Sous Vide | Basics with Babish

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  • Opublikowany 9 sie 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: plclip.com/video/iF2yGGfGv18/wideo.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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  • RozrywkaRozrywka

Komentarze • 3 830

  • Nick Clegg
    Nick Clegg 2 dni temu

    I'm so poor 😴 looks so good 🤤

  • Vali Zeth
    Vali Zeth 4 dni temu

    Cant you eat raw eggs in america?

  • Matthew Ray
    Matthew Ray 5 dni temu

    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 5 dni temu

    1:14 smacc

  • Deku
    Deku 6 dni temu

    There is a blood dripping out of the steak

  • Lynellf
    Lynellf 6 dni temu

    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 8 dni temu

    Why don't babish's videos have ads?

  • jack_ attacks99
    jack_ attacks99 8 dni temu +1

    I miss the old intro :”)

  • frilink
    frilink 9 dni temu

    It's RAW

  • Rohan Royal
    Rohan Royal 11 dni temu

    This is also called steak Florentine right?

  • Inspector Dabbit
    Inspector Dabbit 11 dni temu

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

  • silentj624
    silentj624 11 dni temu

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

  • dinein1970
    dinein1970 12 dni temu

    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 15 dni temu

    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 17 dni temu

    Amatuer, no salt and pepper? Always do BEFORE souvit

  • Tom S. Tea
    Tom S. Tea 17 dni temu

    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 18 dni temu

    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 19 dni temu

    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 21 dzień temu

    Please make a video about sauce for beef

  • Hanable13
    Hanable13 21 dzień temu

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

  • Matt R
    Matt R 24 dni temu

    1:22

  • trav v
    trav v 27 dni temu

    5:20 tbone, not porterhouse.

  • Levi Rubin
    Levi Rubin Miesiąc temu

    Do you have a compost heap?

  • Sam Tulupman
    Sam Tulupman Miesiąc temu

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

  • SamuelD1
    SamuelD1 Miesiąc temu

    Too raw

  • Web M
    Web M Miesiąc temu

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

  • wankydoodle
    wankydoodle Miesiąc temu +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 Miesiąc temu

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

  • Brandon Davis
    Brandon Davis Miesiąc temu

    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 Miesiąc temu

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman Miesiąc temu

    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 Miesiąc temu

    Big ol fuck of steak

  • BAM5
    BAM5 Miesiąc temu

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

  • wlawson70
    wlawson70 Miesiąc temu

    Thanks!

  • JAMP0T1
    JAMP0T1 Miesiąc temu

    '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 Miesiąc temu

    1:08 yes u have

  • Pupster Pops
    Pupster Pops Miesiąc temu

    I’m guessing Naruto ramen!!

  • some guy on the internet
    some guy on the internet Miesiąc temu

    You make good cooking content

  • Nicholas
    Nicholas Miesiąc temu

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

  • Joseph Montgomery
    Joseph Montgomery Miesiąc temu

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

  • Leo Chavez
    Leo Chavez 2 miesięcy temu

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 2 miesięcy temu

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

    • Liam T.W
      Liam T.W 19 dni temu

      No, you're not special.

  • legofan370
    legofan370 2 miesięcy temu

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

    • legofan370
      legofan370 19 dni temu

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

    • Liam T.W
      Liam T.W 19 dni temu

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

  • Ad Dee
    Ad Dee 2 miesięcy temu

    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 miesięcy temu

    น้ำปลา

  • toe sucker
    toe sucker 2 miesięcy temu

    What the Fuck is soo veed

    • toe sucker
      toe sucker 18 dni temu

      It was a joke dumbass

    • Liam T.W
      Liam T.W 19 dni temu

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

  • Beverly Lee
    Beverly Lee 2 miesięcy temu

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 2 miesięcy temu

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 2 miesięcy temu

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

  • London1869
    London1869 2 miesięcy temu

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

  • Biggie Jee
    Biggie Jee 2 miesięcy temu

    I thaught the title said suicide

  • Canadas Cutest
    Canadas Cutest 2 miesięcy temu

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy 2 miesięcy temu +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo 2 miesięcy temu +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College 2 miesięcy temu

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy 2 miesięcy temu

    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 miesięcy temu

    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 miesięcy temu

    How to make compound butter?

