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

    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!
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    Theme song: "Stay Tuned" by Wuh Oh
    https://open.spotify.com/track/5lbQ6n...

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Comment

  • Nathan Marraffino
    Nathan Marraffino  26 minutes ago

    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

  • TheKrister2
    TheKrister2  4 hours ago

    I don't doubt it's edible and pretty damn good. But that middle section does not look appetizing to me.

  • kybagames
    kybagames  5 hours ago

    Babish: *cooks literally anything and makes it look so delicious*
    Me, eating my 99 cent pasta packet: Nice

  • Michelle C
    Michelle C  7 hours ago

    For the fish sauce, I have a seafood allergy. Is there anything I can use to substitute it?

  • Gabriel Grigore
    Gabriel Grigore  7 hours ago

    Mmmm raw steak

  • superkays
    superkays  11 hours ago

    Can you make safer hollandaise with sous vide eggs?

  • KA Channel
    KA Channel  15 hours ago

    Your YouTube channel is impressive. What's the key for so much success and viral videos??

  • Potato Mc.Muffins
    Potato Mc.Muffins  16 hours ago

    Where's bread part 2?:(

  • Jenny Hang
    Jenny Hang  17 hours ago

    basics with babish: knife skills?

  • soviut
    soviut  18 hours ago

    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.

  • MAYO_ MAN 13
    MAYO_ MAN 13  18 hours ago

    A i am a big fan and i was wudering if you can make a pork souvlaki

  • Jessica M
    Jessica M  19 hours ago

    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 :-(

  • Liam Senpai
    Liam Senpai  19 hours ago

    The bone looked like a d*ck

  • Ethan Lee
    Ethan Lee  19 hours ago

    I’d be lying if i said I wasn’t very tempted to buy a sous-vide *just* for cookie dough

  • Liam Senpai
    Liam Senpai  19 hours ago

    Are you mimicking salt bae always smashing his meat

  • joe brody
    joe brody  19 hours ago

    the steak was a piece of art ..........so delicious

  • Adam Dean Shafi
    Adam Dean Shafi  19 hours ago

    Since when tf is sous vide a "basic?"

  • ABMarcy3
    ABMarcy3  20 hours ago

    Still let it rest for god sake... your steak was bleeding all over the place

  • Em World
    Em World  20 hours ago

    babish I haven't been able to cook anything of your channel

  • Let's Cook!
    Let's Cook!  21 hours ago

    Everytime I see someone use the Sous Vide technique on a cooking show they always loose.