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. Beardie McBeardface

    Beardie McBeardface8 horas atrás

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

  2. Selena Markham

    Selena MarkhamDia atrás

    The steak can feel the bacon grease coursing thru its veins

  3. Selena Markham

    Selena MarkhamDia atrás

    Somebody call a PO lice or an amber lampse

  4. Agent J

    Agent J3 dias atrás

    That steak is a little too rare..

  5. Madeleine Russell

    Madeleine Russell3 dias atrás


  6. Rory Burke

    Rory Burke4 dias atrás

    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

  7. freddy04123

    freddy041234 dias atrás

    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.

  8. MrMrRubic

    MrMrRubic5 dias atrás

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

  9. Jordan Saylor

    Jordan Saylor8 dias atrás

    So um, where to get that cookie dough recipe?

  10. Toluene

    Toluene9 dias atrás

    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.

  11. Maenethal

    Maenethal10 dias atrás

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

  12. Yeetus Feetus God of the yeets

    Yeetus Feetus God of the yeets10 dias atrás

    1:14 when your parents aren't home.

  13. Eric Cervantes

    Eric Cervantes10 dias atrás


  14. peacefuljeffrey

    peacefuljeffrey10 dias atrás

    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.

  15. peacefuljeffrey

    peacefuljeffrey10 dias atrás

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

  16. Tom Warner

    Tom Warner11 dias atrás

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

  17. klubbb 15

    klubbb 1511 dias atrás

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

  18. Travis James

    Travis James11 dias atrás

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

  19. Lonely

    Lonely11 dias atrás

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

  20. Austin Lunbeck

    Austin Lunbeck11 dias atrás

    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.

  21. Jacob Torrez

    Jacob Torrez11 dias atrás

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

  22. Tanner Tadlock

    Tanner Tadlock12 dias atrás

    Big Pork Energy 1:14

  23. Turkish Mapper

    Turkish Mapper12 dias atrás

    big ol' f*ck-off steak

  24. serce kelem

    serce kelem12 dias atrás

    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

  25. Ty Anderson

    Ty Anderson13 dias atrás

    1:14 why am I laughing so hard

  26. Joe Food 2017

    Joe Food 201714 dias atrás

    good video

  27. Funpants94

    Funpants9414 dias atrás

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

  28. Cam Spark

    Cam Spark15 dias atrás

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

  29. Alexander Salsman

    Alexander Salsman15 dias atrás

    Where's our ramen episode????

  30. Mike Masterson

    Mike Masterson16 dias atrás

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

  31. LiuProduction

    LiuProduction21 dia atrás

    1:13 earrape

  32. Matthew Corn

    Matthew Corn22 dias atrás

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

  33. Tilted Tamberoni

    Tilted Tamberoni22 dias atrás

    is it pronounced sauce videh or sos vied?

  34. dumbconscript

    dumbconscript22 dias atrás

    sous vide is fake and gay

  35. Cody Putnam

    Cody Putnam23 dias atrás

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

  36. Jack Stenson

    Jack Stenson23 dias atrás

    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

  37. don't care

    don't care23 dias atrás

    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.

  38. Arty

    Arty24 dias atrás

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

  39. Hadji Hidalgo

    Hadji Hidalgo24 dias atrás

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

  40. Hailstorm Plays

    Hailstorm Plays25 dias atrás

    Hey, vsauce michael here

  41. megabarf20

    megabarf20Mês atrás

    That pork slam had me dying haha

  42. Reuben Bunanta

    Reuben BunantaMês atrás

    But what exactly is a sous vide?

  43. _ DEVSTER _

    _ DEVSTER _Mês atrás

    Lol,,, one half of one cup!

  44. Aziz Al

    Aziz AlMês atrás

    That’s a dick steak at 5:26

  45. howard kwon

    howard kwonMês atrás

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

  46. Richard Purves

    Richard PurvesMês atrás

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

  47. Carey Johnston

    Carey JohnstonMês atrás

    Great Video! One tiny thing, although I think this was just done due to forgetting to salt the porter house before you threw it into the sous vide and I'm not sure how much time between salting to skillet. Salt will begin drawing out the juices/water after a few minutes before eventually reabsorbing into the meat, if you don't give enough time for reverse osmosis to occur (woo science) you're searing off this moisture and drying out the piece of meat. Salting and immediately throwing that hunk of deliciousness on there is alright too since the salt isn't given enough time to start the process of drawing moisture out. Kenji Lopez does a really nice job depicting this using the scientific method in his book "The Food Lab". Love that guy, Love these vids, You've really up'd my cooking game by watching these and I can't thank you enough!

  48. Sreejish

    SreejishMês atrás

    Why plastic bag in hot water???

  49. Xeper-I-Set

    Xeper-I-SetMês atrás

    Do you not know how sous-vide works?

  50. Rasheik Bailey

    Rasheik BaileyMês atrás

    Hold on did I see any kosher salt?

  51. Rasheik Bailey

    Rasheik BaileyMês atrás

    I love this show so much I can't even get rid of the name out my head binging with BABISH

  52. J_Pnoy

    J_PnoyMês atrás

    Love your tutorials, especially any that involve steak