I have searched far and wide for a Ratatouille that was not crunchy! Thank you so much for making this video, Eric. This recipe is going straight into my cookbook!
I just watched Marco do a crunchy ratatouille in 20 minutes using a certain well known bouillon paste, and thought "that's wrong on so many levels". Thank you for showing us the proper method.
@@online-culinary-school That would be Marco Pierre White, the so-called "godfather of modern cooking" 😲 ( th-cam.com/video/NTPic7MwZ78/w-d-xo.html ) Yes, I am ashamed to be British 😳
We have our own vegetables tray as we call it in Syria, definitly this is another winner in my vegeterian recipes. Loved the flavour of basil, rosemary and thyme in it.
3 hours! I was going to make this tonight but it will have to wait until tomorrow. I looked at many videos and this one, though more time consuming, looks like the real deal. And so delicious. Can't wait to make it. Thank you for the video.
Very authentic, how I learned to make it years ago, separately cooking the vegetables and rinsing the salted aubergine, I also add a couple of bay leaves. A true family favourite, even the toddlers love it. If you have some left over try blitzing it in a liquidiser, it makes a wonderful pasta sauce with grated parmesan on top.
That double fried aubergines was a simply brilliant idea. This method is superb. I have added smoked paprika in the end to give it some wholeness. Super presentation and style.
very nice recipe and comments on ingredients that are helpful. i found the video just a little slow... sometimes I'd watch on tv to enjoy but not something for me to follow to do my own cooking. one point though, thank you for not using annoying music all the time!
Monsieur Eric..pardon moi!..I was not implying that your ratatouille was not superlative, just that I think one can make an equally delicious version in less time? Merci, au revoir. Thumbs up!
I don't want to sound line a sceptic too much, but webby is a French person saying the english words instead of courgette & aubergine? Also the way he said colander. But seems a more than decent recipe
Pixar kids ong the movie "Ratatoulli" is so cute. Before I watched it my granddaughter please make Ratatoulli so I do she looks at me and says "what's this" lol. To answer your question kids who live that movie haha. So we make Pixar Ratatoulli my grandchildren are so hyper, giggling. Pixars ratatouille only bake half as long and slice some of the veggies with a mandalin. W well it is a fun day. I like this Ratatoulli better. Pixar' isn't bad and you can't beat the happiness with your little loves. Be the tree in the backyard that is strong enough to bend. When they are older you can teach them the proper way or not. 😄👏👏Good job Cheif
I wonder why you go through all the trouble of individual sauté of veggies if you then let it cook down to such a stew like consistency? I like your process but would have stopped after one hour to retain some form and texture (not crunch) of the individual components. So many variations of this dish, I understand no one is perfect but consider the origins - a long time ago when farmers had an over abundance of these late summer vegetables x what to do with them? Combine and cook. It should be easy, should remind one of that time of summer and be very tasty - that to me is ratatouille.
That was impressive. I've made Ratatouille using Julia Child's recipe from "Mastering" a few times, so I know about the dish. But it was interesting to watch it done this way. It's good to know you can wash the salt out of the eggplant after drawing the water out. I'll definitely make this. And I'll come back and post after I do. Thank you for uploading the video!
Chef Eric forgets to mention that you need "male" eggplants ! They have a round bottom end contrary to female aubergines that have like a bud. Male aubergines have far less seeds than female aubergines (makes sense !) For a better presentation and faster overall cooking, dice your vegetables way smaller, it will require to more precisely monitor the cooking process but the presentation and palate impressions are far better even. Continued ... Ratatouille is delicious served cold or at room temperature with poached eggs and grated parmesan or dry goat cheese flakes.
This is the right and only way to make an authentic ratatouille. The garnish at the end is just an additional twist that is not indispensable. I wouldn't use a balsamic reduction. Any other way of making a ratatouille that does not follow Eric's method is wrong, it may be tasty (though much less so) but it certainly is not genuine. Cutting corners in French cuisine leads to poor results.
