Today I learned there is such a thing as unsafe-to-eat cookie dough. How the hell did I manage to survive 49 years on this planet without knowing this key piece of info?
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!
I would recommend heat treating the flour before making the cookie dough, flour has bacteria that can also cause some sickness, it is a raw ingredient. To heat treat flour you can just bake it for 10 minutes at 350°F and then sift it because it can cause clumping and use it as you would 👍
That's called paranoia. The same kind of paranoia that caused many people to wear masks while driving. Yes really. Relax a little and look at how healthy relaxed people are. I know dozens of Amish people. None of them watch TV and none of them knew anything about covid and none of them got covid or even got sick over the past 3 years. Turn off your TV's dumb dumbs.
if you are taking time out of your day to make raw cookie though that is safe to consume, might as well deal with the flour than to just pasteurize the eggs. It's like puting a safety belt around you and not clicking it in.
Fresh eggs when raw can be safe, many body builders drink raw eggs but flour/raw starch is stupidly dangerous to eat and also under cooked just ruins what its in
Artus Barris Babish himself said this was safe cookie dough, but its not. Raw flour is made from untreated grains that contain both E.coli and bleaching agents. In 2016 alone, 63 people were sick because of an E.coli outbreak due to flour. If he says this is safe then it should be fucking safe if he expects his audience to put in effort to do this shit.
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.
Yeah, I was like "What do you mean safe to eat?" I have been eating cookie and cake dough all my childhood, scraping the leftover dough from the bowl whenever my grandma was making cookies/cake. And I'm totally fine. So, 4 thumbs up for eating regular cookie dough.
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.
I seriously don't get that though, like. BTS came out with a trailer one hour before this and it has already 10 million views. This really isn't the biggest buzz at the moment.
Honestly? Sous vide is so easy mode once you get past the awe of it that I would recommend it if you have the time and can afford the equipment (I spent $50 on the mechanism, and about $8 on a 12 quart soup pot from Walmart. It is literally the most used combination of items in my apartment). You don’t need to worry about it overcooking, or monitoring the temperature, or even watching it. It literally does everything for you. Get some ziplock bags (or other plastic bags you can trust, but ziplock is heat safe) and some wooden clothes pins to hook them to the side of the pot and you’re solid. Cleanup is also a breeze because nothing was exposed to actual food!
My brother bought me the Anova when he found out I was saving for one. Absolutely LOVE it! Makes some amazing meat that has my roommate talking about it for days.
Babby always a step ahead. He introduced me to the instant pot and now he is making me want to pull the trigger on the sous vide I've been eyeing for months. Also this track... been watching some Brothers Green?
Hope you get this Babish. I have been using the sous vide technique for over a year and I could not get the correct sear on my steaks. I watched a video from Adam Savage from Mythbusters on searing a steak. It changed my cooking. I now use the charcoal chimney technique. Perfect medium rare with no grey band. Perfect crust.
Cobalt you can cook via sous vide days in advance of when you plan to serve it, as long as you keep it sealed, then just take it out and grill it for a few seconds when you plan to serve it. The only people who think sous vide is “retarded” are the people who don’t understand it.
Cobalt you obviously don’t cook. If everyone went by that logic, we wouldn’t have soups, sauces and stews. cooked beans/legumes, pickled food, broths and stock (which takes four fucking hours) smoked food, barbecue food (real bbq not grilling idiot), baked goods.. the list goes on. Therefore by your logic, you’ll wait three hours for a chicken to roast in the oven, but seal it in a bag and float it in water for three hours “this shit is retarded!” ... okay buddy. Edit: also while your cooking sous vide you’re not just standing there with your dick in your hand watching it float for hours, you’re spending that time prepping the rest of the ingredients and/or other dishes.
@@BasketofLotion ok, so eggs sure, 2 hours is a long time, but that's called fun. now the steak he cooked, Babish did say it would be rare to medium rare so that's that. And for your point of getting the same results in 10 minutes, yeah you probably could, you would be able to get the same flavour and look, but with a cheap cut of steak you can't get the same tenderness as you can with sous vide. so if you want to have cheap steak sous vide might make it that much better, but if you wanted to have an expensive cut go ahead and cook it with traditional methods. The reason i like it is because you don't need to worry about cooking it, you know it will come out almost perfect every time.
