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Sous Vide | Basics with Babish

  • Published on: 2018-08-09
  • hey guys sous-vide has become a home kitchen essential over the past few years providing restaurant quality results at an ever more affordable price point so you've got one for Christmas over for yourself after mixing wine and amazon now what how about steaks cooked perfect medium-rare edge to edge how about impossibly tender flavorful pork belly how about safe to eat cookie dough let's get down to basics [Music] alright guys so the first thing we're gonna be looking at is one of the classic utilizations of sous-vide and that is for pork belly which we'll be putting to good use in our ramen episode coming up soon so for our marinade were rough chopping up a few cloves of garlic a few inches of peeled ginger and one or two green onions that we're going to place into a bowl along with one half of one cup of soy sauce and one half of one cup of mirin which is a kind of Japanese cooking wine and one of the secrets as to why their dishes taste so good we're also going to add about a quarter cup of fish sauce and half a cup of plain white sugar seems like a lot but just trust me I've I ever let you down before we're gonna whisk all this stuff together and then optionally slam a big ol piece of pork belly down onto the table we've got minimal prep to do here we're just gonna roll it up like a big ol carpet of meat once we've got one end tucked underneath the other we're going to grab some butcher twine and tie this guy down we're simply going to snip off a length of twine and then tie it around to the pork belly using a surgeon's knot which is not as cool as it sounds it's just a square knot with an extra initial turn but since we're vacuum sealing this you can tie it with virtually any nut and it's gonna be just fine it's I every half inch or so trim off the extra twine and it's time to give this pork belly a bath within a bath we're sealing it up with our marinade making sure to turn it a few times to evenly coat and then very cautiously sucking the air out with our vacuum sealer stuff alternately you can put this guy in a large ziploc bag and dunk the whole bag into the water to push the air out if you don't want to inevitably ruin your vacuum sealer with a whole bunch of liquid rolling this around a bit to make sure the marinade is evenly dispersed and then dropping in our sous-vide at 170 degrees Fahrenheit for six to eight hours alternately if you want a firmer more fork-and-knife pork belly you can leave it in there at a hundred and fifty-five degrees Fahrenheit for 24 hours we'll finish this up in a few weeks during our hotly anticipated ramen video where we'll be slicing this thin and plating it up in a nice steaming bowl of tonkatsu but for now why don't we take a look at the lighter more playful side of sous-vide edible cookie dough made with pasteurized eggs that's right you can make perfectly edible raw eggs at home by putting them in the hot tub at 135 degrees Fahrenheit for two hours plunge them into an ice bath and then use them as you would in any recipe in this case Grandma babish is down-home country-style brown butter chocolate chip cookies now you might notice the quote how did that happen sorry you might notice that your eggs have become kind of cloudy which might look less appetizing but they should still function in their roles as eggs which is in this case giving us a whole batch of say four straight to mouth cookie dough that assured a while your friends family and men's choir or whoever you hang out with you can even theoretically bake this as you would normal cook 'yes you might end up with some textural differences but that is the price that you got to pay if you want to become instagram famous now we simply can't do a sous vide episode without a big old gulf steak so that's why i got right here a two inch thick dry aged porterhouse that i'm vacuum-sealing with a clove of garlic and a few sprigs of fresh herbs rosemary and thyme the temperature of the sous-vide is obviously going to depend on how you like your steak done but the general consensus seems to be that 125 degrees Fahrenheit is perfect for a rare medium-rare if you want medium rare shoot for more like 130 it's probably gonna come up about five degrees Fahrenheit during the searing process because of the thickness of the steak we're letting it go for about two hours but no more than two and a half if you want to go longer than two and half hours you've got a cheap cut of meat do you want to tenderize go a little higher in temperature over 130 degrees Fahrenheit once the time is up take the steak out of the hot tub and then we're doing a super hot sear in cast iron we are removing but reserving the herbs and garlic clove and we're hitting some extremely hot cast iron with a bit of oil we want it as smoking hot as possible because we want to sear this as quickly as possible without overcooking the interior that we've so carefully kept at our desired temperature we're also generously salting and peppering this steak which we could have done before we put it in the water bath but I forgot so we're doing it now and then it's out of the sous vide and into the frying pan sorry and we're blasting this with all the heat we can give it for about 90 seconds or until a beautiful brown crust forms I hope you have a loof smoke detectors because it's gonna get pretty smoky in here if your steak has a fat cap it is also vitally important to remember to sear it because sous vide does not render and softened fat the same way the traditional cooking methods do towards the end of searing the second side we're gonna give this guy its butter and herb based drop the herbs from the vacuum bag and a generous pad of butter into the side of the pan I've also got some bacon fat here which I really hope by this point if you've been watch the show that you're starting to save in your fridge and we're simply going to baste the bubbling hot fat over top of the steak once you've got a nice brown crust it's time to take it off the heat and carve it up now if we were cooking this steak using traditional methods we would want to wait at least 10 minutes before cutting into it but since the muscle fibers aren't all tensed up from the trauma of being cooked constantly under high heat we can cut in almost immediately with a porterhouse you've got a tenderloin on one side and a New York Strip on the other so I'm cutting those away from the bone before lining them up and slicing them into manageable pieces the sort of French brasserie way to serve up this steak is to remove and slice up the New York Strip in the tenderloin and fan them out by the bone in their original locations now that my friends is how you make a steak one that I'm very excited to make again for the livestream next week same babish time same babish place
  • Runtime: 05:56
  • binging with babish, cooking with babish, basics with babish, babbish, how to sous vide, recipes, cooking recipes, babish cooking, sous vide, sous vide steak, sous vide meat, what can i sous vide, sous vide cooking, cooking vacuum sealer, vacum sealer, vaccum sealer


