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Sous Vide | Basics with Babish
   Binging with Babish
  Published: 1 week ago

1,364,817 Views

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

Music:
"Apples and Butterflies" by Blue Wednesday'
https://soundcloud.com/bluewednesday/apple-pies-butterflies

https://www.bingingwithbabish.com/pod...

My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon: http://a.co/bv3rGzr
Barnes & Noble: http://bit.ly/2uf65LX

Theme song: "Stay Tuned" by Wuh Oh
https://open.spotify.com/track/5lbQ6n...

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Comments Directly on YouTube

16 minutes ago
Got into sous vide after rediscovering the ChefSteps channel last year. I'll never look back. If you have the means, and consider yourself a foodie at all, then you will never, ever regret it.


2 hours ago
You should make ramen from Naruto


2 hours ago
Hey Babish, it's tonkOtsu, not tonkAtsu. Tonkatsu is fried pork cutlet. Tonkotsu (ramen) is ramen with a pork broth. I hope you see this comment.


4 hours ago
Isn't one of the things to worry about in cookie dough the flour? Its been known to have E. Coli and Salmonella contamination.


4 hours ago
I really love your videos and your recipes. Always tasty when reproduced and never off, when you do something I already know. However as a perfectionist I'd love it if you at least mentioned metric mesurements like (I think) 240ml instead of 1 cup. And for temperature the clear winner in Fahrenheit vs Celsius is clearly Kelvin xD. Nah but seriously, especially when making the ramen episode since hydration cannot be off to make good noodles. Keep up the good work!


6 hours ago
You have let us down before


13 hours ago
Oh my god, that steak is beautiful


14 hours ago
Your voice sounds like what bread would sound like if it could talk. Mmmmmmmmmm bread voice 🍞


15 hours ago
That steak would be at least 200$ where I live :(


19 hours ago
That steak looked rare. That's okay to eat?


20 hours ago
I live dangerously, I eat cookie dough regardless


1 day ago
Dont be a son of babish and cook steak sous vide already people!


1 day ago
Why are there vegetarians here?


1 day ago
Safe to eat cookie dough? You mean... out of the packet cookie dough?


1 day ago
Mother fuckers my ears


1 day ago
I thought he was going to do a sellout ad in the beginning


1 day ago
Holy shit I had no idea you could do that with eggs.


1 day ago
You should read Ballistic bbq book on sous vede


2 days ago
Don't be a bitch, just suck the air out of the bag with your mouth hole.


2 days ago
Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.


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