Sous Vide | Basics with Babish

Comentários

  1. Cooper Williams

    Cooper Williams8 horas atrás

    I’m gonna make this for my men’s choruc

  2. ForeverZero

    ForeverZero9 horas atrás

    1:14 woulda sucked if he hit the bowl with the marinade right? XDD

  3. QuarterOaSeel

    QuarterOaSeel2 dias atrás

    geez, i was scared by the big pork slam

  4. Josh Larsen

    Josh Larsen2 dias atrás

    this man can cook.

  5. Francisco DeTonne

    Francisco DeTonne3 dias atrás

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

  6. Wes Plays

    Wes Plays4 dias atrás

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  7. Schoobydoo

    Schoobydoo5 dias atrás

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

  8. Dan G

    Dan G5 dias atrás

    The Forbidden Fleshlight

  9. DanC

    DanC6 dias atrás

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

  10. Beardie McBeardface

    Beardie McBeardface7 dias atrás

    Or move to the UK where our eggs don’t have salmonella

  11. Selena Markham

    Selena Markham8 dias atrás

    The steak can feel the bacon grease coursing thru its veins

  12. Selena Markham

    Selena Markham8 dias atrás

    Somebody call a PO lice or an amber lampse

  13. Agent J

    Agent J9 dias atrás

    That steak is a little too rare..

  14. Madeleine Russell

    Madeleine Russell10 dias atrás

    2625

  15. Rory Burke

    Rory Burke10 dias atrás

    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

  16. freddy04123

    freddy0412310 dias atrás

    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.

  17. MrMrRubic

    MrMrRubic11 dias atrás

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

  18. Jordan Saylor

    Jordan Saylor14 dias atrás

    So um, where to get that cookie dough recipe?

  19. Toluene

    Toluene15 dias atrás

    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.

  20. Maenethal

    Maenethal16 dias atrás

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

  21. Yeetus Feetus God of the yeets

    Yeetus Feetus God of the yeets16 dias atrás

    1:14 when your parents aren't home.

  22. Eric Cervantes

    Eric Cervantes16 dias atrás

    1:14 PILLOW FIGHT

  23. peacefuljeffrey

    peacefuljeffrey17 dias atrás

    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.

  24. peacefuljeffrey

    peacefuljeffrey17 dias atrás

    “Like a big ol’ carpet ... of MEAT.” LOL! 😂

  25. Tom Warner

    Tom Warner17 dias atrás

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

  26. klubbb 15

    klubbb 1517 dias atrás

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

  27. Travis James

    Travis James17 dias atrás

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

  28. Rapace

    Rapace17 dias atrás

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

  29. Austin Lunbeck

    Austin Lunbeck18 dias atrás

    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.

  30. Jacob Torrez

    Jacob Torrez18 dias atrás

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

  31. Tanner Tadlock

    Tanner Tadlock18 dias atrás

    Big Pork Energy 1:14

  32. Turkish Mapper

    Turkish Mapper19 dias atrás

    big ol' f*ck-off steak

  33. serce kelem

    serce kelem19 dias atrás

    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

  34. Ty Anderson

    Ty Anderson20 dias atrás

    1:14 why am I laughing so hard

  35. Joe Food 2017

    Joe Food 201720 dias atrás

    good video

  36. Funpants94

    Funpants9420 dias atrás

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

  37. Cam Spark

    Cam Spark22 dias atrás

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

  38. Alexander Salsman

    Alexander Salsman22 dias atrás

    Where's our ramen episode????

  39. Mike Masterson

    Mike Masterson23 dias atrás

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

  40. LiuProduction

    LiuProduction27 dias atrás

    1:13 earrape

  41. Matthew Corn

    Matthew Corn28 dias atrás

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

  42. Tilted Tamberoni

    Tilted Tamberoni29 dias atrás

    is it pronounced sauce videh or sos vied?

  43. dumbconscript

    dumbconscript29 dias atrás

    sous vide is fake and gay

  44. Cody Putnam

    Cody Putnam29 dias atrás

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

  45. Jack Stenson

    Jack StensonMês atrás

    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

  46. don't care

    don't careMês atrás

    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.

  47. Arty

    ArtyMês atrás

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

  48. Hadji Hidalgo

    Hadji HidalgoMês atrás

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

  49. Hailstorm Plays

    Hailstorm PlaysMês atrás

    Hey, vsauce michael here

  50. megabarf20

    megabarf20Mês atrás

    That pork slam had me dying haha

  51. Reuben Bunanta

    Reuben BunantaMês atrás

    But what exactly is a sous vide?

  52. _ DEVSTER _

    _ DEVSTER _Mês atrás

    Lol,,, one half of one cup!

  53. Aziz Al

    Aziz AlMês atrás

    That’s a dick steak at 5:26

  54. howard kwon

    howard kwonMês atrás

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

  55. Richard Purves

    Richard PurvesMês atrás

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

  56. Carey Johnston

    Carey JohnstonMês atrás

    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!

