Sous Vide | Basics with Babish

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QuarterOaSeel - 12 часов назад
geez, i was scared by the big pork slam
Josh Larsen
Josh Larsen - 18 часов назад
this man can cook.
Francisco DeTonne
Francisco DeTonne - День назад
Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why
Wes Plays
Wes Plays - 2 дня назад
Schoobydoo - 3 дня назад
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 - 4 дня назад
The Forbidden Fleshlight
DanC - 4 дня назад
Hey babish, can you make Naruto Style Ichiraku Ramen video?
Beardie McBeardface
Beardie McBeardface - 5 дней назад
Or move to the UK where our eggs don’t have salmonella
Selena Markham
Selena Markham - 6 дней назад
The steak can feel the bacon grease coursing thru its veins
Selena Markham
Selena Markham - 6 дней назад
Somebody call a PO lice or an amber lampse
Agent J
Agent J - 8 дней назад
That steak is a little too rare..
Madeleine Russell
Madeleine Russell - 8 дней назад
Rory Burke
Rory Burke - 9 дней назад
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 - 9 дней назад
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 - 10 дней назад
Is it just a American thing for eggs to me dangerous to eat raw?
Jordan Saylor
Jordan Saylor - 13 дней назад
So um, where to get that cookie dough recipe?
Toluene - 14 дней назад
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 - 15 дней назад
1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)
Yeetus Feetus God of the yeets
Yeetus Feetus God of the yeets - 15 дней назад
1:14 when your parents aren't home.
Eric Cervantes
Eric Cervantes - 15 дней назад
peacefuljeffrey - 15 дней назад
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 - 15 дней назад
“Like a big ol’ carpet ... of MEAT.” LOL! 😂
Tom Warner
Tom Warner - 16 дней назад
Cookie Dough is already safe to eat if you're not a coward
klubbb 15
klubbb 15 - 16 дней назад
Slamming the meat on the table is in no ways optional.
Travis James
Travis James - 16 дней назад
i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.
Lonely - 16 дней назад
The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.
Austin Lunbeck
Austin Lunbeck - 17 дней назад
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 - 17 дней назад
Why didn’t you just say 1/2 cup instead of 1 half of 1 cup
Tanner Tadlock
Tanner Tadlock - 17 дней назад
Big Pork Energy 1:14
Turkish Mapper
Turkish Mapper - 17 дней назад
big ol' f*ck-off steak
serce kelem
serce kelem - 17 дней назад
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 - 19 дней назад
1:14 why am I laughing so hard
Joe Food 2017
Joe Food 2017 - 19 дней назад
good video
Funpants94 - 19 дней назад
Garlic is dangerous to cook sous vide. Don't recommend it.
Cam Spark
Cam Spark - 20 дней назад
Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI
Alexander Salsman
Alexander Salsman - 21 день назад
Where's our ramen episode????
Mike Masterson
Mike Masterson - 21 день назад
Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!
LiuProduction - 26 дней назад
1:13 earrape
Matthew Corn
Matthew Corn - 27 дней назад
Thank you for saying green onion, and not trying to fancy up the name!
Tilted Tamberoni
Tilted Tamberoni - 27 дней назад
is it pronounced sauce videh or sos vied?
dumbconscript - 27 дней назад
sous vide is fake and gay
Cody Putnam
Cody Putnam - 28 дней назад
is the video where you finish the pork belly up yet? i sooo want to see that.
Jack Stenson
Jack Stenson - 28 дней назад
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 - 28 дней назад
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 - 29 дней назад
"Big old fuck off steak"
I love the phrase "big fuck off"
Hadji Hidalgo
Hadji Hidalgo - 29 дней назад
I've never seen another YouTube channel in my life with so much positive feedbacks. Good job, Bab.
Hailstorm Plays
Hailstorm Plays - Месяц назад
Hey, vsauce michael here
megabarf20 - Месяц назад
That pork slam had me dying haha
Reuben Bunanta
Reuben Bunanta - Месяц назад
But what exactly is a sous vide?
_ DEVSTER _ - Месяц назад
Lol,,, one half of one cup!
Aziz Al
Aziz Al - Месяц назад
That’s a dick steak at 5:26
howard kwon
howard kwon - Месяц назад
how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?
Richard Purves
Richard Purves - Месяц назад
Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.
Carey Johnston
Carey Johnston - Месяц назад
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!
Sreejish - Месяц назад
Why plastic bag in hot water???
Xeper-I-Set - Месяц назад
Do you not know how sous-vide works?
Rasheik Bailey
Rasheik Bailey - Месяц назад
Hold on did I see any kosher salt?
Rasheik Bailey
Rasheik Bailey - Месяц назад
I love this show so much I can't even get rid of the name out my head binging with BABISH
J_Pnoy - Месяц назад
Love your tutorials, especially any that involve steak
SoundSpark - Месяц назад
was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.
Nick McCack
Nick McCack - Месяц назад
Whats your fav episode of kablam?
Lawrence Calablaster
Lawrence Calablaster - Месяц назад
2:33 I loved the little dancing eggs.
North Sea Brent
North Sea Brent - Месяц назад
That’s a T-bone steak in Australia.
