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Sous Vide | Basics with Babish

Binging with Babish
Binging with Babish
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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

Watch the livestream rebroadcast here: https://youtu.be/iF2yGGfGv18

Music:

"Apples and Butterflies" by Blue Wednesday'

https://soundcloud.com/bluewednesday/

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

My first cookbook, Eat What You Watch, is available now in stores and online!

Amazon: http://a.co/bv3rGzr

Barnes & Noble: http://bit.ly/2uf65LX

Theme song: "Stay Tuned" by Wuh Oh

https://open.spotify.com/track/5lbQ6n...

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