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Sous Vide | Basics with Babish

  • Published on: 09 August 2018
  • 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: http://youtu.be/iF2yGGfGv18

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

    http://www.bingingwithbabish.com/pod...

    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: http://a.co/bv3rGzr
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    Theme song: "Stay Tuned" by Wuh Oh
    http://open.spotify.com/track/5lbQ6n...

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  • Runtime : 5:56
  • binging 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

COMMENTS: 40

  • faureamour
    faureamour   12 hours ago

    Oh my gosh, that steak looks amazing!!

  • Bob Bob
    Bob Bob   16 hours ago

    0:40, peeling ginger with a peeler and not a spoon, dude we need to talk.Specially about not worrying about peeling and just cubing your ginger, placing in freezer over night and then making magic ginger snow with a micro planer.Once you have had Ginger Snow you will never go back.It works with everything and will melt like snow on hot food.

  • 한민이
    한민이   18 hours ago

    You look like VSauce Michael. Seriously.

  • d
    d   18 hours ago

    Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?

  • The Demon Reupblican

    So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....

  • Ban Hamma
    Ban Hamma   1 days ago

    Babish! Please do a Sous Vide Katsu Sando! I know Wagyu might be a little pricey for ingredients but i think the video would get great views!

  • Gabriel Syfu
    Gabriel Syfu   2 days ago

    I think you shouldve recommended the channel “Sous Vide Everything” because rhey make some super entertaining and exciting vids all about experimenting with sous vide recipes!!!!

  • Mithilesh Kuncham
    Mithilesh Kuncham   2 days ago

    Sous Vide — a hype that will fade in a year or two. I prefer a decent Iron Cast skillet and an Oven than buying whole set of machines for a Steak. Thanks for the effort though.

  • Malcolm Troy
    Malcolm Troy   2 days ago

    Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.

  • Nathan Hunt
    Nathan Hunt   2 days ago

    Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

  • KeaLeonna
    KeaLeonna   3 days ago

    Are you saying cookie dough wasn’t safe to eat? I eat at least 3 spoonfuls every time I make cookies, lol. How am I not dead?

  • Sharon W
    Sharon W   3 days ago

    How do I contact you about paying for Sous Vide video?

  • Justin Yattaw
    Justin Yattaw   3 days 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.

  • Matteo Fava
    Matteo Fava   4 days 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.

  • rlynch
    rlynch   4 days 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.

  • THE Mithrandir09
    THE Mithrandir09   4 days 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!

  • Killa Cams
    Killa Cams   4 days ago

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

  • HickLife
    HickLife   4 days ago

    I live dangerously, I eat cookie dough regardless

  • 123fakestreeeet
    123fakestreeeet   5 days ago

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