Cooking With William: Ratatouille (Confit Byaldi)
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- เผยแพร่เมื่อ 24 ม.ค. 2021
- Welcome back to Cooking With William! This week I decided to cook a heavily requested dish, ratatouille. Well, to be exact, I am cooking confit Baldi, which is the "ratatouille" that is cooked in the Pixar movie. Real ratatouille is all of the same ingredients simply chopped up and added to a stew, and it is what the critic eats in his flashback. Whatever you want to call this, it is delicious and not as hard as you would think. It is a pure celebration of vegetables, so feel free to switch out the ingredients with whatever is fresh when you are cooking it. I hope you enjoy!
Check out the recipe here: www.wehmusic.com/post/ratatou...
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That looks delicious! I'm glad you made that distinction between a true ratatouille and confit byaldi. Growing up in a home where ratatouille was a regular staple at dinner time (Papa was from Provence), it was so cool to see Pixar make a film about it, but that movie dish didn't remind me of what what we make. Then I start seeing everyone make this carefully crafted baked dish with these perfect super thin slices, and I admit its bugged me way more than it probably should 😂
Your video on this recipe was the most soothing to watch! Thank you so much! Love your techniques!
Loved this recipe
Great sharing this Amazing
One of the best videos I've seen. Well done, clear, well explained and beautifully made. Practical suggestions for the egg plant quarters and foil ring at the end. Thank you so much.
I'm glad you enjoyed!
Nevermind that ring mold. Just layer the Ratatouille on a plate, with some grated parmesan cheese and then enjoy!
That's definitly an easier way to get it done!
Under covid lockdown in Kuala Lumpur...I made this yesterday first time...super easy...the sauce is amazing...and made just enough to fill a small metal skillet...I posted pics as I made it and the final to friends and they def. impressed. Thanks for your video...you soothing voice and manner makes it easy to see many times as one makes it to confirm right steps. BRAVO!!
I'd love for you to tag me in the photos you posted so I can see it! If it's on Instagram my username is @william_e_hinson!
Ok in future will. I am not on Instagram
Sweet, thanks for all the deets!
I've been on a ratatouille/confit byaldi binge.. and yours is definitely the tastiest looking to me :) great job
Thanks so much! Let me know if you try the recipe!
Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.
Wow very delicious recipe love it ❤️ sharing Amazing... good
Thanks so much!
Best recipe, video, thankyou.
Thank you for watching
love it today I'm gonna try to bake it...
Great video! Love the use of the cast iron skillet to make the dish. One suggestion for your eggplant situation is to look for chinese or japanese eggplants, they are about the same average diameter as your traditional zucchini and yellow squash.
My local HEB didn't have many options but I have been going to the Asian grocery store for my last few batches!
I love this! The huge ass eggplant made me laugh
And instead of yellow squash I use potatoes it's so delicious I love this food
Could I use pumpkin or potatoes instead of yellow squash? Unfortunately I simply can't find yellow squash where I live.
Any suggestions would be great thanks!
had the same problem! i just used potatoes :))
You Forgot to remove the Bay leaves... The leaves themselves can give you upset stomach if you don't take them out there boiled in Just for flavour 👉
I took them out, it was just in the part where my camera died. Still kicking myself for that one!
I made the foil mold around some heavy brown paper...but too big...smaller next time.
Nicely explained. Trying it today. Dish is in the oven. Let me see what happens.😊
How did it go??
@@WilliamElliottHinson I was delicious.
I’m making this tonight!
How did it go?
@@WilliamElliottHinson It was delicious!
@@WilliamElliottHinson It was delicious!
Hello, I'm Jaebin Kim, PD of the Naked World History Team at tvN, a Korean TV station.
We are contacting you to use your video as a material for the 87th edition of Van Gogh.
Can I use it after citing the source?
Sorry for the late reply. Feel free to use it if you cite me! Please send a link.
Can we make this food without Red wine and carrots?
Yes! I would recommend adding a splash of vinegar, like balsamic, at the end of you take out the wine.
Thank you so much
Such a small portion. Just like some starter. Upscale restaurants need to work on portion size.
That's the beauty of making it at home, you can have as many servings as you want!
Nice, as you said this is Tian and not Ratatouile😊
I like to consider it a take on ratatouille, it's the same ingredients and flavors. But yes technically it's a confit byaldi, it also goes by other names
7/10
I broil my ratatouille so I don't need to add sugar... try that next time, you should never need to add sugar
Feel free to make the recipe however you would like! I like the sugar because I think it helps balance out the acidity of the tomatoes. We add salt or acid to food all the time, I do not see a problem with adding sugar if that is what you enjoy!
I'm diabetic, so I try to avoid extra sugar if it is not needed. Peace out.@@WilliamElliottHinson
Don't cook tomatoes in cast iron.
Very true you should generally avoid it. I only did it here because I wasn't cooking it for long and the bell peppers helped lower the acidity.
You add soooooo much salt
That's why we say salt to taste! I like salt, you might not as much. However, salt does bring out the other flavors, so make sure you use enough!
Maybe it is not table salt!
Correct, it's Morton Kosher
You didn't make a ratatouille you make a Tian, get it right please
This is a dish called confit byaldi, but is often called ratatouille because of the famous movie. It uses the main ingredients of ratatouille, just in a different arrangement. I discuss this in the video.