There's one clear reception to that. Jersey Royals, the greatest boiled new potatoes there have ever been. Simmered until tender and then tossed in butter and garden mint. Absolutely divine. And unless you are British or travel here specifically for the season, you will never get to taste them (sorry)
I know you said you "half-assed" it but the first attempt at steak & fries felt like a return to the simpler days of Babish in your apartment kitchen, big fan of the more accessible content.
0:19 a man so desperate to get his final meal.. The scene is so satisfying, because you can tell his exterior of toughness is so close to cracking.....
As someone who used to work in a 2-Michelin star restaurant, this looks worthy in the menu! I never knew you could cheat dry-aged steaks with Koji! I've got to try it!
I changed careers before I ever made it to a Michelin Star establishment, although I spent several years in Fine Dining. May I ask which restaurant and what your position was?
Recently saw a Guga video exposing that some places are cheating out "fake" dry aged steaks by rendering down the trimmings from an actual dry aged steak to make a "dry aged glaze" for regular steaks to fake the dry age taste and charging people the usual cost of a real dry aged steak. For the cost and effort of dry aging a single piece of meat they are getting the profits from multiple, massively up-charged steaks.
The only real change that I'd personally make is to NOT use butter in the Sou Vide initial process because it dilutes the natural beefy flavor a bit. Doing the butter basting after the fact is a fantastic idea, though.
Thank you! Completely agree. No lipids in the sous vide bag. Lipid soluble flavour molecules end up in the - normally discarded - fluids rather than the item being consumed. In this case, flavour from the steak ends up in the melted butter....
Came here to say the same thing. As soon as I saw him add the butter i was like "NOOOOOO". Same with the whole garlic. Use dehydrated or powder in sous vide.
@@MrReaver12345 fats, even tallow, do not impart flavor to the meat in a sous vide bag like they do in other cooking techniques. Rather, the fats take beef flavor away from the steak. That said, fats are fair game to use when searing or finishing out of the bag.
man, i've been watching you since the inception of the channel. it's so crazy to see what you've done. from tiny apartment to giant house with 2 studios, hot ones, and now sponsored by john wick. Andrew you are slaying life, stay killin it, much love
Cooking tip! When using sous vide for beef, dont put butter inside the bag. Surprisingly, it will drain the beef flavour. Best way I have tried is cooking just with Salt/pepper/garlic powder, and then adding a compound butter with the desired herbs at the end after searing, and letting the butter melt (if you have a torch, hit It just a bit). Rosemary in the sous vide tends to be a bit overpowering, so I avoid it.
Honestly, I think the way you treated the fries the second go around is how I thought they were made in John wick. I'm sooooo excited for the final installment.
I just saw John Wick 4 a few hours before I saw this video, highly recommend it. The cinematography and fight scene choreography are insanely well done.
I made it today and man it was so bad. Not blaming babish. I dont know what i did wrong. But the only things i can think about are that i didn't use yukon potatoes and that i sliced them too big seeting on two. They didn't mesh like babishes did. They just wouldnt stay together and i put them in the oil and they didn't taste like anything literally just oil.😢
Was catching up on the first three john wick movies the other day and thought of babish doing this recipe especially with the fourth one coming out now. Back from the movies an hour ago after watching Chapter 4 and saw this uploaded when I got home. Finished my dinner tonight while watching this video :)
Kennebec Potatoes (which are mostly purchased by Lays) or Russet Norkotah are THE best US variety for Fries. Just trust me I’ve done and incredible amount of leg work on this one.
I still wanna see Alvin make a Pokemon video for Ash and Pikachu's final episode last week: Steenee Lunch from Sun and Moon Jessie's Pokepuff from XY etc.
Such a pretty dish as always! I'm a bit new to this channel but I'm definitely pleased to have discovered it. I think I'm learning lots of new things about cooking here. If you enjoy suggestions for this series, I wonder if trying potatoes and molasses from Over the Garden Wall would work out? It probably isn't as complicated as some other recipes you've done but I know you could come up with a way to make something really delicious out of the combination.
Great example of why knowing cooking does more than one thing. Not only do you make more delicious food, it can be healthier, more decadent, cheaper, and all that with the same effort or much less if you know what you're doing.
On top of the fraction of time and cost you save for the rice dry aging process, the steaks seemed to maintain a lot of the juice which is a trade off of the typical dry aging process.
