Sous Vide | Basics with Babish

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 use mine for cooking and for developing film!

Recently bought a sous vide and was trying my first steak, I cooked it at 130F and when I went to sear it, it kinda turned the steak into more of a medium to medium-well. My steak was about 1.5 inches thick and I only seared each side for about 60 seconds each, and the outer layers were noticeably tougher. Do I have to wait a while after I take the steak out of the bath for the temp to come down？ What am I doing wrong?

The main ingredient in raw cookie dough that makes people sick is the raw flour, not raw eggs.

Why is that meat slam so satisfying?

The problem with raw cookie dough is not the eggs. Its the raw flour

Grandma Babish 😂😂😂

Sohelpful

🕊️🕊️🕊️🕊️🕊️

is anything but a necessity. It's a solution looking for a problem.

Dislike for Farenheits

disgusting way of cooking in a toxic plastic bag yuck

You can also make edible cookie dough without any eggs, why would you need eggs in it.

I recently saw people place sealed meat into the sous vide cooker AFTER it came to temperature which to me seems counter-productive. I put mine in BEFORE setting temperature so I came to see if i'm wrong. Looks like i'm right.

5/10

That pork belly slam. Was at high volume. Never would I have thought I would get a heart attack from a cooking video.

When I think of Sous Vide I think of Guga.

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 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 👍

nice

Me eating raw "non safe dough" for as long as I was born seeing this video:
guess I'll just die now


Organic farm eggs tho, barely get the supermarket stuff anyway

I can hear Gordon yelling the steak is raw not medium rare

Tonkotsu.

It was odd the video not starting out with a movie tv show clip . He should have started it with an Amazon video of a sous vide 😂

I am so confused, why did we learn to make safe cookie dough in the middle of a steak video?

Safe to eat cookie dough? We already had that if you're brave

That slam actually scared me.

What does he mean by safe to eat cookie dough?

Wine and Amazon 🤣🤣🤣 don't drink and e-shop

couple white russians actually. white russians and amazon

But the garlic... Listen, I love you videos, but garlic cannot be included during cooks via the vacuum/immersion methods (Sous Vide).

At these low temps, in a low oxygen environment, you are setting up a potential for botulism growth.

Please do an episode following up and talk about this. It's widely known by us meat jacuzzi home chefs, and should be known by the likes of you (professionals) - no raw garlic or honey in the bag.

I doubt you're reading this comment all of these years later, but I hope someone does some research because of my comment.

After mixing wine & Amazon 😂

Sus Vide

Just got my Sous Vide, grabbed a near 2” T-Bone, some sweet potatoes and asparagus. Bouts to see what this puppy can do.

If you use fresh eggs, your cookie dough will always be edible 🤷‍♂️

Sous vide and super hot cooking surface for steak is fool-proof - been doing this for my grilled steaks for a couple years and will never do it any other way.

Got my mum a sous vide for mother’s day

Fun fact this is babishis least popular video

Thanks, now I finally know how to spell Sous Vide

I thought an equally big part of the risk of cookie dough was the raw flour.

Guga foods reference

Guga would be proud!

Sous What??

sous vide is just slow boiling