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:
    "Apples and Butterflies" by Blue Wednesday'
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Barnes & Noble:
    Theme song: "Stay Tuned" by Wuh Oh
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    Pubblicato il 4 mesi fa


    1. Web M

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

    2. your_casual _gay_Avenger

      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.

    3. Edward Cameron

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

    4. Brandon Davis

      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.

    5. asilva5021

      Big ol fuck off steak. Classic

    6. Stuart Highman

      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 :)

    7. Titanfall Tv

      Big ol fuck of steak

    8. BAM5

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

    9. wlawson70


    10. JAMP0T1

      '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

    11. BTYTWWTS

      1:08 yes u have

    12. Pupster Pops

      I’m guessing Naruto ramen!!

    13. some guy on the internet

      You make good cooking content

    14. Nicholas

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

    15. Joseph Montgomery

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

    16. Leo Chavez

      Is the meat B O N E L E S S

    17. Cian Mc sweeney

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

    18. legofan370

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

    19. Ad Dee

      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

    20. jino1113


    21. toe sucker

      What the Fuck is soo veed

    22. Beverly Lee

      How long can bacon fat keep in the fridge?

    23. Jackson Bakes

      Me slamming my monster cock in a school girls desk

    24. Dylan Le Lerre

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

    25. London1869

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

    26. The Blutzkreig

      I thaught the title said suicide

    27. Canadas Cutest

      "mixing wine and amazon" I feel attacked

    28. Burgerboy

      5:26 he's going to hold a dick

    29. stabil lo

      When your wife dont makes you a sandwich 1:14

    30. Harvard College

      5:45 anyone else see a penis?

    31. JustAGuy

      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.

    32. senor guapo

      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

    33. Neil Tumacder

      How to make compound butter?

    34. antobio nabarro

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

    35. Remi J

      didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

    36. Lil Dank Memes

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

    37. a b

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

    38. J bell

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

    39. Luka Cherriman

      Cookie doe isn’t safe to eat? 😰

    40. Ias Howle

      Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

    41. Mystery Geek Dude

      I got a sous vide ad before this 😂

    42. Supreme293

      I know it doesn’t look that good right now but watch this

    43. Dhimas Murdianto

      Sous Vide everything 😉

    44. James

      129°F is where you cook that steak. And get yourself a butane touch.

    45. Gettin Jiggly

      Wait cookie dough isn't safe to eat ?

    46. Legiterie Jittery


    47. Georgios Paraskeva

      Are you using Anova ?

    48. Caleb Foster

      Is that pork belly skin-on?

    49. Cooper Williams

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

    50. ForeverZero

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