Sous Vide | Basics with Babish

Comments

  1. QuarterOaSeel

    QuarterOaSeel12 hours ago

    geez, i was scared by the big pork slam

  2. Josh Larsen

    Josh Larsen19 hours ago

    this man can cook.

  3. Francisco DeTonne

    Francisco DeTonneDay ago

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

  4. Wes Plays

    Wes Plays2 days ago

    SSSSSSSSOOOOOOOOOOUUUUUUUUUUUWWWWWWWEEEEEEEEEEE

  5. Schoobydoo

    Schoobydoo3 days ago

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

  6. Dan G

    Dan G4 days ago

    The Forbidden Fleshlight

  7. DanC

    DanC4 days ago

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

  8. Beardie McBeardface

    Beardie McBeardface5 days ago

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

  9. Selena Markham

    Selena Markham6 days ago

    The steak can feel the bacon grease coursing thru its veins

  10. Selena Markham

    Selena Markham6 days ago

    Somebody call a PO lice or an amber lampse

  11. Agent J

    Agent J8 days ago

    That steak is a little too rare..

  12. Madeleine Russell

    Madeleine Russell8 days ago

    2625

  13. Rory Burke

    Rory Burke9 days 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

  14. freddy04123

    freddy041239 days 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.

  15. MrMrRubic

    MrMrRubic10 days ago

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

  16. Jordan Saylor

    Jordan Saylor13 days ago

    So um, where to get that cookie dough recipe?

  17. Toluene

    Toluene14 days 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.

  18. Maenethal

    Maenethal15 days ago

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

  19. Yeetus Feetus God of the yeets

    Yeetus Feetus God of the yeets15 days ago

    1:14 when your parents aren't home.

  20. Eric Cervantes

    Eric Cervantes15 days ago

    1:14 PILLOW FIGHT

  21. peacefuljeffrey

    peacefuljeffrey15 days 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.

  22. peacefuljeffrey

    peacefuljeffrey15 days ago

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

  23. Tom Warner

    Tom Warner16 days ago

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

  24. klubbb 15

    klubbb 1516 days ago

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

  25. Travis James

    Travis James16 days ago

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

  26. Lonely

    Lonely16 days ago

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

  27. Austin Lunbeck

    Austin Lunbeck17 days 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.

  28. Jacob Torrez

    Jacob Torrez17 days ago

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

  29. Tanner Tadlock

    Tanner Tadlock17 days ago

    Big Pork Energy 1:14

  30. Turkish Mapper

    Turkish Mapper17 days ago

    big ol' f*ck-off steak

  31. serce kelem

    serce kelem17 days 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

  32. Ty Anderson

    Ty Anderson19 days ago

    1:14 why am I laughing so hard

  33. Joe Food 2017

    Joe Food 201719 days ago

    good video

  34. Funpants94

    Funpants9419 days ago

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

  35. Cam Spark

    Cam Spark20 days ago

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

  36. Alexander Salsman

    Alexander Salsman21 day ago

    Where's our ramen episode????

  37. Mike Masterson

    Mike Masterson21 day ago

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

  38. LiuProduction

    LiuProduction26 days ago

    1:13 earrape

  39. Matthew Corn

    Matthew Corn27 days ago

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

  40. Tilted Tamberoni

    Tilted Tamberoni27 days ago

    is it pronounced sauce videh or sos vied?

  41. dumbconscript

    dumbconscript28 days ago

    sous vide is fake and gay

  42. Cody Putnam

    Cody Putnam28 days ago

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

  43. Jack Stenson

    Jack Stenson28 days 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

  44. don't care

    don't care28 days 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.

  45. Arty

    Arty29 days ago

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

  46. Hadji Hidalgo

    Hadji Hidalgo29 days ago

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

  47. Hailstorm Plays

    Hailstorm PlaysMonth ago

    Hey, vsauce michael here

  48. megabarf20

    megabarf20Month ago

    That pork slam had me dying haha

  49. Reuben Bunanta

    Reuben BunantaMonth ago

    But what exactly is a sous vide?

  50. _ DEVSTER _

    _ DEVSTER _Month ago

    Lol,,, one half of one cup!

  51. Aziz Al

    Aziz AlMonth ago

    That’s a dick steak at 5:26

  52. howard kwon

    howard kwonMonth ago

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

  53. Richard Purves

    Richard PurvesMonth ago

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

  54. Carey Johnston

    Carey JohnstonMonth ago

    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!

  55. Sreejish

    SreejishMonth ago

    Why plastic bag in hot water???

