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

  • Beardie McBeardface

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

  • Selena Markham
    Selena Markham  yesterday

    The steak can feel the bacon grease coursing thru its veins

  • Agent J
    Agent J  3 days ago

    That steak is a little too rare..

  • Madeleine Russell

    2625

  • Rory Burke
    Rory Burke  4 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  4 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  5 days ago

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

  • Jordan Saylor
    Jordan Saylor  8 days ago

    So um, where to get that cookie dough recipe?

  • Toluene
    Toluene  9 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  10 days ago

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

  • Yeetus Feetus God of the yeets

    1:14 when your parents aren't home.

  • Eric Cervantes
    Eric Cervantes  10 days ago

    1:14 PILLOW FIGHT

  • peacefuljeffrey
    peacefuljeffrey  10 days ago

    This is my very first exposure to your videos, and I am instantly a fan. Your delivery is HILARIOUS! Your dry comedic sensibilities and timing are excellent. I just subscribed.

  • peacefuljeffrey
    peacefuljeffrey  10 days ago

    “Like a big ol’ carpet ... of MEAT.” LOL! 😂

  • Tom Warner
    Tom Warner  11 days ago

    Cookie Dough is already safe to eat if you're not a coward

  • klubbb 15
    klubbb 15  11 days ago

    Slamming the meat on the table is in no ways optional.

  • Travis James
    Travis James  11 days ago

    i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.

  • Lonely
    Lonely  11 days ago

    The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.

  • Austin Lunbeck
    Austin Lunbeck  12 days ago

    I well done piece of meat is my preference. It’s a taste thing. You can make a piece well done that is still tender juicy and well away from burnt. It’s harder to make a good piece well done but personally I can’t stand how much people love the red in their meat.

  • Jacob Torrez
    Jacob Torrez  12 days ago

    Why didn’t you just say 1/2 cup instead of 1 half of 1 cup