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Sous Vide | Basics with Babish
   Binging with Babish
  Published: 2 months ago

1,668,416 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

Watch the livestream rebroadcast here: https://youtu.be/iF2yGGfGv18

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

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

1 day ago
geez, i was scared by the big pork slam


2 days ago
this man can cook.


3 days ago
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why


3 days ago
SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE


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


5 days ago
The Forbidden Fleshlight


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


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


1 week ago
The steak can feel the bacon grease coursing thru its veins


1 week ago
That steak is a little too rare..


1 week ago
2625


1 week ago
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


1 week ago
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.


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


2 weeks ago
So um, where to get that cookie dough recipe?


2 weeks ago
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.


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


2 weeks ago
1:14 when your parents aren't home.


2 weeks ago
1:14 PILLOW FIGHT


2 weeks ago
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.


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