Hey guys
Sous-vide has become a home kitchen essential over the past few years providing restaurant quality results at an ever more affordable price point
So you've got one for Christmas or for yourself after mixing wine and Amazon
Now what? How about steaks cooked perfect medium-rare edge to edge. How about impossibly tender flavorful pork belly?
How about safe to eat cookie dough? Let's get down to basics
Alright guys
So the first thing we're gonna be looking at is one of the classic utilizations of sous-vide and that is for pork belly
Which we'll be putting to good use in our ramen episode coming up soon
So for our marinade we're rough chopping up a few cloves of garlic a few inches of peeled ginger and one or two
green onions that we're going to place into a bowl along with
One half of one cup of soy sauce and one half of one cup of mirin
Which is a kind of Japanese cooking wine and one of the secrets as to why their dishes taste so good
we're also going to add about a quarter cup of fish sauce and half a cup of plain white sugar seems like a lot but
Just trust me. Have I ever let you down before we're gonna whisk all this stuff together and then optionally
Slam a big ol' piece of pork belly down onto the table. We've got minimal prep to do here
we're just gonna roll it up like a big ol'
Carpet of meat once we've got one end tucked underneath the other we're going to grab some butcher twine and tie this guy down
we're simply going to snip off a length of twine and then tie it around to the pork belly using a surgeon's knot which is
Not as cool as it sounds it's just a square knot with an extra initial turn
But since we're vacuum sealing this you can tie it with virtually any knot and it's gonna be just fine
tie every half inch or so trim off the extra twine
And it's time to give this pork belly a bath within a bath
We're sealing it up with our marinade making sure to turn it a few times to evenly coat and then very cautiously sucking the air
Out with our vacuum sealer stop alternately
you can put this guy in a large ziploc bag and dunk the whole bag into the water to push the air out if you
Don't want to inevitably ruin your vacuum sealer with a whole bunch of liquid
rolling this around a bit to make sure the marinade is evenly dispersed and then dropping in our sous-vide at
170 degrees Fahrenheit for six to eight hours
Alternately, if you want a firmer more fork-and-knife pork belly
You can leave it in there at a hundred and fifty-five degrees Fahrenheit for 24 hours
We'll finish this up in a few weeks during our hotly
anticipated ramen video where we'll be slicing this thin and plating it up in a nice steaming bowl of tonkatsu, but for now
Why don't we take a look at the lighter more playful side of sous-vide edible cookie dough made with pasteurized eggs. That's right
you can make perfectly edible raw eggs at home by putting them in the hot tub at
135 degrees Fahrenheit for two hours plunge them into an ice bath and then use them as you would in any recipe in this case
Grandma Babish's is down-home country-style brown butter chocolate chip cookies. Now, you might notice the- Woah. How did that happen?
Sorry You might notice that your eggs have become kind of cloudy which might look less
Appetizing but they should still function in their roles as eggs
which is in this case giving us a whole batch of
Say four straight to mouth cookie dough that assured a while your friends family and men's choir
or whoever you hang out with you can even theoretically
Bake this as you would normal cookies you might end up with some textural differences
But that is the price that you got to pay
If you want to become instagram famous now, we simply can't do a sous vide episode without a big ol' f*ck off steak
so that's why I got right here a two inch thick dry aged porterhouse that i'm
Vacuum-sealing with a clove of garlic and a few sprigs of fresh herbs rosemary and thyme
The temperature of the sous-vide is obviously going to depend on how you like your steak done, but the general consensus seems to be that
125 degrees Fahrenheit is perfect for a rare medium-rare if you want medium rare shoot for more like 130
It's probably gonna come up about five degrees Fahrenheit during the searing process. Because of the thickness of the steak
We're letting it go for about two hours
But no more than two and a half if you want to go longer than two and half hours,
if you've got a cheap cut of meat
that you want to tenderize go a little higher in temperature over 130 degrees Fahrenheit.
Once the time is up take the steak out of the hot tub and then we're doing a super hot sear in
Cast iron we are removing but reserving the herbs and garlic clove and we're hitting some extremely hot cast iron with a bit of oil
We want it as smoking hot as possible because we want to sear this as quickly as possible
Without overcooking the interior that we've so carefully kept at our desired temperature
We're also generously salting and peppering this steak, which we could have done before we put it in the water bath
But I forgot so we're doing it now and then it's out of the sous vide and into the frying pan
Sorry, and we're blasting this with all the heat we can give it for about 90 seconds or until a beautiful brown crust forms
I hope you have aloof smoke detectors because it's gonna get pretty smoky in here if your steak has a fat cap it is
Also vitally important to remember to sear it because sous vide does not render and soften fat the same way
The traditional cooking methods do towards the end of searing the second side
We're gonna give this guy its butter and herb baste
Drop the herbs from the vacuum bag and a generous pad of butter into the side of the pan
I've also got some bacon fat here, which I really hope by this point
if you've been watching
The show that you're starting to save in your fridge and we're simply going to baste the bubbling hot fat over top of the steak
Once you've got a nice brown crust, it's time to take it off the heat and carve it up
Now if we were cooking this steak using traditional methods, we would want to wait at least 10 minutes before cutting into it
But since the muscle fibers aren't all tensed up from the trauma of being cooked constantly under high heat we can cut in almost immediately
With a porterhouse you've got a tenderloin on one side and a New York Strip on the other
So I'm cutting those away from the bone before lining them up and slicing them into manageable pieces
the sort of French brasserie way to serve up this steak is to
Remove and slice up the New York Strip in the tenderloin and fan them out by the bone in their original
locations
Now that my friends is how you make a steak one that I'm very excited to make again for the livestream next week same babish
time same babish place