@@slakerodimit No, Gusteau said "Anyone can cook" and Ego were in discord with that, but once he understood what Gusteau really meant, Ego said that phrase.
The secret of this dish is the time, love and care you put in humble ingredients. Any cheap ingredient can become a great dish. Simple, yet rich and full of flavors/colors. It was a very nice interpretation of the movie's recipe.
Oh, so the thing that covers the ratatouille when it's being cooked was Parchment paper, I always thought it was some sort of thin pastry or something. Thank You for this
I actually had the same feeling too. I think the parchment paper used in France is more delicate looking and looks more like a thin pastry than the American version. Who knows. But I thought the exact same. In fact I’m gonna have to rewatch just that part of the movie because it’s gonna be bugging me.
@@shelldie8523 Furthermore, the trapped moisture increases the pressure in the dish, allowing it to cook faster. Same idea as keeping a boiling pot covered or not. Cooks are chemists who became hungry along the way.
The more I think about it, the more badass I think Remy is. Him choosing ratatouille to impress a food critic is the equivalent of making chicken noodle soup in masterchef.
Just sad it's not ratatouille (sorry to break your childhood 😂) even in the french version I used to watch as kid they say ratatouille but it's not 😭😭 It's a Confit Byaldi it take inspiration from ratatouille but is a completely different dishes ( it's an American chef and the producer of the movie goes to this restaurant to get inspiration) it's not a french recipe but an American one (now you can say it at a family meeting 😂)
I never really understood this movie as a kid, I always just thought it was 'haha funny rat make yummy looking foods" But as an adult now, who has just watched this, I see it's much more impactful. Its a story about perspective, and reality, dreams, passion, identity , and all such and alike. It's really quite beautiful.
If you ever want to rewatch Ratatouille, keep the idea of the origins of the dish in mind. You notice that Ratatouille doesn't contain any meat. That's because it's a "peasant dish"(it's even pointed out in the movie). It's primarily made from veggies that the French lower class could grow themselves, meat was a luxury for the poor. It's not some fancy high class dish like gold flaked beef or Atlantic Lobster covered in some kind of 100 dollar sauce, it's a household dish that with the recipe and know how, the average person could make. If they had a history with the dish, they probably had a variation of the dish with minor tweaks and a family touch. It really changes the perspective on some of the messages presented in the movie.
And the presentation is very high class, normally a ratatouille is like a vegetable stew that you scoop in your place, it's not a beautiful swirl, it's a big mess of delicious vegetables XD
It's just a vegetable stew. This modern haute-cuisine version of ratatouille looks more like baked vegetables with vegetable sauce than stewed vegetables
I was a kid when I watched the movie and the last part of the movie was very emotional for me. I thought that in the end they showed how the critic was finally satisfied with his dish because it was like the one his mother used to make when he was a child. And as a grown up and living away from home, it made me realize mothers truly are the best cooks for their children and no food can equal to their cooking.
Ikr rewatching the movie as an adult made me appreciate the themes of food connecting you to memories, people and your roots. It is a beautiful story of passion, dreams and ultimately the stories, people and memories behind the food we eat.
Idk how people can hate on this stuff "iTS JUsT a hoT SAlaD" bro it tastes amazing plus its a reimagined peasant dish that is extremely cheap to make, stop judging every bit of food like you're the new Gordon Ramsay
I literally was shocked by how gentle you were with the food. No slapping, no noises, just sweetness and gentle mouvements. Just, thank you. I feel at peace now.
@@TwoPlaidApronshowever, food in direct contact with gas flames cannot be seen. As long as there is a frying pan or pot in the middle, that's fine, but first of all in this way there is the risk of giving the food the typical taste or smell of carbon tetrachloride, which is typically added to gas in kitchens to have its classic smell, to so that this can be recognized in the event of a gas leak. Second reason, the food burned by the gas flame is contaminated with the classic products of gas combustion, such as carbon dioxide, nitrogen oxide and carbon monoxide, elements that absolutely must not be ingested.
Ratatouille is actually a pretty common food here in Europe at least in French speaking countries. You will find all the fresh ingredients sold together,whole or pre-cut or even in the frozen vegetables section.
Finally some elite chef who put hard work and art in what they're doing not just some social media freak abusing ingredients. I love you girl keep it up please
The camera angles & copper dish are recreated perfectly- it captures the unusual foreshortening you get from the dominoed vegetables and oval vessel. Spot on for the movie.
@@s.colins2050 get a cut proof glove like the chain link ones. A mandolin is a great tool I love mine. But yeah I have sliced a finger or two get the glove.
@@juliejoie I would even call this vegetable sauce a 'romesco'- style sauce. It shows how much southern French food has in common with the other Mediterranean cuisines.
I heard our sense of taste changes every few years when I was a kid, and I was hopeful I'd eventually get to enjoy foods that revolted me as I got older. (I never liked that I disliked specific foods, I think it's really cool to enjoy all types.) Thankfully over the years I have, but it didn't exactly happen out of nowhere. I started incorporating them into my diet slowly. Not all the time, but enough to where I would get used to it more. Finally I can enjoy avocados, olives, and bell peppers like other people do lol. I'm currently trying to enjoy coconuts! Edit: Wait, there was a time I suddenly liked something I didn't like before. Dr. Pepper used to taste strange to me, but one day I was walking and was struck with an intense craving for the stuff. Odd. anyway sorry for my long comment
I'm not professional chef but I can tell you the secret to good cooking. Decent ingredients, a love of food, a willingness and patience to put in effort. and an open mind for trying new things.
Сырятину жрать без хлеба без мяса. Я порой тоже помидор кладу в приготовленный амлет под крышку потушится на пару но жрать один тушёный помидор без нихера это стрёмно, тем более перечить смысл?
