Sous Vide | Basics with Babish

Sous Vide | Basics with Babish

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

“Apples and Butterflies” by Blue Wednesday…

My first cookbook, Eat What You Watch, is available now in stores and online!
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Theme song: “Stay Tuned” by Wuh Oh…

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Basics With Babish Website:

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90 Responses

  1. Sheldon Gunby says:

    You, Brad on Bon Appetit, Doug Demuro and First We Feast all uploaded at about the same time. What a morning

  2. Yummy Hero says:

    Legend has it that all of Babish food knowledge is stored in that EPIC beard

  3. LoliOnii-chan Senpai says:

    *Vsauce* ?

  4. Flannel Guy DIY says:

    I dont mind doing the steaks this way but you still need a nice sear to get that exterior flavor from the flame

    • Thomas Reid says:

      A guy I went to college with built his own PC and a few months later he starts smelling burning, looks at his CPU and it’s fucks, like £250 gone because of something so simple, but what amazes me is that many CPUs don’t actually come with thermal paste or say to use it.

    • Noah Campbell says:

      Thomas Reid jeez that sucks lol. But I think a bunch of heat sinks come with it, but some still don’t.

    • Buckington Hassleshire says:

      Just look up sous vide everything YouTube channel, they have done every kind of sear on a steak imaginable. They even did like a tournament type thing with it.

    • Neoblackdragon says:

      Weird, last time I purchased an I7 CPU it did have a patch of Thermo paste read to go. Buy a cooler and it came with paste.

    • Joshua Jin says:

      Rodrigo Alvarez he means with a barbecue I’m pretty sur e

  5. Eric says:

    To anyone that’s interested in sous-vide or wants to know more and get recipes I would recommend the channel “sous vide everything” they have on 100K Subs but they’re very informative. Actually got into sous vide by watching their videos.

  6. The Derp Chaos says:

    Safe to eat cookie dough… now my life is complete

    • shoe laces says:

      Tommy Wood sure but I was talking about e.coli which is associated with eggs and bacteria are not necessarily harmful e.coli is. As for your point on all eggs being pasteurized that’s a moot point and most consumers do not really check where their animal products come from, because they’re under the influence from casomorphine from dairy products.

    • Cerridwen Brown says:

      I’m from the south, we just eat the damn cookie dough.

    • Titan Senpai says:

      The Derp Chaos the danger makes is what makes it delicious

    • shoe laces says:

      Titan Senpai you’re conflating taste with status.

    • WickedFalsehood says:

      Flour carries salmonella too

  7. Faraz Karim says:

    if youre making raw cookie dough make sure you bake your flour

    • Tom Haflinger says:

      It’s worth pointing out, absolutely. After all, if this was no-hold-barred cookie dough, we wouldn’t bother pasteurizing the eggs, right? Lots of people eat raw eggs. But if you’re pasteurizing them, there’s a reason. And if you’re using raw flour, you’re undermining your own efforts.

    • Ashley Ann says:

      agreed. raw flour can make people more sick than eggs, sometimes even containing listeria. that will make people very sick

    • Joshua Jin says:

      Artus Barris there a difference in that tho. Baking your flour doesn’t impede enjoyment like not letting your kid play in mud or cooking pork to 160 degrees. Unless you’re an extremely impatient fuck and might as well just eat cookie dough with unpasteurized raw eggs anyways. If I’m waiting for eggs to pasteurize in a sous vide I might as well be baking flour as an extra precaution as it takes no extra effort unless again, you’re a lazy impatient fuck. Stop being so damn edgy people like you ruin the Internet.

    • S G says:

      Miles Edgeworth 63 people getting sick is hardly a concern. Their are more reports of illness from people eating runny eggs for breakfast.

      The general consensus would probably agree getting out of bed in the morning is pretty safe and that alone killed aprox 450 people last year.

      Chances are your home doesn’t have a some crazy reverse osmosis UV light super carbon filter for your water supply… And yet… Here you are, alive and well, despite bathing in Floride every day.

