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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Entretenimentobinging 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. Web M

    Web M20 horas atrás

    Who is Sue Vide and why does she want me to boil my meat?

  2. your_casual _gay_Avenger

    your_casual _gay_Avenger2 dias atrás

    I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future. Calling it. your_casual_gay_Avenger 12/12/18.

  3. Edward Cameron

    Edward Cameron2 dias atrás

    I’ve never subscribed to a channel so fast omg.

  4. Brandon Davis

    Brandon Davis6 dias atrás

    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.

  5. asilva5021

    asilva502110 dias atrás

    Big ol fuck off steak. Classic

  6. Stuart Highman

    Stuart Highman10 dias atrás

    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 :)

  7. Titanfall Tv

    Titanfall Tv10 dias atrás

    Big ol fuck of steak

  8. BAM5

    BAM511 dias atrás

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

  9. wlawson70

    wlawson7014 dias atrás


  10. JAMP0T1

    JAMP0T117 dias atrás

    '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


    BTYTWWTS19 dias atrás

    1:08 yes u have

  12. Pupster Pops

    Pupster Pops22 dias atrás

    I’m guessing Naruto ramen!!

  13. some guy on the internet

    some guy on the internet22 dias atrás

    You make good cooking content

  14. Nicholas

    Nicholas24 dias atrás

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

  15. Joseph Montgomery

    Joseph Montgomery24 dias atrás

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

  16. Leo Chavez

    Leo Chavez24 dias atrás

    Is the meat B O N E L E S S

  17. Cian Mc sweeney

    Cian Mc sweeney26 dias atrás

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

  18. legofan370

    legofan37028 dias atrás

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

  19. Ad Dee

    Ad DeeMês atrás

    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

  20. jino1113

    jino1113Mês atrás


  21. toe sucker

    toe suckerMês atrás

    What the Fuck is soo veed

  22. Beverly Lee

    Beverly LeeMês atrás

    How long can bacon fat keep in the fridge?

  23. Jackson Bakes

    Jackson BakesMês atrás

    Me slamming my monster cock in a school girls desk

  24. Dylan Le Lerre

    Dylan Le LerreMês atrás

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

  25. London1869

    London1869Mês atrás

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

  26. The Blutzkreig

    The BlutzkreigMês atrás

    I thaught the title said suicide

  27. Canadas Cutest

    Canadas CutestMês atrás

    "mixing wine and amazon" I feel attacked

  28. Burgerboy

    BurgerboyMês atrás

    5:26 he's going to hold a dick

  29. stabil lo

    stabil loMês atrás

    When your wife dont makes you a sandwich 1:14

  30. Harvard College

    Harvard CollegeMês atrás

    5:45 anyone else see a penis?

  31. JustAGuy

    JustAGuyMês atrás

    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.

  32. senor guapo

    senor guapoMês atrás

    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

  33. Neil Tumacder

    Neil TumacderMês atrás

    How to make compound butter?

  34. antobio nabarro

    antobio nabarroMês atrás

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

  35. Remi J

    Remi JMês atrás

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

  36. Lil Dank Memes

    Lil Dank MemesMês atrás

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

  37. a b

    a bMês atrás

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

  38. J bell

    J bellMês atrás

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

  39. Luka Cherriman

    Luka CherrimanMês atrás

    Cookie doe isn’t safe to eat? 😰

  40. Ias Howle

    Ias HowleMês atrás

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

  41. Mystery Geek Dude

    Mystery Geek DudeMês atrás

    I got a sous vide ad before this 😂

  42. Supreme293

    Supreme293Mês atrás

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

  43. Dhimas Murdianto

    Dhimas MurdiantoMês atrás

    Sous Vide everything 😉

  44. James

    JamesMês atrás

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

  45. Gettin Jiggly

    Gettin JigglyMês atrás

    Wait cookie dough isn't safe to eat ?

  46. Legiterie Jittery

    Legiterie JitteryMês atrás


  47. Georgios Paraskeva

    Georgios ParaskevaMês atrás

    Are you using Anova ?

  48. Caleb Foster

    Caleb FosterMês atrás

    Is that pork belly skin-on?

  49. Cooper Williams

    Cooper WilliamsMês atrás

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

  50. ForeverZero

    ForeverZeroMês atrás

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