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
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Or move to the UK where our eggs don’t have salmonella
The steak can feel the bacon grease coursing thru its veins
Somebody call a PO lice or an amber lampse
That steak is a little too rare..
2625
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
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.
Is it just a American thing for eggs to me dangerous to eat raw?
So um, where to get that cookie dough recipe?
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.
1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)
1:14 when your parents aren't home.
1:14 PILLOW FIGHT
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.
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Cookie Dough is already safe to eat if you're not a coward
Slamming the meat on the table is in no ways optional.
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
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.
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup