Sous Vide | Basics with Babish

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    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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    Published on 10 months ago


    1. Roberto Acuna

      Med rare 120° IT top side. 130° IT is medium and overcooked.

    2. Codename Beast


    3. Loaf of Dog

      2 hrs for eggs.

    4. Gabriel Courtois

      The cookie is still unsafe because raw flour can give you e-coli

    5. MrFarnanonical

      It's not just the raw eggs in cookie dough that's not safe to eat, it's the flour itself. There have been quite a few cases of flour containing E. Coli and other harmful bacteria and the F.D.A recommends not to eat raw flour.

    6. Drelzy


    7. Marty Nguyen

      damn that porterhouse is fucking HUUUUUUUUGE

    8. narglarph

      he kinda looks like the new vocalist for the last ten seconds of life

    9. Kealan Salud

      Nobody: Guga: “So let’s dew it”

      1. Blzt

        lmfao i actually laughed at this his accent is great

      2. xd breeze

        *so let’s mountain dew it

    10. Blah Blahsen

      safe cookie-dough. lol, you mean just cookie dough, then?

    11. NyxErebus

      My brother bought me the Anova when he found out I was saving for one. Absolutely LOVE it! Makes some amazing meat that has my roommate talking about it for days.

    12. charmanater

      Not sure I can watch a Sous Vide video that isn't made by the Prophet.

    13. Stephen Bertram

      You need to get yourself a manly propane blowtorch to sear the crap out of your steaks with.

    14. Dakota Oakes - Rookie

      1:14 Jesus christ...

    15. casey wong

      For Bavarian’s only. No tech no art no brain. Good for stupidity

    16. Charles Brooks

      Babish: *slams a whole slab of pork belly onto the counter* Me: weird flex, but ok

    17. The Great Chimera

      that’s too much steak for one person

    18. GOD_Valley

      the reason you cant eat cookie dough is because of Raw Flour!!!! NOT EGGS! its the flower that gets you sick. the chances of you getting salmonella from raw eggs is actually really low. which is why you see people eating it or taking shots of it (its a thing look it up). DONT EAT RAW COOKIE DOUGH. unless you temper the flour!!!! PLEASE DONT GET SICK PEOPLE! look it up!

    19. Anakinlawrence

      Unsafe cookie dough my ass I have eaten a shit tone of cookie dough over the years I've lived and i have not died once.

    20. GKT GreatKhanTactics

      Dude i got a suis vide ad before this video

    21. Uldren Sov

      Wow that is a HUGE steak. And that pork looks super tender

    22. Rey Barrera

      Where do you even buy a dry aged porterhouse?

    23. oh yeah

      hehe the bone looks like a dick

    24. Kirby Le

      BASICS With Babish: I will teach you how to do Sous Vide Me: Bro, I can barely cook eggs...

    25. SkidzLIVE

      "One half of one cup"

    26. Samol Duong

      The best use for souvide is to cook chicken breast. Everybody is scared to undercook it, rightly so.. So everybody overdoes it just to be safe. It goes beyond the perfect temp. Yes, most white meat you've ever eaten is overcooked. There is a perfect temp for white meat which we regular mortals can't achieve. But if you souvide it, you can make it safe and juicy. I prefer dark meat but a white meat done right is beyond amazing.

    27. A.C Clemont

      sauce video

    28. aaronhpa

      What is a quarter cup?

    29. Raven NEVER

      I made mine well done because I'm a real Texan

    30. Samuel

      You describing the steak as 'big ol fuck off steak' scored you an instant like

    31. NickTom

      Now that is some white noise, I want a 10 hour version plz

    32. Ryan Carter

      Did anyone else audibly react to the color of that steak. It looks perfect

    33. Me no Likey

      Sous vide everything. Anyone?

      1. Bulb _Life

        I gotta go with Number A.

      2. Me no Likey

        Brian Scalabrine i know bro! Deeeeeeeeelicious! 😂

      3. Brian Scalabrine

        Me no Likey i know it does Not Look good right now, But watch this

    34. PlayThatOfficial

      That pork lookin pretty cute 😏

    35. James P

      Wrap it like a big ol carpet.. of meat 🤔

    36. Starwolf

      I couldn't eat a steak like that. Raw just screams at me and would physically make me sick just trying to take a bite.

