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: esvid.net/video/vídeo-iF2yGGfGv18.html
"Apples and Butterflies" by Blue Wednesday'
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Publicado el


9 ago 2018

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Comentarios 3 798
Brandon Davis
Brandon Davis Hace 3 días
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 Hace 7 días
Big ol fuck off steak. Classic
Stuart Highman
Stuart Highman Hace 7 días
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 Hace 8 días
Big ol fuck of steak
BAM5 Hace 8 días
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70 Hace 12 días
JAMP0T1 Hace 14 días
'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 Hace 17 días
1:08 yes u have
Pupster Pops
Pupster Pops Hace 19 días
I’m guessing Naruto ramen!!
some guy on the internet
You make good cooking content
Nicholas Hace 21 un día
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
Joseph Montgomery Hace 21 un día
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez Hace 22 días
Is the meat B O N E L E S S
Cian Mc sweeney
Cian Mc sweeney Hace 24 días
Am I the only one who's eaten cookie dough raw for years already? 😂
legofan370 Hace 25 días
Ok is it me, or does that steak look rare? It looks fucking blue!
Ad Dee
Ad Dee Hace 27 días
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 Hace 28 días
toe sucker
toe sucker Hace 28 días
What the Fuck is soo veed
Beverly Lee
Beverly Lee Hace 28 días
How long can bacon fat keep in the fridge?
Jackson Bakes
Jackson Bakes Hace 28 días
Me slamming my monster cock in a school girls desk
Dylan Le Lerre
Dylan Le Lerre Hace 28 días
Sous vide takes the texture of meat away. Not a big fan of it.
London1869 Hace 29 días
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
The Blutzkreig
The Blutzkreig Hace un mes
I thaught the title said suicide
Canadas Cutest
Canadas Cutest Hace un mes
"mixing wine and amazon" I feel attacked
Burgerboy _
Burgerboy _ Hace un mes
5:26 he's going to hold a dick
stabil lo
stabil lo Hace un mes
When your wife dont makes you a sandwich 1:14
Harvard College
Harvard College Hace un mes
5:45 anyone else see a penis?
JustAGuy Hace un mes
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 Hace un mes
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 Hace un mes
How to make compound butter?
antobio nabarro
antobio nabarro Hace un mes
Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word
Remi J
Remi J Hace un mes
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 Hace un mes
Who would win a cook off binging with babish or gordan Ramsey
a b
a b Hace un mes
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell Hace un mes
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Luka Cherriman
Luka Cherriman Hace un mes
Cookie doe isn’t safe to eat? 😰
Ias Howle
Ias Howle Hace un mes
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
Mystery Geek Dude Hace un mes
I got a sous vide ad before this 😂
Supreme293 Hace un mes
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Dhimas Murdianto Hace un mes
Sous Vide everything 😉
James Hace un mes
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Gettin Jiggly Hace un mes
Wait cookie dough isn't safe to eat ?
Legiterie Jittery
Legiterie Jittery Hace un mes
Georgios Paraskeva
Georgios Paraskeva Hace un mes
Are you using Anova ?
Caleb Foster
Caleb Foster Hace un mes
Is that pork belly skin-on?
Cooper Williams
Cooper Williams Hace un mes
I’m gonna make this for my men’s choruc
ForeverZero Hace un mes
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel Hace un mes
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen Hace un mes
this man can cook.
Francisco DeTonne
Francisco DeTonne Hace un mes
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz Hace un mes
maybe the name?
Wes Plays
Wes Plays Hace un mes
Schoobydoo Hace un mes
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 Hace un mes
The Forbidden Fleshlight
DanC Hace un mes
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham Hace un mes
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham Hace un mes
Somebody call a PO lice or an amber lampse
Agent J
Agent J Hace un mes
That steak is a little too rare..
Rory B
Rory B Hace un mes
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 Hace un mes
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 Hace 2 meses
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor Hace 2 meses
So um, where to get that cookie dough recipe?
Toluene Hace 2 meses
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 Hace 2 meses
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 Hace 2 meses
peacefuljeffrey Hace 2 meses
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 Hace 2 meses
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner Hace 2 meses
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 Hace 2 meses
Slamming the meat on the table is in no ways optional.
Travis James
Travis James Hace 2 meses
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Rapace Hace 2 meses
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck Hace 2 meses
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 Hace 2 meses
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock Hace 2 meses
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper Hace 2 meses
big ol' f*ck-off steak
serce kelem
serce kelem Hace 2 meses
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 Hace 2 meses
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 Hace 2 meses
good video
Funpants94 Hace 2 meses
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark Hace 2 meses
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman Hace 2 meses
Where's our ramen episode????
Mike Masterson
Mike Masterson Hace 2 meses
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction Hace 2 meses
1:13 earrape
Matthew Corn
Matthew Corn Hace 2 meses
Thank you for saying green onion, and not trying to fancy up the name!
FaZe Sheldon Dinkleberg
is it pronounced sauce videh or sos vied?
dumbconscript Hace 2 meses
sous vide is fake and gay
Cody Putnam
Cody Putnam Hace 2 meses
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson Hace 2 meses
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 Hace 2 meses
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 Hace 2 meses
"Big old fuck off steak" I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo Hace 2 meses
I've never seen another ESvid channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays Hace 2 meses
Hey, vsauce michael here
megabarf20 Hace 2 meses
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta Hace 2 meses
But what exactly is a sous vide?
_ DEVSTER _ Hace 2 meses
Lol,,, one half of one cup!
Aziz Al
Aziz Al Hace 2 meses
That’s a dick steak at 5:26
howard kwon
howard kwon Hace 2 meses
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves Hace 3 meses
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston Hace 3 meses
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 Hace 3 meses
Why plastic bag in hot water???
Xeper-I-Set Hace 3 meses
Do you not know how sous-vide works?
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