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'
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  • Runtime : 5:56
  • binging with babish cooking with babish basics with babish babbish how to sous vide recipes cooking recipes babish cooking sous vide sous vide steak sous vide meat what can i sous vide sous vide cooking cooking vacuum sealer vacum sealer vaccum sealer

COMMENTS: 40

  • Nicholas
    Nicholas   2 days ago

    I am like really interested in his cherry blossom looking tattoo in his left bicep..

  • Cian Mc sweeney
    Cian Mc sweeney   4 days ago

    Am I the only one who's eaten cookie dough raw for years already? 😂

  • legofan370
    legofan370   6 days ago

    Ok is it me, or does that steak look rare? It looks fucking blue!

  • Ad Dee
    Ad Dee   1 weeks ago

    Any chance you can post a copy cat recipe of Starbucks Sous Vide Egg Bites? I see recipes all the time but all WITHOUT a Sous Vide machine. So I would like to know how to cook them with this machine

  • Beverly Lee
    Beverly Lee   1 weeks ago

    How long can bacon fat keep in the fridge?

  • Jackson Bakes
    Jackson Bakes   1 weeks ago

    Me slamming my monster cock in a school girls desk

  • Dylan Le Lerre
    Dylan Le Lerre   1 weeks ago

    Sous vide takes the texture of meat away. Not a big fan of it.

  • London1869
    London1869   1 weeks ago

    Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

  • stabil lo
    stabil lo   1 weeks ago

    When your wife dont makes you a sandwich 1:14

  • JustAGuy
    JustAGuy   1 weeks ago

    You really should have let the meat rest before you cut it. Bleeding on the table is generally undesirable. Look, main point is: Let your meat rest. That's actually a good life lesson as well.

  • senor guapo
    senor guapo   1 weeks ago

    It's actually insanely hard to get the necessary variances and approvals from county health departments to even have a sous vide/vacuum sealer inside a commercial kitchen. If a health inspector even slightly smells one they freak the fuck out. Not surprisingly some of the worst people on the planet

  • antobio nabarro
    antobio nabarro   2 weeks ago

    Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

  • Remi J
    Remi J   2 weeks ago

    didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

  • Lil Dank Memes
    Lil Dank Memes   2 weeks ago

    Who would win a cook off binging with babish or gordan Ramsey

  • a b
    a b   2 weeks ago

    other way to sear is blowtorch, gives nice crust fast without cooking it more

  • J bell
    J bell   2 weeks ago

    Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

  • Ias Howle
    Ias Howle   2 weeks ago

    Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

  • Supreme293
    Supreme293   2 weeks ago

    I know it doesn’t look that good right now but watch this

  • James
    James   3 weeks ago

    129°F is where you cook that steak. And get yourself a butane touch.

  • ForeverZero
    ForeverZero   1 months ago

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

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