Oh la la.. soooooo much work! And no accurate description of amount of ingredients used, just 'aubergine, onion, bell pepper (he's obviously addressing Americans.. including oven temperatures!)), etc' . Too professional for most people to attempt. We want something a little bit quicker. 4 hours.. expensive on my gas bill too. Maybe I'll try something easier? Thank you!
A very simple and easy to follow an exotic dish, all the important steps explained. Thanks a lot .
By far the best ratatouille video on the internet.
I have searched far and wide for a Ratatouille that was not crunchy! Thank you so much for making this video, Eric. This recipe is going straight into my cookbook!
@Leroy Lewis instablaster ;)
How the hell are you getting crunchy ratatouille
Pleasure to watch u chef..u keep it simple..thank u
Thank you so much Chef, I made your recipe for lunch today, delicious !! Merci beaucoup Chef from Port Chester, New York !
And as you said save for appetizer or dinner cold, hot or room temperature !!!
I made this. It was delicious and even better the next day. This recipe is a keeper. Thank you!
Music to my ears.
I'm going to make it for the third time now. I love this recipe.
I just watched Marco do a crunchy ratatouille in 20 minutes using a certain well known bouillon paste, and thought "that's wrong on so many levels".
Thank you for showing us the proper method.
@@online-culinary-school That would be Marco Pierre White, the so-called "godfather of modern cooking" 😲 ( th-cam.com/video/NTPic7MwZ78/w-d-xo.html )
Yes, I am ashamed to be British 😳
Chef Eric Arrouzé marco pierre white
This is the real deal
We have our own vegetables tray as we call it in Syria, definitly this is another winner in my vegeterian recipes.
Loved the flavour of basil, rosemary and thyme in it.
+Chef Eric Arrouzé , i already enjoyed it for couple of days 😜
3 hours! I was going to make this tonight but it will have to wait until tomorrow. I looked at many videos and this one, though more time consuming, looks like the real deal. And so delicious. Can't wait to make it. Thank you for the video.
Did it worth the long cooking time?
I would say yeas, but I let you judge.
Very authentic, how I learned to make it years ago, separately cooking the vegetables and rinsing the salted aubergine, I also add a couple of bay leaves. A true family favourite, even the toddlers love it. If you have some left over try blitzing it in a liquidiser, it makes a wonderful pasta sauce with grated parmesan on top.
Wow 3 hours to cook ratatouille, but who am I to argue with the chef
Looks so good ! Thanks for sharing your tips.👍
I've just made this for the second time. Thanks for the video. Fantastic.
I think the accent makes it taste better lol.
That double fried aubergines was a simply brilliant idea. This method is superb. I have added smoked paprika in the end to give it some wholeness. Super presentation and style.
Merci beaucoup. This looks delicious, I've been looking for a recipe to serve for a vegan friend and I bet they will love it.
Great recipe !❤️👍
Wow!!!! Fantastico! This is the best ratatouille I have done! Thank you so much from an Italian. 👍👍👍
I love ratatouille ! It one of my favorite dishes ! Thank you for sharing ! 😊💓
I agree with you. The veges have to be well done . Your demonstration is excellent. I had wonderful ratatouille in Les Beaus.
Les baux ?
Thank you Chef Eric.... I will try this.👍👍
very nice recipe and comments on ingredients that are helpful. i found the video just a little slow... sometimes I'd watch on tv to enjoy but not something for me to follow to do my own cooking.
one point though, thank you for not using annoying music all the time!
also .... 4 hour cooking time ? plus the pre frying, 5 hours ????????
Thank you, chef!! Sending you much love and appreciation from Los Angeles. Can't wait to try this in my le creuset dutch oven :) Merci!
Ha how funny I'm in LA as well.
Very good!
Thank you! Cheers!
Monsieur Eric..pardon moi!..I was not implying that your ratatouille was not superlative, just that I think one can make an equally delicious version in less time? Merci, au revoir. Thumbs up!
Cant wait to make this eek
Awesome recipe. Made it five times now. 👌
"For the 🐀 a touille! 😂
Just the ayyou talk about your food and instruction of it makes the food sound way good
I don't want to sound line a sceptic too much, but webby is a French person saying the english words instead of courgette & aubergine? Also the way he said colander. But seems a more than decent recipe
Don't get how anyone could do a thumbs down????
