Sous Vide | Basics with Babish

Binging 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
Watch the livestream rebroadcast here: ruvid.net/video/video-iF2yGGfGv18.html
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Comments 100
That pork lookin pretty cute 😏
James P
James P 2 days ago
Wrap it like a big ol carpet.. of meat 🤔
Starwolf 6 days ago
I couldn't eat a steak like that. Raw just screams at me and would physically make me sick just trying to take a bite.
Maxeus Wardian
Maxeus Wardian 8 days ago
Tried the Pork Belly Slam; hit the bowl and everything went flying everywhere.
Black note
Black note 9 days ago
I literally had a sous vide ad before this vid edit:and at the end TF
Zul Hafiz
Zul Hafiz 20 days ago
Hey guys, Bsauce here
Ah yes, "Big ol' F*ck-Off", my favorite cut of steak.
Ayan Booyens
Ayan Booyens 23 days ago
I read somewhere that a sous vide medium steak is more like a medium rare any other steak. Like because normally there's a temperature gradient and you measure in the middle maybe? Either way if you sous vide to rare it won't melt the marbled fat but sous vide-ing to medium will still be super delish/juicy/soft and in a blind tasting typical rare lovers preferred sous vide medium. But I have no references here for you haha (I'm only getting my cooker next week)
norman hu
norman hu 24 days ago
Shit I accidentally drooled all over myself
Connor Ollive
Connor Ollive Month ago
my dude! that steak is poifect
spoopy ghost
spoopy ghost Month ago
all cookie dough is edible if you arent a coward
Dieppe Raid Documentary
He should have used a ribeye cap steak, which you can get at Costco. It the child of a ribeye and a tenderloin. 🥩
fausti00 Month ago
Just a small point to consider putting butter with the other herbs and garlic into the bag will yield better results.
Rudy Portillo
Rudy Portillo Month ago
Raw garlic on sous vide?
Cyberwizard Productions
you don't need a sous vide to pasteurize eggs for cookie dough. I do it in a pan with a standard thermometer.
italians Month ago
Cookie dough recipe?
Hunter Month ago
that pork belly looks like how i feel
Lil Smonk
Lil Smonk Month ago
That shit raw
Axel Voss Is Gay
ever heard of rare?
Jcewazhere Month ago
If you let the steak cool a bit (or even freeze and finish later) before you sear it you can skip worrying about over cooking. Just cook it to the doneness you want then dry and freeze or fridge it without opening the bag. Then if you've frozen it you can warm it up in the sous vide again or the microwave might even work, just be careful to not heat it too much. Just bring it to 5-10F below the target eating temp. If the steak has just been in the fridge, not frozen, you can just let it come to room temperature then the heat from the searing will likely bring it up to yummy temp. If you don't want to fill your house with smoke you can use an electric heat gun, blowtorch or outdoor grill to sear the steak instead of cast iron with oil. While they all work, the electric heat gun is potentially slower than the torch (depends on the torch) but doesn't risk butane or other gas flavors and you don't have to wait for a grill to heat up or fill your house with smoke.
Brandon Low
Brandon Low Month ago
I'd be interested in an episode on smoking and other slow cooking methods
Maka Infinity
Maka Infinity Month ago
Question what if you're broke and can't buy a sous vide. How do we make these items .
VallieMC C
VallieMC C Month ago
I was 100% zoned out until he said "safe-to-eat cookie dough"
Hanz Olos
Hanz Olos Month ago
Buuuut babish, eating non sous vide cookie dough is better because it adds the taste of *danger*
MayaFox Studios
MayaFox Studios 3 days ago
Hanz Olos *_d a n g e r d o u g h_*
ansh arora
ansh arora Month ago
You had me at "Big ol' carpet of meat"
john Month ago
A quarter cup? Don’t you mean one half of one half of one cup?
General Bitler
General Bitler Month ago
That sounds like something a second grade teacher would say
Gallows Month ago
I don’t know if it’s specific to my country but if you get your eggs from a good place they can be eaten raw
Kentrell Nolan
Kentrell Nolan Month ago
You should do a naruto Miso Chashu episode
andrei mihai
andrei mihai Month ago
what about the fact that the plastic bag will leach chemicals into the food ??
