Sous Vide | Basics with Babish

Binging with Babish
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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:
Peeled Ginger
Green onion
Soy Sauce
Fish Sauce
Plain white sugar
Pork Belly
Porterhouse steak
Olive oil
Bacon fat
Special Equipment:
Sous Vide
Butcher Twine
Vacuum Sealer
Vacuum Sealer Bags
Watch the livestream rebroadcast here: jpvid.net/video/ビデオ-iF2yGGfGv18.html
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コメント数 3 830
Nick Clegg
Nick Clegg 16 時間 前
I'm so poor 😴 looks so good 🤤
Vali Zeth
Vali Zeth 2 日 前
Cant you eat raw eggs in america?
Matthew Ray
Matthew Ray 3 日 前
You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.
Hanserfratz 3 日 前
1:14 smacc
Deku 4 日 前
There is a blood dripping out of the steak
Lynellf 5 日 前
Can we get you and Brad on another video? Thanks.
_Your Worst Nightmare_
Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha
Oneira xD
Oneira xD 6 日 前
Why don't babish's videos have ads?
jack_ attacks99
jack_ attacks99 7 日 前
I miss the old intro :”)
frilink 7 日 前
It's RAW
Rohan Royal
Rohan Royal 9 日 前
This is also called steak Florentine right?
Inspector Dabbit
Inspector Dabbit 10 日 前
"Big Ol' Fuck-Off Steak" got my like.
silentj624 10 日 前
since when is there not a safe to eat cookie dough? silly youtuber. lol
dinein1970 10 日 前
Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.
Abdullah Khurram
Abdullah Khurram 13 日 前
1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''
Sexy Me
Sexy Me 16 日 前
Amatuer, no salt and pepper? Always do BEFORE souvit
Tom S. Tea
Tom S. Tea 16 日 前
Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen. ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"
Daniel Pérez
Daniel Pérez 16 日 前
For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still. Happy you like it though. Enjoy.
Abel Sumanas
Abel Sumanas 17 日 前
2:11 - so this is what I saw in the background of the ice cream episode...
iOnsteins Engineering Group BMW BENZ AMP REBUILDERS
Disgusting. How people eat rare meat is beyond me.
iOnsteins Engineering Group BMW BENZ AMP REBUILDERS
+Liam T.W doesnt taste right.
Liam T.W
Liam T.W 17 日 前
How is it disgusting?
CBN 19 日 前
Please make a video about sauce for beef
Hanable13 19 日 前
a big ol' f*ck off steak... OMFG
Matt R
Matt R 23 日 前
trav v
trav v 25 日 前
5:20 tbone, not porterhouse.
Levi Rubin
Levi Rubin 28 日 前
Do you have a compost heap?
Sam Tulupman
Sam Tulupman 28 日 前
Just use the adventure time strategy and throw a plastic bag into relatively hot water
SamuelD1 ヶ月 前
Too raw
Web M
Web M ヶ月 前
Who is Sue Vide and why does she want me to boil my meat?
wankydoodle ヶ月 前
I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future. Calling it. your_casual_gay_Avenger 12/12/18.
Edward Cameron
Edward Cameron ヶ月 前
I’ve never subscribed to a channel so fast omg.
Brandon Davis
Brandon Davis ヶ月 前
Love your videos but The Ziploc method only works at temps below 155 degrees. Above that and the seal will fail. That’s also assuming you’re using high quality bags. The name brand bags won’t include known carcinogens, while the budget brands may. Also, 170 degrees seems crazy high. 145-150 for say 20 to 24 hours seems like it would give you better results.
asilva5021 ヶ月 前
Big ol fuck off steak. Classic
Stuart Highman
Stuart Highman ヶ月 前
I have to say when it comes to sous vide Chashu pork its worth the time to go 30+ hours at 155 degrees, I have tried the shorter method and it doesn't even come close. Of all the methods I have used to cook this, long slow sous vide is by far the best. Thank you for the idea :)
Titanfall Tv
Titanfall Tv ヶ月 前
Big ol fuck of steak
BAM5 ヶ月 前
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70 ヶ月 前
JAMP0T1 ヶ月 前
'A kitchen essential' if youre telling yourself this to justify the money you spent on this its not true this just seems to add extra complexity, cost and time to simple meals
1:08 yes u have
Pupster Pops
Pupster Pops ヶ月 前
I’m guessing Naruto ramen!!
some guy on the internet
You make good cooking content
Nicholas ヶ月 前
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez ヶ月 前
Is the meat B O N E L E S S
Cian Mc sweeney
Cian Mc sweeney 2 ヶ月 前
Am I the only one who's eaten cookie dough raw for years already? 😂
Liam T.W
Liam T.W 17 日 前
No, you're not special.
legofan370 2 ヶ月 前
Ok is it me, or does that steak look rare? It looks fucking blue!
legofan370 17 日 前
+Liam T.W Even with that, I don't feel safe eating that.
