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:
Plain white sugar
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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