Sous Vide | Basics with Babish

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  • Published on Aug 9, 2018
  • 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: thexvid.com/video/if2yggfgv18/video.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
    Barnes & Noble: bit.ly/2uf65LX
    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
    Binging With Babish Website: bit.ly/BingingBabishWebsite
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Comments • 3 909

  • courtinileigh
    courtinileigh 50 minutes ago

    Sometimes when you say "Babish" I hear "bad bitch". With the looks of the pork belly and steak, I'd say hell yeah, you're a bad bitch.

  • Harry Stratton
    Harry Stratton 13 hours ago

    Great technique . I would , though, pre heat cast iron in oven (even heating ) to a screaming 500 degrees , first . Sear each side for 30 sec. and prepare sauce in the empty pan, first lifting the rendering with some liquid .( almost no grey ring) For me that , that would take your excellent steak to the heavenly level

  • TKM5 PROTECTIVE
    TKM5 PROTECTIVE Day ago

    Does anyone else thing the bone and meat at the end looked like a penis?

  • MsK Tee
    MsK Tee 2 days ago

    That steak 🥩🤤

  • Emily Duckworth
    Emily Duckworth 3 days ago

    What's interesting is that in the UK is that over a year ago the food standards agency declared that raw eggs were safe to eat, even by vulnerable groups such as pregnant women and the elderly. But in the UK, we treat our eggs and hens differently, as the hens are vaccinated and the eggs are pasteurised..

  • McNuts 1999
    McNuts 1999 4 days ago

    Man... that steak at the end looks good but I prefer it not so red and still hear the cow mooing

  • That Iraqi kid 420
    That Iraqi kid 420 5 days ago

    5:38 huh... the bone looks like a...

  • Samuel Whitton
    Samuel Whitton 5 days ago

    how can you eat a steak rare? its literally still bleeding at the end

  • EJBen007
    EJBen007 5 days ago

    So every time I throw in whole raw garlic in the sous vide with meat, it turns a weird bluish green color. How does your garlic stay white?

  • Sam Holder
    Sam Holder 7 days ago

    holy fuck that steak

  • Michael Upchurch
    Michael Upchurch 10 days ago

    What is a sous vide

  • Victoreatsfood
    Victoreatsfood 10 days ago

    Hey Babby what brand do you suggest?

  • Enrique  Cabrera
    Enrique Cabrera 11 days ago

    How is sui vide different than boiling?

  • bluetensee
    bluetensee 11 days ago

    Hey Babish! Nice one!Again. what's that fine looking knife you're using there? Best, Mathias (from Germany)

  • t t
    t t 13 days ago

    Aren't eggs already safe to eat raw? I think there's like a one in a trillion chance that you actually get sick.

  • Beau Peterson
    Beau Peterson 15 days ago

    Don’t ever scrape food with the sharp side of your knife, you savage.

  • Adventures with Frodo
    Adventures with Frodo 15 days ago

    The problem isn't with the sous vide it is searing the steak.

  • Nayaaz
    Nayaaz 17 days ago

    is it me or Sous Vide create a lot of waste from wasted water to plastic being thrown away

    • Xeper-I-Set
      Xeper-I-Set 17 days ago

      Had a hearty chuckle at the thought of ''wasted water''

  • Fred Dy
    Fred Dy 18 days ago

    Your cookie dough was not fully edible, you have have pasteurized the eggs but E coli can also be found in raw flour, baking them at around 70°C or 158°F will be enough to kill all the germs than the cookie dough would theoretically be "edible"

  • Lea Raasch
    Lea Raasch 19 days ago

    i’m watching this at 4am and i got seriously jump scared by that slam. it’s time to go to bed

  • Deforce
    Deforce 22 days ago

    sorry sir, i like my steak to not still be breathing when i bite into it. nothing lower than medium chief idgaf. if i push into that shit and it’s still bleeding you better put that mf back in its goddamn barn or back on some heat.

  • MrBlackdahila
    MrBlackdahila 22 days ago

    @5:32 when you see it , you can never unsee it

  • Henk 31415
    Henk 31415 23 days ago +1

    Isn’t a sous vide a overgloryfied steriliser

  • Spacialvekter
    Spacialvekter 26 days ago

    I've seen this episode more times than I can admit and that steak *still* looks like the most delicious thing in the universe.

