Sous Vide | Basics with Brad Makes Sourdough Pizzelle 3 months 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'
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Comments 3831 Comments

Dieppe Raid Documentary
He should have used a ribeye cap steak, which you can get at Costco. It the child of a ribeye and a tenderloin. 🥩
fausti00
Just a small point to consider putting butter with the other herbs and garlic into the bag will yield better results.
Rudy Portillo
Raw garlic on sous vide?
Cyberwizard Productions
you don't need a sous vide to pasteurize eggs for cookie dough. I do it in a pan with a standard thermometer.
italians
Cookie dough recipe?
Unscene
that pork belly looks like how i feel
Lil Smonk
That shit raw
Jcewazhere
If you let the steak cool a bit (or even freeze and finish later) before you sear it you can skip worrying about over cooking. Just cook it to the doneness you want then dry and freeze or fridge it without opening the bag. Then if you've frozen it you can warm it up in the sous vide again or the microwave might even work, just be careful to not heat it too much. Just bring it to 5-10F below the target eating temp. If the steak has just been in the fridge, not frozen, you can just let it come to room temperature then the heat from the searing will likely bring it up to yummy temp.

If you don't want to fill your house with smoke you can use an electric heat gun, blowtorch or outdoor grill to sear the steak instead of cast iron with oil. While they all work, the electric heat gun is potentially slower than the torch (depends on the torch) but doesn't risk butane or other gas flavors and you don't have to wait for a grill to heat up or fill your house with smoke.
Brandon Low
I'd be interested in an episode on smoking and other slow cooking methods
Maka Infinity
Question what if you're broke and can't buy a sous vide. How do we make these items .
VallieMC C
I was 100% zoned out until he said "safe-to-eat cookie dough"
Hanz Olos
Buuuut babish, eating non sous vide cookie dough is better because it adds the taste of *danger*
ansh arora
You had me at "Big ol' carpet of meat"
john
A quarter cup? Don’t you mean one half of one half of one cup?
Gallows
I don’t know if it’s specific to my country but if you get your eggs from a good place they can be eaten raw
Kentrell Nolan
You should do a naruto Miso Chashu episode
andrei mihai
what about the fact that the plastic bag will leach chemicals into the food ??
James Buckle
Same babish time same babish place, its that a wan show (ltt) reference I hear
Free Maine
🥩 🥩
Spunk Junkerton
One half of one cup? It's half a cup m88888888
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Brad Makes Sourdough Pizzelle Sous Vide | Basics with 3 months 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