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
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  1. Francisco DeTonne

    Francisco DeTonne6 giờ trước

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

  2. Wes Plays

    Wes PlaysNgày trước


  3. Schoobydoo

    Schoobydoo2 ngày trước

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

  4. Dan G

    Dan G2 ngày trước

    The Forbidden Fleshlight

  5. DanC

    DanC3 ngày trước

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

  6. Beardie McBeardface

    Beardie McBeardface3 ngày trước

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

  7. Selena Markham

    Selena Markham5 ngày trước

    The steak can feel the bacon grease coursing thru its veins

  8. Selena Markham

    Selena Markham5 ngày trước

    Somebody call a PO lice or an amber lampse

  9. Agent J

    Agent J6 ngày trước

    That steak is a little too rare..

  10. Madeleine Russell

    Madeleine Russell7 ngày trước


  11. Rory Burke

    Rory Burke7 ngày trước

    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

  12. freddy04123

    freddy041237 ngày trước

    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.

  13. MrMrRubic

    MrMrRubic8 ngày trước

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

  14. Jordan Saylor

    Jordan Saylor11 ngày trước

    So um, where to get that cookie dough recipe?

  15. Toluene

    Toluene12 ngày trước

    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.

  16. Maenethal

    Maenethal13 ngày trước

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

  17. Yeetus Feetus God of the yeets

    Yeetus Feetus God of the yeets13 ngày trước

    1:14 when your parents aren't home.

  18. Eric Cervantes

    Eric Cervantes13 ngày trước


  19. peacefuljeffrey

    peacefuljeffrey14 ngày trước

    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.

  20. peacefuljeffrey

    peacefuljeffrey14 ngày trước

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

  21. Tom Warner

    Tom Warner14 ngày trước

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

  22. klubbb 15

    klubbb 1514 ngày trước

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

  23. Travis James

    Travis James14 ngày trước

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

  24. Lonely

    Lonely14 ngày trước

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

  25. Austin Lunbeck

    Austin Lunbeck15 ngày trước

    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.

  26. Jacob Torrez

    Jacob Torrez15 ngày trước

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

  27. Tanner Tadlock

    Tanner Tadlock15 ngày trước

    Big Pork Energy 1:14

  28. Turkish Mapper

    Turkish Mapper15 ngày trước

    big ol' f*ck-off steak

  29. serce kelem

    serce kelem16 ngày trước

    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

  30. Ty Anderson

    Ty Anderson17 ngày trước

    1:14 why am I laughing so hard

  31. Joe Food 2017

    Joe Food 201717 ngày trước

    good video

  32. Funpants94

    Funpants9417 ngày trước

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

  33. Cam Spark

    Cam Spark19 ngày trước

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

  34. Alexander Salsman

    Alexander Salsman19 ngày trước

    Where's our ramen episode????

  35. Mike Masterson

    Mike Masterson20 ngày trước

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

  36. LiuProduction

    LiuProduction24 ngày trước

    1:13 earrape

  37. Matthew Corn

    Matthew Corn25 ngày trước

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

  38. Tilted Tamberoni

    Tilted Tamberoni26 ngày trước

    is it pronounced sauce videh or sos vied?

  39. dumbconscript

    dumbconscript26 ngày trước

    sous vide is fake and gay

  40. Cody Putnam

    Cody Putnam26 ngày trước

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

  41. Jack Stenson

    Jack Stenson26 ngày trước

    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

  42. don't care

    don't care27 ngày trước

    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.

  43. Arty

    Arty27 ngày trước

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

  44. Hadji Hidalgo

    Hadji Hidalgo28 ngày trước

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

  45. Hailstorm Plays

    Hailstorm Plays29 ngày trước

    Hey, vsauce michael here

  46. megabarf20

    megabarf20Tháng trước

    That pork slam had me dying haha

  47. Reuben Bunanta

    Reuben BunantaTháng trước

    But what exactly is a sous vide?

  48. _ DEVSTER _

    _ DEVSTER _Tháng trước

    Lol,,, one half of one cup!

  49. Aziz Al

    Aziz AlTháng trước

    That’s a dick steak at 5:26

  50. howard kwon

    howard kwonTháng trước

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

  51. Richard Purves

    Richard PurvesTháng trước

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