Sous Vide | Basics with Babish

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  • Published on:  8/9/2018
  • 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

    Music:
    "Apples and Butterflies" by Blue Wednesday'
    https://haimoinhat.net/channel/UCJHA_jMfCvEnv-3kRjTCQXw...

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    Theme song: "Stay Tuned" by Wuh Oh
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Comment

  • soviut
    soviut 33 minutes ago

    Has anyone ever tried eating a sous vied steak without searing it afterwards? I'm curious if it can survive on texture (and seasoning) alone or if all people actually like about a steak is really just caramelized fat.

  • MAYO_ MAN 13
    MAYO_ MAN 13 48 minutes ago

    A i am a big fan and i was wudering if you can make a pork souvlaki

  • Jessica M
    Jessica M an hour ago

    s0o0o0 i have the same sous vide machine.....tried to test it out by boiling some eggs bc i didn't want to have an expensive meat go to waste for trial and error purposes and i'm happy i did BC the eggs were raw!! I followed the directions from the book, from the app, from the internet and still raw. I've tried covering it so the heat wouldn't escape but still nada, anybody out there with some insight? I've tried taking it back but best buy has the worst return policy :-(

  • Liam Senpai
    Liam Senpai an hour ago

    The bone looked like a d*ck

  • Ethan Lee
    Ethan Lee an hour ago

    I’d be lying if i said I wasn’t very tempted to buy a sous-vide *just* for cookie dough

  • Liam Senpai
    Liam Senpai an hour ago

    Are you mimicking salt bae always smashing his meat

  • joe brody
    joe brody an hour ago

    the steak was a piece of art ..........so delicious

  • Adam Dean Shafi
    Adam Dean Shafi an hour ago

    Since when tf is sous vide a "basic?"

  • ABMarcy3
    ABMarcy3 2 hours ago

    Still let it rest for god sake... your steak was bleeding all over the place

  • Em World
    Em World 2 hours ago

    babish I haven't been able to cook anything of your channel

  • Let's Cook!
    Let's Cook! 3 hours ago

    Everytime I see someone use the Sous Vide technique on a cooking show they always loose.

  • pierce
    pierce 3 hours ago

    last time I mixed wine and online shopping (2 nights ago) I ended up buying 300 dollars worth of more wine

  • Thomas Tanabe
    Thomas Tanabe 4 hours ago

    Have you done any plating techniques videos? I would love to see those!

  • Gerhardt Weiss
    Gerhardt Weiss 5 hours ago

    Raw cookie dough is not dangerous because of raw eggs, which with modern vaccination and cleaning techniques are usually fine. Its dangerous because of the raw flour, which can harbor bacteria like e. coli.

  • gallifreyGirl315
    gallifreyGirl315 5 hours ago

    If you did not gnaw on that tbone like a savage, I will be very disappointed.

  • Mr. Morris
    Mr. Morris 7 hours ago

    Raw Eggs Are Yumm!

  • The Bluntsmith
    The Bluntsmith 7 hours ago

    Babish... You call THAT a generous pad of butter? C'mon

  • Kekkai
    Kekkai 8 hours ago

    I guess I'm out of step with the universe, I've never understood eating raw cookie dough, and steak is too rare for me. I like it more medium, slightly less than medium in the middle. Sous vide seems to be the kind of trend that everyone is jumping on and then they try to apply it to every single type of cooking whether it fits or not.

  • IneffableEntertainment

    The raw flour is actually more dangerous in cookie dough than the egg. You can bake the raw flour to make it safe as well.

  • 1 fibijar
    1 fibijar 10 hours ago

    I like the IFGA tat!