Thanks for watching my cooking fabulously video on Ratatouille. If you want the recipe for it you can check it out on my website via the link below. www.andrewpriorfabulously.com/recipes/ratatouille
Your videos are wonderful! I came for Montpellier and now here I am watching cooking - going to tell my mum about these. (Also, I love your Winnebago Man impersonation.)
Well it helps that I have a husband to wash the dishes. But seriously though I do have a couple of tips. One is that I never leave anything in the pans for a long period of time unless I know there is nothing stuck to the bottom. If after cleaning there is still something there I often re-heat and add some water and with a non metal spatula try and remove. I never use any adhesive scrubbers and finally I often fill with hot water and either bleach, Bicarb or Vinegar and leave overnight. This often makes them sparkling clean. Hope this helps :)
Bar Keeper's Friend. I was able to clear off years' old discoloration from one (non Le Creuset) Dutch oven by using that. I see where Andrew says he doesn't use abrasive scrubbers, but I have frequently used baking soda with no ill effect. I should mention that I didn't have a problem when using a Le Creuset Dutch oven. Those clean up beautifully and they really are the gold standard for coated cast iron.
Well yes you can deglaze the pan if you want but I prefer the ratatouille to have the taste of the vegetables and not add any wine to it. This is the traditional French way of doing it which is surprising that they don't use wine. Also deglazing is getting the flavour from the pan of all the things cooked in it but by not doing this and just cooking each vegetable one at a time in a different pan and then putting in the dutch oven and then oven to cook you are getting a delicious ratatouille that's not mushy and tastes like the vegetables that are in it. Glad you'd eat it anyways. Do hope you will try it my way :)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Thanks for watching my cooking fabulously video on Ratatouille. If you want the recipe for it you can check it out on my website via the link below.
www.andrewpriorfabulously.com/recipes/ratatouille
Your videos are wonderful! I came for Montpellier and now here I am watching cooking - going to tell my mum about these. (Also, I love your Winnebago Man impersonation.)
Thanks but I don't know who that is. I will have to do some research.
Andrew I’m loving all your wonderful recipes xx
Merci Christine I'm glad you are enjoying them. Many more to come in 2021.
I love your cookware. Le Creuset? That's right, each ingredient has to be sautéed one by one but where are the tomatoes and the tomato paste?
Oui that's right. I love Le Creuset it's the best. The tomatoes went in at the end but no tomato paste as I like it to be fresher in flavour.
What’s your favorite technique for cleaning a pan like that afterwards? Your cookware is always so impeccably clean at the start of these videos.
Well it helps that I have a husband to wash the dishes. But seriously though I do have a couple of tips. One is that I never leave anything in the pans for a long period of time unless I know there is nothing stuck to the bottom. If after cleaning there is still something there I often re-heat and add some water and with a non metal spatula try and remove. I never use any adhesive scrubbers and finally I often fill with hot water and either bleach, Bicarb or Vinegar and leave overnight. This often makes them sparkling clean. Hope this helps :)
Bar Keeper's Friend. I was able to clear off years' old discoloration from one (non Le Creuset) Dutch oven by using that. I see where Andrew says he doesn't use abrasive scrubbers, but I have frequently used baking soda with no ill effect. I should mention that I didn't have a problem when using a Le Creuset Dutch oven. Those clean up beautifully and they really are the gold standard for coated cast iron.
Finally! Ratatouille done right!
Oh merci, it's a delicious dish when done right.
Would have cleaned/deglassed first pan with white wine.....
Only crit...
I'd eat it all, easy..
Well yes you can deglaze the pan if you want but I prefer the ratatouille to have the taste of the vegetables and not add any wine to it. This is the traditional French way of doing it which is surprising that they don't use wine. Also deglazing is getting the flavour from the pan of all the things cooked in it but by not doing this and just cooking each vegetable one at a time in a different pan and then putting in the dutch oven and then oven to cook you are getting a delicious ratatouille that's not mushy and tastes like the vegetables that are in it. Glad you'd eat it anyways. Do hope you will try it my way :)
Yeah, his French pronunciation is poor.
Oui désolée