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. Brandon Davis

    Brandon Davis3 ngày trước

    Love your videos but The Ziploc method only works at temps below 155 degrees. Above that and the seal will fail. That’s also assuming you’re using high quality bags. The name brand bags won’t include known carcinogens, while the budget brands may. Also, 170 degrees seems crazy high. 145-150 for say 20 to 24 hours seems like it would give you better results.

  2. asilva5021

    asilva50217 ngày trước

    Big ol fuck off steak. Classic

  3. Stuart Highman

    Stuart Highman7 ngày trước

    I have to say when it comes to sous vide Chashu pork its worth the time to go 30+ hours at 155 degrees, I have tried the shorter method and it doesn't even come close. Of all the methods I have used to cook this, long slow sous vide is by far the best. Thank you for the idea :)

  4. Titanfall Tv

    Titanfall Tv7 ngày trước

    Big ol fuck of steak

  5. BAM5

    BAM57 ngày trước

    Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  6. wlawson70

    wlawson7011 ngày trước


  7. JAMP0T1

    JAMP0T113 ngày trước

    'A kitchen essential' if youre telling yourself this to justify the money you spent on this its not true this just seems to add extra complexity, cost and time to simple meals


    BTYTWWTS16 ngày trước

    1:08 yes u have

  9. Pupster Pops

    Pupster Pops18 ngày trước

    I’m guessing Naruto ramen!!

  10. some guy on the internet

    some guy on the internet19 ngày trước

    You make good cooking content

  11. Nicholas

    Nicholas20 ngày trước

    I am like really interested in his cherry blossom looking tattoo in his left bicep..

  12. Joseph Montgomery

    Joseph Montgomery20 ngày trước

    rosemary, thyme....wonder where that's from :T

  13. Leo Chavez

    Leo Chavez21 ngày trước

    Is the meat B O N E L E S S

  14. Cian Mc sweeney

    Cian Mc sweeney23 ngày trước

    Am I the only one who's eaten cookie dough raw for years already? 😂

  15. legofan370

    legofan37024 ngày trước

    Ok is it me, or does that steak look rare? It looks fucking blue!

  16. Ad Dee

    Ad Dee27 ngày trước

    Any chance you can post a copy cat recipe of Starbucks Sous Vide Egg Bites? I see recipes all the time but all WITHOUT a Sous Vide machine. So I would like to know how to cook them with this machine

  17. jino1113

    jino111327 ngày trước


  18. toe sucker

    toe sucker27 ngày trước

    What the Fuck is soo veed

  19. Beverly Lee

    Beverly Lee27 ngày trước

    How long can bacon fat keep in the fridge?

  20. Jackson Bakes

    Jackson Bakes27 ngày trước

    Me slamming my monster cock in a school girls desk

  21. Dylan Le Lerre

    Dylan Le Lerre28 ngày trước

    Sous vide takes the texture of meat away. Not a big fan of it.

  22. London1869

    London186928 ngày trước

    Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

  23. The Blutzkreig

    The Blutzkreig29 ngày trước

    I thaught the title said suicide

  24. Canadas Cutest

    Canadas Cutest29 ngày trước

    "mixing wine and amazon" I feel attacked

  25. Burgerboy _

    Burgerboy _Tháng trước

    5:26 he's going to hold a dick

  26. stabil lo

    stabil loTháng trước

    When your wife dont makes you a sandwich 1:14

  27. Harvard College

    Harvard CollegeTháng trước

    5:45 anyone else see a penis?

  28. JustAGuy

    JustAGuyTháng trước

    You really should have let the meat rest before you cut it. Bleeding on the table is generally undesirable. Look, main point is: Let your meat rest. That's actually a good life lesson as well.

  29. senor guapo

    senor guapoTháng trước

    It's actually insanely hard to get the necessary variances and approvals from county health departments to even have a sous vide/vacuum sealer inside a commercial kitchen. If a health inspector even slightly smells one they freak the fuck out. Not surprisingly some of the worst people on the planet

  30. Neil Tumacder

    Neil TumacderTháng trước

    How to make compound butter?

  31. antobio nabarro

    antobio nabarroTháng trước

    Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

  32. Remi J

    Remi JTháng trước

    didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

  33. Lil Dank Memes

    Lil Dank MemesTháng trước

    Who would win a cook off binging with babish or gordan Ramsey

  34. a b

    a bTháng trước

    other way to sear is blowtorch, gives nice crust fast without cooking it more

  35. J bell

    J bellTháng trước

    Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

  36. Luka Cherriman

    Luka CherrimanTháng trước

    Cookie doe isn’t safe to eat? 😰

  37. Ias Howle

    Ias HowleTháng trước

    Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

  38. Mystery Geek Dude

    Mystery Geek DudeTháng trước

    I got a sous vide ad before this 😂

  39. Supreme293

    Supreme293Tháng trước

    I know it doesn’t look that good right now but watch this

  40. Dhimas Murdianto

    Dhimas MurdiantoTháng trước

    Sous Vide everything 😉

  41. James

    JamesTháng trước

    129°F is where you cook that steak. And get yourself a butane touch.

  42. Gettin Jiggly

    Gettin JigglyTháng trước

    Wait cookie dough isn't safe to eat ?

  43. Legiterie Jittery

    Legiterie JitteryTháng trước


  44. Georgios Paraskeva

    Georgios ParaskevaTháng trước

    Are you using Anova ?

  45. Caleb Foster

    Caleb FosterTháng trước

    Is that pork belly skin-on?

  46. Cooper Williams

    Cooper WilliamsTháng trước

    I’m gonna make this for my men’s choruc

  47. ForeverZero

    ForeverZeroTháng trước

    1:14 woulda sucked if he hit the bowl with the marinade right? XDD

  48. QuarterOaSeel

    QuarterOaSeelTháng trước

    geez, i was scared by the big pork slam

  49. Josh Larsen

    Josh LarsenTháng trước

    this man can cook.

  50. Francisco DeTonne

    Francisco DeTonneTháng trước

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

  51. Fitz

    FitzTháng trước

    maybe the name?