    I literally had a sous vide ad before this vid
    edit:and at the end TF

  • Zul Hafiz
    Zul Hafiz 24 days ago

    Hey guys, Bsauce here

  • TheGingerbeardMan
    TheGingerbeardMan 25 days ago

    Ah yes, "Big ol' F*ck-Off", my favorite cut of steak.

  • Ayan Booyens
    Ayan Booyens 27 days ago

    I read somewhere that a sous vide medium steak is more like a medium rare any other steak. Like because normally there's a temperature gradient and you measure in the middle maybe? Either way if you sous vide to rare it won't melt the marbled fat but sous vide-ing to medium will still be super delish/juicy/soft and in a blind tasting typical rare lovers preferred sous vide medium. But I have no references here for you haha (I'm only getting my cooker next week)

  • norman hu
    norman hu 28 days ago +1

    Shit I accidentally drooled all over myself

  • Connor Ollive
    Connor Ollive Month ago

    my dude! that steak is poifect

  • spoopy ghost
    spoopy ghost Month ago

    all cookie dough is edible if you arent a coward

  • Dieppe Raid Documentary

    He should have used a ribeye cap steak, which you can get at Costco. It the child of a ribeye and a tenderloin. 🥩

  • fausti00
    fausti00 Month ago

    Just a small point to consider putting butter with the other herbs and garlic into the bag will yield better results.

  • Rudy Portillo
    Rudy Portillo Month ago

    Raw garlic on sous vide?

  • Cyberwizard Productions

    you don't need a sous vide to pasteurize eggs for cookie dough. I do it in a pan with a standard thermometer.

  • italians
    italians Month ago

    Cookie dough recipe?

  • Hunter
    Hunter Month ago +1

    that pork belly looks like how i feel

  • Lil Smonk
    Lil Smonk Month ago +1

    That shit raw

  • Jcewazhere
    Jcewazhere Month ago

    If you let the steak cool a bit (or even freeze and finish later) before you sear it you can skip worrying about over cooking. Just cook it to the doneness you want then dry and freeze or fridge it without opening the bag. Then if you've frozen it you can warm it up in the sous vide again or the microwave might even work, just be careful to not heat it too much. Just bring it to 5-10F below the target eating temp. If the steak has just been in the fridge, not frozen, you can just let it come to room temperature then the heat from the searing will likely bring it up to yummy temp.
    If you don't want to fill your house with smoke you can use an electric heat gun, blowtorch or outdoor grill to sear the steak instead of cast iron with oil. While they all work, the electric heat gun is potentially slower than the torch (depends on the torch) but doesn't risk butane or other gas flavors and you don't have to wait for a grill to heat up or fill your house with smoke.

  • Brandon Low
    Brandon Low Month ago

    I'd be interested in an episode on smoking and other slow cooking methods

  • Maka Infinity
    Maka Infinity Month ago

    Question what if you're broke and can't buy a sous vide. How do we make these items .

  • VallieMC C
    VallieMC C Month ago

    I was 100% zoned out until he said "safe-to-eat cookie dough"

  • Hanz Olos
    Hanz Olos Month ago +47

    Buuuut babish, eating non sous vide cookie dough is better because it adds the taste of *danger*

  • ansh arora
    ansh arora Month ago

    You had me at "Big ol' carpet of meat"

  • john
    john Month ago

    A quarter cup? Don’t you mean one half of one half of one cup?

    • General Bitler
      General Bitler Month ago

      That sounds like something a second grade teacher would say

  • Gallows
    Gallows Month ago

    I don’t know if it’s specific to my country but if you get your eggs from a good place they can be eaten raw

  • Kentrell Nolan
    Kentrell Nolan Month ago +1

    You should do a naruto Miso Chashu episode

  • andrei mihai
    andrei mihai Month ago

    what about the fact that the plastic bag will leach chemicals into the food ??

    • Liam TW
      Liam TW Month ago

      That only happens if the plastic melts

  • James Buckle
    James Buckle Month ago

    Same babish time same babish place, its that a wan show (ltt) reference I hear

  • Free Maine
    Free Maine Month ago

    🥩 🥩

  • doubledown niggre
    doubledown niggre Month ago

    One half of one cup? It's half a cup m88888888

  • xeno
    xeno Month ago

    Becoming sick from the cookie dough is just a benefit

  • Corey Barker
    Corey Barker Month ago

    I love this man. His episodes are impossibly addicting to watch

  • ArmyVet Bustah
    ArmyVet Bustah Month ago

    Ikea bowl spotted

  • 18 Year Old MGTOW MONK

    Just so you guys know, pigs eat their own shit and even other animals shit.
    Bon Appetit! 🤗

  • Bảo Anh Vũ
    Bảo Anh Vũ Month ago +1

    well Chefsteps wants to know your location

  • dummygood kills
    dummygood kills 2 months ago

    iTS FUCKING RAAAWWWW!

  • Louis Rubens
    Louis Rubens 2 months ago

    Food Wishes and your show are my favorite RU-clip Channels...

  • Max Fischer
    Max Fischer 2 months ago

    Babs do you still have that miracle knife???

  • chris18228
    chris18228 2 months ago

    To raw

  • chris18228
    chris18228 2 months ago

    Your generous amount of butter is way smaller than my generous amount

  • Cuboozle
    Cuboozle 2 months ago

    The Big dick in the Locker Room 1:14

  • FredericoFP
    FredericoFP 2 months ago +5

    Just remember to heat treat the flour too since that's the thing that has the most chance of getting you sick

  • first name
    first name 2 months ago +84

    that steak probably costs more than I make in a day

    • Purple Mayo
      Purple Mayo 14 days ago +1

      +big succ not dry aged and 2 inch thick ...

