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Sous Vide | Basics with Babish

  • Published on: 09 August 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: http://youtu.be/iF2yGGfGv18

    Music:
    "Apples and Butterflies" by Blue Wednesday'
    http://soundcloud.com/bluewednesday/apple-pies-butterflies

    http://www.bingingwithbabish.com/pod...

    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: http://a.co/bv3rGzr
    Barnes & Noble: http://bit.ly/2uf65LX

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

    Binging With Babish Website: http://bit.ly/BingingBabishWebsite
    Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite
    Patreon: http://bit.ly/BingingPatreon
    Instagram: http://bit.ly/BabishInstagram
    Facebook: http://bit.ly/BabishFacebook
    Twitter: http://bit.ly/BabishTwitter
    Twitch: http://bit.ly/BabishTwitch
  • Runtime : 5:56
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COMMENTS: 40

  • Nathan Hunt
    Nathan Hunt   1 hours ago

    Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

  • KeaLeonna
    KeaLeonna   1 days ago

    Are you saying cookie dough wasn’t safe to eat? I eat at least 3 spoonfuls every time I make cookies, lol. How am I not dead?

  • Sharon W
    Sharon W   1 days ago

    How do I contact you about paying for Sous Vide video?

  • Justin Yattaw
    Justin Yattaw   1 days ago

    Got into sous vide after rediscovering the ChefSteps channel last year. I'll never look back. If you have the means, and consider yourself a foodie at all, then you will never, ever regret it.

  • Matteo Fava
    Matteo Fava   1 days ago

    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.

  • rlynch
    rlynch   1 days ago

    Isn't one of the things to worry about in cookie dough the flour? Its been known to have E. Coli and Salmonella contamination.

  • THE Mithrandir09
    THE Mithrandir09   1 days ago

    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!

  • Killa Cams
    Killa Cams   1 days ago

    Your voice sounds like what bread would sound like if it could talk. Mmmmmmmmmm bread voice 🍞

  • HickLife
    HickLife   2 days ago

    I live dangerously, I eat cookie dough regardless

  • 123fakestreeeet
    123fakestreeeet   2 days ago

    Safe to eat cookie dough? You mean... out of the packet cookie dough?

  • mateo garcia
    mateo garcia   2 days ago

    I thought he was going to do a sellout ad in the beginning

  • Eddy Eikdal
    Eddy Eikdal   2 days ago

    Holy shit I had no idea you could do that with eggs.

  • Garrett 641
    Garrett 641   2 days ago

    You should read Ballistic bbq book on sous vede

  • klit86
    klit86   3 days ago

    Don't be a bitch, just suck the air out of the bag with your mouth hole.

  • Flashgerling
    Flashgerling   3 days ago

    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.

  • Kyos -Roblox & Minecraft

    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)

  • Richard Shaffer
    Richard Shaffer   3 days ago

    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?

  • Robin Leftwich
    Robin Leftwich   3 days ago

    Don't cook if you can't cook at all 👌👌👍👍😾😎😎

  • Nathan Marraffino
    Nathan Marraffino   3 days 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   3 days ago

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

  • kybagames
    kybagames   3 days ago

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

  • Michelle C
    Michelle C   3 days ago

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

  • superkays
    superkays   3 days ago

    Can you make safer hollandaise with sous vide eggs?

  • KA Channel
    KA Channel   3 days ago

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