Sous Vide | Basics with Babish

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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:
Peeled Ginger
Green onion
Soy Sauce
Fish Sauce
Plain white sugar
Pork Belly
Porterhouse steak
Olive oil
Bacon fat
Special Equipment:
Sous Vide
Butcher Twine
Vacuum Sealer
Vacuum Sealer Bags
Watch the livestream rebroadcast here:
"Apples and Butterflies" by Blue Wednesday'
My first cookbook, Eat What You Watch, is available now in stores and online!
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Theme song: "Stay Tuned" by Wuh Oh
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Publicado em


9 Ago 2018

binging with babishcooking with babishbasics with babishbabbishhow to sous viderecipescooking recipesbabish cookingsous videsous vide steaksous vide meatwhat can i sous videsous vide cookingcooking vacuum sealervacum sealervaccum sealer



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Comentários 3 840
joe terner
joe terner 2 horas atrás
JASON DEBRAY 6 horas atrás
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
Lendercl 18 horas atrás
Guga wants to know your location.
Chris W
Chris W Dia atrás
I just got a sous-vide for Christmas and there's no basics in this at all
ChangHyeok Lee
ChangHyeok Lee Dia atrás
Why am I watching this video at 0:50am.... damn I'm so hungry now...
Karl Merchant
Karl Merchant 2 dias atrás
You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.
Simon Holmqvist
Simon Holmqvist 4 dias atrás
You can eat raw eggs in Sweden!
TheWeakObey 5 dias atrás
ha ha ha it looks like a dick
Nick Clegg
Nick Clegg 7 dias atrás
I'm so poor 😴 looks so good 🤤
Vali Zeth
Vali Zeth 9 dias atrás
Cant you eat raw eggs in america?
Matthew Ray
Matthew Ray 10 dias atrás
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 11 dias atrás
1:14 smacc
Deku 11 dias atrás
There is a blood dripping out of the steak
Lynellf 12 dias atrás
Can we get you and Brad on another video? Thanks.
_Your Worst Nightmare_
_Your Worst Nightmare_ 13 dias atrás
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 14 dias atrás
Why don't babish's videos have ads?
jack_ attacks99
jack_ attacks99 14 dias atrás
I miss the old intro :”)
frilink 14 dias atrás
It's RAW
Rohan Royal
Rohan Royal 17 dias atrás
This is also called steak Florentine right?
Inspector Dabbit
Inspector Dabbit 17 dias atrás
"Big Ol' Fuck-Off Steak" got my like.
silentj624 17 dias atrás
since when is there not a safe to eat cookie dough? silly youtuber. lol
dinein1970 18 dias atrás
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 20 dias atrás
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 23 dias atrás
Amatuer, no salt and pepper? Always do BEFORE souvit
Tom S. Tea
Tom S. Tea 23 dias atrás
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 24 dias atrás
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 24 dias atrás
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.
iOnsteins Engineering Group BMW BENZ AMP REBUILDERS
+Liam T.W doesnt taste right.
Liam T.W
Liam T.W 24 dias atrás
How is it disgusting?
CBN 26 dias atrás
Please make a video about sauce for beef
Hanable13 27 dias atrás
a big ol' f*ck off steak... OMFG
Matt R
Matt R Mês atrás
trav v
trav v Mês atrás
5:20 tbone, not porterhouse.
Levi Rubin
Levi Rubin Mês atrás
Do you have a compost heap?
Sam Tulupman
Sam Tulupman Mês atrás
Just use the adventure time strategy and throw a plastic bag into relatively hot water
SamuelD1 Mês atrás
Too raw
Web M
Web M Mês atrás
Who is Sue Vide and why does she want me to boil my meat?
wankydoodle Mês atrás
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 Mês atrás
I’ve never subscribed to a channel so fast omg.
Brandon Davis
Brandon Davis Mês atrás
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 Mês atrás
Big ol fuck off steak. Classic
Stuart Highman
Stuart Highman Mês atrás
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 Mês atrás
Big ol fuck of steak
BAM5 Mês atrás
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70 Mês atrás
JAMP0T1 Mês atrás
'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 2 meses atrás
1:08 yes u have
Pupster Pops
Pupster Pops 2 meses atrás
I’m guessing Naruto ramen!!
some guy on the internet
You make good cooking content
Nicholas 2 meses atrás
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
Joseph Montgomery 2 meses atrás
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez 2 meses atrás
Is the meat B O N E L E S S
Cian Mc sweeney
Cian Mc sweeney 2 meses atrás
Am I the only one who's eaten cookie dough raw for years already? 😂
Liam T.W
Liam T.W 24 dias atrás
