Sous Vide | Basics with Babish

  • Yayınlanma Tarihi:  2 ay önce
  • 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: https://youtu.be/iF2yGGfGv18 Music: "Apples and Butterflies" by Blue Wednesday' https://soundcloud.com/bluewednesday/ https://www.bingingwithbabish.com/pod... My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: http://a.co/bv3rGzr Barnes & Noble: http://bit.ly/2uf65LX Theme song: "Stay Tuned" by Wuh Oh https://open.spotify.com/track/5lbQ6n... Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Twitch: http://bit.ly/BabishTwitch
  • Video Süresi: 00:05:56
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Yorum Sayısı: 3792

  • Cooper Williams
    Cooper Williams 1 gün önce

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

  • ForeverZero
    ForeverZero 1 gün önce

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

  • QuarterOaSeel
    QuarterOaSeel 2 gün önce

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen 3 gün önce

    this man can cook.

  • Francisco DeTonne
    Francisco DeTonne 4 gün önce

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

  • Wes Plays
    Wes Plays 4 gün önce

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo 5 gün önce

    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 6 gün önce

    The Forbidden Fleshlight

  • DanC
    DanC 6 gün önce

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

  • Beardie McBeardface
    Beardie McBeardface 1 hafta önce

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

  • Selena Markham
    Selena Markham 1 hafta önce

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J 1 hafta önce

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell 1 hafta önce

    2625

  • Rory Burke
    Rory Burke 1 hafta önce

    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 1 hafta önce

    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 1 hafta önce

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

  • Jordan Saylor
    Jordan Saylor 2 hafta önce

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene 2 hafta önce

    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 2 hafta önce

    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 2 hafta önce

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey 2 hafta önce

    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 2 hafta önce

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

  • Tom Warner
    Tom Warner 2 hafta önce

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

  • klubbb 15
    klubbb 15 2 hafta önce

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

  • Travis James
    Travis James 2 hafta önce

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

  • Rapace
    Rapace 2 hafta önce

    The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.

  • Austin Lunbeck
    Austin Lunbeck 2 hafta önce

    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 2 hafta önce

    Why didn’t you just say 1/2 cup instead of 1 half of 1 cup

  • Tanner Tadlock
    Tanner Tadlock 2 hafta önce

    Big Pork Energy 1:14

  • Turkish Mapper
    Turkish Mapper 2 hafta önce

    big ol' f*ck-off steak

  • serce kelem
    serce kelem 2 hafta önce

    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 3 hafta önce

    1:14 why am I laughing so hard

  • Joe Food 2017
    Joe Food 2017 3 hafta önce

    good video

  • Funpants94
    Funpants94 3 hafta önce

    Garlic is dangerous to cook sous vide. Don't recommend it.

  • Cam Spark
    Cam Spark 3 hafta önce

    Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI

  • Alexander Salsman
    Alexander Salsman 3 hafta önce

    Where's our ramen episode????

  • Mike Masterson
    Mike Masterson 3 hafta önce

    Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!

  • LiuProduction
    LiuProduction 4 hafta önce

    1:13 earrape

  • Matthew Corn
    Matthew Corn 4 hafta önce

    Thank you for saying green onion, and not trying to fancy up the name!