Sous Vide | Basics with Brad Makes Sourdough Pizzelle 2 days ago   05:56

Binging with Babish
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!

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

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Music:
"Apples and Butterflies" by Blue Wednesday'
https://soundcloud.com/bluewednesday/

https://www.bingingwithbabish.com/pod...

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Comments 3831 Comments

Simon Holmqvist
You can eat raw eggs in Sweden!
TheWeakObey
ha ha ha it looks like a dick
Nick Clegg
I'm so poor 😴 looks so good 🤤
Vali Zeth
Cant you eat raw eggs in america?
Matthew Ray
You didn't even dry the surface of the meat before searing. which is why your crust wasn't very good. Always pat down the surface of the meat and allow it to air dry for a few min before searing otherwise you will steam the surface and end up with grey spots.
Hanserfratz
1:14 smacc
Deku
There is a blood dripping out of the steak
Lynellf
Can we get you and Brad on another video? Thanks.
_Your Worst Nightmare_
Oh dear llamas I would eat that steak so quick 😋😋 slightly drooling bahaha I love my steak medium rare if it goes past medium rare i cant eat it haha
Oneira xD
Why don't babish's videos have ads?
jack_ attacks99
I miss the old intro :”)
frilink
It's RAW
Rohan Royal
This is also called steak Florentine right?
Inspector Dabbit
"Big Ol' Fuck-Off Steak" got my like.
silentj624
since when is there not a safe to eat cookie dough? silly youtuber. lol
dinein1970
Salt is the only thing that will benefit the steak, especially for just a short 2hr cook. There are a myriad of problems that arise when you get too fancy in the bag and none of it makes your meat taste better.
Abdullah Khurram
1:14 : This comment is in memory of the suffering headphone users after enduring the wrath of Andrew slamming down a '' big ol' piece of pork belly''
Sexy Me
Amatuer, no salt and pepper? Always do BEFORE souvit
Tom S. Tea
Just for those who might not know, "tonkatsu" is a dish of breaded and deep fried pork cutlets, and is different from "tonkotsu" ramen.

ETA: it occurs to me that Andrew may have just pronounced "tonkotsu" like "tonkatsu"
Daniel Pérez
For someone like me who doesn't like steak at all, that porterhouse just looks completely raw still.

Happy you like it though. Enjoy.
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Brad Makes Sourdough Pizzelle Sous Vide | Basics with 2 days ago   20:14

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 36 of “It’s Alive” and this time he’s making chocolate pizzelle cookies with sourdough starter. Perfect with some ice cream, in affogato, or just to snack on, join Brad as he tries to gets his pizzelle rhythm going while facing off against his beloved garage sale cookie iron.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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Brad Makes Sourdough Pizzelle Cookies | It's Alive | Bon Appétit