    • big succ
      big succ 14 days ago

      a prime porterhouse costs 30$...

    • Edge Is Love, Edge Is Life
      Edge Is Love, Edge Is Life 29 days ago +1

      You must make a LOT in a day to be able to even make the comparison.

  • Alex Wannabe14
    Alex Wannabe14 2 months ago

    Optionally *SLAM*

  • Linh Vu
    Linh Vu 2 months ago

    I need to go to sleep early for my chemistry exam tomorrow but your channel does not allow me to do so.

  • Ayden Koyanagi
    Ayden Koyanagi 2 months ago +160

    1:14 Pork Belly Slam replay button

  • Ingrid
    Ingrid 2 months ago +1

    Hi! That's a beautiful countertop and I'm really impressed that you're using it as a cutting board. Would you know what it's made of? Thanks!

  • Nick Diy
    Nick Diy 2 months ago

    I think it is eating my potatoes

  • Jack Christianson
    Jack Christianson 2 months ago

    Holy fuck that is my kind of steak

  • Nick C
    Nick C 2 months ago

    1:14 I nearly had an f'n heart attack

  • Avin Sharma
    Avin Sharma 3 months ago +1

    But hey shouldn't you for some time before cutting the steak all the juices have flowed out of the steak

    • Jake Carlin
      Jake Carlin 2 months ago

      No, that is not necessary because of the sous vide technique rather than a more traditional method like grilling or pan-frying or broiling. Notice how little juice is on the table after cutting up this thicc-ass steak.

  • Mr. K
    Mr. K 3 months ago

    The eggplant burger from the Scooby Doo movie!!

  • courtinileigh
    courtinileigh 3 months ago

    Sometimes when you say "Babish" I hear "bad bitch". With the looks of the pork belly and steak, I'd say hell yeah, you're a bad bitch.

  • Harry S
    Harry S 3 months ago

    Great technique . I would , though, pre heat cast iron in oven (even heating ) to a screaming 500 degrees , first . Sear each side for 30 sec. and prepare sauce in the empty pan, first lifting the rendering with some liquid .( almost no grey ring) For me that , that would take your excellent steak to the heavenly level

  • TKM5 PROTECTIVE
    TKM5 PROTECTIVE 3 months ago

    Does anyone else thing the bone and meat at the end looked like a penis?

  • MsK Tee
    MsK Tee 3 months ago

    That steak 🥩🤤

  • Emily Duckworth
    Emily Duckworth 3 months ago

    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..

  • McNuts 1999
    McNuts 1999 3 months ago

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

    • McNuts 1999
      McNuts 1999 Month ago

      +john li I mean granted some steaks are meant to be served in specific ways but still a little too much red for my liking

    • john li
      john li 2 months ago

      if its not red then most likely its overcooked

  • Humpty Dumpty lookin’ ass

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

  • Samuel Whitton
    Samuel Whitton 3 months ago

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

  • EJBen007
    EJBen007 3 months ago

    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?

  • Sam Holder
    Sam Holder 3 months ago

    holy fuck that steak

  • Michael Upchurch
    Michael Upchurch 3 months ago

    What is a sous vide

  • Victoreatsfood
    Victoreatsfood 3 months ago

    Hey Babby what brand do you suggest?

  • Enrique  Cabrera
    Enrique Cabrera 3 months ago

    How is sui vide different than boiling?

  • bluetensee
    bluetensee 3 months ago

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

  • t t
    t t 3 months ago

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

  • Beau Peterson
    Beau Peterson 3 months ago

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

  • Adventures with Frodo
    Adventures with Frodo 3 months ago

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

  • Nayaaz
    Nayaaz 3 months ago

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

    • Xeper-I-Set
      Xeper-I-Set 3 months ago

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

  • 50 sun with no video? subs with no video?

    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"

  • Lea Raasch
    Lea Raasch 3 months ago

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

  • Deforce
    Deforce 3 months ago

    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.

  • MrBlackdahila
    MrBlackdahila 3 months ago

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

  • Henk 31415
    Henk 31415 3 months ago +1

    Isn’t a sous vide a overgloryfied steriliser

  • Spacialvekter
    Spacialvekter 3 months ago

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

  • Envy
    Envy 4 months ago

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

  • Monarch Of Memes
    Monarch Of Memes 4 months ago

    *FuCk OfF sTeAK*

  • Brandon Wilcox
    Brandon Wilcox 4 months ago

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

  • Derpy Smurf
    Derpy Smurf 4 months ago

    moooooooooooooooooooooooooooooo

  • JASON DEBRAY
    JASON DEBRAY 4 months ago

    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

    • Wesley
      Wesley 3 months ago

      but it gets the job done!

  • Lendercl
    Lendercl 4 months ago

    Guga wants to know your location.

  • Chris W
    Chris W 4 months ago

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

  • ChangHyeok Lee
    ChangHyeok Lee 4 months ago

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

  • Karl Merchant
    Karl Merchant 4 months ago

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

  • Simon Holmqvist
    Simon Holmqvist 4 months ago

    You can eat raw eggs in Sweden!

  • TheWeakObey
    TheWeakObey 4 months ago

    ha ha ha it looks like a dick

  • Worlds Best Top 10 Videos!!! 2019

    I'm so poor 😴 looks so good 🤤

  • Vali Zeth
    Vali Zeth 4 months ago

    Cant you eat raw eggs in america?

    • Liam TW
      Liam TW 3 months ago

      No, it's not generally a good idea.

  • Matthew Ray
    Matthew Ray 4 months 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 4 months ago

    1:14 smacc

  • crying smi7y MEMES
    crying smi7y MEMES 4 months ago

    There is a blood dripping out of the steak