Sous Vide | Basics with Babish

Binging 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'
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9 Agu 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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Komentar 3 792
Josh Larsen
Josh Larsen 5 jam yang lalu
this man can cook.
Francisco DeTonne
Francisco DeTonne Hari Yang lalu
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Wes Plays
Wes Plays 2 hari yang lalu
Schoobydoo 3 hari yang lalu
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 hari yang lalu
The Forbidden Fleshlight
DanC 4 hari yang lalu
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface 4 hari yang lalu
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham 6 hari yang lalu
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham 6 hari yang lalu
Somebody call a PO lice or an amber lampse
Agent J
Agent J 7 hari yang lalu
That steak is a little too rare..
Madeleine Russell
Madeleine Russell 8 hari yang lalu
Rory Burke
Rory Burke 8 hari yang lalu
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 8 hari yang lalu
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 9 hari yang lalu
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 12 hari yang lalu
So um, where to get that cookie dough recipe?
Toluene 13 hari yang lalu
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 14 hari yang lalu
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 14 hari yang lalu
peacefuljeffrey 15 hari yang lalu
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 15 hari yang lalu
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 15 hari yang lalu
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 15 hari yang lalu
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 15 hari yang lalu
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Lonely 15 hari yang lalu
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck 16 hari yang lalu
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 16 hari yang lalu
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock 16 hari yang lalu
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper 16 hari yang lalu
big ol' f*ck-off steak
serce kelem
serce kelem 17 hari yang lalu
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 18 hari yang lalu
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 18 hari yang lalu
good video
Funpants94 18 hari yang lalu
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark 20 hari yang lalu
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman 20 hari yang lalu
Where's our ramen episode????
Mike Masterson
Mike Masterson 21 hari yang lalu
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction 25 hari yang lalu
1:13 earrape
Matthew Corn
Matthew Corn 26 hari yang lalu
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni 27 hari yang lalu
is it pronounced sauce videh or sos vied?
dumbconscript 27 hari yang lalu
sous vide is fake and gay
Cody Putnam
Cody Putnam 27 hari yang lalu
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson 28 hari yang lalu
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 28 hari yang lalu
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 29 hari yang lalu
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo 29 hari yang lalu
I've never seen another ID-vid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays Bulan Yang lalu
Hey, vsauce michael here
megabarf20 Bulan Yang lalu
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta Bulan Yang lalu
But what exactly is a sous vide?
_ DEVSTER _ Bulan Yang lalu
Lol,,, one half of one cup!
Aziz Al
Aziz Al Bulan Yang lalu
That’s a dick steak at 5:26
howard kwon
howard kwon Bulan Yang lalu
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves Bulan Yang lalu
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston Bulan Yang lalu
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 Bulan Yang lalu
Why plastic bag in hot water???
Xeper-I-Set Bulan Yang lalu
Do you not know how sous-vide works?
Rasheik Bailey
Rasheik Bailey Bulan Yang lalu
Hold on did I see any kosher salt?
Rasheik Bailey
Rasheik Bailey Bulan Yang lalu
I love this show so much I can't even get rid of the name out my head binging with BABISH
J_Pnoy Bulan Yang lalu
Love your tutorials, especially any that involve steak
SoundSpark Bulan Yang lalu
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack Bulan Yang lalu
Whats your fav episode of kablam?
Lawrence Calablaster
Lawrence Calablaster Bulan Yang lalu
2:33 I loved the little dancing eggs.
North Sea Brent
North Sea Brent Bulan Yang lalu
That’s a T-bone steak in Australia.
Nexus258 Bulan Yang lalu
2:40 what is that machine called?
Kaneki Da'vinci
Kaneki Da'vinci Bulan Yang lalu
create the pizza from that's so raven
Amanda Canzoneri
Amanda Canzoneri Bulan Yang lalu
Please please make katsudon from Yuri on ice!!!!
STalbott Bulan Yang lalu
What kind of container are you cooking the meat in?
Steven Froster
Steven Froster Bulan Yang lalu
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 Bulan Yang lalu
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan Bulan Yang lalu
That steak couldn't be very good. You didn't even taste it.
DatAsianBoiDuu Bulan Yang lalu
Make pho
DaBomJr Bulan Yang lalu
Why not score the fat? Asking for a friend ;)
arran miller
arran miller Bulan Yang lalu
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
Chris Sanders Bulan Yang lalu
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 Bulan Yang lalu
I litterally cried!!!! :(
Brian Mayfield
Brian Mayfield Bulan Yang lalu
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea Bulan Yang lalu
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton Bulan Yang lalu
i'm Japanese, I've been eating raw eggs my whole life...
PuffyBudgerigar Bulan Yang lalu
The steak was still roaming the paddock! Grosss
Red_Doggo Bulan Yang lalu
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk Bulan Yang lalu
3:13 where’d u get that spoon
caffienatedtactician Bulan Yang lalu
Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!
sonerec725 Bulan Yang lalu
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton Bulan Yang lalu
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 bulan yang lalu
What did you do with the bone? Can I save it for stock?
Awaseme 2 bulan yang lalu
looks raw
anoneeemous ly
anoneeemous ly 2 bulan yang lalu
1:14 max your volume for this
faureamour 2 bulan yang lalu
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff 2 bulan yang lalu
You mean da dish
Bob Bob
Bob Bob 2 bulan yang lalu
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 2 bulan yang lalu
You look like VSauce Michael. Seriously.
Stanley Chaney
Stanley Chaney 2 bulan yang lalu
Raw flour containing pathogens! Yikes!
d 2 bulan yang lalu
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC 2 bulan yang lalu
You should do croissants
The Demon Reupblican
The Demon Reupblican 2 bulan yang lalu
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 bulan yang lalu
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 bulan yang lalu
1:10 2 million subscriber special
wet wipes
wet wipes 2 bulan yang lalu
Sous vide everything
Gabriel Syfu
Gabriel Syfu 2 bulan yang lalu
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 bulan yang lalu
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 bulan yang lalu
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 Bulan Yang lalu
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy Bulan Yang lalu
By burning them... polluting the ozone
Cyvan Bulan Yang lalu
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.
Nathan Hunt
Nathan Hunt 2 bulan yang lalu
Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.
Florida Man
Florida Man 2 bulan yang lalu
I heard ramen?.... Ichiraku Ramen?
kala captain
kala captain 2 bulan yang lalu
no music
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