  • Envy
    Envy 28 days ago

    If only I was rich enough for any of that aaaaaand if I didn’t live in crappy New Mexico

  • Monarch Of Memes
    Monarch Of Memes 28 days ago

    *FuCk OfF sTeAK*

  • Brandon Wilcox
    Brandon Wilcox 29 days ago

    I’d like to point out that there is a difference between salting meat before and after the bath

  • joe terner
    joe terner 29 days ago

    moooooooooooooooooooooooooooooo

  • JASON DEBRAY
    JASON DEBRAY Month ago

    Sois vide is stupid
    It’s take away the real cooking and hard work and dedication you have to do to become a chef
    Warming things in a bag at a controlled level is not real cooking

    • Fitz
      Fitz 25 days ago

      but it gets the job done!

  • Lendercl
    Lendercl Month ago

    Guga wants to know your location.

  • Chris W
    Chris W Month ago

    I just got a sous-vide for Christmas and there's no basics in this at all

  • ChangHyeok Lee
    ChangHyeok Lee Month ago

    Why am I watching this video at 0:50am.... damn I'm so hungry now...

  • Karl Merchant
    Karl Merchant Month ago

    You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.

  • Simon Holmqvist
    Simon Holmqvist Month ago

    You can eat raw eggs in Sweden!

  • TheWeakObey
    TheWeakObey Month ago

    ha ha ha it looks like a dick

  • Nick Clegg
    Nick Clegg Month ago

    I'm so poor 😴 looks so good 🤤

  • Vali Zeth
    Vali Zeth Month ago

    Cant you eat raw eggs in america?

    • Liam T.W
      Liam T.W 24 days ago

      No, it's not generally a good idea.

  • Matthew Ray
    Matthew Ray Month ago

    You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.

  • Hanserfratz
    Hanserfratz Month ago

    1:14 smacc

  • Deku
    Deku Month ago

    There is a blood dripping out of the steak

  • Lynellf
    Lynellf Month ago

    Can we get you and Brad on another video? Thanks.

  • _Your Worst Nightmare_

    Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha

  • Oneira xD
    Oneira xD Month ago

    Why don't babish's videos have ads?

  • jack_ attacks99
    jack_ attacks99 Month ago +1

    I miss the old intro :”)

  • frilink
    frilink Month ago

    It's RAW

  • Rohan Royal
    Rohan Royal Month ago

    This is also called steak Florentine right?

  • Inspector Dabbit
    Inspector Dabbit Month ago

    "Big Ol' Fuck-Off Steak" got my like.

  • silentj624
    silentj624 Month ago

    since when is there not a safe to eat cookie dough? silly youtuber. lol

    • Fitz
      Fitz 25 days ago

      +silentj624 oh ok

    • silentj624
      silentj624 25 days ago

      +Fitz sarcasm. I am aware and don't care

    • Fitz
      Fitz 25 days ago

      raw flour can contain bacteria and pathogens

  • dinein1970
    dinein1970 Month ago

    Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.

  • Abdullah Khurram
    Abdullah Khurram Month ago

    1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''

  • Sexy Me
    Sexy Me Month ago

    Amatuer, no salt and pepper? Always do BEFORE souvit

  • Tom S. Tea
    Tom S. Tea Month ago

    Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen.
    ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"

  • Daniel Pérez
    Daniel Pérez Month ago

    For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still.
    Happy you like it though. Enjoy.

  • Abel Sumanas
    Abel Sumanas Month ago

    2:11 - so this is what I saw in the background of the ice cream episode...

  • iOnsteins Engineering Group BMW BENZ AMP REBUILDERS

    Disgusting. How people eat rare meat is beyond me.

  • CBN
    CBN Month ago

    Please make a video about sauce for beef

  • Hanable13
    Hanable13 Month ago

    a big ol' f*ck off steak... OMFG

  • Matt R
    Matt R 2 months ago

    1:22

  • trav v
    trav v 2 months ago

    5:20 tbone, not porterhouse.

  • Levi Rubin
    Levi Rubin 2 months ago

    Do you have a compost heap?

