Sous Vide | Basics with Babish

Binging 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
    "Apples and Butterflies" by Blue Wednesday'
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Barnes & Noble:
    Theme song: "Stay Tuned" by Wuh Oh
    Binging With Babish Website:
    Basics With Babish Website:

    تم نشره في 5 أيام قبل


    1. Kazuki 789

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    2. the destroyer

      Binging with babish have you got a restaurant????

    3. Beans Martoccia

      I want to talk personally about some of these things... There are better ways

    4. Saahil Khan

      Really excited for the ramen episode !!!

    5. Life’s Hard

      I hate watching videos like this because I always watch them so late at night and it makes me really hungry and I can’t to go and make one of those things so easier either ,dang it

    6. nglettire

      This comment might get lost in the sea of positive praise, but please put more research into your educational videos. 1. Never vacuum seal raw garlic. It can actually cause ballooning in the bag. Botulism also doesn’t die at that low a temp. 2. The principle of meats reaching a higher temperature when you let them rest only applies to a higher input of energy. Sous vide is the same color all the way through because whatever temp you choose to cook it at is the final interior temp. 3.

    7. i want to wright a book with my username

      Did he really say "bowl of tonkatsu" ?? I think he may have gotten a bit confused because tonkatsu is deep fried pork

    8. Samaris Nychelle Stephens

      Kerrygold butter! That gives me life 😍

    9. r3wturb0x

      tossed salads

    10. Bastiaan Meulenbelt

      rule religious member mass radiation valley soon restriction bullet.

    11. ROVER25X

      What if you don't have a vacuum sealer ?

    12. Nicolas Miguel

      MAKE spaghetti TACOS FROM ICARLY

    13. Orion Wade

      Are you going to make the Ramen from Naruto?

    14. Teodulo Guerrero

      Make the turkey from scary movie 2

    15. Jess Lovely

      I want to watch him eat that steak... 👁👄👁

    16. Sara You

      I don’t say this often, but I want to make love to that steak

    17. Viper CRB

      Yo Babish, make some authentic shit on a shingle and your upgraded version!

    18. Sky Rim

      Baking perfectly good cookie dough??? Herecy...

    19. John Doe

      I’d wonder what Gordon Ramsay would say....

    20. Lygar X

      can you show how to make ramen noodles from scratch? with eggs and without

    21. Lisa Jordon

      Fuck ! Now I want a damn steak.

    22. Ray Jaxs TV

      Do Bubble Buddy's order from spongebob

    23. I garden because I have to

      I’ve tried this method and the steak had this very present “plastic” aftertaste. It took about 24 hours to go away. Not a fan.

    24. James Matthews

      You should make spaghetti tacos from icarly

    25. Suyesh Bhandari

      That Japanese sauce is called urine?

    26. Sean Fitzgerald

      All cookie dough is edible if you aren't a coward

    27. Tfbro wtf

      i want to fucking eat everything in this video, that fucking steak literally made my mouth fucking drip water

    28. Matthew Albright

      Holy shit that is awesome

    29. SaleenE34

      Looks like the food comes out incredible , but it’s just more wasted plastic :/

    30. Reemogamez

      How about a basics episode on stir-frying?

    31. gnikaw pleasant

      Can I just get that meat that stayed on the bone please.

    32. David

      Dear Babish, could you for the sake of the rest of the world show your temperatures in Celsius as well? Love your videos!!

    33. Ashley Wong

      You should really be pasteurizing your flour along with your eggs for rae cookie dough. Flour is very minimally processed/cleaned and can carry lot of potentially harmful bacteria

    34. POOTIS

      you dont know how to cook that for sure

    35. Burrito Blanket

      Medium rare pls

    36. Son of Hephaestus

      I know you've already done pasta, but I would really like to watch you do filled pastas (like ravioli).

    37. John Paul Brown II

      It is now time for a 3 million subscriber. Congratulations Binging with Babish

    38. Xerito

      this is guy is like the vsauce of the kitchen and i love it

    39. A.J. Youtube

      Cupcakes from car in the hat

    40. Alvar Eylers

      Well - I lost all my respect... sous vide does nothing but suck!

    41. princepunk

      RAMEN episode? Oh god I'm so fucking excited.

    42. FollowRevolutionNine

      Do you recommend using a blow torch for the searing portion?

    43. BloozeDaddy

      Just did some Conecuh sausage sous vide (160 f for 2 hs) and finished with a Benzomatic TS800 torch....incredible. Steaks are comparable with $60 steaks at the finest steakhouses....and that's with Choice instead of Prime cuts. Defiintely season BEFORE you vacuum seal the meat on steaks and chops. Using a torch outside is preferable to searing inside with cast iron....unless you want a house that smells like smoke for a week. The results are very me.

    44. Lymesa Vlog

      I can’t sleep im so hungry

    45. Nicole Shepard

      You should make the dishes of Elder Scrolls V: Skyrim! Like sweet rolls or boiled cream treats.

    46. Walton Martin

      that steak is like sex without the mess! well done sir! (or rare in this case)

    47. Logan Womack

      I love the new kitchen my man, been a fan for so long it's exciting to see how seriously you're taking this now!

    48. Ser Studio

      So You Don't Give A Sh**

    49. John Burrow

      But you didn't use a Joule!

    50. Jimmy Durrell

      My family's been doing this with an anova cooker for the past year. It tastes better than a lot of restaurants