    37. Maxeus Wardian

      Tried the Pork Belly Slam; hit the bowl and everything went flying everywhere.

      1. Bamalo

        But you had a pork belly, so it was worth it?

    38. Black note

      I literally had a sous vide ad before this vid edit:and at the end TF

      1. zhgfng

        thats how advertisements work. They give you ads based on what you watch and what you have watched before

    39. Zul Hafiz

      Hey guys, Bsauce here

    40. TheGingerbeardMan

      Ah yes, "Big ol' F*ck-Off", my favorite cut of steak.

    41. Ayan Booyens

      I read somewhere that a sous vide medium steak is more like a medium rare any other steak. Like because normally there's a temperature gradient and you measure in the middle maybe? Either way if you sous vide to rare it won't melt the marbled fat but sous vide-ing to medium will still be super delish/juicy/soft and in a blind tasting typical rare lovers preferred sous vide medium. But I have no references here for you haha (I'm only getting my cooker next week)

    42. norman hu

      Shit I accidentally drooled all over myself

    43. Connor Ollive

      my dude! that steak is poifect

    44. spoopy ghost

      all cookie dough is edible if you arent a coward

    45. Dieppe Raid Documentary

      He should have used a ribeye cap steak, which you can get at Costco. It the child of a ribeye and a tenderloin. 🥩

    46. fausti00

      Just a small point to consider putting butter with the other herbs and garlic into the bag will yield better results.

    47. Rudy Portillo

      Raw garlic on sous vide?

    48. Cyberwizard Productions

      you don't need a sous vide to pasteurize eggs for cookie dough. I do it in a pan with a standard thermometer.

    49. italians

      Cookie dough recipe?

    50. Hunter

      that pork belly looks like how i feel

    51. Lil Smonk

      That shit raw

      1. Axel Voss Is Gay

        ever heard of rare?

    52. Jcewazhere

      If you let the steak cool a bit (or even freeze and finish later) before you sear it you can skip worrying about over cooking. Just cook it to the doneness you want then dry and freeze or fridge it without opening the bag. Then if you've frozen it you can warm it up in the sous vide again or the microwave might even work, just be careful to not heat it too much. Just bring it to 5-10F below the target eating temp. If the steak has just been in the fridge, not frozen, you can just let it come to room temperature then the heat from the searing will likely bring it up to yummy temp. If you don't want to fill your house with smoke you can use an electric heat gun, blowtorch or outdoor grill to sear the steak instead of cast iron with oil. While they all work, the electric heat gun is potentially slower than the torch (depends on the torch) but doesn't risk butane or other gas flavors and you don't have to wait for a grill to heat up or fill your house with smoke.

    53. Brandon Low

      I'd be interested in an episode on smoking and other slow cooking methods

    54. Maka Infinity

      Question what if you're broke and can't buy a sous vide. How do we make these items .

    55. VallieMC C

      I was 100% zoned out until he said "safe-to-eat cookie dough"

    56. Hanz Olos

      Buuuut babish, eating non sous vide cookie dough is better because it adds the taste of *danger*

      1. seti young

        @MayaFox Studios fuckin danger dough is the best thing I've seen all day thank you

      2. MayaFox Studios

        Hanz Olos *_d a n g e r d o u g h_*

    57. ansh arora

      You had me at "Big ol' carpet of meat"

    58. startskipsurvey

      A quarter cup? Don’t you mean one half of one half of one cup?

      1. General Bitler

        That sounds like something a second grade teacher would say

    59. Gallows

      I don’t know if it’s specific to my country but if you get your eggs from a good place they can be eaten raw

    60. Kentrell Nolan

      You should do a naruto Miso Chashu episode

    61. andrei mihai

      what about the fact that the plastic bag will leach chemicals into the food ??

      1. Liam TW

        That only happens if the plastic melts

    62. James Buckle

      Same babish time same babish place, its that a wan show (ltt) reference I hear

    63. Johnny Crack

      🥩 🥩

    64. doubledown niggre

      One half of one cup? It's half a cup m88888888

    65. xeno

      Becoming sick from the cookie dough is just a benefit

    66. Corey Barker

      I love this man. His episodes are impossibly addicting to watch

    67. ArmyVet Bustah

      Ikea bowl spotted

    68. 18 Year Old MGTOW MONK

      Just so you guys know, pigs eat their own shit and even other animals shit. Bon Appetit! 🤗

    69. Bảo Anh Vũ

      well Chefsteps wants to know your location

    70. dummygood kills


      1. Liam TW

        @dummygood kills I know. That's why I said lol

      2. dummygood kills

        @Liam TW it was a joke 😑

      3. Liam TW


    71. Louis Rubens

      Food Wishes and your show are my favorite US-new Channels...