  • Sam Tulupman
    Sam Tulupman 2 months ago

    Just use the adventure time strategy and throw a plastic bag into relatively hot water

  • SamuelD1
    SamuelD1 2 months ago

    Too raw

    • Liam T.W
      Liam T.W 24 days ago

      It just looks raw, but the bacteria is still killed. Like how the eggs were runny but safe to eat

  • Web M
    Web M 2 months ago

    Who is Sue Vide and why does she want me to boil my meat?

  • wankydoodle
    wankydoodle 2 months ago +1

    I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future.
    Calling it.
    your_casual_gay_Avenger
    12/12/18.

  • Edward Cameron
    Edward Cameron 2 months ago

    I’ve never subscribed to a channel so fast omg.

  • Brandon Davis
    Brandon Davis 2 months ago

    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
    asilva5021 2 months ago

    Big ol fuck off steak.
    Classic

  • Stuart Highman
    Stuart Highman 2 months ago

    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 2 months ago

    Big ol fuck of steak

  • BAM5
    BAM5 2 months ago +1

    Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  • wlawson70
    wlawson70 2 months ago

    Thanks!

  • JAMP0T1
    JAMP0T1 2 months ago

    '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
    BTYTWWTS 3 months ago

    1:08 yes u have

  • Rebellion Legion
    Rebellion Legion 3 months ago

    I’m guessing Naruto ramen!!

  • some guy on the internet

    You make good cooking content

  • Nicholas
    Nicholas 3 months ago

    I am like really interested in his cherry blossom looking tattoo in his left bicep..

  • Joseph Montgomery
    Joseph Montgomery 3 months ago

    rosemary, thyme....wonder where that's from :T

  • Leo Chavez
    Leo Chavez 3 months ago

    Is the meat B O N E L E S S

  • Cian Mc sweeney
    Cian Mc sweeney 3 months ago

    Am I the only one who's eaten cookie dough raw for years already? 😂

    • Liam T.W
      Liam T.W Month ago

      No, you're not special.

  • legofan370
    legofan370 3 months ago

    Ok is it me, or does that steak look rare? It looks fucking blue!

    • Liam T.W
      Liam T.W 24 days ago

      +legofan370 what do you mean you "dont feel safe" you'd be fine, meat is cooked above 145

    • legofan370
      legofan370 Month ago

      +Liam T.W Even with that, I don't feel safe eating that.

    • Liam T.W
      Liam T.W Month ago

      That happens with sous vide. See how the eggs were safe but runny? its the same effect

  • Ad Dee
    Ad Dee 3 months ago

    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
    jino1113 3 months ago

    น้ำปลา

  • toe sucker
    toe sucker 3 months ago

    What the Fuck is soo veed

  • Beverly Lee
    Beverly Lee 3 months ago

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes 3 months ago

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre 3 months ago

    Sous vide takes the texture of meat away. Not a big fan of it.

  • London1869
    London1869 3 months ago

    Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

  • Biggie Jee
    Biggie Jee 3 months ago

    I thaught the title said suicide

  • Lovelyfoxbabe
    Lovelyfoxbabe 3 months ago

    "mixing wine and amazon" I feel attacked

  • Burgerboy
    Burgerboy 3 months ago +1

    5:26 he's going to hold a dick

  • stabil lo
    stabil lo 3 months ago +1

    When your wife dont makes you a sandwich 1:14

  • Harvard College
    Harvard College 3 months ago

    5:45 anyone else see a penis?

  • JustAGuy
    JustAGuy 3 months ago

    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 3 months ago

    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 3 months ago

    How to make compound butter?

  • antobio nabarro
    antobio nabarro 3 months ago

    Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

    • Liam T.W
      Liam T.W Month ago

      No, you might get salmonella.

  • Remi J
    Remi J 3 months ago

    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 3 months ago

    Who would win a cook off binging with babish or gordan Ramsey

  • a b
    a b 3 months ago

    other way to sear is blowtorch, gives nice crust fast without cooking it more

  • J bell
    J bell 3 months ago

    Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

    • Liam T.W
      Liam T.W Month ago +1

      No, the plastic isn't melting.