@@BasketofLotion Writing off an entire cooking method based on one small part of the video is pretty stupid itself. You just made two different comments saying basically the same thing. We get it, you are not an intelligent person. Move on.
Raw eggs are only dangerous in countries that wash their eggs prior to sale (like the US) because that strips off the protective coating and makes the shell permeable to salmonella. Most other countries don't wash eggs before sale, and those eggs are then safe to make raw cookie dough. It also means that eggs can be kept unrefrigerated at the supermarket.
A tip for the steak. Do a pre sear before the sous vide. I put it in the freezer for about 5-10 minutes before doing a pre-sear to prevent it from cooking inside. Then do the sous vide and post sear as normal. I find it forms a better crust and carmelizes the seasoning before the sous vide
Babish, love the show and your quips. I'm sure you've done this before but I like to think I made up this dish. I've made this for my friends quite a bit and it's one of their favorites, I it call pork porking itself. Butterfly some boneless porkchops, cook some bacon, put the cooked bacon in the chops, close them with the cooked bacon inside. Sautee some onions, garlic, and chives in the bacon grease. When the veggies are nice and brown, put the chops in the bacon stuff. Cook until you're about to eat your kitchen because it smells so good.
If you want to learn more about sous-vide, you should go to Sous-Vide everything, I think their steaks are better than this one. Also, seasoning before sous vide and seasoning after is such a huge difference, as if you season before, the seasoning goes all the way throughout the steak instead of Just at the surface.
2:38 In the UK most of our eggs are pasteurised before they go to the shops. All pasteurised eggs also have a little red lion stamp on them too. It's very convenient...
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!
anyone who wants to more about sous vide. as in what works and what doesn't. go check out the channel Sous Vide Everything. they do all sorts of tests and comparisons! for example steak with or without butter.
"After I’ve had too much whiskey, I cook myself a large flank steak pan fried in salted butter. I eat that put on a pair of wet socks and go to sleep.” - Ron Swanson It isn't really just a recipe, but I would like to see someone giving it a shot.
I do sous vide 2-3 times a week. It is extremely important to pat the meat dry before it goes into the hot skillet. And get yourself a small blow torch from Home Despot and torch the fatty cap as it's searing. Fish and meat are perfect with sous vide, but also some vegetables. Sous vide corn on the cob is excellent.
shoe laces it's E.coli that is the dangerous part because of the flour.Temperature also has alot to do with raw foods.Most people don't get food poisoning from raw foods its mostly that it's old or past it's "danger zone" in temperature.
shoe laces not really, if the eggs are fresh from the farm, there is no chance, same with chicken, you can’t get salmonella from eating just raw chicken.
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 :)
You should anyways, send me the link when done. Viewer #1. Your content is your content! You may not make it to #1 on trending but each upload is an upload!
Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.
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.*
The lighting at 5:23 and in the thumbnail is absolutely beautiful. So much cool light makes the steak look nice and pink. Do you do that with editing software or do you have a special light?
I have now watched this video twice in preparation for the live stream this Thursday, which I had to take off of work for and I am so excited!! Patiently awaiting amazon to deliver my Sous Vide and headed to the grocery store tomorrow!
Tried the Pork Belly Slam; hit the bowl and everything went flying everywhere.
But you had a pork belly, so it was worth it?
Hey bro
😀
Bamalo
No, the pork belly exploded on impact
@͔ ͔ not reddit but ok
Buuuut babish, eating non sous vide cookie dough is better because it adds the taste of *danger*
@@giigabytezdotexe fuckin danger dough is the best thing I've seen all day thank you
Today I learned there is such a thing as unsafe-to-eat cookie dough. How the hell did I manage to survive 49 years on this planet without knowing this key piece of info?
Yum
I have had salmonella, and bruh that shit ain't worth it
danger dough-lan.
see what i did there
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!
