Sous Vide | Basics with Babish


  1. SamuelD1

    SamuelD1Hour ago

    Too raw

  2. Web M

    Web M3 days ago

    Who is Sue Vide and why does she want me to boil my meat?

  3. your_casual _gay_Avenger

    your_casual _gay_Avenger5 days ago

    I got a feeling that Im going to miss the intro theme song, I dont know why but I just feel like it wont be in the future. Calling it. your_casual_gay_Avenger 12/12/18.

  4. Edward Cameron

    Edward Cameron5 days ago

    I’ve never subscribed to a channel so fast omg.

  5. Brandon Davis

    Brandon Davis9 days ago

    Love your videos but The Ziploc method only works at temps below 155 degrees. Above that and the seal will fail. That’s also assuming you’re using high quality bags. The name brand bags won’t include known carcinogens, while the budget brands may. Also, 170 degrees seems crazy high. 145-150 for say 20 to 24 hours seems like it would give you better results.

  6. asilva5021

    asilva502113 days ago

    Big ol fuck off steak. Classic

  7. Stuart Highman

    Stuart Highman13 days ago

    I have to say when it comes to sous vide Chashu pork its worth the time to go 30+ hours at 155 degrees, I have tried the shorter method and it doesn't even come close. Of all the methods I have used to cook this, long slow sous vide is by far the best. Thank you for the idea :)

  8. Titanfall Tv

    Titanfall Tv13 days ago

    Big ol fuck of steak

  9. BAM5

    BAM514 days ago

    Sous vide temperature is really low. In my experience with my anova 125 will be rare. 130 medium rare 135 medium.

  10. wlawson70

    wlawson7017 days ago


  11. JAMP0T1

    JAMP0T120 days ago

    'A kitchen essential' if youre telling yourself this to justify the money you spent on this its not true this just seems to add extra complexity, cost and time to simple meals


    BTYTWWTS22 days ago

    1:08 yes u have

  13. Pupster Pops

    Pupster Pops25 days ago

    I’m guessing Naruto ramen!!

  14. some guy on the internet

    some guy on the internet25 days ago

    You make good cooking content

  15. Nicholas

    Nicholas27 days ago

    I am like really interested in his cherry blossom looking tattoo in his left bicep..

  16. Joseph Montgomery

    Joseph Montgomery27 days ago

    rosemary, thyme....wonder where that's from :T

  17. Leo Chavez

    Leo Chavez28 days ago

    Is the meat B O N E L E S S

  18. Cian Mc sweeney

    Cian Mc sweeneyMonth ago

    Am I the only one who's eaten cookie dough raw for years already? 😂

  19. legofan370

    legofan370Month ago

    Ok is it me, or does that steak look rare? It looks fucking blue!

  20. Ad Dee

    Ad DeeMonth ago

    Any chance you can post a copy cat recipe of Starbucks Sous Vide Egg Bites? I see recipes all the time but all WITHOUT a Sous Vide machine. So I would like to know how to cook them with this machine

  21. jino1113

    jino1113Month ago


  22. toe sucker

    toe suckerMonth ago

    What the Fuck is soo veed

  23. Beverly Lee

    Beverly LeeMonth ago

    How long can bacon fat keep in the fridge?

  24. Jackson Bakes

    Jackson BakesMonth ago

    Me slamming my monster cock in a school girls desk

  25. Dylan Le Lerre

    Dylan Le LerreMonth ago

    Sous vide takes the texture of meat away. Not a big fan of it.

  26. London1869

    London1869Month ago

    Subtitle this video, "Carnivore's Delight." Damn, this is some beautiful meat.

  27. The Blutzkreig

    The BlutzkreigMonth ago

    I thaught the title said suicide

  28. Canadas Cutest

    Canadas CutestMonth ago

    "mixing wine and amazon" I feel attacked

  29. Burgerboy

    BurgerboyMonth ago

    5:26 he's going to hold a dick

  30. stabil lo

    stabil loMonth ago

    When your wife dont makes you a sandwich 1:14

  31. Harvard College

    Harvard CollegeMonth ago

    5:45 anyone else see a penis?

  32. JustAGuy

    JustAGuyMonth ago

    You really should have let the meat rest before you cut it. Bleeding on the table is generally undesirable. Look, main point is: Let your meat rest. That's actually a good life lesson as well.

  33. senor guapo

    senor guapoMonth ago

    It's actually insanely hard to get the necessary variances and approvals from county health departments to even have a sous vide/vacuum sealer inside a commercial kitchen. If a health inspector even slightly smells one they freak the fuck out. Not surprisingly some of the worst people on the planet

  34. Neil Tumacder

    Neil TumacderMonth ago

    How to make compound butter?

  35. antobio nabarro

    antobio nabarroMonth ago

    Wait raw cookie dough is bad for you? Like cancer bad? I'm scared now I have to spread the word

  36. Remi J

    Remi JMonth ago

    didn't dry the meat before searing. Nice dead grey on the bottom side from being freshly steamed. nice.

  37. Lil Dank Memes

    Lil Dank MemesMonth ago

    Who would win a cook off binging with babish or gordan Ramsey

  38. a b

    a bMonth ago

    other way to sear is blowtorch, gives nice crust fast without cooking it more

  39. J bell

    J bellMonth ago

    Isn't cooking food in plastic dangerous. Leads to cancer and hormone imbalances due to BPA

  40. Luka Cherriman

    Luka CherrimanMonth ago

    Cookie doe isn’t safe to eat? 😰

  41. Ias Howle

    Ias HowleMonth ago

    Finally, someone who doesnt use the sharp side of the knife to scrape the cutting board

  42. Mystery Geek Dude

    Mystery Geek DudeMonth ago

    I got a sous vide ad before this 😂

  43. Supreme293

    Supreme293Month ago

    I know it doesn’t look that good right now but watch this

  44. Dhimas Murdianto

    Dhimas MurdiantoMonth ago

    Sous Vide everything 😉

  45. James

    JamesMonth ago

    129°F is where you cook that steak. And get yourself a butane touch.

  46. Gettin Jiggly

    Gettin JigglyMonth ago

    Wait cookie dough isn't safe to eat ?

  47. Legiterie Jittery

    Legiterie JitteryMonth ago


  48. Georgios Paraskeva

    Georgios ParaskevaMonth ago

    Are you using Anova ?

  49. Caleb Foster

    Caleb FosterMonth ago

    Is that pork belly skin-on?

  50. Cooper Williams

    Cooper WilliamsMonth ago

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

  51. ForeverZero

    ForeverZeroMonth ago

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

  52. QuarterOaSeel

    QuarterOaSeelMonth ago

    geez, i was scared by the big pork slam

  53. Josh Larsen

    Josh LarsenMonth ago

    this man can cook.

  54. Francisco DeTonne

    Francisco DeTonneMonth ago

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

  55. Fitz

    FitzMonth ago

    maybe the name?

  56. Wes Plays

    Wes PlaysMonth ago


  57. Schoobydoo

    SchoobydooMonth ago

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

  58. Dan G

    Dan G2 months ago

    The Forbidden Fleshlight

  59. DanC

    DanC2 months ago

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

  60. Beardie McBeardface

    Beardie McBeardface2 months ago

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

  61. Selena Markham

    Selena Markham2 months ago

    The steak can feel the bacon grease coursing thru its veins

  62. Selena Markham

    Selena Markham2 months ago

    Somebody call a PO lice or an amber lampse

  63. Agent J

    Agent J2 months ago

    That steak is a little too rare..

  64. Rory B

    Rory B2 months ago

    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

  65. freddy04123

    freddy041232 months ago

    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.

  66. MrMrRubic

    MrMrRubic2 months ago

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

  67. Jordan Saylor

    Jordan Saylor2 months ago

    So um, where to get that cookie dough recipe?

  68. Toluene

    Toluene2 months ago

    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.

  69. Maenethal

    Maenethal2 months ago

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

  70. Yeetus Feetus God of the yeets

    Yeetus Feetus God of the yeets2 months ago

    1:14 when your parents aren't home.

  71. Eric Cervantes

    Eric Cervantes2 months ago


  72. peacefuljeffrey

    peacefuljeffrey2 months ago

    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.

  73. peacefuljeffrey

    peacefuljeffrey2 months ago

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

  74. Tom Warner

    Tom Warner2 months ago

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

  75. Caleb Beckham

    Caleb Beckham2 months ago

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

  76. Travis James

    Travis James2 months ago

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

  77. Rapace

    Rapace2 months ago

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

  78. Austin Lunbeck

    Austin Lunbeck2 months ago

    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.

  79. Jacob Torrez

    Jacob Torrez2 months ago

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

  80. Tanner Tadlock

    Tanner Tadlock2 months ago

    Big Pork Energy 1:14

  81. Turkish Mapper

    Turkish Mapper2 months ago

    big ol' f*ck-off steak

  82. serce kelem

    serce kelem2 months ago

    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

  83. Ty Anderson

    Ty Anderson2 months ago

    1:14 why am I laughing so hard

  84. Joe Food 2017

    Joe Food 20172 months ago

    good video

  85. Funpants94

    Funpants942 months ago

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

  86. Cam Spark

    Cam Spark2 months ago

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

  87. Alexander Salsman

    Alexander Salsman2 months ago

    Where's our ramen episode????

  88. Mike Masterson

    Mike Masterson2 months ago

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

  89. LiuProduction

    LiuProduction2 months ago

    1:13 earrape

  90. Matthew Corn

    Matthew Corn2 months ago

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

  91. FaZe Sheldon Dinkleberg

    FaZe Sheldon Dinkleberg2 months ago

    is it pronounced sauce videh or sos vied?

  92. dumbconscript

    dumbconscript2 months ago

    sous vide is fake and gay

  93. Cody Putnam

    Cody Putnam2 months ago

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

  94. Jack Stenson

    Jack Stenson2 months ago

    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

  95. don't care

    don't care2 months ago

    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.

  96. Arty

    Arty2 months ago

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

  97. Hadji Hidalgo

    Hadji Hidalgo2 months ago

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

  98. Hailstorm Plays

    Hailstorm Plays2 months ago

    Hey, vsauce michael here

  99. megabarf20

    megabarf203 months ago

    That pork slam had me dying haha

  100. Reuben Bunanta

    Reuben Bunanta3 months ago

    But what exactly is a sous vide?

  101. _ DEVSTER _

    _ DEVSTER _3 months ago

    Lol,,, one half of one cup!

  102. Aziz Al

    Aziz Al3 months ago

    That’s a dick steak at 5:26