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Binging with Babish: Duck Fat Fries from John Wick: Chapter 2
- Published on Mar 27, 2023 veröffentlicht
- Thanks to Lionsgate for sponsoring this episode. You can see John Wick: Chapter 4 in theaters now. For more info, go here: tickets.johnwick.movie/
Buy John Wick: Chapter 2 here: johnwick.movie/film/john-wick...
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Music: “Juparo” by Broke for Free
My playlist of preferred cooking tunes, Bangers with Babish!
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Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
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Comments • 944
I have seen a person get sponsored by Lionsgate. Big respect.
Did you forget the never or did you see someone get sponsored by them
@Dame Da Ne Guy The Warp Zone also released a sponsored video earlier this week, but yeah, Tashiba probably forgot the "never" part.
10 million followers will get you a lot of big sponsors
@Dame Da Ne Guy We all have just seen a person get sponsored by lionsgate.
@Dame Da Ne Guy Ironically, it made sense even without the “never.”
It’s so nice of the Italian guy to discuss food with John. I wish you didn’t cut out his response about how the steak is even better than the potatos
I will take the steak every time.
You mean when John replied with "It's Wicking time" and then Wicked all over him?
Steaks = Boiled > Fries = Fried
??? -- Agreed
@Agent LokVokun sous vide is not remotely the same thing as boiling meat. Not even close.
@Seth Gaston let's be fair, it is absolutely _close._ while still being extremely different.
It's easier to keep the layered potatoes together if you add potato starch in with them before layering
Thanks for the feedback.
@J Turner I was thinking the same thing, or even just coating the potato spears in potato starch.
so what, like put a layer of the potato then a shake of starch, then layer, shake of starch etc etc ?
@Chris Tufano Yes, I also thing you could coat the spears after par boiling them.
man, i've been watching you since the inception of the channel. it's so crazy to see what you've done. from tiny apartment to giant house with 2 studios, hot ones, and now sponsored by john wick.
Andrew you are slaying life, stay killin it, much love
I was thinking the same thing! I haven't been here from quite the beginning but the first year for sure. It's insane how far he's come!
What?! Babish was in Hot ones?! I mean I have seen him when Architecture Daily showed his house, but not Hot ones. Time to go look.
As someone who used to work in a 2-Michelin star restaurant, this looks worthy in the menu! I never knew you could cheat dry-aged steaks with Koji! I've got to try it!
I changed careers before I ever made it to a Michelin Star establishment, although I spent several years in Fine Dining.
May I ask which restaurant and what your position was?
I love how "let's see if we can do better" takes a somewhat affordable dish and turns it into a high tier, five star restaurant. Love your work!
Hahahaha, the tiny whisk in your pic. You really do love his work.
sorry but nothing with beef in it is "somewhat affordable" lol
@Swed neckWhat country do you live in
@K L sweden
The only real change that I'd personally make is to NOT use butter in the Sou Vide initial process because it dilutes the natural beefy flavor a bit. Doing the butter basting after the fact is a fantastic idea, though.
Would be curious to try wagyu beef tallow as a substitute for butter. I always have some on hand for wrapping briskets.
Thank you! Completely agree. No lipids in the sous vide bag. Lipid soluble flavour molecules end up in the - normally discarded - fluids rather than the item being consumed. In this case, flavour from the steak ends up in the melted butter....
Came here to say the same thing. As soon as I saw him add the butter i was like "NOOOOOO". Same with the whole garlic. Use dehydrated or powder in sous vide.
@Eric Prince fats, even tallow, do not impart flavor to the meat in a sous vide bag like they do in other cooking techniques. Rather, the fats take beef flavor away from the steak. That said, fats are fair game to use when searing or finishing out of the bag.
Also, no fresh garlic in bag. Only powdered.
I love how he explains it like we're going to make it 😂😂😂
speak for yourself nwah
If I had a sue vide, I'd definitely make it. I've made a lot of his recipes lol
But I am
My dad bought a sous vide machine awhile ago. I am absolutely gonna try this.
The John Wick movies are never disappointing man. All four of them were absolute masterpieces.
3 was meh
The fourth was truly disappointing. The worst of the four.