I haven't attempted my take on this yet, but my goodness, I especially find the potatoes here so very intriguing. Thanks for this video, which I have already repeatedly revisited when thinking of this dish.
If you will leave the butter out of your sous vide bag instead, you will find that the flavor is objectively better. Butter has alot of water in it. It affects the flavor of the steak negatively while in the sous vide as lipids tend to impart no flavor to meats while in sous vide. Everything else was as perfect as I could hope for. I'll have to try the potatoe starch trick I saw down in the comments
I add butter to my sous vide bags and then I use all the juices to make a pan sauce to put over the meat. My method may or may not be "objectively wrong" but I like it just the same regardless.
Don't understand why people peel potatoes. The peels add a lot of flavor to what ever style of potato you are making, and they are an excellent source of potassium.
this is awesome. I'm not sure if you noticed in the John Wick clip, but the fries had the same layered effect as yours, so I think you nailed the recipe. Not sure if they provided the recipes to you. If they didn't, then you did an amazing job at reverse engineering them
Think there have been quite a few experiments showing that adding butter to sous vide like that actually kind of leeches out the flavor of the beef. May be interesting to try out or compare in a future episode!
The channel "Sous Vide Everything" did an experiment and essentially concluded exactly what you said; flavor moves out of the meat and into the butter. Personally, I find this to be an acceptable risk because I use the juices left over from the sous vide to make a pan sauce for the meat, so I get all that flavor back.
The original dish would cost $80 -$100 at a medium to high end restaurant. Babish's version would be closer to $125 - $200 at a ~very~ high end restaurant, possibly Michelin Star.
I made two cups of demi-glacé today and it cost about $20 for the ingredients. The ingredients to make the fries was another $20. The ingredients for the bordelaise were about $40. I got some beef bones to add the marrow to the sauce, and the wine I have wasn’t cheap. I got prime beef tenderloin from Costco for $25 a lb. The three tenderloins I’m using and up to 1.5 lbs, so call it $40 for the beef and asparagus. Total for home cooked is ~ $120 for three people. I owe my parents a huge favor for helping me out with some stuff at the house, so I thought a nice meal would do the trick.
I swear we have reached the point where the movie industry intentionally includes a food scene in their movies just so they get a free promo from Babish
This is my first time even hearing of sous vide. I looked up the machine and it looks like such a handy kitchen tool to have if you're serious about steaks. >> Be nice for a special occasion holiday meal! I always learn so many great cooking techniques from this channel, thank you so much for such great content Andy! I'll be tuning in for more!
@@michaelleue7594 How is it better? Sous vide can control the temperature much better than an oven at the correct temperature for the steak. Most ovens can't even be set that low.
@@notahotshot Reverse sear dehydrates the meat less than sous vide (juicier steak), but you can't "fire and forget" so-to-speak. You can sous vide a steak for 2 hours or 12 hours without "overcooking" it (but you do risk denaturing the proteins, which turns the texture into mush).
@@notahotshotReverse sear in a 200-250F oven with a meat thermometer can get the same target temperature in half the time and no separate expensive equipment. The key is a meat thermometer with an adjustable alarm so you can take the meat out as soon as it gets to your desired temperature.
Personally, potatoes pave just looks so much better when you make the pieces taller than longer so that you more clearly present that lovely cross section of the layers of potatoes.
I love how this episode honestly seems like Lionsgate approached Andrew about doing a sponsorship and he quick had to come up with anything food related from the John Wick franchise which, there surprisingly isn’t a lot of
Fun fact: The Yukon Gold potato was developed by Garnet "Gary" Johnston along with Geoff Rowberry at the University of Guelph. Guelph is also my hometown, but the potatoes are a lot more interesting.
I tried making koji steak a few times over the past 3 years and it tasted weird to me. I’m not the only one who experienced this either, there are sizable portions of people on Reddit and other forums that make koji stuff and said koji steak tastes odd.
Bacterial eradication is a function of time and temperature. You can still pasteurize at lower temperatures, you just have to hold the temperature longer.
The Eastern potato was the variety grown and traded on CBOT, raised in Maine. Then the guys from Idaho broke the market, literally, and it’s been a minor potato for the past 50 years.
I have seen a person get sponsored by Lionsgate. Big respect.
