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

  • tanner meche
    tanner meche  yesterday

    Bruh banish that steak wasn’t cocked all the way my man there was a lot of raw

  • Emiliano Hernandez

    Nah man, that looks raw... even for rare.

  • SongJiangShiJin
    SongJiangShiJin  2 days ago

    Live big orders go home. I eat my cookie dough as always. Just like my mousse au Chocolat. With raw eggs

  • Explosive Rift
    Explosive Rift  5 days ago

    Most food poisoning from cookie dough is from the flour, eggs are fine so long as the chickens are vaccinated.

  • Paul GR
    Paul GR  5 days ago

    Where did you procure your porterhouse?

  • Theopolise 20
    Theopolise 20  6 days ago +4

    Raw eggs aren’t the only reason you can’t eat raw cookie dough it’s also raw flour

  • DouglAsshat
    DouglAsshat  7 days ago

    3:18 F--k off, steak.

  • Expunge6667
    Expunge6667  7 days ago

    I would eat pretty much anything you make... except beef or red meat in general. Bleeding is for your prey before It's dead. Meat should be rough, peppery and seared... but It's up to the individual, I guess.

  • Fury
    Fury  7 days ago

    gay-quire

  • Alicaido
    Alicaido  7 days ago

    that "big ol' fuck off steak" made me laugh so hard
    good to hear other people speaking the way I do

  • Henry Asselin
    Henry Asselin  7 days ago

    *Wagyu A5 picanha with salt and pepper ALWAYS on boths sides has entered the chat

  • melwin paul
    melwin paul  7 days ago +1

    That looks not cooked

  • thefeels
    thefeels  14 days ago +1

    1:13 my meat at 3 am

  • Gio
    Gio  14 days ago

    At 1:10 is that a reference to 'The Glass Castle's ' Rex Walls?

  • pineapple boi
    pineapple boi  14 days ago +1

    but flour has salmonella

  • eltiolavara9
    eltiolavara9  14 days ago +1

    oops wrong bald guy cooking channel

  • Josh Josh
    Josh Josh  14 days ago +1

    The lighting at 5:23 and in the thumbnail is absolutely beautiful. So much cool light makes the steak look nice and pink. Do you do that with editing software or do you have a special light?

  • Clayton Pakowski
    Clayton Pakowski  14 days ago

    Hey Babish, why are u seasoning the steak before you throw it in the hot pan. I mean the pepper burns completely and taste is awful

  • Yogi
    Yogi  14 days ago +2

    I was eating a burger when 1:14 came and I almost choked

  • Zac Boska
    Zac Boska  14 days ago

    Can you please consider making a non-tofu based veggie ramen?? Thanks in advance.