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Sous Vide | Basics with Babish
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- Опубліковано 8 сер 2018
- 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!
Recipe: basicswithbabi...
Ingredients & Grocery List:
Garlic
Peeled Ginger
Green onion
Soy Sauce
Mirin
Fish Sauce
Plain white sugar
Pork Belly
Eggs
Porterhouse steak
Rosemary
Thyme
Olive oil
Salt
Pepper
Butter
Bacon fat
Special Equipment:
Sous Vide
Butcher Twine
Vacuum Sealer
Vacuum Sealer Bags
Watch the livestream rebroadcast here: • Sous Vide | Basics wit...
Music:
"Apples and Butterflies" by Blue Wednesday'
/ bluewednesday
www.bingingwit....
My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon: a.co/bv3rGzr
Barnes & Noble: bit.ly/2uf65LX
Theme song: "Stay Tuned" by Wuh Oh
open.spotify.c....
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Basics With Babish Website: bit.ly/BasicsWi...
Patreon: bit.ly/BingingP...
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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
@@mastertrey4683 r/notopbutokay
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
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 😭😭😭😭😂😂😂😂
@@aciddrive la laa la la la la laa..
1:14 Pork Belly Slam replay button
Sounds thicc
I really needed that
LMAO
Jumpscare WutFace
YES
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.
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.
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.
*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!"
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!
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.
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
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!
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.
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.
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
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.
Lets dew dis guys
*volume down
DEEEEEEEEEEEEEELICIOUS
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
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!
2:33 I loved the little dancing eggs.
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
"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 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
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.
Number 1 on trending! Insane how this simple cooking channel I discovered like a year ago exploded. You definitely stand apart from the rest due to your production value, charisma, and knowledge. Congrats on the success man
My guru for this Guga from Sous Vide Everything! Why is he not here?
because he took mini whisk
babish throwin the pork belly like that was the funniest thing i swear
'And the Lord said, "Let there be light!"'
1:14
'And it was good.'
salmonella fan
KOTH?
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
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!
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
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.
#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.
#1 on trending, it’s always great to see UA-camrs I watch regularly on trending.
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.
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. 🤢
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
*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!
Babish got me to add sous vide to my repertoire of "basic" cooking. The applications for this are immense.
“Have I ever let you down before?”
*Rick Astley intensifies*
You know the rules
And so do I
If you squint at raw meat hard enough it'll basically look like it's cooked
Rare meat in a nutshell.
@ArtusBarris Says you, mate. I once had meat so rare it mooed at me.
Concentrated Cringe then thats the fault of the chef not the meat
Lol rare where's the blue people?
We locked them in the basement.
Sincerely,
The Well Done People
Am I the only one who watches these videos knowing full well I'm never making most of these recipes?
Edit: OMG! Thank you for all of the likes! UA-cam likes are the only thing I like better then hating on other people's comments!! (Below for more!)
😘😂
pretty sure thats 75% of the people that watch these
Why not? It's fun. I go to the grocery store, buy all the ingredients and then follow along with the video.
You get bomb ass food without having to pay a bunch of money at a restaurant. I got lobster mac and cheese waiting for me in the fridge 😛💦
Yes
Adam G a
Adam G nope
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?
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...
1:13
I was wearing headphones, and this actually scared the shit out of me xD
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.
I don't buy very expensive cuts of beef like dry aged porterhouse. I leave that for the rich folks out there. Top round on the other hand, sous vide at 131 for four hours, then seared in a little tallow on the stove - that is heaven. I like rare, and that is plenty rare for me. You can go to 129 or so, but then you are below any kind of pasteurization, and depend on your sear for safety.
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.
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
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.
1:10 “have I ever let you down before?” Yes in the krabby patty episode when you forgot the pickles
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 🙃
Could you collab with YSAC?
he did on the hannibal episode
小孩子 why? Fucking dick.
Why are you even here. This is probably the most random video in my recommended and I see you
Jordan Marcial : I saw Justin Y comment on a video about how to bot likes for free.
Commit sword stomach not alive
"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.
One day it would be cool to actually binge with Babish.
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
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.
Here's a novel use for them: cook eggs at 63 C for an hour, and then crack the eggs open and poach them. Perfect poached eggs every time, and they look nicer too. The sous vide eggs will keep for at least a week, so you can just make a batch of them once a week, and crack a few open every morning for breakfast or something.
1:14 FOR SOME REASON I FRICKING LOST IT WHEN HE SLAPPED THE MEAT ON THE COUNTER
It’s such a satisfying sound.
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.
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
3:16 is the first time I’ve ever heard an American use “fuck off” as an adjective. I thought it was a British thing. Nice to hear it used from across the pond
Just a small point to consider putting butter with the other herbs and garlic into the bag will yield better results.
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.
Yay #1 on trending!! Congrats 🎉
I think i clicked on the wrong bald guy's videos! Where is the chicken wings in hot sauce???
I've never seen another UA-cam channel in my life with so much positive feedbacks. Good job, Bab.
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
These guys are trending every week. Wow!
Cookie dough is actually considered unsafe, not because of the eggs, but because of the raw flour. You can bake the flour and actually make it safe. *The more you know*
I have heard a few times that raw flour is bad for you, but why is that?
Babby's a good man for not ruining straight cookie dough by adding chocolate chips
would have been awesome if you had Guga from SousVideEverything in this video!