    72. Lauren Thompson

      Babs do you still have that miracle knife???

    73. chris18228

      To raw

      1. Liam TW


    74. chris18228

      Your generous amount of butter is way smaller than my generous amount

    75. Cuboozle

      The Big dick in the Locker Room 1:14

    76. FredericoFP

      Just remember to heat treat the flour too since that's the thing that has the most chance of getting you sick

    77. first name

      that steak probably costs more than I make in a day

      1. Memeologist

        The most I’ve made was $600 in one day. But that was during Fourth of July and I was getting triple pay.

      2. charmanater

        @Matthew Bladek yeah you fucking nerd fuck off loser

      3. charmanater

        its probably around 80$

      4. Yamil Yamil

        @big succ uuuu you smoking

    78. Alex Wannabe14

      Optionally *SLAM*

    79. Linh Vu

      I need to go to sleep early for my chemistry exam tomorrow but your channel does not allow me to do so.

    80. Ayden Koyanagi

      1:14 Pork Belly Slam replay button

      1. Xammed Kain


      2. 奕翔王

        Jumpscare WutFace

      3. Aisha


      4. ThorbenTK

        I really needed that

      5. Esmeralda Hernandez

        Sounds thicc

    81. Ingrid

      Hi! That's a beautiful countertop and I'm really impressed that you're using it as a cutting board. Would you know what it's made of? Thanks!

    82. Nick Diy

      I think it is eating my potatoes

    83. Jack Christianson

      Holy fuck that is my kind of steak

    84. Nick C

      1:14 I nearly had an f'n heart attack

    85. Avin Sharma

      But hey shouldn't you for some time before cutting the steak all the juices have flowed out of the steak

      1. Jake Carlin

        No, that is not necessary because of the sous vide technique rather than a more traditional method like grilling or pan-frying or broiling. Notice how little juice is on the table after cutting up this thicc-ass steak.

    86. Mr. K

      The eggplant burger from the Scooby Doo movie!!

    87. courtinileigh

      Sometimes when you say "Babish" I hear "bad bitch". With the looks of the pork belly and steak, I'd say hell yeah, you're a bad bitch.

    88. Harry S

      Great technique . I would , though, pre heat cast iron in oven (even heating ) to a screaming 500 degrees , first . Sear each side for 30 sec. and prepare sauce in the empty pan, first lifting the rendering with some liquid .( almost no grey ring) For me that , that would take your excellent steak to the heavenly level


      Does anyone else thing the bone and meat at the end looked like a penis?

    90. MsK Tee

      That steak 🥩🤤

    91. Emily Duckworth

      What's interesting is that in the UK is that over a year ago the food standards agency declared that raw eggs were safe to eat, even by vulnerable groups such as pregnant women and the elderly. But in the UK, we treat our eggs and hens differently, as the hens are vaccinated and the eggs are pasteurised..

    92. McNuts 1999

      Man... that steak at the end looks good but I prefer it not so red and still hear the cow mooing

      1. McNuts 1999

        @john li I mean granted some steaks are meant to be served in specific ways but still a little too much red for my liking

      2. john li

        if its not red then most likely its overcooked

    93. Humpty Dumpty lookin’ ass

      5:38 huh... the bone looks like a...

    94. Samuel Whitton

      how can you eat a steak rare? its literally still bleeding at the end

    95. EJBen007

      So every time I throw in whole raw garlic in the sous vide with meat, it turns a weird bluish green color. How does your garlic stay white?

    96. Sam Holder

      holy fuck that steak

    97. Michael Upchurch

      What is a sous vide

    98. Victoreatsfood

      Hey Babby what brand do you suggest?

    99. Enrique  Cabrera

      How is sui vide different than boiling?

    100. bluetensee

      Hey Babish! Nice one!Again. what's that fine looking knife you're using there? Best, Mathias (from Germany)