Liam TW
Liam TW Month ago
That only happens if the plastic melts
James Buckle
James Buckle Month ago
Same babish time same babish place, its that a wan show (ltt) reference I hear
Free Maine
Free Maine Month ago
🥩 🥩
doubledown niggre
One half of one cup? It's half a cup m88888888
xeno Month ago
Becoming sick from the cookie dough is just a benefit
Corey Barker
Corey Barker Month ago
I love this man. His episodes are impossibly addicting to watch
ArmyVet Bustah
ArmyVet Bustah Month ago
Ikea bowl spotted
17 Year Old MGTOW MONK
Just so you guys know, pigs eat their own shit and even other animals shit. Bon Appetit! 🤗
Bảo Anh Vũ
Bảo Anh Vũ Month ago
well Chefsteps wants to know your location
dummygood kills
dummygood kills Month ago
Liam TW
Liam TW Month ago
+dummygood kills I know. That's why I said lol
dummygood kills
dummygood kills Month ago
+Liam TW it was a joke 😑
Liam TW
Liam TW Month ago
Louis Rubens
Louis Rubens Month ago
Food Wishes and your show are my favorite RUvid Channels...
Max Fischer
Max Fischer Month ago
Babs do you still have that miracle knife???
chris18228 Month ago
To raw
Liam TW
Liam TW Month ago
chris18228 Month ago
Your generous amount of butter is way smaller than my generous amount
Cuboozle 2 months ago
The Big dick in the Locker Room 1:14
FredericoFP 2 months ago
Just remember to heat treat the flour too since that's the thing that has the most chance of getting you sick
first name
first name 2 months ago
that steak probably costs more than I make in a day
Purple Mayo
Purple Mayo 10 days ago
+big succ not dry aged and 2 inch thick ...
big succ
big succ 11 days ago
a prime porterhouse costs 30$...
Edge Is Love, Edge Is Life
You must make a LOT in a day to be able to even make the comparison.
Alex Wannabe14
Alex Wannabe14 2 months ago
Optionally *SLAM*
Linh Vu
Linh Vu 2 months ago
I need to go to sleep early for my chemistry exam tomorrow but your channel does not allow me to do so.
Ayden Koyanagi
Ayden Koyanagi 2 months ago
1:14 Pork Belly Slam replay button
奕翔王 Day ago
Jumpscare WutFace
Aisha 9 days ago
ThorbenTK Month ago
I really needed that
Esmeralda Hernandez
Sounds thicc
Ingrid 2 months ago
Hi! That's a beautiful countertop and I'm really impressed that you're using it as a cutting board. Would you know what it's made of? Thanks!
Nick Diy
Nick Diy 2 months ago
I think it is eating my potatoes
Jack Christianson
Jack Christianson 2 months ago
Holy fuck that is my kind of steak
Nick C
Nick C 2 months ago
1:14 I nearly had an f'n heart attack
Avin Sharma
Avin Sharma 2 months ago
But hey shouldn't you for some time before cutting the steak all the juices have flowed out of the steak
Jake Carlin
Jake Carlin 2 months ago
No, that is not necessary because of the sous vide technique rather than a more traditional method like grilling or pan-frying or broiling. Notice how little juice is on the table after cutting up this thicc-ass steak.
Mr. K
Mr. K 2 months ago
The eggplant burger from the Scooby Doo movie!!
courtinileigh 2 months ago
Sometimes when you say "Babish" I hear "bad bitch". With the looks of the pork belly and steak, I'd say hell yeah, you're a bad bitch.
Harry S
Harry S 2 months ago
Great technique . I would , though, pre heat cast iron in oven (even heating ) to a screaming 500 degrees , first . Sear each side for 30 sec. and prepare sauce in the empty pan, first lifting the rendering with some liquid .( almost no grey ring) For me that , that would take your excellent steak to the heavenly level
TKM5 PROTECTIVE 2 months ago
Does anyone else thing the bone and meat at the end looked like a penis?
MsK Tee
MsK Tee 3 months ago
That steak 🥩🤤
Emily Duckworth
Emily Duckworth 3 months ago
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..