Liam T.W
Liam T.W 17 日 前
That happens with sous vide. See how the eggs were safe but runny? its the same effect
Ad Dee
Ad Dee 2 ヶ月 前
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
jino1113 2 ヶ月 前
toe sucker
toe sucker 2 ヶ月 前
What the Fuck is soo veed
toe sucker
toe sucker 17 日 前
It was a joke dumbass
Liam T.W
Liam T.W 17 日 前
it explains in the video . . . also how did you misspell it? it's in the title.
Beverly Lee
Beverly Lee 2 ヶ月 前
How long can bacon fat keep in the fridge?
Jackson Bakes
Jackson Bakes 2 ヶ月 前
Me slamming my monster cock in a school girls desk
Liam T.W
Liam T.W 17 日 前
Dylan Le Lerre
Dylan Le Lerre 2 ヶ月 前
Sous vide takes the texture of meat away. Not a big fan of it.
London1869 2 ヶ月 前
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
Biggie Jee
Biggie Jee 2 ヶ月 前
I thaught the title said suicide
Canadas Cutest
Canadas Cutest 2 ヶ月 前
"mixing wine and amazon" I feel attacked
Burgerboy 2 ヶ月 前
5:26 he's going to hold a dick
stabil lo
stabil lo 2 ヶ月 前
When your wife dont makes you a sandwich 1:14
Harvard College
Harvard College 2 ヶ月 前
5:45 anyone else see a penis?
JustAGuy 2 ヶ月 前
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 2 ヶ月 前
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
Neil Tumacder
Neil Tumacder 2 ヶ月 前
How to make compound butter?
antobio nabarro
antobio nabarro 2 ヶ月 前
Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word
Liam T.W
Liam T.W 17 日 前
No, you might get salmonella.
Remi J
Remi J 2 ヶ月 前
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 ヶ月 前
Who would win a cook off binging with babish or gordan Ramsey
a b
a b 2 ヶ月 前
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell 2 ヶ月 前
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Liam T.W
Liam T.W 17 日 前
No, the plastic isn't melting.
Luka Cherriman
Luka Cherriman 2 ヶ月 前
Cookie doe isn’t safe to eat? 😰
Liam T.W
Liam T.W 17 日 前
No? it's really common knowledge. also its cookie dough. a doe is a female deer
Ias Howle
Ias Howle 2 ヶ月 前
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
Mystery Geek Dude 2 ヶ月 前
I got a sous vide ad before this 😂
Supreme293 2 ヶ月 前
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Dhimas Murdianto 2 ヶ月 前
Sous Vide everything 😉
James 2 ヶ月 前
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Gettin Jiggly 2 ヶ月 前
Wait cookie dough isn't safe to eat ?
Liam T.W
Liam T.W 17 日 前
No! it's really common knowledge. . . you might get salmonella poisoning from eating ir
Legiterie Jittery
Legiterie Jittery 2 ヶ月 前
Liam T.W
Liam T.W 17 日 前
No! it's really common knowledge. . .
Georgios Paraskeva
Georgios Paraskeva 2 ヶ月 前
Are you using Anova ?
Caleb Foster
Caleb Foster 2 ヶ月 前
Is that pork belly skin-on?
Cooper Williams
Cooper Williams 2 ヶ月 前
I’m gonna make this for my men’s choruc
ForeverZero 2 ヶ月 前
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel 2 ヶ月 前
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen 2 ヶ月 前
this man can cook.
Francisco DeTonne
Francisco DeTonne 2 ヶ月 前
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz 2 ヶ月 前
maybe the name?
Wes Plays
Wes Plays 2 ヶ月 前
Schoobydoo 3 ヶ月 前
Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin
Dan G
Dan G 3 ヶ月 前
The Forbidden Fleshlight
Liam T.W
Liam T.W 17 日 前
no no no no no no no nO NO NO *NO*
DanC 3 ヶ月 前
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface 3 ヶ月 前
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham 3 ヶ月 前
The steak can feel the bacon grease coursing thru its veins
Liam T.W
Liam T.W 17 日 前
+Selena Markham WHAT
Selena Markham
Selena Markham 3 ヶ月 前
Somebody call a PO lice or an amber lampse
Agent J
Agent J 3 ヶ月 前
That steak is a little too rare..
Liam T.W
Liam T.W 17 日 前
no it's not. it just looks rare, just like hoe the eggs are runny but still safe to eat.
Rory B
Rory B 3 ヶ月 前
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 3 ヶ月 前
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 3 ヶ月 前
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor 3 ヶ月 前
So um, where to get that cookie dough recipe?
Toluene 3 ヶ月 前
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 3 ヶ月 前
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 3 ヶ月 前
peacefuljeffrey 3 ヶ月 前
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 3 ヶ月 前
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner 3 ヶ月 前
Cookie Dough is already safe to eat if you're not a coward
Caleb Beckham
Caleb Beckham 3 ヶ月 前
Slamming the meat on the table is in no ways optional.
Travis James
Travis James 3 ヶ月 前
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.