Mec je voulais dire la même chose mais pour moi ça ressemble plus à un "Tian aux Légumes" mais ils cuisinent vraiment trop bien et ça a l'air trop bon !
Fun fact : in the film as well as here, it's not a ratatouille, it's a confit byaldi, an adaptation of the "tian"(that's how we call it in France)by Thomas Keller. The name confit byaldi was originated from the book of Thomas Keller where he called it "byaldi"
In a real ratatouille, all vegetable are cooked at the same time, in here all of them are precooked individually and differently, way harder and subtile
the comment section glitched to where it was under a vid ab how disney keeps stabbing ppl with lightsabers but keeps the stabbed person alive, so i liked this comment for it's accuracy on both videos
@@sossfiawhat if not? Calling something "cute" doesn't mean you want to have sex with them. If a middle aged dude called a puppy cute, does that mean he wants to do something with it?
@@sossfiathere’s nothing wrong even if the person is an adult, calling something cute is not sexual, just how someone calling a puppy isn’t sexual, are you stupid?
As a French person who actually cooks and eats ratatouille on a regular basis, whatever this is looks way overcomplicated. Ratatouille is a vegetable stew (mixing part of it is just gross, and cooking it in the oven is unnecessary).
@@facelessdrone Not sure you mean that the original 18C recipe or the "confit byaldi" by Michel Guérard tastes better... but if you think some overcomplicated stuff like this is better than century-old comfort food... maybe. But I doubt it. It's all about the visuals in this recipe, while ratatouille is all about the taste.
That really looks like the one in the movie ! In France classic ratatouille is a lot less fancy but really delicious. The pleasure of the sunshine vegetables... I'm so happy summer is comming back to make some !
This dish is actually called confit byaldi, which is inspired by ratatouille. Ratatouille is a much more rustic preparation (stew), but using the same ingredients.
In an Animated movie RATATOUILLE, I will never forget Gusteau's words : "Anyone Can Cook" Means, You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul.
I’ve made this once. It’s actually really hard to make this way so I made it the traditional way. It’s soo good but I’ve always wanted to try this modern style of ratatouille.
@@chickenwing3946 Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.
@@3bdogamer726 Oh, didn’t know, that is actually kind of concerning. however, kian is 14, and the US is really weird about alcohol. In germany, he would be allowed to drink the wine, and we are really careful with health here. Even though he will be fine, thank you for bringing that to my attention. I didn’t know that so little alcohol actually evaporates.
@@RiFLEisFortuna I live near Aix en Provence. Our Tian have cheese and sometimes meat or fish. It's a confit byaldi (separatiion of ingredients for cooking), a variation of the tian (cook in an oven) which is a variation of a ratatouille ( a vegetable stew cook in a pot)
This is not a ratatouille mister. This a confit byaldi. Ce plat a été créé par le chef français Michel Guérard en 1976 (sous le nom de confit bayaldi). Le chef américain Thomas Keller, conseiller culinaire du film Ratatouille, en a fait une adaptation.
@@RemingtonTrippYea Alcohol has very low boiling point so the rest of the liquid parts from the wine remains while the Alcohol part evaporates while heating up all it's surroundings giving it more "cooked" flavour
That's probably the most vibrant ratatouille I have seen . Nicely done. Also, great to see Kian moving forward and doing collabs. This kid has a Michelin star in his future.
