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 Music: "Apples and Butterflies" by Blue Wednesday' My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: Barnes & Noble: Theme song: "Stay Tuned" by Wuh Oh Binging With Babish Website: Basics With Babish Website: Patreon: Instagram: Facebook: Twitter: Twitch:



  • You should make ramen from Naruto
  • Hey Babish, it's tonkOtsu, not tonkAtsu. Tonkatsu is fried pork cutlet. Tonkotsu (ramen) is ramen with a pork broth. I hope you see this comment.
  • Isn't one of the things to worry about in cookie dough the flour? Its been known to have E. Coli and Salmonella contamination.
  • I really love your videos and your recipes. Always tasty when reproduced and never off, when you do something I already know. However as a perfectionist I'd love it if you at least mentioned metric mesurements like (I think) 240ml instead of 1 cup. And for temperature the clear winner in Fahrenheit vs Celsius is clearly Kelvin xD. Nah but seriously, especially when making the ramen episode since hydration cannot be off to make good noodles. Keep up the good work!
  • You have let us down before
  • Oh my god, that steak is beautiful
  • Your voice sounds like what bread would sound like if it could talk. Mmmmmmmmmm bread voice 🍞
  • That steak would be at least 200$ where I live :(
  • That steak looked rare. That's okay to eat?
  • I live dangerously, I eat cookie dough regardless
  • Dont be a son of babish and cook steak sous vide already people!
  • Why are there vegetarians here?
  • Safe to eat cookie dough? You mean... out of the packet cookie dough?
  • Mother fuckers my ears
  • I thought he was going to do a sellout ad in the beginning
  • Holy shit I had no idea you could do that with eggs.
  • You should read Ballistic bbq book on sous vede
  • Don't be a bitch, just suck the air out of the bag with your mouth hole.
  • Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.
  • Most people think its not safe to eat raw cookie dough because it contains raw eggs but its also because the batter contains raw flour that may contain bacteria (E Coli)
  • Serious question. After the thousands of teens, stoners and just having a rough day fatties like me. What’s the reality of eating cookie dough? Very little danger I presume and this seems more like a car commercial disclaimer than realty?
  • Don't cook if you can't cook at all 👌👌👍👍😾😎😎
  • while I know the steak is perfectly safe and that's "The proper way" to do it, I still don't care and would prefer the red to be more on the pink side. Don't turn it to shoe leather, but just a bit less color for me. Personally the "blood" and texture is off putting to me, it just tastes like metal
  • I don't doubt it's edible and pretty damn good. But that middle section does not look appetizing to me.
  • Babish: *cooks literally anything and makes it look so delicious* Me, eating my 99 cent pasta packet: Nice
  • For the fish sauce, I have a seafood allergy. Is there anything I can use to substitute it?
  • Mmmm raw steak
  • Can you make safer hollandaise with sous vide eggs?
  • Your YouTube channel is impressive. What's the key for so much success and viral videos??
  • Where's bread part 2?:(
  • basics with babish: knife skills?
  • Has anyone ever tried eating a sous vied steak without searing it afterwards? I'm curious if it can survive on texture (and seasoning) alone or if all people actually like about a steak is really just caramelized fat.
  • A i am a big fan and i was wudering if you can make a pork souvlaki
  • s0o0o0 i have the same sous vide machine.....tried to test it out by boiling some eggs bc i didn't want to have an expensive meat go to waste for trial and error purposes and i'm happy i did BC the eggs were raw!! I followed the directions from the book, from the app, from the internet and still raw. I've tried covering it so the heat wouldn't escape but still nada, anybody out there with some insight? I've tried taking it back but best buy has the worst return policy :-(
  • The bone looked like a d*ck
  • I’d be lying if i said I wasn’t very tempted to buy a sous-vide *just* for cookie dough
  • Are you mimicking salt bae always smashing his meat
  • the steak was a piece of art delicious
  • Since when tf is sous vide a "basic?"
  • Still let it rest for god sake... your steak was bleeding all over the place
  • babish I haven't been able to cook anything of your channel
  • Everytime I see someone use the Sous Vide technique on a cooking show they always loose.
  • last time I mixed wine and online shopping (2 nights ago) I ended up buying 300 dollars worth of more wine
  • Have you done any plating techniques videos? I would love to see those!
  • Raw cookie dough is not dangerous because of raw eggs, which with modern vaccination and cleaning techniques are usually fine. Its dangerous because of the raw flour, which can harbor bacteria like e. coli.
  • If you did not gnaw on that tbone like a savage, I will be very disappointed.
  • Raw Eggs Are Yumm!
  • Babish... You call THAT a generous pad of butter? C'mon
  • I guess I'm out of step with the universe, I've never understood eating raw cookie dough, and steak is too rare for me. I like it more medium, slightly less than medium in the middle. Sous vide seems to be the kind of trend that everyone is jumping on and then they try to apply it to every single type of cooking whether it fits or not.
  • The raw flour is actually more dangerous in cookie dough than the egg. You can bake the raw flour to make it safe as well.

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