Oh
you can bake the flour in the oven which will make it safe to eat "raw". 5 min at 350f on a baking sheet
Binging with Babish I bet that steak was a 110 dollars
Raw flour is actually more dangerous than the raw eggs!
Or you could just make the cookie dough and put THAT into your sous vide bath.
Nobody:
Guga: “So let’s dew it”
*so let’s mountain dew it
lmfao i actually laughed at this his accent is great
They should dew a collab.
Lol 😭😭😭😭😂😂😂😂
@@pronounced.c1oud la laa la la la la laa..
Great to see Sous Vide on your channel Brother. Fantastic Episode!!!
🤙🤙🤙🥩🥩🥩👍👍👍🔥🔥🔥
Sous Vide Everything Yeah, baby!!!
Guggggggaa y ninja
Sous Vide Everything hell Yeah! But you need to teach him not to use fresh garlic ;)!
this is the collab we desperately need
It's AMAZING!
You, Brad on Bon Appetit, Doug Demuro and First We Feast all uploaded at about the same time. What a morning
Sheldon Gunby it made me wet
Sheldon Gunby A Mythical Morning
Sheldon Gunby SAME! My subscription box has them all in order🤣
Its not morning?
Thursday 12pm EDT is the prime-time of UA-cam upload schedule I guess. Maximum international exposure.
1:14 Pork Belly Slam replay button
Sounds thicc
I really needed that
LMAO
Jumpscare WutFace
YES
*GUGA ENTERED THE CHAT*
"Oh man it's so juicy and tender, it's incredible."
W A G Y U
I know it don’t look that good right now, but watch this!
"So let's do it!"
"i know it doesn't look that good right now, but watch this!"
Babish reading my mind. I was just talking with my mom about making some steak like this yesterday, thanks buddy!
Donut every time I see you in here it makes me want to go binging with donut
Binging with Donut: the most ambitious crossover in UA-cam history
Are you Ron Swanson?
What listening device do you have, Apple or Android?
Hey donut! Thanks for holding Americans accountable!
I would recommend heat treating the flour before making the cookie dough, flour has bacteria that can also cause some sickness, it is a raw ingredient. To heat treat flour you can just bake it for 10 minutes at 350°F and then sift it because it can cause clumping and use it as you would 👍
That's called paranoia. The same kind of paranoia that caused many people to wear masks while driving. Yes really. Relax a little and look at how healthy relaxed people are. I know dozens of Amish people. None of them watch TV and none of them knew anything about covid and none of them got covid or even got sick over the past 3 years. Turn off your TV's dumb dumbs.
Safe to eat cookie dough... now my life is complete
you and my dad both lol
You can also replace eggs with milk. Just saying :P
just make sure to heat treat the flour too
Or you know, you could go to Europe where raw aggs are completely safe to eat
They're safe to eat here too, people are just bitchmade.
that steak probably costs more than I make in a day
You must make a LOT in a day to be able to even make the comparison.
a prime porterhouse costs 30$...
@@heygamers48 not dry aged and 2 inch thick ...
@@heygamers48 got proved so wrong you never even responded
@@heygamers48 uuuu you smoking
if youre making raw cookie dough make sure you bake your flour
Faraz Karim I was really surprised he didn't do that. The flour is said to be worse than the raw eggs.
if you are taking time out of your day to make raw cookie though that is safe to consume, might as well deal with the flour than to just pasteurize the eggs. It's like puting a safety belt around you and not clicking it in.
Fresh eggs when raw can be safe, many body builders drink raw eggs but flour/raw starch is stupidly dangerous to eat and also under cooked just ruins what its in
@Artus Barris I fking love your comment
Artus Barris
Babish himself said this was safe cookie dough, but its not. Raw flour is made from untreated grains that contain both E.coli and bleaching agents. In 2016 alone, 63 people were sick because of an E.coli outbreak due to flour. If he says this is safe then it should be fucking safe if he expects his audience to put in effort to do this shit.