  57. Sreejish

    SreejishMês atrás

    Why plastic bag in hot water???

  58. Xeper-I-Set

    Xeper-I-SetMês atrás

    Do you not know how sous-vide works?

  59. Rasheik Bailey

    Rasheik BaileyMês atrás

    Hold on did I see any kosher salt?

  60. Rasheik Bailey

    Rasheik BaileyMês atrás

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

  61. J_Pnoy

    J_PnoyMês atrás

    Love your tutorials, especially any that involve steak

  62. SoundSpark

    SoundSparkMês atrás

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

  63. Nick McCack

    Nick McCackMês atrás

    Whats your fav episode of kablam?

  64. Lawrence Calablaster

    Lawrence CalablasterMês atrás

    2:33 I loved the little dancing eggs.

  65. North Sea Brent

    North Sea BrentMês atrás

    That’s a T-bone steak in Australia.

  66. Nexus258

    Nexus258Mês atrás

    2:40 what is that machine called?

  67. Kaneki Da'vinci

    Kaneki Da'vinciMês atrás

    create the pizza from that's so raven

  68. Amanda Canzoneri

    Amanda CanzoneriMês atrás

    Please please make katsudon from Yuri on ice!!!!

  69. STalbott

    STalbottMês atrás

    What kind of container are you cooking the meat in?

  70. Steven Froster

    Steven FrosterMês atrás

    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?

  71. I own a tardis

    I own a tardisMês atrás

    pls do marzipan joy joys from the simpsons

  72. Erik Zolan

    Erik ZolanMês atrás

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

  73. DatAsianBoiDuu

    DatAsianBoiDuuMês atrás

    Make pho

  74. DaBomJr

    DaBomJrMês atrás

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

  75. arran miller

    arran miller2 meses atrás

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

  76. Chris Sanders

    Chris Sanders2 meses atrás

    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!!!

  77. Chris Sanders

    Chris Sanders2 meses atrás

    I litterally cried!!!! :(

  78. Brian Mayfield

    Brian Mayfield2 meses atrás

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

  79. hannahjoytea

    hannahjoytea2 meses atrás

    @bingingwithbabish that steak was practically pornographic. So very jealous

  80. Aaron Mitton

    Aaron Mitton2 meses atrás

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

  81. PuffyBudgerigar

    PuffyBudgerigar2 meses atrás

    The steak was still roaming the paddock! Grosss

  82. Red_Doggo

    Red_Doggo2 meses atrás

    If you don't like red in your steak there is something seriously wrong with you.

  83. im Sirk

    im Sirk2 meses atrás

    3:13 where’d u get that spoon

  84. caffienatedtactician

    caffienatedtactician2 meses atrás

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

  85. sonerec725

    sonerec7252 meses atrás

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

  86. Luke Hampton

    Luke Hampton2 meses atrás

    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.

  87. 10 Subscriber With no videos

    10 Subscriber With no videos2 meses atrás

    soua side

  88. Shiori Nakamoto

    Shiori Nakamoto2 meses atrás

    What did you do with the bone? Can I save it for stock?

  89. Awaseme

    Awaseme2 meses atrás

    looks raw

  90. anoneeemous ly

    anoneeemous ly2 meses atrás

    1:14 max your volume for this

  91. faureamour

    faureamour2 meses atrás

    Oh my gosh, that steak looks amazing!!

  92. Dan Druff

    Dan Druff2 meses atrás

    You mean da dish

  93. Bob Bob

    Bob Bob2 meses atrás

    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.

  94. 한민이

    한민이2 meses atrás

    You look like VSauce Michael. Seriously.

  95. Stanley Chaney

    Stanley Chaney2 meses atrás

    Raw flour containing pathogens! Yikes!

  96. d

    d2 meses atrás

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

  97. TG_MC

    TG_MC2 meses atrás

    You should do croissants

  98. The Demon Reupblican

    The Demon Reupblican2 meses atrás

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

  99. Ban Hamma

    Ban Hamma2 meses atrás

    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!

  100. buttz mcian

    buttz mcian2 meses atrás

    1:10 2 million subscriber special

  101. wet wipes

    wet wipes2 meses atrás

    Sous vide everything

  102. Gabriel Syfu

    Gabriel Syfu2 meses atrás

    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!!!!

  103. Mithilesh Kuncham

    Mithilesh Kuncham2 meses atrás

    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.

  104. Malcolm Troy

    Malcolm Troy2 meses atrás

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

  105. Cyvan

    CyvanMês atrás

    +Malcolm Troy I dont know which part of "recycling" you did not get.

  106. Malcolm Troy

    Malcolm TroyMês atrás

    By burning them... polluting the ozone

  107. Cyvan

    CyvanMês atrás

    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.