No, you're not special.
legofan370 2 meses atrás
Ok is it me, or does that steak look rare? It looks fucking blue!
legofan370 24 dias atrás
+Liam T.W Even with that, I don't feel safe eating that.
Liam T.W
Liam T.W 24 dias atrás
That happens with sous vide. See how the eggs were safe but runny? its the same effect
Ad Dee
Ad Dee 2 meses atrás
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 2 meses atrás
toe sucker
toe sucker 2 meses atrás
What the Fuck is soo veed
toe sucker
toe sucker 24 dias atrás
It was a joke dumbass
Liam T.W
Liam T.W 24 dias atrás
it explains in the video . . . also how did you misspell it? it's in the title.
Beverly Lee
Beverly Lee 2 meses atrás
How long can bacon fat keep in the fridge?
Jackson Bakes
Jackson Bakes 2 meses atrás
Me slamming my monster cock in a school girls desk
Liam T.W
Liam T.W 24 dias atrás
Dylan Le Lerre
Dylan Le Lerre 2 meses atrás
Sous vide takes the texture of meat away. Not a big fan of it.
London1869 2 meses atrás
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
Biggie Jee
Biggie Jee 2 meses atrás
I thaught the title said suicide
Lovelyfoxbabe 1803
Lovelyfoxbabe 1803 2 meses atrás
"mixing wine and amazon" I feel attacked
Burgerboy 2 meses atrás
5:26 he's going to hold a dick
stabil lo
stabil lo 2 meses atrás
When your wife dont makes you a sandwich 1:14
Harvard College
Harvard College 2 meses atrás
5:45 anyone else see a penis?
JustAGuy 2 meses atrás
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 meses atrás
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 meses atrás
How to make compound butter?
antobio nabarro
antobio nabarro 2 meses atrás
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 24 dias atrás
No, you might get salmonella.
Remi J
Remi J 2 meses atrás
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 meses atrás
Who would win a cook off binging with babish or gordan Ramsey
a b
a b 2 meses atrás
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell 2 meses atrás
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Liam T.W
Liam T.W 24 dias atrás
No, the plastic isn't melting.
Luka Cherriman
Luka Cherriman 2 meses atrás
Cookie doe isn’t safe to eat? 😰
Liam T.W
Liam T.W 24 dias atrás
No? it's really common knowledge. also its cookie dough. a doe is a female deer
Ias Howle
Ias Howle 2 meses atrás
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
Mystery Geek Dude 2 meses atrás
I got a sous vide ad before this 😂
Supreme293 2 meses atrás
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Dhimas Murdianto 2 meses atrás
Sous Vide everything 😉
James 2 meses atrás
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Gettin Jiggly 2 meses atrás
Wait cookie dough isn't safe to eat ?
Liam T.W
Liam T.W 24 dias atrás
No! it's really common knowledge. . . you might get salmonella poisoning from eating ir
Legiterie Jittery
Legiterie Jittery 2 meses atrás
Liam T.W
Liam T.W 24 dias atrás
No! it's really common knowledge. . .
Georgios Paraskeva
Georgios Paraskeva 3 meses atrás
Are you using Anova ?
Caleb Foster
Caleb Foster 3 meses atrás
Is that pork belly skin-on?
Cooper Williams
Cooper Williams 3 meses atrás
I’m gonna make this for my men’s choruc
ForeverZero 3 meses atrás
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel 3 meses atrás
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen 3 meses atrás
this man can cook.
Francisco DeTonne
Francisco DeTonne 3 meses atrás
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz 2 meses atrás
maybe the name?
Wes Plays
Wes Plays 3 meses atrás
Schoobydoo 3 meses atrás
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 meses atrás
The Forbidden Fleshlight
Liam T.W
Liam T.W 24 dias atrás
no no no no no no no nO NO NO *NO*
DanC 3 meses atrás
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface 3 meses atrás
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham 3 meses atrás
The steak can feel the bacon grease coursing thru its veins
Liam T.W
Liam T.W 24 dias atrás
+Selena Markham WHAT
Selena Markham
Selena Markham 3 meses atrás
Somebody call a PO lice or an amber lampse
Agent J
Agent J 3 meses atrás
That steak is a little too rare..
Liam T.W
Liam T.W 24 dias atrás
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 meses atrás
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 3 meses atrás
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 3 meses atrás
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 3 meses atrás
So um, where to get that cookie dough recipe?
Toluene 3 meses atrás
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.
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