I know it doesn't look that good right now, but watch this
Will C lets dew it
Ninja would be proud
Pew pew prew pew pew🎼
Nice
Will C I see you are a man of culture
I got scared half to death by 1:14. Holy crap I wasn’t expecting that
I know right 😭
Teejay 12 Same
it didn't help that i was half asleep as-well
Teejay 12 he best the shit out of that meat
Teejay 12
ml
Sous vide everything. Anyone?
Me no Likey i know it does Not Look good right now, But watch this
Brian Scalabrine i know bro! Deeeeeeeeelicious! 😂
I gotta go with Number A.
*volume down
DEEEEEEEEEEEEEELICIOUS
You gotta let it...
PENETRATE DEEPLY INTO THE MEAT!
(I know it sounds dirty, but that's not what I meant)
Guga, 2019
Hey Andrew,i just wanted to say from watching your videos you've inspired me to pursue my love of cooking on a professional level,thank you so much
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.
Safe-to-eat Cookie Dough: "Hey guys, you can finally eat me."
Cookie Dough we've all been eating anyway: "Am I a joke to you?"
Yeah, I was like "What do you mean safe to eat?" I have been eating cookie and cake dough all my childhood, scraping the leftover dough from the bowl whenever my grandma was making cookies/cake. And I'm totally fine. So, 4 thumbs up for eating regular cookie dough.
“I know it doesn’t look so good right now but watch this!”
Mystery Man
But enough talking, so le’s dew eh!
"cookie dough that's safe to eat" that hasn't stopped me before!!
especially those little frozen circular sugar cookies.. oh baby.
Lisa Fenix day
hol up arent the guy that said why bake it when you can just rub raw cookie dough all over yourself on tasty's save and bake cookie dough video
@@erika-wp4ft how do you remember comments usernames
@@n3l3sh it sticks with you for the years to come its inescapable
@@erika-wp4ft Well, the comments correct.
My guru for this Guga from Sous Vide Everything! Why is he not here?
because he took mini whisk
*Make sure to dry off the steak before you sear!!!* Just pat it with paper towel; you'll get a much better sear.
And you won't burn the house down! Thanks for warning people, it's easy to forget these things when you are just following a video!
2:33 I loved the little dancing eggs.
When are you going to do kronks spinish puffs from The Emperor's New Groove
TurkishDelight Or better yet just the foods of Emperors New Groove
TurkishDelight OMG YESSSSS
These guys are trending every week. Wow!
#1 on trending, it’s always great to see UA-camrs I watch regularly on trending.
MY UA-cam CRASHED WHEN YOU SLAMMED THAT PORK IM NOT JOKING
The power of meat!
Mitchinatr that’s what she said
he has too much power
Yay #1 on trending!! Congrats 🎉
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.
#1 on trending 👀
EDIT: #8 For me now.
N0LifeRada Where was it trending?
SEiMEi in the us
I obviously don't have eyes to see it's #1 trending.
WTF IS THIS TRENDING #1
I seriously don't get that though, like. BTS came out with a trailer one hour before this and it has already 10 million views. This really isn't the biggest buzz at the moment.
BASICS With Babish: I will teach you how to do Sous Vide
Me: Bro, I can barely cook eggs...
throw them in the sous vide! 😂
Honestly? Sous vide is so easy mode once you get past the awe of it that I would recommend it if you have the time and can afford the equipment (I spent $50 on the mechanism, and about $8 on a 12 quart soup pot from Walmart. It is literally the most used combination of items in my apartment). You don’t need to worry about it overcooking, or monitoring the temperature, or even watching it. It literally does everything for you. Get some ziplock bags (or other plastic bags you can trust, but ziplock is heat safe) and some wooden clothes pins to hook them to the side of the pot and you’re solid. Cleanup is also a breeze because nothing was exposed to actual food!
Sous-vide your eggs
go watch the eggs episode then
Been eating raw cookie dough for about... 40 years. Never ever had a problem.
Cobalt no it isn’t, but thinking raw cookie dough is dangerous is
Cobalt maybe if you’re a vegan or just don’t like good food
That's like saying I've been playing in traffic my whole life and never got hit.
My Great Grandfather smoked two packs a day until he was 96. I still wouldn’t advise that smoking leads to living a long life.
