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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  • 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? 😂

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

  • 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

  • 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

  • Cookie doe isn’t safe to eat? 😰

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

  • I got a sous vide ad before this 😂

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

  • Sous Vide everything 😉

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

  • Wait cookie dough isn't safe to eat ?


  • Are you using Anova ?

  • Is that pork belly skin-on?

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

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

  • geez, i was scared by the big pork slam

  • this man can cook.

  • Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why

    • maybe the name?


  • Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

  • The Forbidden Fleshlight

  • Hey babish, can you make Naruto Style Ichiraku Ramen video?

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

  • The steak can feel the bacon grease coursing thru its veins

    • Somebody call a PO lice or an amber lampse

  • That steak is a little too rare..

  • 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

  • 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.

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

  • So um, where to get that cookie dough recipe?

  • 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.

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

  • 1:14 when your parents aren't home.


  • 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.

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

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

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

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

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

  • 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.

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

  • Big Pork Energy 1:14

  • big ol' f*ck-off steak

  • 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

  • 1:14 why am I laughing so hard

  • good video

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

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

  • Where's our ramen episode????

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

  • 1:13 earrape

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

  • is it pronounced sauce videh or sos vied?

  • sous vide is fake and gay

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

  • 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

  • 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.

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

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

  • Hey, vsauce michael here

  • That pork slam had me dying haha

  • But what exactly is a sous vide?

  • Lol,,, one half of one cup!

  • That’s a dick steak at 5:26

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

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