Sous Vide | Basics 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:

Giải tríbinging with babish  cooking with babish  basics with babish  babbish  how to sous vide  recipes  cooking recipes  babish cooking  sous vide  sous vide steak  sous vide meat  what can i sous vide  sous vide cooking  cooking vacuum sealer  vacum sealer  vaccum sealer  


  1. Kazuki 789

    Kazuki 7894 giờ trước

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  2. the destroyer

    the destroyer4 giờ trước

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

  3. Beans Martoccia

    Beans Martoccia5 giờ trước

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

  4. Saahil Khan

    Saahil Khan5 giờ trước

    Really excited for the ramen episode !!!

  5. Life’s Hard

    Life’s Hard5 giờ trước

    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

    nglettire7 giờ trước

    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

    i want to wright a book with my username7 giờ trước

    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

    Samaris Nychelle Stephens8 giờ trước

    Kerrygold butter! That gives me life 😍

  9. r3wturb0x

    r3wturb0x8 giờ trước

    tossed salads

  10. Bastiaan Meulenbelt

    Bastiaan Meulenbelt9 giờ trước

    rule religious member mass radiation valley soon restriction bullet.

  11. ROVER25X

    ROVER25X9 giờ trước

    What if you don't have a vacuum sealer ?

  12. Nicolas Miguel

    Nicolas Miguel9 giờ trước


  13. Orion Wade

    Orion Wade9 giờ trước

    Are you going to make the Ramen from Naruto?

  14. Teodulo Guerrero

    Teodulo Guerrero9 giờ trước

    Make the turkey from scary movie 2

  15. Jess Lovely

    Jess Lovely10 giờ trước

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

  16. Sara You

    Sara You10 giờ trước

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

  17. Viper CRB

    Viper CRB10 giờ trước

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

  18. Sky Rim

    Sky Rim11 giờ trước

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

  19. John Doe

    John Doe11 giờ trước

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

  20. Lygar X

    Lygar X11 giờ trước

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

  21. Lisa Jordon

    Lisa Jordon11 giờ trước

    Fuck ! Now I want a damn steak.

  22. Ray Jaxs TV

    Ray Jaxs TV12 giờ trước

    Do Bubble Buddy's order from spongebob

  23. I garden because I have to

    I garden because I have to14 giờ trước

    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

    James Matthews14 giờ trước

    You should make spaghetti tacos from icarly

  25. Suyesh Bhandari

    Suyesh Bhandari14 giờ trước

    That Japanese sauce is called urine?

  26. Sean Fitzgerald

    Sean Fitzgerald14 giờ trước

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

  27. Tfbro wtf

    Tfbro wtf14 giờ trước

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

  28. Matthew Albright

    Matthew Albright15 giờ trước

    Holy shit that is awesome

  29. SaleenE34

    SaleenE3416 giờ trước

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

  30. Reemogamez

    Reemogamez16 giờ trước

    How about a basics episode on stir-frying?

  31. gnikaw pleasant

    gnikaw pleasant16 giờ trước

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

  32. David

    David16 giờ trước

    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

    Ashley Wong18 giờ trước

    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

    POOTIS18 giờ trước

    you dont know how to cook that for sure

  35. Burrito Blanket

    Burrito Blanket18 giờ trước

    Medium rare pls

  36. Son of Hephaestus

    Son of Hephaestus18 giờ trước

    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

    John Paul Brown II18 giờ trước

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

  38. Xerito

    Xerito18 giờ trước

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

  39. A.J. Youtube

    A.J. Youtube18 giờ trước

    Cupcakes from car in the hat

  40. Alvar Eylers

    Alvar Eylers19 giờ trước

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

  41. princepunk

    princepunk19 giờ trước

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

  42. FollowRevolutionNine

    FollowRevolutionNine19 giờ trước

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

  43. BloozeDaddy

    BloozeDaddy19 giờ trước

    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

    Lymesa Vlog19 giờ trước

    I can’t sleep im so hungry

  45. Nicole Shepard

    Nicole Shepard20 giờ trước

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

  46. Walton Martin

    Walton Martin20 giờ trước

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

  47. Logan Womack

    Logan Womack22 giờ trước

    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

    Ser Studio22 giờ trước

    So You Don't Give A Sh**

  49. John Burrow

    John Burrow23 giờ trước

    But you didn't use a Joule!

  50. Jimmy Durrell

    Jimmy Durrell23 giờ trước

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