Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
HTML-код
- Опубликовано: 21 авг 2024
- Andy makes ratatouille even though he has never seen the movie Ratatouille.
Get the recipe: www.bonappetit...
Want Bon Appétit shirts, hats and more? shop.bonappeti...
Still haven’t subscribed to Bon Appétit on RUclips? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit 
Хобби
Actually, Ratatouille is the dish’s name, you’re thinking of Ratatouille’s monster.
Chalba you made me snort laugh
😂 true. A lot of people call Remy, Ratatouille now that I think about it...
This comment is so underrated
Is this about Frankenstein
This is the most hilarious, next-level comment in all the land.
“The character Andy is kind of a badass” .... I feel like he meant to say woody? Lol
He was referring to Andy, the kid that owns the toys.
Why would be say that Andy... The Kid... Was badass?
Extra Pickles Please we know the boy who owns the toys' name is Andy, but he was most likely referring to Woody. Andy doesn't really do anything 'badass' in the movies.
brenley woodard he said Andy cause his name is Andy and they share the same name I think lol
I dont know, the guy's name is Andy so he probably is saying that because his name is also Andy
You should do a series on the recipes in the test kitchen that didn't make it to air. Why didn't they work, what were the problems, and showing that pros don't get things right 100% of the time.
The Kirby T they actually do tell us about the mistakes they make and how to prevent it in the videos
Call it 'Offcuts'
If it's too much oil for you, you can simply sauté it in a little less oil and finish it with lemon juice instead of olive oil. Don't omit the oil though because it adds flavour. Buy a good quality olive oil and you'll see.
I hear you but excellent olive oil has a low smoking point and the less the better, in my view. I like this guy even though his recipes don't always jive with my experience; always great ideas.
@@evelynbaron2004 the smoking point doesn't matter really.The new science on it is that the olive oil doesn't actually break down at that point.
I would do a little less olive oil and put a little bit of red wine in. Tastes great
The way Andy looks at the camera at the end always melts my cold gay heart.
absoluuutelyyyyy
Andy is bae
Actual factuals
Lookin like Freddie Mercury and he worked at Chez Panisse. Definite heart-throb.
we love facts!
“Maleficent can turn a look” I needed that confirmation that Andy is, at a minimum, an ally.
I think the whole BA staff is made of allies, but I get your point :)
An ally of what? Lgbt? You do know he's gay, right?
Rimuru he never officially said it but duh
@@tarumpalo He's open. Read his article in BA 🙄🙄🙄🙄🙄
bongo not on this channel but he’s openly gay and is not afraid to share it. Checkout interviews.
Are you sure a rat isn't secretly making this dish?
Justin Y. You mean Andy isn't the rat
Where would it hide?
Rai Urie in his pants
Justin Y. we meet again. 😝
wtf justin im seeing you everywhere, like i just saw a comment of yours on Gus Johnsons video lmao
Leave molly and her ugly apron alone 😂 she never hurt anyone
It's not the apron its the pants
Best comment ever! Lol
Not sure he added enough oil
Just fill up the pot! Why not eh?
Lmfao
Lol
😒
stop already ; he's had some brilliant ideas, just forget the olive oil. I love his veg stock and other brilliant ideas.
Ratatouille is the best cooking anime, right after Shokugeki no Soma
A Vsaucy Boi yassssss
I'd actually go old-school and say Oishinbo as my favorite, though it could be argued Oishinbo is more of a "food anime" than a cooking anime. But, you get a very young sounding Kazuhiko Inoue doing the lead role of Shirou Yamaoka - which is really nice.
ITS NOT ANIME ITS A CARTOON
Yakitate!! Japan and Yumeiro Patissière are my other favorites :)
They are likeable but also frustrating to me. But I think it's great there are actual amine focused solely on baking! :)
"I'm gonna be such a good Dad with all the Dad jokes." Hello, Daddy.
Molly looks like she just escaped from an under ground bunker where they made her believe she lived in a post apocalyptic world and had to crank a crank for electricity
Uuuunbreakable!
You just reworded a different comment 😂
Alan Chung there was a comment that was exactly the same as this one just slightly re worded it’s cool that there is a reference but I literally don’t care... like at all 😂😂
I made this last night, despite forgetting the red pepper, it was still crazy delicious: Thanks Andy, this is now a go-to recipe for me!
I DEMAND MORE VIDEOS FROM ANDY PLEASE!!!
This channel is literally my favorite the people here are funny and just real lol I love andy, Claire, Brad and Benny, they're the stars of this show
I’ve only ever watched Carla, Brad, and Claire but wow - Andy is a new fav. Cute, nice banter, can cook - no cons seen
This is pretty much how I make ratatouille, but I like to add a bit of lemon at the end just to make it a bit brighter, especially if the tomatoes are really sweet. Goes great with any dish!
