Sous Vide | Basics with Babish

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Edward Cameron
Edward Cameron - 5 saatler önce
I’ve never subscribed to a channel so fast omg.
Brandon Davis
Brandon Davis - 4 gün önce
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.
asilva5021
asilva5021 - 8 gün önce
Big ol fuck off steak.
Classic
Stuart Highman
Stuart Highman - 8 gün önce
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 :)
Titanfall Tv
Titanfall Tv - 8 gün önce
Big ol fuck of steak
BAM5
BAM5 - 9 gün önce
Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.
wlawson70
wlawson70 - 12 gün önce
Thanks!
JAMP0T1
JAMP0T1 - 14 gün önce
'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
BTYTWWTS
BTYTWWTS - 17 gün önce
1:08 yes u have
Pupster Pops
Pupster Pops - 20 gün önce
I’m guessing Naruto ramen!!
some guy on the internet
some guy on the internet - 20 gün önce
You make good cooking content
Nicholas
Nicholas - 22 gün önce
I am like really interested in his cherry blossom looking tattoo in his left bicep..
Joseph Montgomery
Joseph Montgomery - 22 gün önce
rosemary, thyme....wonder where that's from :T
Leo Chavez
Leo Chavez - 22 gün önce
Is the meat B O N E L E S S
Cian Mc sweeney
Cian Mc sweeney - 24 gün önce
Am I the only one who's eaten cookie dough raw for years already? 😂
legofan370
legofan370 - 26 gün önce
Ok is it me, or does that steak look rare? It looks fucking blue!
Ad Dee
Ad Dee - 28 gün önce
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
jino1113
jino1113 - 29 gün önce
น้ำปลา
toe sucker
toe sucker - 29 gün önce
What the Fuck is soo veed
Beverly Lee
Beverly Lee - 29 gün önce
How long can bacon fat keep in the fridge?
Jackson Bakes
Jackson Bakes - 29 gün önce
Me slamming my monster cock in a school girls desk
Dylan Le Lerre
Dylan Le Lerre - 29 gün önce
Sous vide takes the texture of meat away. Not a big fan of it.
London1869
London1869 - 29 gün önce
Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.
The Blutzkreig
The Blutzkreig - Aylar önce
I thaught the title said suicide
Canadas Cutest
Canadas Cutest - Aylar önce
"mixing wine and amazon" I feel attacked
Burgerboy
Burgerboy - Aylar önce
5:26 he's going to hold a dick
stabil lo
stabil lo - Aylar önce
When your wife dont makes you a sandwich 1:14
Harvard College
Harvard College - Aylar önce
5:45 anyone else see a penis?
JustAGuy
JustAGuy - Aylar önce
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.
senor guapo
senor guapo - Aylar önce
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
Neil Tumacder
Neil Tumacder - Aylar önce
How to make compound butter?
antobio nabarro
antobio nabarro - Aylar önce
Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word
Remi J
Remi J - Aylar önce
didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.
Lil Dank Memes
Lil Dank Memes - Aylar önce
Who would win a cook off binging with babish or gordan Ramsey
a b
a b - Aylar önce
other way to sear is blowtorch, gives nice crust fast without cooking it more
J bell
J bell - Aylar önce
Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA
Luka Cherriman
Luka Cherriman - Aylar önce
Cookie doe isn’t safe to eat? 😰
Ias Howle
Ias Howle - Aylar önce
Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board
Mystery Geek Dude
Mystery Geek Dude - Aylar önce
I got a sous vide ad before this 😂
Supreme293
Supreme293 - Aylar önce
I know it doesn’t look that good right now but watch this
Dhimas Murdianto
Dhimas Murdianto - Aylar önce
Sous Vide everything 😉
James
James - Aylar önce
129°F is where you cook that steak. And get yourself a butane touch.
Gettin Jiggly
Gettin Jiggly - Aylar önce
Wait cookie dough isn't safe to eat ?
