Sous Vide | Basics with Babish

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  • Published on:  Thursday, August 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: https://thclips.net/video/iF2yGGfGv18/video.html

    Music:
    "Apples and Butterflies" by Blue Wednesday'
    https://soundcloud.com/bluewednesday/...

    https://www.bingingwithbabish.com/pod...

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    https://open.spotify.com/track/5lbQ6n...

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Comment

  • caffienatedtactician

    Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!

  • sonerec725
    sonerec725  8 hours ago

    I litterally let out a " oh my god" when he cut into that steak

  • Luke Hampton
    Luke Hampton  8 hours ago

    Huge BWB fan, but I've always wondered why no one addresses the elephant in the room of Sous Vide: cooking something in a plastic bag for several hours. That can't be healthy.

  • 10 Subscriber With no videos

    soua side

  • Shiori Nakamoto
    Shiori Nakamoto  10 hours ago

    What did you do with the bone? Can I save it for stock?

  • Awaseme
    Awaseme  21 hours ago

    looks raw

  • anoneeemous ly
    anoneeemous ly  21 hours ago

    1:14 max your volume for this

  • faureamour
    faureamour  yesterday

    Oh my gosh, that steak looks amazing!!

  • Dan Druff
    Dan Druff  yesterday

    You mean da dish

  • Bob Bob
    Bob Bob  yesterday

    0:40, peeling ginger with a peeler and not a spoon, dude we need to talk.
    Specially about not worrying about peeling and just cubing your ginger, placing in freezer over night and then making magic ginger snow with a micro planer.
    Once you have had Ginger Snow you will never go back.
    It works with everything and will melt like
    snow on hot food.

  • 한민이
    한민이  yesterday

    You look like VSauce Michael. Seriously.

  • Stanley Chaney
    Stanley Chaney  yesterday

    Raw flour containing pathogens! Yikes!

  • d
    d  yesterday

    Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?

  • Cole Taylor Gallagher

    You should do croissants

  • The Demon Reupblican

    So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....

  • Ban Hamma
    Ban Hamma  2 days ago

    Babish! Please do a Sous Vide Katsu Sando! I know Wagyu might be a little pricey for ingredients but i think the video would get great views!

  • buttz mcian
    buttz mcian  2 days ago

    1:10 2 million subscriber special

  • wet wipes
    wet wipes  2 days ago

    Sous vide everything

  • Gabriel Syfu
    Gabriel Syfu  2 days ago

    I think you shouldve recommended the channel “Sous Vide Everything” because rhey make some super entertaining and exciting vids all about experimenting with sous vide recipes!!!!

  • Mithilesh Kuncham

    Sous Vide — a hype that will fade in a year or two.
    I prefer a decent Iron Cast skillet and an Oven than buying whole set of machines for a Steak.
    Thanks for the effort though.