@Toaster you're insane
One was enough for me.
with the partnership, i am now convinced that the babish version is the one they serve in the movie
Though the steak in the movie was likely properly dry aged. 😂
The thing babby did with the loaf of potato slices was mind blowing.
Babish getting the opportunity to advertise John wick 4 while doing a recipe for one of the films was an absolute perfect opportunity for him .
I put my hamster in a sock and slammed it against the furniture
Such a pretty dish as always! I'm a bit new to this channel but I'm definitely pleased to have discovered it. I think I'm learning lots of new things about cooking here. If you enjoy suggestions for this series, I wonder if trying potatoes and molasses from Over the Garden Wall would work out? It probably isn't as complicated as some other recipes you've done but I know you could come up with a way to make something really delicious out of the combination.
Rest in peace Lance Reddick ❤ one of the best actors of all time
You can pay your respects but don’t cap just cause he’s dead…
@Your Fly Is Open Hes definitely up there with some of the best. Was fantastic in John Wick, The Wire, Bosch, Destiny 2 - just to mention a few...
@Sondergaard He was a great actor, but not one of the best ever.
@Your Fly Is Open your right but the man was still fantastic
He was certainly one of the actors of all time.
I know you said you "half-assed" it but the first attempt at steak & fries felt like a return to the simpler days of Babish in your apartment kitchen, big fan of the more accessible content.
I just saw John Wick 4 a few hours before I saw this video, highly recommend it. The cinematography and fight scene choreography are insanely well done.
And the ending is just perfection
how is it story wise?
@may)(day literal perfection
I want to rewatch the series before I go and see it
You're always gonna be one of my favorites, dude. This one was great and also very classic Babish.
Was catching up on the first three john wick movies the other day and thought of babish doing this recipe especially with the fourth one coming out now. Back from the movies an hour ago after watching Chapter 4 and saw this uploaded when I got home. Finished my dinner tonight while watching this video :)
My word, those layered chips look sensational 👍
This looks absolutely delicious. Steak and chips will never be the same…
thanks for the tasty video
Honestly, I think the way you treated the fries the second go around is how I thought they were made in John wick. I'm sooooo excited for the final installment.
Winston: "What have you done?"
Babish: *puts fork and knife on clean plate* "Finished it."
"Entered the clean plate club"
These little bit longer videos where you go on an adventure of improvements are 👌
I haven't attempted my take on this yet, but my goodness, I especially find the potatoes here so very intriguing. Thanks for this video, which I have already repeatedly revisited when thinking of this dish.
On top of the fraction of time and cost you save for the rice dry aging process, the steaks seemed to maintain a lot of the juice which is a trade off of the typical dry aging process.
It's so nice of Alvin to let Andy do a special episode in his channel.
This is the first time I heard of the rice ferment method, will sure try it out later !
I tried making koji steak a few times over the past 3 years and it tasted weird to me. I’m not the only one who experienced this either, there are sizable portions of people on Reddit and other forums that make koji stuff and said koji steak tastes odd.
Every time I watch videos like these 0:01 I’m always so Hungry, haven’t eaten whole day and my mouth just watering on the delicious food he’s preparing. It looks so beautiful I’d like to try this recipe in the future so badly
Or maybe I’ll be happy with my bowl of cereal😆
I’ve see chapter 4 twice and it is indeed the best one yet.
Now let's make you see it again. Just imagine the drifting driveby scene and the dragon breath sequence. Enjoy!
Man, that overhead one take shot in the apartment building in Paris is one of the greatest things I've ever seen in a movie.
@George WKush1994 that’s everyone’s favorite scene it’s so brutal and smooth. Reminds me of the vibe I got from predators or old sly movies when I was a kid lol
My favorite part was the long fight up the flight of stairs and the music used in that fight.
That nightclub scene in Berlin is underrated af
you make cooking interesting with experimentation and your narration while describing how you do things makes cooking fun
this is awesome. I'm not sure if you noticed in the John Wick clip, but the fries had the same layered effect as yours, so I think you nailed the recipe. Not sure if they provided the recipes to you. If they didn't, then you did an amazing job at reverse engineering them
A John Wick inspired menu and use of a mini wisk?!! Best episode ever!