Pixar kids ong the movie "Ratatoulli" is so cute. Before I watched it my granddaughter please make Ratatoulli so I do she looks at me and says "what's this" lol. To answer your question kids who live that movie haha. So we make Pixar Ratatoulli my grandchildren are so hyper, giggling. Pixars ratatouille only bake half as long and slice some of the veggies with a mandalin. W well it is a fun day. I like this Ratatoulli better. Pixar' isn't bad and you can't beat the happiness with your little loves. Be the tree in the backyard that is strong enough to bend. When they are older you can teach them the proper way or not. 😄👏👏Good job Cheif
This is a true culinary work of ART!
THIS IS PERFECT! THANK YOU SO MUCH FOR THIS RECIPE! I LOVE YOU!
Thanks for the video, Eric. Could you simmer / slow cook the ratatouille mix in a crockpot as an option?
Merci!
Muchas gracias Chef, hice esta receta, me encanto deliciosa.
Merci!!!!!délicieuse
I love this.. merci Chef ^^
Chef, the tomato dice cuts don't have to be sauteed for 8 - 10 minutes ? (like the rest of the vegetables) ? Thank you.
WOW Beautiful job!! Thank you
I wonder why you go through all the trouble of individual sauté of veggies if you then let it cook down to such a stew like consistency? I like your process but would have stopped after one hour to retain some form and texture (not crunch) of the individual components. So many variations of this dish, I understand no one is perfect but consider the origins - a long time ago when farmers had an over abundance of these late summer vegetables x what to do with them? Combine and cook. It should be easy, should remind one of that time of summer and be very tasty - that to me is ratatouille.
That was impressive. I've made Ratatouille using Julia Child's recipe from "Mastering" a few times, so I know about the dish. But it was interesting to watch it done this way. It's good to know you can wash the salt out of the eggplant after drawing the water out. I'll definitely make this. And I'll come back and post after I do. Thank you for uploading the video!
If you brush egg white on the eggplants they will not absorb too much oil.
Hi Chef Eric, do you ever use the liquid you've drained from the finished ratatouille to flavor anything else?
Merci pour la vidéo, j'essai aujourd'hui de cuisiner mon premier ratatouille... J'éspère que ça sera un petit succés :)
Chef Eric forgets to mention that you need "male" eggplants ! They have a round bottom end contrary to female aubergines that have like a bud. Male aubergines have far less seeds than female aubergines (makes sense !)
For a better presentation and faster overall cooking, dice your vegetables way smaller, it will require to more precisely monitor the cooking process but the presentation and palate impressions are far better even. Continued ...
Ratatouille is delicious served cold or at room temperature with poached eggs and grated parmesan or dry goat cheese flakes.
Chef Arrouzé, can ratatouille be prepared one night prior to service or will quality be diminished?
❤
Can anyone help my 60 y/o hearing: At the end, garnish with 1) ??basil-vinegar? reduction and 2) ?What what oil??
You can put the English close captions
He said balsamic vinegar reduction, basil oil (must be EVOO) and garnish with basil. 👍🏻
This is the right and only way to make an authentic ratatouille. The garnish at the end is just an additional twist that is not indispensable. I wouldn't use a balsamic reduction. Any other way of making a ratatouille that does not follow Eric's method is wrong, it may be tasty (though much less so) but it certainly is not genuine. Cutting corners in French cuisine leads to poor results.
Who’s here after watching Ratatouille the musical ?
Why no butter in sauce" process??
very good info and also very vegan. thank you chef
Oh la la.. soooooo much work! And no accurate description of amount of ingredients used, just 'aubergine, onion, bell pepper (he's obviously addressing Americans.. including oven temperatures!)), etc' . Too professional for most people to attempt. We want something a little bit quicker. 4 hours.. expensive on my gas bill too. Maybe I'll try something easier? Thank you!
Peel the eggplants. The peel is bitter and tough.
Ok I will try next time. Thanks for your reply.
Dude used a whole bottle of salt but still needs more seasoning