Brad, Claire and Andy... name a more perfect trio! Bon Appétrio!
Don't forget Carla
Chris, Brad and Claire.
And Vinnie! Who’s better’n him eh????
I tend to add whatever mushrooms I have stocked in the house, with herb de provence. Love that Andy added the tomatoes at different stages, since plain roasted tomatoes (we use campari & cherry) are it's own level of flavor. Solid recipe that preserves well.
What did we do to deserve 2 videos in 1 day??
what do you mean? I think they might have published another one by mistake, because right now there is no other video.
They had the Brad Makes Beet Kvass video earlier today. I think that's what they're referring to.
why did you watch both of them?
I didn't know it was just oily vegetables and salt.
classic way is not that oily but why not ^^
oh please what do you know about pecking duck
a significantly better dish? Yes what about it?
Coribec but it tastes good
if you make it like in the movie with the thinly sliced veggies, it actually has a super delicious bell pepper sauce that really transcends the flavours!!
He has great onscreen presence!!
He has a face that you can’t trust. Kind of a shyster, player types. He has certain smirk and smugness about him.
Ratatouille is definitely one of my favs, you should watch it!
I second Katie. It makes some terrific points about collaboration and creativity and giving proper credit!
okay, scolling back up xd
Science with Katie you eat rat in your religion?
it's wonderful! i saw it for the first time at like 20 but i loved it & have watched it again since & it also inspired me to make some delish confit byaldi
"She can turn a look" ANDY IS A GAY ANGEL SENT FROM HEAVEN ❤️
Is he actually gay?
@@shubhanshjain DUH
mahdi kabir we said this about chris though and he stated that he has a wife and kid soooooo......
@@Deme_Diora666 he had an article written about him in Out magazine
I forgive the dad jokes, Andy can be my Zaddy any time.
Yo this guy is baked as hell
You clearly haven't been around many baked people
looool he said in one of his older vids he was a "former" stoner hahaha sure buddy
I'm sorry but as a French guy who comes from the south of France, I have to say this is not a "classic Ratatouille" like you say at the end of the video, even thought your dish seems reaaaally yummy and packed with flavors. This dish from Provence is generally more liquid than yours, and is usually being cooked for longer than 30 minutes in total, to completely break down the veggies. Kisses, love ya 😊😘
Tom DUPUIS
Tu l'as dit mon cousin Français!
Jviens de Provence aussi, jveux bien te suivre sur une cuisson plus longue, et oui un peu plus liquide mais ça doit pas être de l’eau, ça reste assez épais tu vois ce que je veux dire?
Not just in france, my familys version is more liquid too, cooked until broken down and reduced (using liquified tomatos as a base, then spices and the roasted vegetables until they nearly dissolve
Germany, but my family lived in the french occupation zone so that might have influenced it
Andy playing with Eggplant. My favourite dish.
Ratatouille was the first dish I REALLY learned how to make when I was 16 and newly vegetarian - every food show in 2005 was nuts for it and honestly it was a great way to learn chopping and other basics. It was the first time I understood craving vegetables - I'll have to try using cherry tomatoes!
My mom used to make ratatouille all the time when I was a kid and I would cry because I hated it so much. I’m 40 now and I still might cry if you put it in front of me... TEARS OF JOY, that is!
Andy is my favorite. The whole test kitchen is my favorite!!
Molly low key flexin' on em
Such a clean fit
I have murophobia but ratatouille is my favourite movie. THATS how powerful it is
I thought I was the only one who felt awkward during the singing scenes in movies. I am not alone...
Maria Gabriela Garcia Cheran I am always yelling 'WHY' and 'MAKE IT STOP' until my husband skipps it forward.
I have just found my people. I haaaaaate hate hate hate singing in movies.
Awwwww I really want to give him a hug while singing some Disney songs...
we made this dish last night. Easy peasy and very flavorful. Had the leftovers today and my daughter even wants me to make (vegetables!) again. Thanks Andy! Love the show!
Growing all dat in my garden! Ratatouille for dayssssss!
These people are so charismatic and skilled that I'm powerless to resist liking them in spite of my enormous bias against people that are charismatic and skilled.
I vote more videos with this guy! It's like a "things you can actually cook, plus some dad jokes" series
its 2018, it came out in 2007, a banger has been out for 11 years and you haven't seen it, disappointed
Biomz it made me laugh bc i literally saw it for the first time last week. talk about being late for the party lmao
really great comment
His eyes render him honest and terribly delightful. I can't get enough of him.
How come I don't see you anymore?
Thats a lot of oil
Mark Mendoza Hernandez I agree also to much salt.