  • Malcolm Troy

    Adding more plastic usage adding more to the world ecosystem problem because of this suckass modern "ish" method, why not just cook food normaly.

  • Nathan Hunt

    Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

  • KeaLeonna

    Are you saying cookie dough wasn’t safe to eat? I eat at least 3 spoonfuls every time I make cookies, lol. How am I not dead?

  • Sharon W

    How do I contact you about paying for Sous Vide video?

  • Justin Yattaw

    Got into sous vide after rediscovering the ChefSteps channel last year. I'll never look back. If you have the means, and consider yourself a foodie at all, then you will never, ever regret it.

  • Matteo Fava

    Hey Babish, it's tonkOtsu, not tonkAtsu. Tonkatsu is fried pork cutlet. Tonkotsu (ramen) is ramen with a pork broth. I hope you see this comment.

  • rlynch

    Isn't one of the things to worry about in cookie dough the flour? Its been known to have E. Coli and Salmonella contamination.

  • THE Mithrandir09

    I really love your videos and your recipes. Always tasty when reproduced and never off, when you do something I already know. However as a perfectionist I'd love it if you at least mentioned metric mesurements like (I think) 240ml instead of 1 cup. And for temperature the clear winner in Fahrenheit vs Celsius is clearly Kelvin xD. Nah but seriously, especially when making the ramen episode since hydration cannot be off to make good noodles. Keep up the good work!

  • Killa Cams

    Your voice sounds like what bread would sound like if it could talk. Mmmmmmmmmm bread voice 🍞

  • HickLife

    I live dangerously, I eat cookie dough regardless

  • 123fakestreeeet

    Safe to eat cookie dough? You mean... out of the packet cookie dough?

  • mateo garcia

    I thought he was going to do a sellout ad in the beginning

  • Eddy Eikdal

    Holy shit I had no idea you could do that with eggs.

  • klit86

    Don't be a bitch, just suck the air out of the bag with your mouth hole.

  • Flashgerling

    Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.

  • Kyos -Roblox & Minecraft

    Most people think its not safe to eat raw cookie dough because it contains raw eggs but its also because the batter contains raw flour that may contain bacteria (E Coli)

  • Richard Shaffer

    Serious question. After the thousands of teens, stoners and just having a rough day fatties like me. What’s the reality of eating cookie dough? Very little danger I presume and this seems more like a car commercial disclaimer than realty?

  • Robin Leftwich

    Don't cook if you can't cook at all 👌👌👍👍😾😎😎

  • Nathan Marraffino

    while I know the steak is perfectly safe and that's "The proper way" to do it, I still don't care and would prefer the red to be more on the pink side. Don't turn it to shoe leather, but just a bit less color for me. Personally the "blood" and texture is off putting to me, it just tastes like metal

  • TheKrister2

    I don't doubt it's edible and pretty damn good. But that middle section does not look appetizing to me.

  • kybagames

    Babish: *cooks literally anything and makes it look so delicious* Me, eating my 99 cent pasta packet: Nice

  • Michelle C

    For the fish sauce, I have a seafood allergy. Is there anything I can use to substitute it?

  • superkays

    Can you make safer hollandaise with sous vide eggs?

  • KA Channel

    Your YouTube channel is impressive. What's the key for so much success and viral videos??

  • soviut

    Has anyone ever tried eating a sous vied steak without searing it afterwards? I'm curious if it can survive on texture (and seasoning) alone or if all people actually like about a steak is really just caramelized fat.

  • MAYO_ MAN 13

    A i am a big fan and i was wudering if you can make a pork souvlaki

  • Jessica M

    s0o0o0 i have the same sous vide machine.....tried to test it out by boiling some eggs bc i didn't want to have an expensive meat go to waste for trial and error purposes and i'm happy i did BC the eggs were raw!! I followed the directions from the book, from the app, from the internet and still raw. I've tried covering it so the heat wouldn't escape but still nada, anybody out there with some insight? I've tried taking it back but best buy has the worst return policy :-(

  • Ethan Lee

    I’d be lying if i said I wasn’t very tempted to buy a sous-vide *just* for cookie dough

  • Liam Senpai

    Are you mimicking salt bae always smashing his meat

  • joe brody

    the steak was a piece of art ..........so delicious

  • ABMarcy3

    Still let it rest for god sake... your steak was bleeding all over the place

  • Jack Hart

    babish I haven't been able to cook anything of your channel

  • Let's Cook!

