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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


  • Francisco DeTonne

    Sous vide, to me, seems like a super pretencious way of cooking... I seriously don't know why

  • Wes Plays


  • Schoobydoo

    Hey, would you consider doing a home-made mirin video? Afaik most mirin available in stores isn't really real mirin

  • Dan G

    The Forbidden Fleshlight

  • DanC

    Hey babish, can you make Naruto Style Ichiraku Ramen video?

  • Agent J

    That steak is a little too rare..

  • Rory Burke

    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

    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

    Is it just a American thing for eggs to me dangerous to eat raw?

  • Toluene

    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

    1:20 Meat carpet? Or meat curtains? ( ͡° ͜ʖ ͡°)

  • peacefuljeffrey

    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.

  • Tom Warner

    Cookie Dough is already safe to eat if you're not a coward

  • klubbb 15

    Slamming the meat on the table is in no ways optional.

  • Travis James

    i recommend pan frying the tonkasu after slicing and before adding it to the ramen it really makes the pork extra flavorful.

  • Lonely

    The flour can containt a lot of thing when it's not cook. This cookie dough is not safe, sorry.

  • Austin Lunbeck

    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

    Why didn’t you just say 1/2 cup instead of 1 half of 1 cup

  • serce kelem

    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

  • Funpants94

    Garlic is dangerous to cook sous vide. Don't recommend it.

  • Cam Spark

    Hey Babish, your big F*** Off steak isn't a Porterhouse its a T-Bone just FYI

  • Mike Masterson

    Bro where the hell is the ramen video? i have been dying to see what happens with that pork belly!

  • Matthew Corn

    Thank you for saying green onion, and not trying to fancy up the name!

  • Cody Putnam

    is the video where you finish the pork belly up yet? i sooo want to see that.

  • Jack Stenson

    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

    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

    "Big old fuck off steak" I love the phrase "big fuck off"

  • Hadji Hidalgo

    I've never seen another YouTube channel in my life with so much positive feedbacks. Good job, Bab.

  • howard kwon

    how would I finish the chashu? Do I stick it in the oven for 20 minutes at 400F?

  • Richard Purves

    Are US eggs not pasteurised already? Pretty sure all UK ones are so you’re pasteurising pasteurised eggs.

  • Carey Johnston

    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!

  • Rasheik Bailey

    I love this show so much I can't even get rid of the name out my head binging with BABISH

  • J_Pnoy

    Love your tutorials, especially any that involve steak

  • SoundSpark

    was getting really hungry, then i saw the raw steak and i wasn't hungry anymore.

  • STalbott

    What kind of container are you cooking the meat in?

  • Steven Froster

    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?

  • Erik Zolan

    That steak couldn't be very good. You didn't even taste it.

  • DaBomJr

    Why not score the fat? Asking for a friend ;)

  • arran miller

    Wait safe to eat cookie dough isn't all cookie dough safe to eat

  • Chris Sanders

    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!!!

  • Brian Mayfield

    Tonkatsu isn’t ramen. It’s breaded and the fried pork cutlet.

  • hannahjoytea

    @bingingwithbabish that steak was practically pornographic. So very jealous

  • Aaron Mitton

    i'm Japanese, I've been eating raw eggs my whole life...

  • caffienatedtactician

    Don't forget to spend the next 20 minutes gnawing all the leftover meat off the bone 😂 Damn, that looks good!

  • sonerec725

    I litterally let out a " oh my god" when he cut into that steak

  • Luke Hampton

    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.

  • Bob Bob

    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

    You look like VSauce Michael. Seriously.

  • d

    Hey! Any chance you can do a basics about cooking for a dinner party/large crowd?

  • TG_MC

    You should do croissants

  • The Demon Reupblican

    So the cookie dough thing is wrong that cookie dough is still hazardous raw flour is much more dangerous than raw eggs.....

  • Ban Hamma

    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!

  • Gabriel Syfu

    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

    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

    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.