@@BasketofLotion LOL! Gotta be the most uninformed comment I've read this week!
babish throwin the pork belly like that was the funniest thing i swear
Why are you doing this to me 😫😫😫😫 it's 4:15am, I can't sleep, and now I'm hungry!!!
I'm watching this at 8:04am
Hey Sak😊
OH MAH GAD I CANT SLEEP RAWR IT'Z 9 AMZ LOLZ!!! U MAKE ME HUNGAREEE!!! XD XD XD XD
Bill Maher
SAK- SOON xvideos
amazing...You are a super cook..thank so much.
'And the Lord said, "Let there be light!"'
1:14
'And it was good.'
salmonella fan
KOTH?
My brother bought me the Anova when he found out I was saving for one. Absolutely LOVE it! Makes some amazing meat that has my roommate talking about it for days.
Babby always a step ahead. He introduced me to the instant pot and now he is making me want to pull the trigger on the sous vide I've been eyeing for months.
Also this track... been watching some Brothers Green?
evangelism it's probably just royalty free.
Hope you get this Babish. I have been using the sous vide technique for over a year and I could not get the correct sear on my steaks. I watched a video from Adam Savage from Mythbusters on searing a steak. It changed my cooking. I now use the charcoal chimney technique. Perfect medium rare with no grey band. Perfect crust.
Someone should make a channel where you Sous Vide everything 🙃
100% recommend the channel Sous Vide Everything
Cobalt you can cook via sous vide days in advance of when you plan to serve it, as long as you keep it sealed, then just take it out and grill it for a few seconds when you plan to serve it. The only people who think sous vide is “retarded” are the people who don’t understand it.
no, but you are lol. Boiling your eggs for 2 hours LMAO waste of time and energy for nothing
Cobalt you obviously don’t cook. If everyone went by that logic, we wouldn’t have soups, sauces and stews. cooked beans/legumes, pickled food, broths and stock (which takes four fucking hours) smoked food, barbecue food (real bbq not grilling idiot), baked goods.. the list goes on. Therefore by your logic, you’ll wait three hours for a chicken to roast in the oven, but seal it in a bag and float it in water for three hours “this shit is retarded!” ... okay buddy.
Edit: also while your cooking sous vide you’re not just standing there with your dick in your hand watching it float for hours, you’re spending that time prepping the rest of the ingredients and/or other dishes.
@@BasketofLotion ok, so eggs sure, 2 hours is a long time, but that's called fun. now the steak he cooked, Babish did say it would be rare to medium rare so that's that. And for your point of getting the same results in 10 minutes, yeah you probably could, you would be able to get the same flavour and look, but with a cheap cut of steak you can't get the same tenderness as you can with sous vide. so if you want to have cheap steak sous vide might make it that much better, but if you wanted to have an expensive cut go ahead and cook it with traditional methods. The reason i like it is because you don't need to worry about cooking it, you know it will come out almost perfect every time.
@@BasketofLotion Writing off an entire cooking method based on one small part of the video is pretty stupid itself. You just made two different comments saying basically the same thing. We get it, you are not an intelligent person. Move on.
What do you mean safe to eat I've been eating raw cookie dough all my life.
Saint Unjogratis raw eggs have a chance of containing salmonella which can make you really really sick.
Yea and sometimes a person can develop a bad case of gulpin if the poisoning is bad enough.
*s Top*
Raw eggs are only dangerous in countries that wash their eggs prior to sale (like the US) because that strips off the protective coating and makes the shell permeable to salmonella.
Most other countries don't wash eggs before sale, and those eggs are then safe to make raw cookie dough.
It also means that eggs can be kept unrefrigerated at the supermarket.
Raw flour is also potentially dangerous. It can carry E. coli and other nasty stuff.
One day it would be cool to actually binge with Babish.
A tip for the steak. Do a pre sear before the sous vide. I put it in the freezer for about 5-10 minutes before doing a pre-sear to prevent it from cooking inside. Then do the sous vide and post sear as normal. I find it forms a better crust and carmelizes the seasoning before the sous vide
Safe to eat cookie dough.... Oh baby, if I'm eating raw cookie dough safety is not a concern of mine 😂
Sara Marie Darling Damn, you get me. That’s literally the fucking story of my life.