McNuts 1999
McNuts 1999 3 months ago
Man... that steak at the end looks good but I prefer it not so red and still hear the cow mooing
McNuts 1999
McNuts 1999 Month ago
+john li I mean granted some steaks are meant to be served in specific ways but still a little too much red for my liking
john li
john li Month ago
if its not red then most likely its overcooked
Humpty Dumpty lookin’ ass
5:38 huh... the bone looks like a...
Samuel Whitton
Samuel Whitton 3 months ago
how can you eat a steak rare? its literally still bleeding at the end
EJBen007 3 months ago
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?
Sam Holder
Sam Holder 3 months ago
holy fuck that steak
Michael Upchurch
Michael Upchurch 3 months ago
What is a sous vide
Victoreatsfood 3 months ago
Hey Babby what brand do you suggest?
Enrique  Cabrera
Enrique Cabrera 3 months ago
How is sui vide different than boiling?
bluetensee 3 months ago
Hey Babish! Nice one!Again. what's that fine looking knife you're using there? Best, Mathias (from Germany)
t t
t t 3 months ago
Aren't eggs already safe to eat raw? I think there's like a one in a trillion chance that you actually get sick.
Beau Peterson
Beau Peterson 3 months ago
Don’t ever scrape food with the sharp side of your knife, you savage.
Adventures with Frodo
The problem isn't with the sous vide it is searing the steak.
Nayaaz 3 months ago
is it me or Sous Vide create a lot of waste from wasted water to plastic being thrown away
Xeper-I-Set 3 months ago
Had a hearty chuckle at the thought of ''wasted water''
50 sun with no video? subs with no video?
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"
Lea Raasch
Lea Raasch 3 months ago
i’m watching this at 4am and i got seriously jump scared by that slam. it’s time to go to bed
Deforce 3 months ago
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.
MrBlackdahila 3 months ago
@5:32 when you see it , you can never unsee it
Henk 31415
Henk 31415 3 months ago
Isn’t a sous vide a overgloryfied steriliser
Spacialvekter 3 months ago
I've seen this episode more times than I can admit and that steak *still* looks like the most delicious thing in the universe.
Envy 3 months ago
If only I was rich enough for any of that aaaaaand if I didn’t live in crappy New Mexico
Monarch Of Memes
Monarch Of Memes 3 months ago
*FuCk OfF sTeAK*
Brandon Wilcox
Brandon Wilcox 3 months ago
I’d like to point out that there is a difference between salting meat before and after the bath
Derpy Smurf
Derpy Smurf 3 months ago
JASON DEBRAY 3 months ago
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
Wesley 3 months ago
but it gets the job done!
Lendercl 3 months ago
Guga wants to know your location.
Chris W
Chris W 4 months ago
I just got a sous-vide for Christmas and there's no basics in this at all
ChangHyeok Lee
ChangHyeok Lee 4 months ago
Why am I watching this video at 0:50am.... damn I'm so hungry now...
Karl Merchant
Karl Merchant 4 months ago
You mean tonkotsu, not tonkatsu. Tonkotsu is pork bone (soup in this case), whereas tonkatsu is fried pork cutlet.
Simon Holmqvist
Simon Holmqvist 4 months ago
You can eat raw eggs in Sweden!
TheWeakObey 4 months ago
ha ha ha it looks like a dick
Worlds Best Top 10 Videos!!! 2019
I'm so poor 😴 looks so good 🤤
Vali Zeth
Vali Zeth 4 months ago
Cant you eat raw eggs in america?
Liam TW
Liam TW 3 months ago
No, it's not generally a good idea.
Matthew Ray
Matthew Ray 4 months ago
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.
Hanserfratz 4 months ago
1:14 smacc
crying smi7y MEMES
crying smi7y MEMES 4 months ago
There is a blood dripping out of the steak
Lynellf 4 months ago
Can we get you and Brad on another video? Thanks.
_Your Worst Nightmare_
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
Oneira xD
Oneira xD 4 months ago
Why don't babish's videos have ads?
jack_ attacks99
jack_ attacks99 4 months ago
I miss the old intro :”)
frilink 4 months ago
It's RAW
Liam TW
Liam TW 3 months ago
no it's not
Rohan Royal
Rohan Royal 4 months ago
This is also called steak Florentine right?
Inspector Dabbit
Inspector Dabbit 4 months ago
"Big Ol' Fuck-Off Steak" got my like.
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