Did you forget the never or did you see someone get sponsored by them
@@Kitsu-vk3of The Warp Zone also released a sponsored video earlier this week, but yeah, Tashiba probably forgot the "never" part.
10 million followers will get you a lot of big sponsors
@@Kitsu-vk3of We all have just seen a person get sponsored by lionsgate.
@@Kitsu-vk3of Ironically, it made sense even without the “never.”
Yukon Gold has always been where it's at.
Mashed, Chipped, Fried, Baked, always the best.
There's one clear reception to that.
Jersey Royals, the greatest boiled new potatoes there have ever been.
Simmered until tender and then tossed in butter and garden mint.
Absolutely divine.
And unless you are British or travel here specifically for the season, you will never get to taste them (sorry)
@@MostlyPennyCat im Scottish, And agreed.
It’s so nice of the Italian guy to discuss food with John. I wish you didn’t cut out his response about how the steak is even better than the potatos
I will take the steak every time.
You mean when John replied with "It's Wicking time" and then Wicked all over him?
Steaks = Boiled > Fries = Fried
??? -- Agreed
@@AgentLokVokun sous vide is not remotely the same thing as boiling meat. Not even close.
@@sethgaston845 let's be fair, it is absolutely _close._ while still being extremely different.
I know you said you "half-assed" it but the first attempt at steak & fries felt like a return to the simpler days of Babish in your apartment kitchen, big fan of the more accessible content.
Winston: "What have you done?"
Babish: *puts fork and knife on clean plate* "Finished it."
"Entered the clean plate club"
😄😄😄
Andrew's voice is so soothing I often don't register his jokes until at least 5 seconds after he tells them.
It's easier to keep the layered potatoes together if you add potato starch in with them before layering
Thanks for the feedback.
@@jturner2577 I was thinking the same thing, or even just coating the potato spears in potato starch.
Big thanks
so what, like put a layer of the potato then a shake of starch, then layer, shake of starch etc etc ?
@@WellLetsSee Yes, I also thing you could coat the spears after par boiling them.
I just got a babish add before a babish sponsor on a babish video. He’s finally begun to invade the internet
0:19 a man so desperate to get his final meal.. The scene is so satisfying, because you can tell his exterior of toughness is so close to cracking.....
As someone who used to work in a 2-Michelin star restaurant, this looks worthy in the menu! I never knew you could cheat dry-aged steaks with Koji! I've got to try it!
I changed careers before I ever made it to a Michelin Star establishment, although I spent several years in Fine Dining.
May I ask which restaurant and what your position was?
As someone who cooks with friends, am applaude you guys.
I gotta ask, was your experience anything like the Hulu show "The Bear"?
Recently saw a Guga video exposing that some places are cheating out "fake" dry aged steaks by rendering down the trimmings from an actual dry aged steak to make a "dry aged glaze" for regular steaks to fake the dry age taste and charging people the usual cost of a real dry aged steak. For the cost and effort of dry aging a single piece of meat they are getting the profits from multiple, massively up-charged steaks.
As someone who eats food cooked by others this looks delicious
Rest in peace Lance Reddick ❤ one of the best actors of all time
You can pay your respects but don’t cap just cause he’s dead…
@@_YourFlyIsOpen Hes definitely up there with some of the best. Was fantastic in John Wick, The Wire, Bosch, Destiny 2 - just to mention a few...
@@pallyibub He was a great actor, but not one of the best ever.
@Your Fly Is Open your right but the man was still fantastic
He was certainly one of the actors of all time.
with the partnership, i am now convinced that the babish version is the one they serve in the movie
Though the steak in the movie was likely properly dry aged. 😂
ok
ok
ok
Funny to think actually 😅
"devastatingly creamy" was my stage name.
The only real change that I'd personally make is to NOT use butter in the Sou Vide initial process because it dilutes the natural beefy flavor a bit. Doing the butter basting after the fact is a fantastic idea, though.
Would be curious to try wagyu beef tallow as a substitute for butter. I always have some on hand for wrapping briskets.
Thank you! Completely agree. No lipids in the sous vide bag. Lipid soluble flavour molecules end up in the - normally discarded - fluids rather than the item being consumed. In this case, flavour from the steak ends up in the melted butter....