*#1 ON TRENDING CONGRATS BABISH!!!!!!!!!!!!!!!!!!!*
Babish, love the show and your quips. I'm sure you've done this before but I like to think I made up this dish. I've made this for my friends quite a bit and it's one of their favorites, I it call pork porking itself. Butterfly some boneless porkchops, cook some bacon, put the cooked bacon in the chops, close them with the cooked bacon inside. Sautee some onions, garlic, and chives in the bacon grease. When the veggies are nice and brown, put the chops in the bacon stuff. Cook until you're about to eat your kitchen because it smells so good.
I was wondering if you could give me your thoughts?
1:13
I was wearing headphones, and this actually scared the shit out of me xD
I LOVE THE WARM FEELING TO YOUR KITCHEN
😂😡hi
@@narddixon6109 hello there
Swindle IS YOUR CAPS LOCK BROKEN?
If you want to learn more about sous-vide, you should go to Sous-Vide everything, I think their steaks are better than this one. Also, seasoning before sous vide and seasoning after is such a huge difference, as if you season before, the seasoning goes all the way throughout the steak instead of Just at the surface.
Plus it needs to be patted dry thoroughly for best searing results.
And I know it might not look so good right now but watch this
2:38 In the UK most of our eggs are pasteurised before they go to the shops. All pasteurised eggs also have a little red lion stamp on them too. It's very convenient...
#1 on trending, congrats!
1:14 FOR SOME REASON I FRICKING LOST IT WHEN HE SLAPPED THE MEAT ON THE COUNTER
It’s such a satisfying sound.
Number One on TRENDING?? Good stuff Babby
Babish got me to add sous vide to my repertoire of "basic" cooking. The applications for this are immense.
Did anyone else audibly react to the color of that steak. It looks perfect
Sous vide does wonders
I seared mine with a blow torch and there was mo gradient just a crust and perfectly pink all throughout the meat
It looks completely raw inside. He needs to raise the temp a bit.
There’s a huge pool of blood around it. It doesn’t even look cooked. 🤢
Average person: Sous Vide
Me, an intellectual: Soos Videey
r/iamverysmart
@@klakiti02 pretty sure it was meant to be satire
would have been awesome if you had Guga from SousVideEverything in this video!
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!
I smoke Vide everyday
Why do i see you in every comment section
I prefer to vape vapor.
Sgfiudsfk the attempt to be Justin Y. But no one can match him
This dude is so pathetic. Do you have an actual life or are you on UA-cam 24/7 craving attention.
UnPhayzable k
“Have I ever let you down before?”
*Rick Astley intensifies*
You know the rules
And so do I
I think i clicked on the wrong bald guy's videos! Where is the chicken wings in hot sauce???
Omg Babish uses Kerrygold butter, he really does have good taste
I want him to smash me against the table like how he did with the pork belly
Ded
Oliver my god
Oliver 1:14
Damn
That gave me the tingles
1:14 why am I laughing so hard
My family's been doing this with an anova cooker for the past year. It tastes better than a lot of restaurants
Babish: perfect medium rare steak
Me: meh okay I guess
Babish: tender pork belly
Me: fine, solid
Babish: safe to eat cookie dough
Me: *holy shit I'm in*
anyone who wants to more about sous vide. as in what works and what doesn't.
go check out the channel Sous Vide Everything. they do all sorts of tests and comparisons! for example steak with or without butter.
"After I’ve had too much whiskey, I cook myself a large flank steak pan fried in salted butter. I eat that put on a pair of wet socks and go to sleep.” - Ron Swanson
It isn't really just a recipe, but I would like to see someone giving it a shot.
You'd be surprised how essential the wet socks are in this ritual. Just doesn't hit the same without 'em.