Nexus258 - Месяц назад
2:40 what is that machine called?
Kaneki Da'vinci
Kaneki Da'vinci - Месяц назад
create the pizza from that's so raven
Amanda Canzoneri
Amanda Canzoneri - Месяц назад
Please please make katsudon from Yuri on ice!!!!
STalbott - Месяц назад
What kind of container are you cooking the meat in?
Steven Froster
Steven Froster - Месяц назад
Question- you say it doesn’t render and soften fat the same way as traditional cooking methods. The methods in which I use to cook my ribeye’s leaves the fat soft enough to melt in your mouth with just the pressure of your tongue pushing it to the roof of your mouth. with this sous vide method I’ll loose that?
I own a tardis
I own a tardis - Месяц назад
pls do marzipan joy joys from the simpsons
Erik Zolan
Erik Zolan - Месяц назад
That steak couldn't be very good. You didn't even taste it.
DatAsianBoiDuu - Месяц назад
Make pho
DaBomJr - Месяц назад
Why not score the fat? Asking for a friend ;)
arran miller
arran miller - Месяц назад
Wait safe to eat cookie dough isn't all cookie dough safe to eat
Chris Sanders
Chris Sanders - Месяц назад
F*** Off!!! How Dare you bring that steak in front of me without being able to share!!!! >:-[

that is in representation of the Steak you mentioned and the TRUTH!!! I would kill to have a steak like that right now!!!
Chris Sanders
Chris Sanders - Месяц назад
I litterally cried!!!! :(
Brian Mayfield
Brian Mayfield - Месяц назад
Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.
hannahjoytea - Месяц назад
@bingingwithbabish that steak was practically pornographic. So very jealous
Aaron Mitton
Aaron Mitton - Месяц назад
i'm Japanese, I've been eating raw eggs my whole life...
PuffyBudgerigar - Месяц назад
The steak was still roaming the paddock! Grosss
Red_Doggo - Месяц назад
If you don't like red in your steak there is something seriously wrong with you.
im Sirk
im Sirk - 2 месяца назад
3:13 where’d u get that spoon
caffienatedtactician - 2 месяца назад
Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!
sonerec725 - 2 месяца назад
I litterally let out a " oh my god" when he cut into that steak
Luke Hampton
Luke Hampton - 2 месяца назад
Huge BWB fan, but I've always wondered why no one addresses the elephant in the room of Sous Vide: cooking something in a plastic bag for several hours. That can't be healthy.
10 Subscriber With no videos
10 Subscriber With no videos - 2 месяца назад
soua side
Shiori Nakamoto
Shiori Nakamoto - 2 месяца назад
What did you do with the bone? Can I save it for stock?
Awaseme - 2 месяца назад
looks raw
anoneeemous ly
anoneeemous ly - 2 месяца назад
1:14 max your volume for this
faureamour - 2 месяца назад
Oh my gosh, that steak looks amazing!!
Dan Druff
Dan Druff - 2 месяца назад
You mean da dish
Bob Bob
Bob Bob - 2 месяца назад
0:40, peeling ginger with a peeler and not a spoon, dude we need to talk.
Specially about not worrying about peeling and just cubing your ginger, placing in freezer over night and then making magic ginger snow with a micro planer.
Once you have had Ginger Snow you will never go back.
It works with everything and will melt like
snow on hot food.
한민이 - 2 месяца назад
You look like VSauce Michael. Seriously.
Stanley Chaney
Stanley Chaney - 2 месяца назад
Raw flour containing pathogens! Yikes!
d - 2 месяца назад
Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?
TG_MC - 2 месяца назад
You should do croissants
The Demon Reupblican
The Demon Reupblican - 2 месяца назад
So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....
Ban Hamma
Ban Hamma - 2 месяца назад
Babish! Please do a Sous Vide Katsu Sando! I know Wagyu might be a little pricey for ingredients but i think the video would get great views!
buttz mcian
buttz mcian - 2 месяца назад
1:10 2 million subscriber special
wet wipes
wet wipes - 2 месяца назад
Sous vide everything
Gabriel Syfu
Gabriel Syfu - 2 месяца назад
I think you shouldve recommended the channel “Sous Vide Everything” because rhey make some super entertaining and exciting vids all about experimenting with sous vide recipes!!!!
Mithilesh Kuncham
Mithilesh Kuncham - 2 месяца назад
Sous Vide — a hype that will fade in a year or two.
I prefer a decent Iron Cast skillet and an Oven than buying whole set of machines for a Steak.
Thanks for the effort though.
Malcolm Troy
Malcolm Troy - 2 месяца назад
Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.
Cyvan - Месяц назад
+Malcolm Troy I dont know which part of "recycling" you did not get.
Malcolm Troy
Malcolm Troy - Месяц назад
By burning them... polluting the ozone
Cyvan - Месяц назад
I personally dont know about where he lives, but places like USA actually recycle a huge part of plastic compared to the real polluters like India, Asia, Africa, Sout America.
Nathan Hunt
Nathan Hunt - 2 месяца назад
Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.
Florida Man
Florida Man - 2 месяца назад
I heard ramen?.... Ichiraku Ramen?
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