Came here to say the same thing. As soon as I saw him add the butter i was like "NOOOOOO". Same with the whole garlic. Use dehydrated or powder in sous vide.
@@MrReaver12345 fats, even tallow, do not impart flavor to the meat in a sous vide bag like they do in other cooking techniques. Rather, the fats take beef flavor away from the steak. That said, fats are fair game to use when searing or finishing out of the bag.
Also, no fresh garlic in bag. Only powdered.
The fact he got the distributor of the movies to sponsor this is quite telling ngl
man, i've been watching you since the inception of the channel. it's so crazy to see what you've done. from tiny apartment to giant house with 2 studios, hot ones, and now sponsored by john wick.
Andrew you are slaying life, stay killin it, much love
I was thinking the same thing! I haven't been here from quite the beginning but the first year for sure. It's insane how far he's come!
What?! Babish was in Hot ones?! I mean I have seen him when Architecture Daily showed his house, but not Hot ones. Time to go look.
@@Cossycit was a great experience
"Let's see if we can do better"
The worst version is already beyond my best capabilities
The John Wick movies are never disappointing man. All four of them were absolute masterpieces.
3 was meh
Real
The fourth was truly disappointing. The worst of the four.
@@plehis123 you're insane
One was enough for me.
Watching this while eating a cold slice of pizza hits different.
Cooking tip! When using sous vide for beef, dont put butter inside the bag. Surprisingly, it will drain the beef flavour.
Best way I have tried is cooking just with Salt/pepper/garlic powder, and then adding a compound butter with the desired herbs at the end after searing, and letting the butter melt (if you have a torch, hit It just a bit). Rosemary in the sous vide tends to be a bit overpowering, so I avoid it.
Funnily enough, a stuntman directed the whole John Wick franchise thus far.
A natural born killer deserves some of the finest cuisine before going out to play! This will do nicely for any guest of the Continental!
"Do enjoy the party."
@Don😮😮😮😮b'd😊d😊t ❤jR😊😅 My Profidled😮😮n Photo 😅😅😅😅😅😅😅😅
Alo don't eat too much duck fries you will gain weight
Not Santino D'Antonio
@@bananamanfrl He shouldn't have put a bounty on John Wick of course.
These old school BB episodes are my favorite
Honestly, I think the way you treated the fries the second go around is how I thought they were made in John wick. I'm sooooo excited for the final installment.
It's so nice of the ittalian guy to discuss food with john
Man got sponsered by Lionsgate themselves, amazing.
You're always gonna be one of my favorites, dude. This one was great and also very classic Babish.
If I we're John Wick, I'd respectfully slide a gold coin on the table and order this.
That was what he had before going to Red Circle.
I can confidently say that either version of this recipe looks absolutely amazing
I just saw John Wick 4 a few hours before I saw this video, highly recommend it. The cinematography and fight scene choreography are insanely well done.
And the ending is just perfection
how is it story wise?
@@may.d.a.y literal perfection
I want to rewatch the series before I go and see it
The fight scenes were a few minutes too long each. They should have taken a less is more approach but some of the shots in 4 were absolute art.
I LEGIT GOT A BINGING WITH BABISH AD AS I CLICKED ON THIS
Babish getting the opportunity to advertise John wick 4 while doing a recipe for one of the films was an absolute perfect opportunity for him .
I put my hamster in a sock and slammed it against the furniture
@@TippyHippy same
John just needed to hold out a week at the Continental. The butter and oil would have assassinated Santino eventually.
A John Wick inspired menu and use of a mini wisk?!! Best episode ever!
I made it today and man it was so bad. Not blaming babish. I dont know what i did wrong. But the only things i can think about are that i didn't use yukon potatoes and that i sliced them too big seeting on two. They didn't mesh like babishes did. They just wouldnt stay together and i put them in the oil and they didn't taste like anything literally just oil.😢
he did say its a fussy recipe
Yukon Gold showing everyone why they are the apex of the vortex of potatoe world😂
I love how he explains it like we're going to make it
Was catching up on the first three john wick movies the other day and thought of babish doing this recipe especially with the fourth one coming out now. Back from the movies an hour ago after watching Chapter 4 and saw this uploaded when I got home. Finished my dinner tonight while watching this video :)
The thing babby did with the loaf of potato slices was mind blowing.
