Sous Vide | Basics with Babish

Dipublikasikan tanggal 9 Agu 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:
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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"Apples and Butterflies" by Blue Wednesday'
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  • That steak 🥩🤤

  • What's interesting is that in the UK is that over a year ago the food standards agency declared that raw eggs were safe to eat, even by vulnerable groups such as pregnant women and the elderly. But in the UK, we treat our eggs and hens differently, as the hens are vaccinated and the eggs are pasteurised..

  • Man... that steak at the end looks good but I prefer it not so red and still hear the cow mooing

  • 5:38 huh... the bone looks like a...

  • how can you eat a steak rare? its literally still bleeding at the end

  • So every time I throw in whole raw garlic in the sous vide with meat, it turns a weird bluish green color. How does your garlic stay white?

  • holy fuck that steak

  • What is a sous vide

  • Hey Babby what brand do you suggest?

  • How is sui vide different than boiling?

  • Hey Babish! Nice one!Again. what's that fine looking knife you're using there? Best, Mathias (from Germany)

  • Aren't eggs already safe to eat raw? I think there's like a one in a trillion chance that you actually get sick.

  • Don’t ever scrape food with the sharp side of your knife, you savage.

  • The problem isn't with the sous vide it is searing the steak.

  • is it me or Sous Vide create a lot of waste from wasted water to plastic being thrown away

    • Had a hearty chuckle at the thought of ''wasted water''

  • Your cookie dough was not fully edible, you have have pasteurized the eggs but E coli can also be found in raw flour, baking them at around 70°C or 158°F will be enough to kill all the germs than the cookie dough would theoretically be "edible"

  • i’m watching this at 4am and i got seriously jump scared by that slam. it’s time to go to bed

  • sorry sir, i like my steak to not still be breathing when i bite into it. nothing lower than medium chief idgaf. if i push into that shit and it’s still bleeding you better put that mf back in its goddamn barn or back on some heat.

  • @5:32 when you see it , you can never unsee it

  • Isn’t a sous vide a overgloryfied steriliser

  • I've seen this episode more times than I can admit and that steak *still* looks like the most delicious thing in the universe.

  • If only I was rich enough for any of that aaaaaand if I didn’t live in crappy New Mexico

  • *FuCk OfF sTeAK*

  • I’d like to point out that there is a difference between salting meat before and after the bath

  • moooooooooooooooooooooooooooooo

  • Sois vide is stupid It’s take away the real cooking and hard work and dedication you have to do to become a chef Warming things in a bag at a controlled level is not real cooking

    • but it gets the job done!

  • Guga wants to know your location.

  • I just got a sous-vide for Christmas and there's no basics in this at all

  • Why am I watching this video at 0:50am.... damn I'm so hungry now...

  • You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.

  • You can eat raw eggs in Sweden!

  • ha ha ha it looks like a dick

  • I'm so poor 😴 looks so good 🤤

  • Cant you eat raw eggs in america?

    • No, it's not generally a good idea.

  • You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.

  • 1:14 smacc

  • There is a blood dripping out of the steak

  • Can we get you and Brad on another video? Thanks.

  • Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha

  • Why don't babish's videos have ads?

  • I miss the old intro :”)

  • It's RAW

  • This is also called steak Florentine right?

  • "Big Ol' Fuck-Off Steak" got my like.

  • since when is there not a safe to eat cookie dough? silly youtuber. lol

    • +silentj624 oh ok

    • +Fitz sarcasm. I am aware and don't care

    • raw flour can contain bacteria and pathogens

  • Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.

  • 1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''

  • Amatuer, no salt and pepper? Always do BEFORE souvit

  • Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen. ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"

  • For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still. Happy you like it though. Enjoy.

  • 2:11 - so this is what I saw in the background of the ice cream episode...

  • Disgusting. How people eat rare meat is beyond me.

  • Please make a video about sauce for beef

  • a big ol' f*ck off steak... OMFG

  • 1:22

  • 5:20 tbone, not porterhouse.

  • Do you have a compost heap?

  • Just use the adventure time strategy and throw a plastic bag into relatively hot water

  • Too raw

    • It just looks raw, but the bacteria is still killed. Like how the eggs were runny but safe to eat

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

  • 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.

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

  • 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.

  • Big ol fuck off steak. Classic

  • 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 :)

  • Big ol fuck of steak

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

  • Thanks!

  • '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

  • 1:08 yes u have

  • I’m guessing Naruto ramen!!

  • You make good cooking content

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

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

  • Is the meat B O N E L E S S

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

    • No, you're not special.

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

    • +legofan370 what do you mean you "dont feel safe" you'd be fine, meat is cooked above 145

    • +Liam T.W Even with that, I don't feel safe eating that.

    • That happens with sous vide. See how the eggs were safe but runny? its the same effect

  • 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

  • น้ำปลา

  • What the Fuck is soo veed

  • How long can bacon fat keep in the fridge?

  • Me slamming my monster cock in a school girls desk

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

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

  • I thaught the title said suicide

  • "mixing wine and amazon" I feel attacked

  • 5:26 he's going to hold a dick

  • When your wife dont makes you a sandwich 1:14

  • 5:45 anyone else see a penis?

  • 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.

  • 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

  • How to make compound butter?

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

    • No, you might get salmonella.

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

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

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

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

    • No, the plastic isn't melting.

  • Cookie doe isn’t safe to eat? 😰

    • No? it's really common knowledge. also its cookie dough. a doe is a female deer

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

  • I got a sous vide ad before this 😂