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SOUS VIDE

cook:

1 h

Picture for SOUS VIDE

4,226,920 views  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.

2 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

Pork Belly

INGREDIENTS

garlic

2 cloves garlic

ginger

1 ginger

green onions

2 green onions

of soy sauce

½ cup of soy sauce

of mirin

½ cup of mirin

fish sauce

¼ cup fish sauce

of plain white sugar

½ cup of plain white sugar

piece of pork belly

1 piece of pork belly

TOOLS

Babish Chef's Knife

Babish Chef's Knife

Babish cutting board

Babish cutting board

peeler

peeler

Babish whisk set

Babish whisk set

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish mini prep bowls

Babish mini prep bowls

butcher’s twine

butcher’s twine

sous vide set

sous vide set

Babish cast iron skillet

Babish cast iron skillet

Babish tongs set

Babish tongs set

Babish stock pot

Babish stock pot

vacuum seal

vacuum seal

DIRECTIONS

1.

Peel and roughly chop ginger, cloves of garlic, and green onions and place into a bowl.

ginger

1 ginger

garlic

2 cloves garlic

green onions

2 green onions

Babish cutting board

Babish cutting board

Babish mixing bowl

Babish mixing bowl

2.

Add soy sauce, mirin, fish sauce, and plain white sugar then whisk thoroughly together.

of soy sauce

½ cup of soy sauce

of mirin

½ cup of mirin

fish sauce

¼ cup fish sauce

of plain white sugar

½ cup of plain white sugar

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish whisk set

Babish whisk set

3.

Roll the pork belly up like carpet followed by tying down with butcher twine.

piece of pork belly

1 piece of pork belly

butcher’s twine

butcher’s twine

4.

Tie every half inch along the pork belly with a surgeon's knot, or whatever knot seems fit.

piece of pork belly

1 piece of pork belly

butcher’s twine

butcher’s twine

5.

Place the pork belly into a sealed bag with the marinade giving the meat a few turns to fully coat it in the marinade.

piece of pork belly

1 piece of pork belly

of soy sauce

½ cup of soy sauce

of mirin

½ cup of mirin

fish sauce

¼ cup fish sauce

of plain white sugar

½ cup of plain white sugar

sous vide set

sous vide set

Babish tongs set

2 Babish tongs set

6.

Carefully vacuum seal the bag (be sure to seal it enough for juices to not be sucked into your vacuum.).

piece of pork belly

1 piece of pork belly

vacuum seal

vacuum seal

7.

Roll around a few times to coat the meat.

piece of pork belly

1 piece of pork belly

vacuum seal

vacuum seal

8.

Place the meat into the sous vide with a temperature of 170°F for 6-8 hours.

piece of pork belly

1 piece of pork belly

Babish stock pot

Babish stock pot

sous vide set

sous vide set

9.

To finish the pork, you can glaze it with the marinade, broil it, or pan fry it.

of soy sauce

½ cup of soy sauce

of mirin

½ cup of mirin

fish sauce

¼ cup fish sauce

of plain white sugar

½ cup of plain white sugar

Babish cast iron skillet

Babish cast iron skillet

Babish tongs set

2 Babish tongs set

10.

For the Tonkotsu Ramen

Pasteurized Eggs for Edible Cookie Dough

INGREDIENTS

eggs

4 eggs

ice cold water

ice cold water

TOOLS

sous vide set

sous vide set

Babish mixing bowl

Babish mixing bowl

Babish stock pot

Babish stock pot

DIRECTIONS

1.

Place the eggs into the sous vide with a temperature of 135°F for 2 hours.

eggs

4 eggs

sous vide set

sous vide set

Babish stock pot

Babish stock pot

2.

After 2 hours, take the eggs out and place into ice cold water

eggs

4 eggs

ice cold water

ice cold water

Babish mixing bowl

Babish mixing bowl

3.

Use eggs in whatever cookie dough recipe you may have.

eggs

4 eggs

Porterhouse Steak

INGREDIENTS

thick porterhouse steak

2 inch thick porterhouse steak

garlic

1 clove garlic

of thyme

sprig of thyme

of rosemary

sprig of rosemary

salt

salt

black pepper

black pepper

bacon fat

bacon fat

butter

butter

TOOLS

sous vide set

sous vide set

Babish stock pot

Babish stock pot

vacuum seal

vacuum seal

Babish cast iron skillet

Babish cast iron skillet

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish boning knife

Babish boning knife

Babish cutting board

Babish cutting board

Babish tongs set

Babish tongs set

spoon for basting

spoon for basting

DIRECTIONS

1.

Vacuum seal a 2-inch porterhouse steak with thyme and rosemary, and garlic and place in sous vide at 125°F for 2 hours.

thick porterhouse steak

2 inch thick porterhouse steak

of thyme

sprig of thyme

of rosemary

sprig of rosemary

garlic

1 clove garlic

vacuum seal

vacuum seal

Babish stock pot

Babish stock pot

sous vide set

sous vide set

2.

After 2 hours, remove the steak from the bag and set the garlic and herbs to the side.

thick porterhouse steak

2 inch thick porterhouse steak

3.

Preheat your cast iron skillet with some oil. You want the cast iron to be as hot as possible.

Babish cast iron skillet

Babish cast iron skillet

4.

Salt and pepper the steak thoroughly before placing into the skillet.

salt

salt

black pepper

black pepper

thick porterhouse steak

2 inch thick porterhouse steak

Babish cast iron skillet

Babish cast iron skillet

Babish tongs set

2 Babish tongs set

5.

Blast the steak with as much heat as possible for 90 seconds on each side, or until a beautiful brown crust forms.

thick porterhouse steak

2 inch thick porterhouse steak

Babish tongs set

2 Babish tongs set

Babish cast iron skillet

Babish cast iron skillet

6.

After a brown crust has formed, add the herbs and garlic from the vacuum bag along with a generous amount of butter and bacon fat to the pan.

of thyme

sprig of thyme

of rosemary

sprig of rosemary

garlic

1 clove garlic

butter

butter

bacon fat

bacon fat

Babish cast iron skillet

Babish cast iron skillet

Babish tongs set

2 Babish tongs set

7.

Baste the bubbling hot fat on top of the steak until nice and brown.

thick porterhouse steak

2 inch thick porterhouse steak

spoon for basting

spoon for basting

Babish cast iron skillet

Babish cast iron skillet

8.

Once the steak has cooked, take it off the heat and carve it up.

thick porterhouse steak

2 inch thick porterhouse steak

Babish cutting board

Babish cutting board

Babish boning knife

Babish boning knife

9.

Cut the tenderloin off one side, and the NY Strip off the other end.

thick porterhouse steak

2 inch thick porterhouse steak

Babish cutting board

Babish cutting board

Babish boning knife

Babish boning knife

10.

Fan them out along the bone and enjoy.

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