I would love to see the other things on The Continental’s menu.
Babish literally never disappoints. Thank you for your videos
Dying for a steak now. Thanks Andrew. 😄
I can confidently say that either version of this recipe looks absolutely amazing
i looked for this dish last week. i was disappointed not finding one on your channel. I AM SO HAPPY
I’ve always wanted to try some of that after seeing John Wick 2.
amazing video bro, i love all your cooking
It's always awesome to watch those videos. I have to eat when I watch but I remain hungry from watching. Great show, awesome People, thank you all and greetings from Germany!
Think there have been quite a few experiments showing that adding butter to sous vide like that actually kind of leeches out the flavor of the beef. May be interesting to try out or compare in a future episode!
The channel "Sous Vide Everything" did an experiment and essentially concluded exactly what you said; flavor moves out of the meat and into the butter.
Personally, I find this to be an acceptable risk because I use the juices left over from the sous vide to make a pan sauce for the meat, so I get all that flavor back.
I love how this episode honestly seems like Lionsgate approached Andrew about doing a sponsorship and he quick had to come up with anything food related from the John Wick franchise which, there surprisingly isn’t a lot of
This might be the most extremely delicious meal he’s made.
You should do your own spin on Gus' Paila Marina from breaking bad, I have a similar soup around Christmas time and it's absolutely delicious.
I can only imagine what a meal like this would cost
The original dish would cost $80 -$100 at a medium to high end restaurant. Babish's version would be closer to $125 - $200 at a ~very~ high end restaurant, possibly Michelin Star.
I made two cups of demi-glacé today and it cost about $20 for the ingredients.
The ingredients to make the fries was another $20.
The ingredients for the bordelaise were about $40. I got some beef bones to add the marrow to the sauce, and the wine I have wasn’t cheap.
I got prime beef tenderloin from Costco for $25 a lb. The three tenderloins I’m using and up to 1.5 lbs, so call it $40 for the beef and asparagus.
Total for home cooked is ~ $120 for three people.
I owe my parents a huge favor for helping me out with some stuff at the house, so I thought a nice meal would do the trick.
Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍
I feel like Keanu secretly watches these videos. Would be fun to see him in one!
hace que le agarre el gusto a la cocina, muy bueno..
This was a great episode! The food and the movie it was referencing from
Andrew's voice is so soothing I often don't register his jokes until at least 5 seconds after he tells them.
Watching this while eating a cold slice of pizza hits different.
My daughter is about to enter culinary school and loves confit! I’ve only confited duck legs, but she looks at everything and wants to confit it.
Is there a possibility you could make the sandwich from the movie " safe" ? I have no idea what was in that sandwich but it looked so delicious
Personally, potatoes pave just looks so much better when you make the pieces taller than longer so that you more clearly present that lovely cross section of the layers of potatoes.
Great video with great connotations to Mr. Wick! Greetings from the Netherlands, mouthwatering content you make!
If I we're John Wick, I'd respectfully slide a gold coin on the table and order this.
Hey Babish, you should try out Adirondack blue and red potatoes, they have blue and red flesh and keep their colors even boiled or fried, they make amazing flavored fries
I tried growing those one time and they got some kind of weird plant disease. Didn't get a single potato out of four plants
A natural born killer deserves some of the finest cuisine before going out to play! This will do nicely for any guest of the Continental!
"Do enjoy the party."
Alo don't eat too much duck fries you will gain weight
Not Santino D'Antonio
@banana man He shouldn't have put a bounty on John Wick of course.
That meal was to die for. Though Santino did not know what went through his head.
We use to use a salad spinner to drain duckfat from fried food and to conserve as much as possible Instead of losing it in the napkin ❤
So stoked! been asking for this episide for years!
I watched John Wick 4 on opening night and it did not disappoint, all 4 were amazing!!!
Banish. The only guy to take fancy food and say I can make fancier 💅
Kennebec Potatoes (which are mostly purchased by Lays) or Russet Norkotah are THE best US variety for Fries. Just trust me I’ve done and incredible amount of leg work on this one.
