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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:
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: brvid.net/video/video-iF2yGGfGv18.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...
Binging With Babish Website: bit.ly/BingingBabishWebsite
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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 3 792
Cooper Williams
Cooper Williams 5 horas atrás
I’m gonna make this for my men’s choruc
ForeverZero
ForeverZero 6 horas atrás
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel
QuarterOaSeel Dia atrás
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen 2 dias atrás
this man can cook.
Francisco DeTonne
Francisco DeTonne 3 dias atrás
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Wes Plays
Wes Plays 4 dias atrás
SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE
Schoobydoo
Schoobydoo 5 dias 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 5 dias atrás
The Forbidden Fleshlight
DanC
DanC 6 dias atrás
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface 6 dias atrás
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham 8 dias atrás
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 8 dias atrás
Somebody call a PO lice or an amber lampse
Agent J
Agent J 9 dias atrás
That steak is a little too rare..
Madeleine Russell
Madeleine Russell 10 dias atrás
2625
Rory Burke
Rory Burke 10 dias 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
freddy04123 10 dias 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
MrMrRubic 11 dias atrás
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 14 dias atrás
So um, where to get that cookie dough recipe?
Toluene
Toluene 15 dias 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.
Maenethal
Maenethal 16 dias atrás
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 16 dias atrás
1:14 PILLOW FIGHT
peacefuljeffrey
peacefuljeffrey 17 dias atrás
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 17 dias atrás
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 17 dias atrás
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 17 dias atrás
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 17 dias atrás
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Rapace
Rapace 17 dias atrás
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck 18 dias atrás
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.
Jacob Torrez
Jacob Torrez 18 dias atrás
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 18 dias atrás
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 18 dias atrás
big ol' f*ck-off steak
serce kelem
serce kelem 19 dias atrás
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
Ty Anderson
Ty Anderson 20 dias atrás
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 20 dias atrás
good video
Funpants94
Funpants94 20 dias atrás
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 22 dias atrás
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman 22 dias atrás
Where's our ramen episode????
Mike Masterson
Mike Masterson 23 dias atrás
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction
LiuProduction 27 dias atrás
1:13 earrape
Matthew Corn
Matthew Corn 28 dias atrás
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni 29 dias atrás
is it pronounced sauce videh or sos vied?
dumbconscript
dumbconscript 29 dias atrás
sous vide is fake and gay
Cody Putnam
Cody Putnam 29 dias atrás
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson Mês atrás
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
don't care
don't care Mês atrás
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.
Arty
Arty Mês atrás
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo Mês atrás
I've never seen another BRvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays Mês atrás
Hey, vsauce michael here
megabarf20
megabarf20 Mês atrás
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta Mês atrás
But what exactly is a sous vide?
_ DEVSTER _
_ DEVSTER _ Mês atrás
Lol,,, one half of one cup!
Aziz Al
Aziz Al Mês atrás
That’s a dick steak at 5:26
howard kwon
howard kwon Mês atrás
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves Mês atrás
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston Mês atrás
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!
Sreejish
Sreejish Mês atrás
Why plastic bag in hot water???
Xeper-I-Set
Xeper-I-Set Mês atrás
Do you not know how sous-vide works?
Rasheik Bailey
Rasheik Bailey Mês atrás
Hold on did I see any kosher salt?
Rasheik Bailey
Rasheik Bailey Mês atrás
I love this show so much I can't even get rid of the name out my head binging with BABISH
J_Pnoy
J_Pnoy Mês atrás
Love your tutorials, especially any that involve steak
SoundSpark
SoundSpark Mês atrás
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack Mês atrás
Whats your fav episode of kablam?
Lawrence Calablaster
2:33 I loved the little dancing eggs.
North Sea Brent
North Sea Brent Mês atrás
That’s a T-bone steak in Australia.
Nexus258
Nexus258 Mês atrás
2:40 what is that machine called?
Kaneki Da'vinci
Kaneki Da'vinci Mês atrás
create the pizza from that's so raven
Amanda Canzoneri
Amanda Canzoneri Mês atrás
Please please make katsudon from Yuri on ice!!!!
STalbott
STalbott Mês atrás
What kind of container are you cooking the meat in?
Steven Froster
Steven Froster Mês atrás
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?
I own a tardis
I own a tardis Mês atrás
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan Mês atrás
That steak couldn't be very good. You didn't even taste it.
DatAsianBoiDuu
DatAsianBoiDuu Mês atrás
Make pho
DaBomJr
DaBomJr Mês atrás
Why not score the fat? Asking for a friend ;)
arran miller
arran miller 2 meses atrás
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
Chris Sanders 2 meses atrás
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!!!
Chris Sanders
Chris Sanders 2 meses atrás
I litterally cried!!!! :(
Brian Mayfield
Brian Mayfield 2 meses atrás
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea
hannahjoytea 2 meses atrás
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton 2 meses atrás
i'm Japanese, I've been eating raw eggs my whole life...
PuffyBudgerigar
PuffyBudgerigar 2 meses atrás
The steak was still roaming the paddock! Grosss
Red_Doggo
Red_Doggo 2 meses atrás
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk 2 meses atrás
3:13 where’d u get that spoon
caffienatedtactician
caffienatedtactician 2 meses atrás
Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!
sonerec725
sonerec725 2 meses atrás
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton 2 meses atrás
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.
10 Subscriber With no videos
soua side
Shiori Nakamoto
Shiori Nakamoto 2 meses atrás
What did you do with the bone? Can I save it for stock?
Awaseme
Awaseme 2 meses atrás
looks raw
anoneeemous ly
anoneeemous ly 2 meses atrás
1:14 max your volume for this
faureamour
faureamour 2 meses atrás
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff 2 meses atrás
You mean da dish
Bob Bob
Bob Bob 2 meses atrás
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.
한민이
한민이 2 meses atrás
You look like VSauce Michael. Seriously.
Stanley Chaney
Stanley Chaney 2 meses atrás
Raw flour containing pathogens! Yikes!
d
d 2 meses atrás
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC
TG_MC 2 meses atrás
You should do croissants
The Demon Reupblican
The Demon Reupblican 2 meses atrás
So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....
Ban Hamma
Ban Hamma 2 meses atrás
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!
buttz mcian
buttz mcian 2 meses atrás
1:10 2 million subscriber special
wet wipes
wet wipes 2 meses atrás
Sous vide everything
Gabriel Syfu
Gabriel Syfu 2 meses atrás
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!!!!
Mithilesh Kuncham
Mithilesh Kuncham 2 meses atrás
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.
Malcolm Troy
Malcolm Troy 2 meses atrás
Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.
Cyvan
Cyvan Mês atrás
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy Mês atrás
By burning them... polluting the ozone
Cyvan
Cyvan Mês atrás
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.
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