BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
SOUS VIDE
cook:
1 h
4,238,825 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
2 cloves garlic
1 ginger
2 green onions
½ cup of soy sauce
½ cup of mirin
¼ cup fish sauce
½ cup of plain white sugar
1 piece of pork belly
TOOLS
Chef's Knife
Cutting Board
peeler
Babish whisk set
Babish measuring cups and spoons set
Mixing Bowl
Mini Prep Bowls
butcher’s twine
sous vide set
Cast Iron Skillet
Babish tongs set
Stock Pot
vacuum seal
Babish Cookware
Chef's Knife
$22
98
Cutting Board
Out of stock
Mixing Bowl
$39
59
Mini Prep Bowls
$22
00
Cast Iron Skillet
$44
88
Stock Pot
$89
99
See all Babish cookware
DIRECTIONS
1.
Peel and roughly chop ginger, cloves of garlic, and green onions and place into a bowl.
1 ginger
2 cloves garlic
2 green onions
Cutting Board
Mixing Bowl
2.
Add soy sauce, mirin, fish sauce, and plain white sugar then whisk thoroughly together.
½ cup of soy sauce
½ cup of mirin
¼ cup fish sauce
½ cup of plain white sugar
Babish measuring cups and spoons set
Mixing Bowl
Babish whisk set
3.
Roll the pork belly up like carpet followed by tying down with butcher twine.
1 piece of pork belly
butcher’s twine
4.
Tie every half inch along the pork belly with a surgeon's knot, or whatever knot seems fit.
1 piece of pork belly
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.
1 piece of pork belly
½ cup of soy sauce
½ cup of mirin
¼ cup fish sauce
½ cup of plain white sugar
sous vide 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.).
1 piece of pork belly
vacuum seal
7.
Roll around a few times to coat the meat.
1 piece of pork belly
vacuum seal
8.
Place the meat into the sous vide with a temperature of 170°F for 6-8 hours.
1 piece of pork belly
Stock Pot
sous vide set
9.
To finish the pork, you can glaze it with the marinade, broil it, or pan fry it.
½ cup of soy sauce
½ cup of mirin
¼ cup fish sauce
½ cup of plain white sugar
Cast Iron Skillet
2 Babish tongs set
For the Tonkotsu Ramen
Pasteurized Eggs for Edible Cookie Dough
INGREDIENTS
4 eggs
ice cold water
TOOLS
sous vide set
Mixing Bowl
Stock Pot
Babish Cookware
Mixing Bowl
$39
59
Stock Pot
$89
99
See all Babish cookware
DIRECTIONS
1.
Place the eggs into the sous vide with a temperature of 135°F for 2 hours.
4 eggs
sous vide set
Stock Pot
2.
After 2 hours, take the eggs out and place into ice cold water
4 eggs
ice cold water
Mixing Bowl
3.
Use eggs in whatever cookie dough recipe you may have.
4 eggs
Porterhouse Steak
INGREDIENTS
2 inch thick porterhouse steak
1 clove garlic
sprig of thyme
sprig of rosemary
salt
black pepper
bacon fat
butter
TOOLS
sous vide set
Stock Pot
vacuum seal
Cast Iron Skillet
Babish measuring cups and spoons set
Boning Knife
Cutting Board
Babish tongs set
spoon for basting
Babish Cookware
Stock Pot
$89
99
Cast Iron Skillet
$44
88
Boning Knife
$23
98
Cutting Board
Out of stock
See all Babish cookware
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.
2 inch thick porterhouse steak
sprig of thyme
sprig of rosemary
1 clove garlic
vacuum seal
Stock Pot
sous vide set
2.
After 2 hours, remove the steak from the bag and set the garlic and herbs to the side.
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.
Cast Iron Skillet
4.
Salt and pepper the steak thoroughly before placing into the skillet.
salt
black pepper
2 inch thick porterhouse steak
Cast Iron Skillet
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.
2 inch thick porterhouse steak
2 Babish tongs set
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.
sprig of thyme
sprig of rosemary
1 clove garlic
butter
bacon fat
Cast Iron Skillet
2 Babish tongs set
7.
Baste the bubbling hot fat on top of the steak until nice and brown.
2 inch thick porterhouse steak
spoon for basting
Cast Iron Skillet
8.
Once the steak has cooked, take it off the heat and carve it up.
2 inch thick porterhouse steak
Cutting Board
Boning Knife
9.
Cut the tenderloin off one side, and the NY Strip off the other end.
2 inch thick porterhouse steak
Cutting Board
Boning Knife
10.
Fan them out along the bone and enjoy.
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $10/year
RELATED RECIPES