David Millard the salt makes sense. It releases the moisture.
Its good for you
Daveson
Hahahaha where did you hear that a gallon of any oil is good for you?
Especially since its all heated and turned into transfats anyway
tHaTs a LoT oF OiL
Andy did such a great job, lovely dish. Its not a ratatouille but it is a very nice plate of beautifully roasted vegetables. Ratatouille is a stew and is cooked gently for about 30 to 40 min. Also the dish in the movie is not actually Ratatouille but a similar dish called Tian and as equally delicious
Andy Baraghani is the original salt bae.
1) Ratatouille is one of the two best Pixar movies ever made (the other is Toy Story 3). 2) Take the comparison as a complement. Ultimately, the story is about how Remy (the rat) is able to transcend the limitations that others put on him. Through dedication, focus and a belief in himself, Remy is able to become a first-rate chef even though he is a rat.
Actually Remy's story is one of natural-born talent and luck. He doesn't really work that hard to get where he is compared to how long and hard actual chefs have to work.
The best chefs in the world got there by working in their restaurants 7 days a week, 12-16 hours a day.
Ratatouille is a great movie, but if you're trying to use Remy as an analogue for the ideal chef, then you're wrong. Many chefs do have natural talent but Remy's journey doesn't even halfway represent the blood, sweat and tears it takes to make it.
It also has some amazing music in it
Marty Back exactly, people think the craft is easy, hell naw. It's one of the hardest parts of the industry right before the music industry.
I would suggest that you re-read my comment before you imply that I was trying to use Remy "as an analogue for the ideal chef." Nowhere did I write that. Remy's story is one of his dedication to the craft that he loves DESPITE every indication that he has no place in that world: Remy is a RAT. Furthermore, I can't see how Remy's natural talent precluded him from struggling to achieve his dream of becoming a chef. The story was about him overcoming barriers, both natural and otherwise. Furthermore, the old saying pertains to ANYONE with "natural gifts" in any field of endeavor: talent is 90% perspiration and 10% inspiration. Even the "naturally talented" Remy had to work to prefect his craft. PErhaps he didn't have to work as hard as I would have but he did have to work nonetheless.
IN any event, I find myself feeling foolish for arguing this. My only point was that the chef in this video should just shrug his shoulders and take it as a complement the next time someone compared him to Remy given the rat's grit, dedication, and, yes, talent.
as a true provencal i approve this ratatouille!
i have nothing to add frankly
if i were nitpicky i would add a bit of a good mix of 'herbes de provence' but frankly i have no idea if it's easy to find in america
great job andy!
Not only did my ratatouille come out great (thanks, Andy!), but when he says to discard the thyme branch, I immediately thought, "You mean like the Avengers did 30 times in Endgame?"
When you realize ratatouille is a French vegan dish.
I was thinking about that!
Not even French, if you think about it. a brilliant chunky not wheat (jjust me) pasta marinara -- not stretching the idea, think of Genoa etc.
evelyn baron
I mean a lot of French pastries and French associated things (macarons, croissants, Mirepoix) weren’t actually french.
Macarons and Mirepoix are Italian
Croissants are Austrian
Plenty of Provençal /Occitan dishes are vegan, but people associate French cuisine more with northern France where they can't cook without cream or butter
It was probably around a lot longer than the word "vegan".
Knife used is a Shun Hikari, for anyone interested.
Andy STOP👏BEING👏SO👏DAMN👏CUTE👏
Ive made this and its hands down the best thing ive ever done
Great presentation Andy! I'd certainly serve it with some crusty bread toasted and rubbed with sliced garlic. Provencal dishes are truly simplistic, but hold so much flavor and visual appeal!
Never fry eggplant in olive oil. It's very common mistake. Always fry eggplant in vegetable, sunflower, canola, or safflower oil. Eggplants soak up olive oil like a sponge and they become saturated with it.
Omg he gave a Mean Girl stare at the beginning. Poor girl was just trying to get a dish!
I love that ratatouille is very flexible, you can cut any form you want, cook it on stove or oven it, serve it as it is, serve it as a pasta sauce (just add a bit stock while sauteing) .
I am not into veggies, I saw Andy on the RUclips screen shot link and I was, politely happy to watch him and his talent.
"she knows how to turn a look" dead
BA: Andy ma...
Me: *CLICK*
Andy, are you okay? You okay? You okay, Andy?
You've been hit by. You've been hit by. A smooth criminal.
"Gonna be a good dad with all my dad jokes"LMAO!
I never peel my aubergine. Also, could you make a video about all your cooks and how they got to here, as how their career began, which school they attended, where they worked and for how long, what they would recommend doing or better not doing etc. I'm really generally interested how that could look like and I'm sure your cooks have all a different story to tell!