Legiterie Jittery
Legiterie Jittery - Aylar önce
COOKIE DOUGH ISN'T SAFE??
Georgios Paraskeva
Georgios Paraskeva - Aylar önce
Are you using Anova ?
Caleb Foster
Caleb Foster - Aylar önce
Is that pork belly skin-on?
Cooper Williams
Cooper Williams - Aylar önce
I’m gonna make this for my men’s choruc
ForeverZero
ForeverZero - Aylar önce
1:14 woulda sucked if he hit the bowl with the marinade right? XDD
QuarterOaSeel
QuarterOaSeel - Aylar önce
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen - Aylar önce
this man can cook.
Francisco DeTonne
Francisco DeTonne - Aylar önce
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Fitz
Fitz - Aylar önce
maybe the name?
Wes Plays
Wes Plays - Aylar önce
SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE
Schoobydoo
Schoobydoo - Aylar önce
Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin
Dan G
Dan G - Aylar önce
The Forbidden Fleshlight
DanC
DanC - Aylar önce
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface - Aylar önce
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham - Aylar önce
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham - Aylar önce
Somebody call a PO lice or an amber lampse
Agent J
Agent J - Aylar önce
That steak is a little too rare..
Rory B
Rory B - 2 aylar önce
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
freddy04123
freddy04123 - 2 aylar önce
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.
MrMrRubic
MrMrRubic - 2 aylar önce
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor - 2 aylar önce
So um, where to get that cookie dough recipe?
Toluene
Toluene - 2 aylar önce
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.
Maenethal
Maenethal - 2 aylar önce
1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)
Yeetus Feetus God of the yeets
1:14 when your parents aren't home.
Eric Cervantes
Eric Cervantes - 2 aylar önce
1:14 PILLOW FIGHT
peacefuljeffrey
peacefuljeffrey - 2 aylar önce
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.
peacefuljeffrey
peacefuljeffrey - 2 aylar önce
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner - 2 aylar önce
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 - 2 aylar önce
Slamming the meat on the table is in no ways optional.
Travis James
Travis James - 2 aylar önce
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Rapace
Rapace - 2 aylar önce
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck - 2 aylar önce
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.
Jacob Torrez
Jacob Torrez - 2 aylar önce
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock - 2 aylar önce
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper - 2 aylar önce
big ol' f*ck-off steak
serce kelem
serce kelem - 2 aylar önce
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
Ty Anderson
Ty Anderson - 2 aylar önce
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 - 2 aylar önce
good video
Funpants94
Funpants94 - 2 aylar önce
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark - 2 aylar önce
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman - 2 aylar önce
Where's our ramen episode????
Mike Masterson
Mike Masterson - 2 aylar önce
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction
LiuProduction - 2 aylar önce
1:13 earrape
Matthew Corn
Matthew Corn - 2 aylar önce
Thank you for saying green onion, and not trying to fancy up the name!
FaZe Sheldon Dinkleberg
FaZe Sheldon Dinkleberg - 2 aylar önce
is it pronounced sauce videh or sos vied?
dumbconscript
dumbconscript - 2 aylar önce
sous vide is fake and gay
Cody Putnam
Cody Putnam - 2 aylar önce
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson - 2 aylar önce
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
don't care
don't care - 2 aylar önce
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.
Arty
Arty - 2 aylar önce
"Big old fuck off steak"
I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo - 2 aylar önce
I've never seen another YouTube channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays - 2 aylar önce
Hey, vsauce michael here
megabarf20
megabarf20 - 2 aylar önce
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta - 2 aylar önce
But what exactly is a sous vide?
_ DEVSTER _
_ DEVSTER _ - 2 aylar önce
Lol,,, one half of one cup!
Aziz Al
Aziz Al - 3 aylar önce
That’s a dick steak at 5:26
howard kwon
howard kwon - 3 aylar önce
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves - 3 aylar önce
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston - 3 aylar önce
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!
Sonraki