Kennebec Potatoes (which are mostly purchased by Lays) or Russet Norkotah are THE best US variety for Fries. Just trust me I’ve done and incredible amount of leg work on this one.
3:23
Sterling archer: HE SAID THE THING
I love how "let's see if we can do better" takes a somewhat affordable dish and turns it into a high tier, five star restaurant. Love your work!
Okay, this just jumped to the top of the "things to try" list.
These little bit longer videos where you go on an adventure of improvements are 👌
I love how he explain
that topdown fight from chapter 4 was amazing
In IMAX, it left me dizzy.
Mind blown. Babish really flexing skills with this one.
This looks absolutely delicious. Steak and chips will never be the same…
You could remake literally every single piece of food from this movie
It's so nice of Alvin to let Andy do a special episode in his channel.
"Deliciouser". Hahaha!!! I love it!!!
I still wanna see Alvin make a Pokemon video for Ash and Pikachu's final episode last week:
Steenee Lunch from Sun and Moon
Jessie's Pokepuff from XY
etc.
this man got sponsored by lions gate???? Congrats
Such a pretty dish as always! I'm a bit new to this channel but I'm definitely pleased to have discovered it. I think I'm learning lots of new things about cooking here. If you enjoy suggestions for this series, I wonder if trying potatoes and molasses from Over the Garden Wall would work out? It probably isn't as complicated as some other recipes you've done but I know you could come up with a way to make something really delicious out of the combination.
9:09 But how will you enjoy it properly without the looming threat of evisceration hanging over your head?
Just discovered your channel.And its wow
@Don't Read My Profile Photo ok I won't.
I do food reviews while I’m high on my UA-cam channel, first mexican to hop on the tube & do This 😮
@@SevenHunnid latinx ew
Great example of why knowing cooking does more than one thing. Not only do you make more delicious food, it can be healthier, more decadent, cheaper, and all that with the same effort or much less if you know what you're doing.
9:09 Could’ve mentioned that at the start of the video
On top of the fraction of time and cost you save for the rice dry aging process, the steaks seemed to maintain a lot of the juice which is a trade off of the typical dry aging process.
I haven't attempted my take on this yet, but my goodness, I especially find the potatoes here so very intriguing. Thanks for this video, which I have already repeatedly revisited when thinking of this dish.
Should do the dessert that The Marquis was eating when he had Caine take the job
My word, those layered chips look sensational 👍
Could you try making the turducken slammer or the Winchester Surprise from Supernatural?
I think it’s awesome they sponsored the video instead of giving a copyright strike.
If you will leave the butter out of your sous vide bag instead, you will find that the flavor is objectively better. Butter has alot of water in it. It affects the flavor of the steak negatively while in the sous vide as lipids tend to impart no flavor to meats while in sous vide. Everything else was as perfect as I could hope for. I'll have to try the potatoe starch trick I saw down in the comments
thank you! I was looking for this comment
That fake bordelaise sauce was far from perfect, ngl.
I add butter to my sous vide bags and then I use all the juices to make a pan sauce to put over the meat.
My method may or may not be "objectively wrong" but I like it just the same regardless.
Don't understand why people peel potatoes. The peels add a lot of flavor to what ever style of potato you are making, and they are an excellent source of potassium.
This is the first time I heard of the rice ferment method, will sure try it out later !
If someone just randomly walked up and asked top 3 best UA-cam channels ever? BINGING WITH BABISH BUB
I would love to see the other things on The Continental’s menu.
i have watched many babish videos and i can say this is one of the most delicious meals i've seen him make
this is awesome. I'm not sure if you noticed in the John Wick clip, but the fries had the same layered effect as yours, so I think you nailed the recipe. Not sure if they provided the recipes to you. If they didn't, then you did an amazing job at reverse engineering them
John Wick 4 is absolutely amazing. Beautiful locations, music, stunt choreography, cinematography.... it rules.
Think there have been quite a few experiments showing that adding butter to sous vide like that actually kind of leeches out the flavor of the beef. May be interesting to try out or compare in a future episode!
The channel "Sous Vide Everything" did an experiment and essentially concluded exactly what you said; flavor moves out of the meat and into the butter.
Personally, I find this to be an acceptable risk because I use the juices left over from the sous vide to make a pan sauce for the meat, so I get all that flavor back.
I've actually been waiting for this for years.
