Sous Vide | Basics with Babish

katma 9 Aug 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: tr-tv.net/tv/video-iF2yGGfGv18.html
Music:
"Apples and Butterflies" by Blue Wednesday'
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YORUMLAR

  • Why i am watching this video at 0:50am.... damn I'm so hungry now...

  • You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.

  • You can eat raw eggs in Sweden!

  • ha ha ha it looks like a dick

  • I'm so poor 😴 looks so good 🤤

  • Cant you eat raw eggs in america?

  • 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.

  • 1:14 smacc

  • There is a blood dripping out of the steak

  • Can we get you and Brad on another video? Thanks.

  • 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

  • Why don't babish's videos have ads?

  • I miss the old intro :”)

  • It's RAW

  • This is also called steak Florentine right?

  • "Big Ol' Fuck-Off Steak" got my like.

  • since when is there not a safe to eat cookie dough? silly youtuber. lol

  • 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.

  • 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''

  • Amatuer, no salt and pepper? Always do BEFORE souvit

  • 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"

  • For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still. Happy you like it though. Enjoy.

  • 2:11 - so this is what I saw in the background of the ice cream episode...

  • Disgusting. How people eat rare meat is beyond me.

  • Please make a video about sauce for beef

  • a big ol' f*ck off steak... OMFG

  • 1:22

  • 5:20 tbone, not porterhouse.

  • Do you have a compost heap?

  • Just use the adventure time strategy and throw a plastic bag into relatively hot water

  • Too raw

  • Who is Sue Vide and why does she want me to boil my meat?

  • 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.

  • I’ve never subscribed to a channel so fast omg.

  • 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.

  • Big ol fuck off steak. Classic

  • 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 :)

  • Big ol fuck of steak

  • Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  • Thanks!

  • '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

  • I’m guessing Naruto ramen!!

  • You make good cooking content

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

  • rosemary, thyme....wonder where that's from :T

  • Is the meat B O N E L E S S

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

    • No, you're not special.

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

    • +Liam T.W Even with that, I don't feel safe eating that.

    • That happens with sous vide. See how the eggs were safe but runny? its the same effect

  • 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