  • antobio nabarro
    antobio nabarro 2 miesięcy temu

    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 19 dni temu

      No, you might get salmonella.

  • Remi J
    Remi J 2 miesięcy temu

    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 miesięcy temu

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

  • a b
    a b 2 miesięcy temu

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

  • J bell
    J bell 2 miesięcy temu

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

    • Liam T.W
      Liam T.W 19 dni temu

      No, the plastic isn't melting.

  • Luka Cherriman
    Luka Cherriman 2 miesięcy temu

    Cookie doe isn’t safe to eat? 😰

    • Liam T.W
      Liam T.W 19 dni temu

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

  • Ias Howle
    Ias Howle 2 miesięcy temu

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

  • Mystery Geek Dude
    Mystery Geek Dude 2 miesięcy temu

    I got a sous vide ad before this 😂

  • Supreme293
    Supreme293 2 miesięcy temu

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

  • Dhimas Murdianto
    Dhimas Murdianto 2 miesięcy temu

    Sous Vide everything 😉

  • James
    James 2 miesięcy temu

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

  • Gettin Jiggly
    Gettin Jiggly 2 miesięcy temu

    Wait cookie dough isn't safe to eat ?

    • Liam T.W
      Liam T.W 19 dni temu

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

  • Legiterie Jittery
    Legiterie Jittery 2 miesięcy temu

    COOKIE DOUGH ISN'T SAFE??

    • Liam T.W
      Liam T.W 19 dni temu

      No! it's really common knowledge. . .

  • Georgios Paraskeva
    Georgios Paraskeva 2 miesięcy temu

    Are you using Anova ?

  • Caleb Foster
    Caleb Foster 2 miesięcy temu

    Is that pork belly skin-on?

  • Cooper Williams
    Cooper Williams 2 miesięcy temu

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

  • ForeverZero
    ForeverZero 2 miesięcy temu

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

  • QuarterOaSeel
    QuarterOaSeel 2 miesięcy temu

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen 2 miesięcy temu

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne 3 miesięcy temu

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

    • Fitz
      Fitz 2 miesięcy temu

      maybe the name?

  • Wes Plays
    Wes Plays 3 miesięcy temu

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo 3 miesięcy temu

    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 miesięcy temu

    The Forbidden Fleshlight

    • Liam T.W
      Liam T.W 19 dni temu

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

  • DanC
    DanC 3 miesięcy temu

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

  • Beardie McBeardface
    Beardie McBeardface 3 miesięcy temu

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

  • Selena Markham
    Selena Markham 3 miesięcy temu

    The steak can feel the bacon grease coursing thru its veins

    • Liam T.W
      Liam T.W 19 dni temu

      +Selena Markham WHAT

    • Selena Markham
      Selena Markham 3 miesięcy temu

      Somebody call a PO lice or an amber lampse

  • Agent J
    Agent J 3 miesięcy temu

    That steak is a little too rare..

    • Liam T.W
      Liam T.W 19 dni temu

      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 miesięcy temu

    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 miesięcy temu

    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 miesięcy temu

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

  • Jordan Saylor
    Jordan Saylor 3 miesięcy temu

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 3 miesięcy temu

    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 miesięcy temu +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 miesięcy temu

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 3 miesięcy temu

    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 miesięcy temu

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

  • Tom Warner
    Tom Warner 3 miesięcy temu

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

  • Caleb Beckham
    Caleb Beckham 3 miesięcy temu

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

  • Travis James
    Travis James 3 miesięcy temu

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