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:
    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: ar-new.com/online/فيديو-iF2yGGfGv18.html
    Music:
    "Apples and Butterflies" by Blue Wednesday'
    soundcloud.com/bluewednesday/
    www.bingingwithbabish.com/pod...
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: a.co/bv3rGzr
    Barnes & Noble: bit.ly/2uf65LX
    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6n...
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    تم نشره في 2 أشهر قبل

    تعليقات

    1. Wes Plays

      SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

    2. Schoobydoo

      Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

    3. Dan G

      The Forbidden Fleshlight

    4. DanC

      Hey babish, can you make Naruto Style Ichiraku Ramen video?

    5. Beardie McBeardface

      Or move to the UK where our eggs don’t have salmonella

    6. Selena Markham

      The steak can feel the bacon grease coursing thru its veins

      1. Selena Markham

        Somebody call a PO lice or an amber lampse

    7. Agent J

      That steak is a little too rare..

    8. Madeleine Russell

      2625

    9. Rory Burke

      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

    10. freddy04123

      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.

    11. MrMrRubic

      Is it just a American thing for eggs to me dangerous to eat raw?

    12. Jordan Saylor

      So um, where to get that cookie dough recipe?

    13. Toluene

      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.

    14. Maenethal

      1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

    15. Yeetus Feetus God of the yeets

      1:14 when your parents aren't home.

    16. Eric Cervantes

      1:14 PILLOW FIGHT

    17. peacefuljeffrey

      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.

    18. peacefuljeffrey

      “Like a big ol’ carpet ... of MEAT.” LOL! 😂

    19. Tom Warner

      Cookie Dough is already safe to eat if you're not a coward

    20. klubbb 15

      Slamming the meat on the table is in no ways optional.

    21. Travis James

      i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.

    22. Lonely

      The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.

    23. Austin Lunbeck

      I well done piece of meat is my preference. It’s a taste thing. You can make a piece well done that is still tender juicy and well away from burnt. It’s harder to make a good piece well done but personally I can’t stand how much people love the red in their meat.

    24. Jacob Torrez

      Why didn’t you just say 1/2 cup instead of 1 half of 1 cup

    25. Tanner Tadlock

      Big Pork Energy 1:14

    26. Turkish Mapper

      big ol' f*ck-off steak

    27. serce kelem

      Remember your dreams and fight for them. You must know what you want from life. There is just one thing that makes your dream become impossible: the fear of failure. 9634

    28. Ty Anderson

      1:14 why am I laughing so hard

    29. Joe Food 2017

      good video

    30. Funpants94

      Garlic is dangerous to cook sous vide. Don't recommend it.

    31. Cam Spark

      Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI

    32. Alexander Salsman

      Where's our ramen episode????

    33. Mike Masterson

      Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!

    34. LiuProduction

      1:13 earrape

    35. Matthew Corn

      Thank you for saying green onion, and not trying to fancy up the name!

    36. Tilted Tamberoni

      is it pronounced sauce videh or sos vied?

    37. dumbconscript

      sous vide is fake and gay

    38. Cody Putnam

      is the video where you finish the pork belly up yet? i sooo want to see that.

    39. Jack Stenson

      holy fuck i literally pissed my self at 1:14 im not kidding i peed in my pants i didnt notice for like 2 min lol

    40. don't care

      I've never met another human being who got sick from raw cookie dough. I was fried and ate half a log one time as a teen and nothing ever happened. How come bodybuilders can suck down 12 raw eggs and not get sick? I can give links and names if people believe this practice doesn't happen anymore.

    41. Arty

      "Big old fuck off steak" I love the phrase "big fuck off"

    42. Hadji Hidalgo

      I've never seen another AR-new channel in my life with so much positive feedbacks. Good job, Bab.

    43. Hailstorm Plays

      Hey, vsauce michael here

    44. megabarf20

      That pork slam had me dying haha

    45. Reuben Bunanta

      But what exactly is a sous vide?

    46. _ DEVSTER _

      Lol,,, one half of one cup!

    47. Aziz Al

      That’s a dick steak at 5:26

    48. howard kwon

      how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?

    49. Richard Purves

      Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.

    50. Carey Johnston

      Great Video! One tiny thing, although I think this was just done due to forgetting to salt the porter house before you threw it into the sous vide and I'm not sure how much time between salting to skillet. Salt will begin drawing out the juices/water after a few minutes before eventually reabsorbing into the meat, if you don't give enough time for reverse osmosis to occur (woo science) you're searing off this moisture and drying out the piece of meat. Salting and immediately throwing that hunk of deliciousness on there is alright too since the salt isn't given enough time to start the process of drawing moisture out. Kenji Lopez does a really nice job depicting this using the scientific method in his book "The Food Lab". Love that guy, Love these vids, You've really up'd my cooking game by watching these and I can't thank you enough!