Sous Vide | Basics with Babish

Publicado em 9 Ago 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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  • ha ha ha it looks like a dick

  • I'm so poor 😴 looks so good 🤤

  • Cant you eat raw eggs in america?

  • 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

  • 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

  • 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!

    • +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

    • It was a joke dumbass

    • it explains in the video . . . also how did you misspell it? it's in the title.

  • 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 😂

  • 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 ?

    • No! it's really common knowledge. . . you might get salmonella poisoning from eating ir


    • No! it's really common knowledge. . .

  • 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

    • no no no no no no no nO NO NO *NO*

  • 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

    • +Selena Markham WHAT

    • Somebody call a PO lice or an amber lampse

  • That steak is a little too rare..

    • no it's not. it just looks rare, just like hoe the eggs are runny but still safe to eat.

  • 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.