    Everytime I see someone use the Sous Vide technique on a cooking show they always loose.

  • pierce

    last time I mixed wine and online shopping (2 nights ago) I ended up buying 300 dollars worth of more wine

  • Thomas Tanabe

    Have you done any plating techniques videos? I would love to see those!

  • Gerhardt Weiss

    Raw cookie dough is not dangerous because of raw eggs, which with modern vaccination and cleaning techniques are usually fine. Its dangerous because of the raw flour, which can harbor bacteria like e. coli.

  • gallifreyGirl315

    If you did not gnaw on that tbone like a savage, I will be very disappointed.

  • Kekkai

    I guess I'm out of step with the universe, I've never understood eating raw cookie dough, and steak is too rare for me. I like it more medium, slightly less than medium in the middle. Sous vide seems to be the kind of trend that everyone is jumping on and then they try to apply it to every single type of cooking whether it fits or not.

  • IneffableEntertainment

    The raw flour is actually more dangerous in cookie dough than the egg. You can bake the raw flour to make it safe as well.

  • 3toedSloth75

    Freeze the marinade in the bag (or in ice cube trays) BEFORE using the vacuum sealer and no harm, no mess.

  • raecooker

    Is he in DC? If not I think I just saw his doppelganger

  • Robert Pyne

    Can you please give temperatures in Celsius for the rest of the world? <3

  • Kazuki 789

    Everyone PLEASE Read: I have been hallucinating lately and hearing voices in my head, and realised it was occurring due to taking ADDERALL. I threw that poison in the trash! I was praying to God for answers, and JESUS shined his light on me and made me understand everything. We are living in the end times, exactly as described in the Bible. Our country's leaders are trying to kill us with drugs and brain wash us with media and propaganda. This is all a nightmare we need to wake up from! PLEASE SERIOUSLY CONSIDER THIS MESSAGE. IF YOU ARE FEELING LIKE JUNK FROM TAKING DRUGS AND DON'T FEEL LIKE YOURSELF ANYMORE: ACCEPT JESUS INTO YOUR LIFE. THE BIBLE SAYS IF YOU CONFESS WITH MOUTH "JESUS IS LORD" AND BELIEVE IT IN YOUR HEART, YOU WILL BE SAVED. THE ONLY REQUIREMENT IS FAITH IN JESUS CHRIST. ACCEPT JESUS TODAY AND ESCAPE THE EVIL THOUGHTS IN YOUR HEAD, CAUSED BY DRUGS AND PROPAGANDA. JESUS IS RETURNING VERY SOON AND TAKING HIS BELIEVERS WITH HIM TO HEAVEN.

  • Beans Martoccia

    I want to talk personally about some of these things... There are better ways

  • Life’s Hard

    I hate watching videos like this because I always watch them so late at night and it makes me really hungry and I can’t to go and make one of those things so easier either ,dang it

  • nglettire

    This comment might get lost in the sea of positive praise, but please put more research into your educational videos. 1. Never vacuum seal raw garlic. It can actually cause ballooning in the bag. Botulism also doesn’t die at that low a temp. 2. The principle of meats reaching a higher temperature when you let them rest only applies to a higher input of energy. Sous vide is the same color all the way through because whatever temp you choose to cook it at is the final interior temp. 3. <130F is rare by any definition. 4. Sous Vide is a technique, not a umbrella term for every tool in the process. Call the unit an immersion circulator. People use these videos as educational material, so please do your part in learning something before you teach it. I’ve loved your videos, to this point, but you run the risk of becoming like most famous YouTubers and phoning it in.

  • ROVER25X

    What if you don't have a vacuum sealer ?

  • Orion Wade

    Are you going to make the Ramen from Naruto?

  • Jess Lovely

    I want to watch him eat that steak... 👁👄👁

  • Sara You

    I don’t say this often, but I want to make love to that steak

  • Viper CRB

    Yo Babish, make some authentic shit on a shingle and your upgraded version!

  • Sky Rim

    Baking perfectly good cookie dough??? Herecy...

  • John Doe

    I’d wonder what Gordon Ramsay would say....

  • Lygar X

    can you show how to make ramen noodles from scratch? with eggs and without

  • I garden because I have to

    I’ve tried this method and the steak had this very present “plastic” aftertaste. It took about 24 hours to go away. Not a fan.

  • Tfbro wtf

    i want to fucking eat everything in this video, that fucking steak literally made my mouth fucking drip water

  • SaleenE34

    Looks like the food comes out incredible , but it’s just more wasted plastic :/

  • David

    Dear Babish, could you for the sake of the rest of the world show your temperatures in Celsius as well? Love your videos!!