I can only imagine what a meal like this would cost
The original dish would cost $80 -$100 at a medium to high end restaurant. Babish's version would be closer to $125 - $200 at a ~very~ high end restaurant, possibly Michelin Star.
I made two cups of demi-glacé today and it cost about $20 for the ingredients.
The ingredients to make the fries was another $20.
The ingredients for the bordelaise were about $40. I got some beef bones to add the marrow to the sauce, and the wine I have wasn’t cheap.
I got prime beef tenderloin from Costco for $25 a lb. The three tenderloins I’m using and up to 1.5 lbs, so call it $40 for the beef and asparagus.
Total for home cooked is ~ $120 for three people.
I owe my parents a huge favor for helping me out with some stuff at the house, so I thought a nice meal would do the trick.
Babish literally never disappoints. Thank you for your videos
I’ve always wanted to try some of that after seeing John Wick 2.
finally an youtuber that actually cooks his steak
Please make Sequin Milkshake and Bow-Tie French Fries from SpongeBob
I swear we have reached the point where the movie industry intentionally includes a food scene in their movies just so they get a free promo from Babish
Maybe an early Easter video can be you making Eggs Bunny-dect from Close Enough cartoon
Santino D’antonio would be proud! RIP! LOL. Great work as always Babish! JW4 was amazing! Kudos to Lionsgate for sponsoring this amazing channel!
This is my first time even hearing of sous vide. I looked up the machine and it looks like such a handy kitchen tool to have if you're serious about steaks. >> Be nice for a special occasion holiday meal!
I always learn so many great cooking techniques from this channel, thank you so much for such great content Andy! I'll be tuning in for more!
Honestly reverse sear is a better and cheaper method for almost every case where you'd consider sous vide.
Sous Vide has become my go-to method for thick cuts. Check out the channel "Sous Vide Everything", it's got a lot of cool stuff!
@@michaelleue7594
How is it better? Sous vide can control the temperature much better than an oven at the correct temperature for the steak. Most ovens can't even be set that low.
@@notahotshot Reverse sear dehydrates the meat less than sous vide (juicier steak), but you can't "fire and forget" so-to-speak.
You can sous vide a steak for 2 hours or 12 hours without "overcooking" it (but you do risk denaturing the proteins, which turns the texture into mush).
@@notahotshotReverse sear in a 200-250F oven with a meat thermometer can get the same target temperature in half the time and no separate expensive equipment. The key is a meat thermometer with an adjustable alarm so you can take the meat out as soon as it gets to your desired temperature.
glad it’s you doing the cooking again bud
thanks for the tasty video
You can dry age at home if you use Umai bags. Not as quick as koji, but works like a charm
amazing video bro, i love all your cooking
You should make the meal Tatsu makes for his wife from The Way of the Househusband! It's on episode 5/26, near the beginning of the episode
What if you made Daffy's Powdered Sugar Casserole Breakfast from 2011 Looney Tunes Show
Personally, potatoes pave just looks so much better when you make the pieces taller than longer so that you more clearly present that lovely cross section of the layers of potatoes.
I love how this episode honestly seems like Lionsgate approached Andrew about doing a sponsorship and he quick had to come up with anything food related from the John Wick franchise which, there surprisingly isn’t a lot of
Fun fact: The Yukon Gold potato was developed by Garnet "Gary" Johnston along with Geoff Rowberry at the University of Guelph. Guelph is also my hometown, but the potatoes are a lot more interesting.
I tried making koji steak a few times over the past 3 years and it tasted weird to me. I’m not the only one who experienced this either, there are sizable portions of people on Reddit and other forums that make koji stuff and said koji steak tastes odd.
So its confirmed Babish is in the John Wick universe😎
You should do your own spin on Gus' Paila Marina from breaking bad, I have a similar soup around Christmas time and it's absolutely delicious.
Bacterial eradication is a function of time and temperature. You can still pasteurize at lower temperatures, you just have to hold the temperature longer.
Please think about making Veggie Broth from Hilda episode, "The Yule Lads"
The Eastern potato was the variety grown and traded on CBOT, raised in Maine. Then the guys from Idaho broke the market, literally, and it’s been a minor potato for the past 50 years.
Double frying is the goat move. That's why Belgians are the undisputed kings of fries, it's the only way to make them.
I love how he explains it like we're going to make it 😂😂😂