Zghe7SNmhOs,QtVL76gh09U,Np0LMwqtOVM,O-H_Ybmtu_U,BA6TKxu8Vhk,A7afwIxo5lE,zQm9Bk2bA_Q,BagY2Mnz-TU,nbCgfiqq-5c,46eRIxVxkG8,27mUWs2wjPs,Y8hi6A5MPVY,AwS_DIMeVoM,DkiyT-dnmv8,x5-QoCicNfI,MdirPsiHnCA,lnB7svFAZBs,eA6uLMsl9w0,Upqp21Dm5vg Sous Vide | Basics with Babish

Sous Vide | Basics with Babish

  • Published on:  09/08/2018
  • Video full hd 1080 Sous Vide | Basics with Babish, 720 Sous Vide | Basics with Babish, 480 Sous Vide | Basics 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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    Video Sous Vide | Basics with Babish upload by channel Binging with Babish
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