After Babish interrupted the clip, John agreed with Santino. They sat down and had a meal together, and had a civil conversation about their differences. (:
it's been a while binging with babish, refreshing to see same ol comfy food content
I wish they cast you in the next John wick film if they ever decide to make one
If I had this as my last meal I would die happy
That looked delicious! Thanks for the video and clip from John Wick...yes Reeves is cool.
If you will leave the butter out of your sous vide bag instead, you will find that the flavor is objectively better. Butter has alot of water in it. It affects the flavor of the steak negatively while in the sous vide as lipids tend to impart no flavor to meats while in sous vide. Everything else was as perfect as I could hope for. I'll have to try the potatoe starch trick I saw down in the comments
thank you! I was looking for this comment
That fake bordelaise sauce was far from perfect, ngl.
I add butter to my sous vide bags and then I use all the juices to make a pan sauce to put over the meat.
My method may or may not be "objectively wrong" but I like it just the same regardless.
I'd love to see you recreate the fried feast Bill and Boomhaur made in King of the Hill after learning bananas could be fried. Served with a honey sauce, of course
So, question on using koji
Would Koji miso work towards the same ends? I am asking, because I tried to find it at my local whole foods, and could only find the miso variant. I suspect you can, but it would also be affected by the miso flavors, which is why rice is being used in this case.
Guga, from Sous Vide Everything showed that putting butter on the bag actually make the steak worse than without it. Better to use it only to put the crust at the end.
You can dry age at home if you use Umai bags. Not as quick as koji, but works like a charm
Yum, looks soooo delicious
These old school BB episodes are my favorite
Looks to be worth a gold coin. I still need to see the movie too.
Thanks for the video
that looks so delicious😋🤤💦
I've actually been waiting for this for years.
You should do cheese smoothies from Zeke and Luther. I wanna see how this could me made edible.
Just discovered your channel.And its wow
Don't Read My Profile Photo ok I won't.
I do food reviews while I’m high on my Clip-Share channel, first mexican to hop on the tube & do This 😮
@Seven Hunnid latinx ew
I want them so badly right now
I suggested this years ago and it makes me happy it finally got made
Dude I bought all three DVDs of John Wick chapters 1-3 last week and I plowed through one and two today (about to watch the third tomorrow). I got done with the second an hour ago and kept thinking about that food then I see this on my notifications. The frigging timing!
Immediately liking because you finally made a John Wick video.
I’m literally eating bbq, and I haven’t been this hungry watching your video since the baklava on basics or the chefs choice platter from binging
Man got sponsered by Lionsgate themselves, amazing.
Man, it looks really delicious and lovely to look at
anyone else notice all the alliteration and occasional rhyme in the script? this is truly art
I saw the movie this last weekend. For being the first John Wick movie I saw, it was a fun watch. Definitely gonna rent and watch the other three movies. Keanu Reeves is best anime waifu.
You should do Arlene's magical fry bread from "Smoke Signals" next.
My grandmother made me homemade potato chips fried in bacon grease; I've never tasted better.
Could you try making the turducken slammer or the Winchester Surprise from Supernatural?
Question when you sous vide the steaks how do you know when the inside of the steak reaches your desired temperature?
Man out here being sponsored by big studio, big up!
John Wick 4 is absolutely amazing. Beautiful locations, music, stunt choreography, cinematography.... it rules.
this dish is to die for
This is my first time even hearing of sous vide. I looked up the machine and it looks like such a handy kitchen tool to have if you're serious about steaks. >> Be nice for a special occasion holiday meal!
I always learn so many great cooking techniques from this channel, thank you so much for such great content Andy! I'll be tuning in for more!
Honestly reverse sear is a better and cheaper method for almost every case where you'd consider sous vide.
How is it better? Sous vide can control the temperature much better than an oven at the correct temperature for the steak. Most ovens can't even be set that low.
@notahotshot Reverse sear dehydrates the meat less than sous vide (juicier steak), but you can't "fire and forget" so-to-speak.
You can sous vide a steak for 2 hours or 12 hours without "overcooking" it (but you do risk denaturing the proteins, which turns the texture into mush).
@notahotshotReverse sear in a 200-250F oven with a meat thermometer can get the same target temperature in half the time and no separate expensive equipment. The key is a meat thermometer with an adjustable alarm so you can take the meat out as soon as it gets to your desired temperature.