Sous Vide | Basics with Babish



Sous Vide | Basics with Babish
Sous Vide | Basics with Babish
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


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Comments

  • geez, i was scared by the big pork slam
  • this man can cook.
  • Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
  • SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE
  • Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin
  • The Forbidden Fleshlight
  • Hey babish, can you make Naruto Style Ichiraku Ramen video?
  • Or move to the UK where our eggs don’t have salmonella
  • The steak can feel the bacon grease coursing thru its veins
  • That steak is a little too rare..
  • 2625
  • 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
  • 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.
  • Is it just a American thing for eggs to me dangerous to eat raw?
  • So um, where to get that cookie dough recipe?
  • 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.
  • 1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)
  • 1:14 when your parents aren't home.
  • 1:14 PILLOW FIGHT
  • 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.
  • “Like a big ol’ carpet ... of MEAT.” LOL! 😂
  • Cookie Dough is already safe to eat if you're not a coward
  • Slamming the meat on the table is in no ways optional.
  • i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
  • The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
  • 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.
  • Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
  • Big Pork Energy 1:14
  • big ol' f*ck-off steak
  • 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
  • 1:14 why am I laughing so hard
  • good video
  • Garlic is dangerous to cook sous vide. Don't recommend it.
  • Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
  • Where's our ramen episode????
  • Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
  • 1:13 earrape
  • Thank you for saying green onion, and not trying to fancy up the name!
  • is it pronounced sauce videh or sos vied?
  • sous vide is fake and gay
  • is the video where you finish the pork belly up yet? i sooo want to see that.
  • 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
  • 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.
  • "Big old fuck off steak" I love the phrase "big fuck off"
  • I've never seen another YouTube channel in my life with so much positive feedbacks. Good job, Bab.
  • Hey, vsauce michael here
  • That pork slam had me dying haha
  • But what exactly is a sous vide?
  • Lol,,, one half of one cup!
  • That’s a dick steak at 5:26

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