I always get confused when I see a video with ratatouille in it because in Hungary we have a dish that is kinda similar but no eggplant at all instead we put in eggs
It's called lecsó and the movie in hungarian is also called Lecsó but the dish you made is usually called francia lecsó (french lecsó/ratattuille)
Lol Andy’s super existential stare off into the distance at the end. I guess singing cartoons will do that to ya.
I made this last night but assembled it differently, I stacked the sliced squash & zuchini and made a serpentine in my dish. Did not have the eggplant, but don't like it anyway. This was incredibly delicious with yeast rolls & sliced homegrown cucumbers
Why dont you make the rat from Ratatouille
i cackled
"That's not really creative" - The nice way of saying "That's dumb...."
Ratatouille is one of my favorite dishes
It's a classic French dish. That's why it's made by an Iranian, filmed in the United States, with Brazilian background music. Beautiful work, Andy! You're beautiful too!
Is there a RUclips award for best eyebrows?
Looks amazing. Living for the amount of oil he used too 😗
Thank god, a ratatouille dish that doesnt look like it takes a day to make.
i fall more in love with andy every video
Andy would really love for you to show us how to make restaurant quality Persian rice dish. The basic with the saffron on top or Baghali Polo.
thank you
How are we not talking about Andy's love for Maleficent and Ursula?
Gosh I love Andy
I’m Sorry To Say , As Many Times As I’ve Watched the Movie . Even Have It On DVD .... I never thought this was a meatless dish . Thought some of the red was sliced salami or something 😂🤷🏽♀️
Lexiaa Forever I legit thought it was three different types of meats layered together.
I thought it was noodles. Deadass.
Lovely recipe. For a quick veggie side dish sauté a thick-sliced sweet onion such as Vidalia, Mayan Sweet or yellow granex till it Browns around the edges in olive oil and butter then add half-moon sliced zucchini and sauté till just tender. Finish with S&P and a squeeze of lemon. Sounds dull but it's great!
OMG!! I voted for this so long ago and finally..
This is my 3rd day in Culinary School and we are to research a Ratatouille to make tomorrow and this is it! TIA!!!!
andy high af making tha munchies
Been making this dish for decades. Tried this recipe and will never make it any other way. Super! Thanks.
Ursula is my spirit drag queen.
I have never met someone speaking so much facts. Ursula and Maleficent carried the whole animation!
I always like see old dishes that were considered like peasant food become popularized
I think Ratatouille is one of the very few select items in the world, that supports the idea that, "if a thing's worth doing, its worth doing badly"! That is, you can rough chop an onion, an aubergine and a courgette, chuck them in a pan with some olive oil and a couple of cloves of garlic, dump in a can of toms and a sprinkle of packet mixed herbs and 45 minutes later, you end up with something delicious!
People say you're like Remy because he is cute and little and incredibly passionate about food. The ingredients are like notes that he composes into a symphony. If you need someone to watch it with...
I respect Ady and his cooking skills. Great recipe--making it this weekend as I have aubergines and courgettes ready in my garden! (Damn, too early for tomatoes :-(
I need more videos with Andy... and Carla... and Claire.. I need more videos from BA.
“Why are the cartoons singing!?” Right!
No need to wait for Andy to become a dad to make dad jokes. Andy is already a dad, if you know what I mean. *wink wink*
The only solution is to MAKE him watch ratatouille...
I love Andy’s voice in this.
Andy... amazing as always.
Ps: are going to be a dad soon ?
Andy is an adorable little man
That looks so much like an egyptian dish called Mesaka'a, you should try it.
Andy and Brad should have an on screen awkward kissing moment! LOL
Ratatouille: cook each ingredient individually, to get the perfect cooking time (and seasoning). Aubergines take longer than courgettes, so don't cook them together. Exception: onion and tomato together with garlic and aromatics, a classic sofrito. Bring the ingredients together when cooked to meld the flavours, and leave overnight. For superior results, cook the aubergines and courgettes in slices on the grill to get some caramelisation, then cut into chunks. This method takes longer, but go ahead and make double or triple the quantity and freeze the rest. Be sure to undercook slightly, so the veggies remain married but free to do their own thing. And go as mad as you like with aromatics, this is a dish that can take a beating. Suggestions: thyme for sure, oregano, basil. Or cumin/coriander or za'atar. You're welcome.
Nice ! :) if I may I would lower the fire when you cook the veggies on the grill so they release more juice and get less toasted. also a lemon juice and smashed corriender grains is a nice twist if you wanna try
Andy holding an eggplant is what we all needed to see in this life!
internet wont let this poor man not care about Disney movies lol