  56. Xeper-I-Set

    Xeper-I-SetMonth ago

    Do you not know how sous-vide works?

  57. Rasheik Bailey

    Rasheik BaileyMonth ago

    Hold on did I see any kosher salt?

  58. Rasheik Bailey

    Rasheik BaileyMonth ago

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

  59. J_Pnoy

    J_PnoyMonth ago

    Love your tutorials, especially any that involve steak

  60. SoundSpark

    SoundSparkMonth ago

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

  61. Nick McCack

    Nick McCackMonth ago

    Whats your fav episode of kablam?

  62. Lawrence Calablaster

    Lawrence CalablasterMonth ago

    2:33 I loved the little dancing eggs.

  63. North Sea Brent

    North Sea BrentMonth ago

    That’s a T-bone steak in Australia.

  64. Nexus258

    Nexus258Month ago

    2:40 what is that machine called?

  65. Kaneki Da'vinci

    Kaneki Da'vinciMonth ago

    create the pizza from that's so raven

  66. Amanda Canzoneri

    Amanda CanzoneriMonth ago

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

  67. STalbott

    STalbottMonth ago

    What kind of container are you cooking the meat in?

  68. Steven Froster

    Steven FrosterMonth ago

    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?

  69. I own a tardis

    I own a tardisMonth ago

    pls do marzipan joy joys from the simpsons

  70. Erik Zolan

    Erik ZolanMonth ago

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

  71. DatAsianBoiDuu

    DatAsianBoiDuuMonth ago

    Make pho

  72. DaBomJr

    DaBomJrMonth ago

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

  73. arran miller

    arran millerMonth ago

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

  74. Chris Sanders

    Chris SandersMonth ago

    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!!!

  75. Chris Sanders

    Chris SandersMonth ago

    I litterally cried!!!! :(

  76. Brian Mayfield

    Brian MayfieldMonth ago

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

  77. hannahjoytea

    hannahjoyteaMonth ago

    @bingingwithbabish that steak was practically pornographic. So very jealous

  78. Aaron Mitton

    Aaron MittonMonth ago

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

  79. PuffyBudgerigar

    PuffyBudgerigar2 months ago

    The steak was still roaming the paddock! Grosss

  80. Red_Doggo

    Red_DoggoMonth ago

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

  81. im Sirk

    im Sirk2 months ago

    3:13 where’d u get that spoon

  82. caffienatedtactician

    caffienatedtactician2 months ago

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

  83. sonerec725

    sonerec7252 months ago

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

  84. Luke Hampton

    Luke Hampton2 months ago

    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.

  85. 10 Subscriber With no videos

    10 Subscriber With no videos2 months ago

    soua side

  86. Shiori Nakamoto

    Shiori Nakamoto2 months ago

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

  87. Awaseme

    Awaseme2 months ago

    looks raw

  88. anoneeemous ly

    anoneeemous ly2 months ago

    1:14 max your volume for this

  89. faureamour

    faureamour2 months ago

    Oh my gosh, that steak looks amazing!!

  90. Dan Druff

    Dan Druff2 months ago

    You mean da dish

  91. Bob Bob

    Bob Bob2 months ago

    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.

  92. 한민이

    한민이2 months ago

    You look like VSauce Michael. Seriously.

  93. Stanley Chaney

    Stanley Chaney2 months ago

    Raw flour containing pathogens! Yikes!

  94. d

    d2 months ago

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

  95. TG_MC

    TG_MC2 months ago

    You should do croissants

  96. The Demon Reupblican

    The Demon Reupblican2 months ago

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

  97. Ban Hamma

    Ban Hamma2 months ago

    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!

  98. buttz mcian

    buttz mcian2 months ago

    1:10 2 million subscriber special

  99. wet wipes

    wet wipes2 months ago

    Sous vide everything

  100. Gabriel Syfu

    Gabriel Syfu2 months ago

    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!!!!

  101. Mithilesh Kuncham

    Mithilesh Kuncham2 months ago

    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.

  102. Malcolm Troy

    Malcolm Troy2 months ago

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

  103. Cyvan

    CyvanMonth ago

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

  104. Malcolm Troy

    Malcolm TroyMonth ago

    By burning them... polluting the ozone

  105. Cyvan

    CyvanMonth ago

    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.

  106. Nathan Hunt

    Nathan Hunt2 months ago

    Holy shit! I've watched a bunch of your videos now, but I only just subscribed. I'm sorry! Lol.

  107. Florida Man

    Florida Man2 months ago

    I heard ramen?.... Ichiraku Ramen?