Sous Vide Livestream | Basics with Babish

  • Published on: 17 August 2018
  • Every other week, cook-a-long with me on Twitch as I make the previous week's Basics with Babish episode. This is the rebroadcast of the Sous Vide live stream, where I make steak with a sous vide.

    Watch the Basics with Babish Sous Vide episode here:


    Listen to my playlist, Bangers with Babish, while you cook:

    Apple Podcasts:



    Binging With Babish Website:
    Basics With Babish Website:
  • Runtime : 1:35:3
  • babish babbish cooking with babish live stream binging with babish basics with babish sous vide sous vide livestream


  • Bri Sco
    Bri Sco   1 weeks ago

    Hi, the video was great. You mentioned pasteurizing eggs and then mentioned raw cookie dough. In the small sound bite you didn't say that that would make it ok to eat the dough but it sounded like that was the direction of the comment. If so, it doesn't. You have certainly reduced the risk of salmonella that may or may not have been in the egg, but the is a real E. Coli risk from the raw flour. Just sayin', be careful everyone. Thanks for the video.

  • DJ StaRyu
    DJ StaRyu   1 weeks ago

    that looks medium or maybe even medium well. i think you left it on the pan for too long. sous vide everything has perfect medium rare steaks

  • Ó Slattarra
    Ó Slattarra   1 weeks ago

    Always butter baste. Mmm...toss some garlic in.

  • bwatching
    bwatching   2 weeks ago

    One thing to add I learned about the polycarbonate is they are no longer bpa free so unless you are doing eggs in a Oliso Smart Hub or Sousvide Supreme which is stainless steel you either want to put the eggs and circulator into a pot or put the eggs in a bpa free plastic bag with some water to weigh them down (no need to vacuum) Also to note the translucent containers are BPA free but don’t have the heat tolerance for sousvide. They are great for dough proofing

  • Jesus Ramon
    Jesus Ramon   2 weeks ago

    Hey Babish, I heard you say you shouldn't pre sear your protein before sous vide but truth is you can. Chef steps who have a ton of experience in sous vide do it on a prime rib and they explain allot of the reasoning behind how they sous vide certain things. If you're going to do more sound vide videos I would definitely check them out. I learned a lot about sous vide through them.

  • Justin Martin
    Justin Martin   2 weeks ago

    That's the stuff. Great looking lump of meat and not afraid of the fat. Why are people terrified of the fat on meat? Tasty.

  • Diabeetus4Life #ToadSquad

    You can sous vide right in a cooler as well with one or two hot water changes done it about 5 times works perfect

  • Earthdawn
    Earthdawn   4 weeks ago

    The link to the episode takes me to the risotto livestream

  • Chico Suave
    Chico Suave   4 weeks ago

    You could have used the tongs behind you to drop the eggs 😂😂

  • josh garcia
    josh garcia   4 weeks ago

    Do you have your own cooking brand like knifes silverware etc?

  • landofpc
    landofpc   1 months ago

    plastic conteners? cancer no thank you

  • Theberryflare
    Theberryflare   1 months ago

    Wait, you're from Rochester? I am too! I heard you say you missed DiBellas but what about Wegmans?

  • Jingizu
    Jingizu   1 months ago

    Love the channel Babish. I'm late to the party, but I have to say you were only partially correct on the anti pre-sear stance for beef. While you were absolutely correct that sous-vide cooking will ruin a good sear, there are times when pre-searing is useful. You can use the sous-vide to cook really tough cuts of meat like a 36 hour chuck roast or some 72 hour short ribs. When you do it is a good idea to either parboil or pre-sear the meat because there can be microbes on the surface that will reproduce at the low temperature and long cooking time. They aren't necessarily dangerous, but they will make your meat smell like old socks so killing them before you bag your meat keeps you from having to throw away a roast. After removing from the sous-vide you can hit the meat with a really quick second sear for texture and you don't have to sear as long to get the browning you want. Also, as a quick note, when you sous-vide beef, no matter what temp you cook it to, the meat may appear somewhat grey when first cut. This is because it has been deprived of oxygen while cooking, and the myoglobin isn't oxygenated (myoglobin is the protein or heme that makes beef red). As the meat rests, the remaining myoglobin is exposed to oxygen, and the beef will slowly redden. So even though sous-vide beef doesn't need to rest for the traditional reason (thermal equilibrium) it is still a good idea to rest your steak for a few minutes the way you did. It's still tasty either way, but it just looks better.Final comment and then I promise to stop being a pedantic putz. Despite the common misconception, the Anova and machines like it are not sous-vide, the machines are immersion circulators. Sous-vide is the cooking technique and is French for under vacuum. While that steak was beautifully sous-vide, being vacuum sealed before being placed in the immersion circulator, those eggs were not. College professor mode disengaged. I now return you to your regularly scheduled awesome cooking.

  • BubBaL00
    BubBaL00   1 months ago

    you should smoke some salmon!

  • Jordan Ofori
    Jordan Ofori   2 months ago

    are those oven mitts? Cuz it looks like they suck ass.

  • jlindholm2000
    jlindholm2000   2 months ago

    What is the glass of icons collecting in the lower right corner for?

  • Amber Werth
    Amber Werth   2 months ago

    I was so confused and then realized it wasn’t a voice over

  • iwearhats
    iwearhats   2 months ago

    you should do another one from Hannibal and cook your cameraman <3

  • Phill
    Phill   3 months ago

    I was 2 minuts late

  • Garrett McArdle
    Garrett McArdle   3 months ago

    21:40 got super lit for a second. Also I love your channel, I wish I was as passionate about anything as much as you are about cooking.

  • pantoleon antonios
    pantoleon antonios   3 months ago

    you should do a 2nd fish basics episode, because you didnt show the filleting of fish or cheaper alternatives for salmon, sashimi, tuna tartare, searing cheap white fish, etc. Of course it was still a very good episode!

  • Josh
    Josh   3 months ago

    Cube steak and sticky onion gravy.

  • Raymond Williams
    Raymond Williams   3 months ago

    actually so touching and sweet at 57:22 i almost like, cried and i don't do that

  • eric24567
    eric24567   3 months ago

    tonkatsu ramen = pork cutlet ramentonkotsu ramen = pork bone broth ramenJust making sure you're making what you think you're making.

  • Sarah Perchalski
    Sarah Perchalski   3 months ago

    Love your show but i just gotta say never never EVER use glass to scoop ice! it can break and you will have to get rid of all ice and deep clean your ice maker. keep up the amazing work <3

  • Sid Lachance
    Sid Lachance   3 months ago

    I've heard 2 ways to pasteurize eggs one is 140-145 for a couple of minutes. Is this correct or should I do babi way?

  • Nelson Mandela
    Nelson Mandela   3 months ago

    you should really make the sweet roll from skyrim

  • Miss Shay
    Miss Shay   3 months ago

    Do the pork cutlet bowl from Yuri On Ice!

  • Flash Gaming
    Flash Gaming   3 months ago

    23:05 all those just flying out of the cup

  • Kai Nelson
    Kai Nelson   3 months ago

    Babish make Meemaws brisket from young Sheldon

  • Christopher McCann
    Christopher McCann   3 months ago

    Can you show us how to make some inexpensive tasty foods, I'm gonna be really short of money over the next few months till about 2020, hehe thanks.

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