    • Pastafarian says:

      Look at this guy Artus. Thinks hes tougher than salmonella. I bet hes also one of those ducks who thinks their tougher than the sun and doesnt wear sunscreen.

  8. Veridian says:

    If you squint at raw meat hard enough it’ll basically look like it’s cooked

    • Stagonas says:

      Anthony Stark P.S. I love you xD

    • shoe laces says:

      Stagonas “overly fanatizize” Where do you draw the line between kinds of food fanaticism, as apparently you are admitting of degrees.

    • Stagonas says:

      I did not mention food fanaticism! I typed “don’t overzealously fanatize about things written on the internet”. Anyone can be a troll these days so I consider it a waste of time and brain cells to overextend and thus come closer to depleting your limited resources over an Internet argument unless your interlocutor is a reasonable person 🙂

    • shoe laces says:

      Stagonas oh I forgot I’m dealing with unreasonable people here who just want to talk shit. Pardon me.

    • Brandon Vistan says:

      If you squint at water hard enough, it’ll look like it can boil things.

  9. Oliver says:

    I want him to smash me against the table like how he did with the pork belly

  10. Adam Rivera says:

    raw cookie dough’s problem has never been eggs. It’s raw flour.

    • JoakimVG says:

      I see, thank you 🙂

    • Jon Rogers says:

      Flour can also contain diseases

    • Baldr's Dreams says:

      @JoakimVG: Not a whole lot. What was said above isn’t untrue, but you’re not all that likely to get sick from flour unless you’re eating ridiculous amounts of it raw. You have to get a certain parts per million of e coli to even get a case of the squirts, much less a serious illness that requires medical attention. I’m not saying impossible of course, but still not real likely at all.

      The REAL problem with bleached raw flour is that it tends to cause tissue swelling in the intestines which while not dangerous is very uncomfortable and can lead to cramping, and alternating constipation and diarrhea as it moves through. Eating a few bites won’t hurt you at all unless you have some rare sensitivity that millions of Mommy-blogging hypochondriacs think they have but don’t, but large amounts will cause you regret.

    • Logan Troxell says:

      You can microwave flour for a few seconds to pasteurize.

  11. UnPhayzable says:

    I smoke Vide everyday

  12. UnPhayzable says:

    I’m just gonna take a McDonald’s patty and cut it up and call it as day

  13. Justin Y. says:

    I swear to god you looked like Vsauce Michael for a second

  14. Isagail says:

    Honestly, I don’t think I could wait for the steak to sear before trying to eat it straight out of the bag after waiting so long.
    *I’m a monster, I know.*

  15. Abbreviated Reviews says:

    Woo that’s pretty rare. Probably should have went for those extra five degrees.

  16. J-Mac's Amateur Kitchen says:

    Wow we were just talking about doing a sous vide episode but it wouldn’t be nearly as good as this!!!!

  17. Binging with Babish says:

    It’s been brought to my attention that raw flour can contain pathogens! The eggs might be safe to eat, but please consume raw flour at your own risk – or pasteurize your flour by baking it separately at 350F for 10 minutes!

    • DIEGO Garcia says:

      Well guess imma die know 🙁

    • Sam King says:

      Pin tgis

    • Abunai Gaming says:

      Not sure if the video has already been made (sounds like it has) but just letting you know that you called the ramen broth type wrong. It’s not tonkAtsu broth, it’s tonkOtsu. Tonkotsu means a broth made from pork bones (since ton = pork/pig, kotsu = bone). Tonkatsu is deep fried pork and usually has nothing to do with ramen. I helped fix the same error with the boys at Sorted Food so hope you see this in time to correct it Babish.

    • Katie Bayliss says:

      Binging with Babish also raw flour tastes disgusting

    • Katie Bayliss says:

      Balaclava Bob anecdotal

  18. Valix says:

    Twinkie wiener sandwich please.

  19. Justin Y. says:

    Could you collab with YSAC?

  20. Sous Vide Everything says:

    Now you are talking my language brother. 🤙🤙🤙🥩🥩🥩

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