I do sous vide 2-3 times a week. It is extremely important to pat the meat dry before it goes into the hot skillet. And get yourself a small blow torch from Home Despot and torch the fatty cap as it's searing. Fish and meat are perfect with sous vide, but also some vegetables. Sous vide corn on the cob is excellent.
hm for some strange reason my mouth can't stop watering i wonder why 👀
Sheesh about to cook a second dinner after watching this
Cookie dough danger has to do with the flour not the eggs.
shoe laces raw anything can be dangerous but it's not the eggs that make raw cookie dough potentially dangerous.It's the raw flour.I'm a Baker.
shoe laces it's E.coli that is the dangerous part because of the flour.Temperature also has alot to do with raw foods.Most people don't get food poisoning from raw foods its mostly that it's old or past it's "danger zone" in temperature.
Mr. Snek Games i agree with you as well:)
shoe laces not really, if the eggs are fresh from the farm, there is no chance, same with chicken, you can’t get salmonella from eating just raw chicken.
Holy shit he actually posted a comment about it I love babbish
I've never seen another UA-cam channel in my life with so much positive feedbacks. Good job, Bab.
I feel like you missed the perfect opportunity to day "Now lets twine this swine" @ about 1:45
*Slaps pork belly on counter
“Now that’s a lot of damage!” 😂
Dylan Pritchett '
1:14 *D A M A G E*
You mean howtobasic
howtobabish
Binging to basic?
That's a lot of damage!!
Needs a bass boosted *RIP headphone users* version
Its 12 am so lets binge watch some binging with babish!
Yay boi!
Just remember to heat treat the flour too since that's the thing that has the most chance of getting you sick
Was looking for this comment
I'm just gonna take a McDonald's patty and cut it up and call it as day
UnPhayzable 🤢
UnPhayzable fuck that. Make your own patty lol.
Number one on trending and I bet it's because Babish shows his face
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 :)
*Can you do those raspberry cookies from Auther?*
Wow we were just talking about doing a sous vide episode but it wouldn’t be nearly as good as this!!!!
You should anyways, send me the link when done. Viewer #1. Your content is your content! You may not make it to #1 on trending but each upload is an upload!
BDBD16 - hey man really appreciate that, thank you!!
Wait, are you polish-whatever?
BDBD16 - haha I’m part polish. you talking about the pierogi vid?
Can you make the soup from Kung Fu Panda? Love your videos! ❤️
Must salt and pepper before going in the bag. I've done probably 30 steaks sous vide now and won't go back to the grill or pan. I also recommend bagging them with S/P/G and an herb or two (I use thyme and sometimes rosemary) and letting it rest for a few hours or even freezing until later before it's time to cook. Also, Joule is my sous vide or choice.
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.*
Isagail it looked pretty gross like that and the flavour wont be very good without seasoning, sear or butter
shoe laces they did tho... Salt is the first preservative known by humans. It's older than using fire...
shoe laces what im saying is that flavoring meat is older than actually cooking meat.
shoe laces good thing we don't live during the caveman times and we aren't our ancestors. Fucking moron.
shoe laces our ancestors lived on plants before inventing fire so it's pretty probably that they used a variety of spices...
Little known fact: it is actually illegal for chefs to cook pork belly without slamming it down on the table.
You should make the Mississippi Queen from regular show!
The lighting at 5:23 and in the thumbnail is absolutely beautiful. So much cool light makes the steak look nice and pink. Do you do that with editing software or do you have a special light?
*Love the way he slammed his meat on that wooden table*
I was 100% zoned out until he said "safe-to-eat cookie dough"
Looks fire!
I love the new kitchen my man, been a fan for so long it's exciting to see how seriously you're taking this now!
Shout out to SousVideEverything 😁
I was so looking forward to seeing guga take over 😭😭😭😭
I just watched Orange is the new black episode 6 season 3. You should do Mei Changs pea and taco things!
I have now watched this video twice in preparation for the live stream this Thursday, which I had to take off of work for and I am so excited!! Patiently awaiting amazon to deliver my Sous Vide and headed to the grocery store tomorrow!
Raw eggs aren’t the only reason you can’t eat raw cookie dough it’s also raw flour
In fact most cases it isn't the egg at all; most eggs are safe to eat if they come from a healthy chicken (American store bought ones are not).