As a professional cook, I squealed like the fangirl I am when I saw the Kerrygold butter, that shit is the bomb
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 :)
0:48 I thought I was a absolute genus when I started doing this as to not drag the blade across the cutting board, I guess this is just standard chefs practice.
Average person: Sous Vide
Me, an intellectual: Soos Videey
r/iamverysmart
@@klakiti02 pretty sure it was meant to be satire
Omg Babish uses Kerrygold butter, he really does have good taste
Got into sous vide after rediscovering the ChefSteps channel last year. I'll never look back. If you have the means, and consider yourself a foodie at all, then you will never, ever regret it.
That pork belly slam. Was at high volume. Never would I have thought I would get a heart attack from a cooking video.
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
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
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!
Its 12 am so lets binge watch some binging with babish!
Yay boi!
I LOVE THE WARM FEELING TO YOUR KITCHEN
😂😡hi
@@narddixon6109 hello there
Swindle IS YOUR CAPS LOCK BROKEN?
*Vsauce* ?
lmao looks exactly like him
I swear every bald bearded guy gets the same comments!! I get 10 V Sauce Comments a week sprinkled in with some Lew from unbox therapy comments!
Why do i now wonder what a "Vsauce" would taste like? :o
And how do you make it :D
Now that you mention it.
No, it’s HowToBasic
My family's been doing this with an anova cooker for the past year. It tastes better than a lot of restaurants
With things like marinades, I would suggest putting some paper towels right at the top of the bag, leaving a margin on both sides of the bag for the vaccume to still pull out air. That way any liquid that creeps up gets absorbed by the towel, and you can resseal and cut off the paper towel before putting the bag in the water.
see: Sous Vide Everything
By adding the salt, pepper and garlic powder when sealing the steak in the vacuum bag, it will allow the seasonings to penetrate the steak for the 2 hour cooking period, as opposed to just having the seasonings on the surface area.
Monroville He said in the video he forgot.
I know.. I'm not knocking Babs. I'm just saying that if you _do_ season the meat when putting it into the vacuum bag, the meat is seasoned all the way through, as the 2+ hour slow cooking allows the seasoning to permeate the meat.
Also: *don't go heavy on the salt/seasonings.* I salted a steak thoroughly when sous viding and it came out REALLY salty. So go light on the seasonings.
The only thing that will penetrate the protein matrix, and therefore the only thing you should ever put in the bag, is salt.
Also, raw garlic is a haven for botulism, so you really shouldn't use it when cooking under 140°F.
@@Bovine_Intervention So, we shouldn't eat raw garlic? Hmm.
Darrin Emery that’s every produce from the ground. It becomes a problem when stored in a warm, airless, moist environment in a long period of time (days or weeks)
I think in the future for these basics videos about cookware it would be awesome if you explained the machine a little bit! I’ve never heard of sous vide before, and so understanding the mechanics behind it would have been helpful in a basics video about it. That cookie dough looks awesome tho 😱
thetickofcats sous vide is basically a technique to cook in a water bath with constant temperature. The machine maintains the temperature in the water, and the items that are cooked is usually placed in a vacuumed packed plastic.
Sous vide (if done properly) will enable cooks to get best texture and moisture in their cooking.
You can get a sous vide machine for around $100, it's a no brainier, I have two in my kitchen (y)
Yeah, Sous Vide is not what that machine is called! What he's using is called a Thermal Immersion Circulator. It heats and circulates water, and maintains a steady temperature. Which is very helpful when using the Sous Vide method to cook.
Sous Vide is actually just another way to cook (usually meat). And doesn't absolutely require use of the immersion circulator. you can do it at home with just a vacuum sealed bag of meat, a pot of boiling water and a thermometer! I'm not sure why he keeps calling that circulator he's using, a sous vide hahahaha
thank you.. so it is actually the vacuum sealer that I need in order to try this. gonna stop by Target and see if they have one. I thought it was the tool that he was calling a SV.. and I was wondering what was special about it. It looked like a glorified water boiler.. turns out that's all it is :)
LMarie I see, thank you for the explanation!
Buys sous vide machine after mixing amazon and wine
Everyone: returns sous vide machine
Babish: sits in a dark room eating cookie dough all day
I usually pat down my steak out of the sous vide to remove the extra moisture... Helps with the crust!
I swear to god you looked like Vsauce Michael for a second
Ok
Nah, he looked like bald version of Ryan Reynold
I see Justin Y. I report for spam :D
WHERE ARE YOUR FINGERS?!
U have a lot of subscribers
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*
Hi! That's a beautiful countertop and I'm really impressed that you're using it as a cutting board. Would you know what it's made of? Thanks!
You can use a dishwasher to sous vide steak just make sure to put it in a vacuum seal bag without a opening
*#1 ON TRENDING CONGRATS BABISH!!!!!!!!!!!!!!!!!!!*
Number One on TRENDING?? Good stuff Babby
Hi, I love your channel. One thing I noticed is that while the sous vide makes the eggs safe to eat, it doesn't necessarily make the flour safe to eat. Flour isn't necessarily safe to eat without cooking... in 2016 there was an e. coli outbreak which was flour based.
For the edible cookie dough, unfortunately for these days, you will need to bake the flour to remove risk of bacterial contamination