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

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Comment

  • Cooper Williams

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

  • ForeverZero
    ForeverZero  yesterday

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

  • QuarterOaSeel
    QuarterOaSeel  2 days ago

    geez, i was scared by the big pork slam

  • Josh Larsen
    Josh Larsen  3 days ago

    this man can cook.

  • Francisco DeTonne

    Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why

  • Wes Plays
    Wes Plays  5 days ago

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  • Schoobydoo
    Schoobydoo  6 days ago

    Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

  • Dan G
    Dan G  6 days ago

    The Forbidden Fleshlight

  • DanC
    DanC  7 days ago

    Hey babish, can you make Naruto Style Ichiraku Ramen video?

  • Beardie McBeardface

    Or move to the UK where our eggs don’t have salmonella

  • Selena Markham
    Selena Markham  9 days ago

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J  10 days ago

    That steak is a little too rare..

  • Madeleine Russell
    Madeleine Russell  11 days ago

    2625

  • Rory Burke
    Rory Burke  11 days ago

    i got so into chefsteps as a teen that my 18th birthday present was a joule, so yeah... i totally understand the sous vide hype, lmao

  • freddy04123
    freddy04123  11 days ago

    I don't get why sometimes you say one half of one cup but then other times say the normal phrases of one half cup or half a cup of.

  • MrMrRubic
    MrMrRubic  12 days ago

    Is it just a American thing for eggs to me dangerous to eat raw?

  • Jordan Saylor
    Jordan Saylor  15 days ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene  16 days ago

    You should use Japanese shoyu (醬油, soy sauce). Japanese soy sauce, or shoyu, is brewed with roasted wheat. Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. In addition, Chinese sauce sometimes contains added sugar. This difference in ingredients as well as brewing time gives Japanese soy sauce a slightly sweeter, rounder flavor and Chinese soy sauce a denser, saltier finish. Generally, Chinese sauce also tends to be much thicker and darker than the Japanese style. Just shake the bottle and you will know.

  • Maenethal
    Maenethal  17 days ago

    1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

  • Yeetus Feetus God of the yeets

    1:14 when your parents aren't home.