On the final Pro Chef Reacts of 2024, we dive into Binging with Babish and Alex the French Guy’s takes on Ratatouille, comparing the mastery of both!
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38 Comments
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One little mistake in the video. Green, yellow and red peppers are not exactly peppers at different stages of maturity. Almost all peppers start green yes. But then they only change color once. So at maturity, you'll have red peppers, yellow peppers, orange peppers, brown peppers… So with the red, yellow and green peppers in the videos, those 3 come from at least 2 different varieties. Oh, and a few rare peppers start as purple.
Babish didn't make ratatouille, he made another provençal dish called tian. Which is exactly that, stacked thinly sliced veggies.
That's how Jamie Oliver's YouTube channel works, it features a whole bunch of other chefs from all over the world. You rarely see Jamie himself on the channel.
Missed a trick editing in that scene from Friends where Joey tries to speak French. Lol
12:27 "He put Basil in the ratatouille? Oh, no!" (Fawlty Towers reference)
Backing soda and vinegar are highly effective disinfectants and are also killing off mold spores so its helps fruit and produce stay fresh longer because it removes all the things on the skin that could make it go bad.
I learned something today about bell peppers lol thank you
In the first part he chose a very low temperature just because the ratatouille in the Disney movie didn't have any char or any color on it. Yes, I agree that a higher heat would make the dish cook faster and get the additional caramellization. But is it really needed? It is a side dish. It's not supposed to "fight for power" with the main hero on the plate. I don't know. I have too little experience with ratatouille. For me it's just a boring side. It's not even the best side dish that I can think of…
Turns out I've been making ratatouille, from guesswork, pretty much bang on for years 🤣
vegetable taste like sad
bruno albouze has a very nice video of ratatouille
i beg please PLEASE react to babish'es Ube Roll deserte video, ld love your thoughts as its my favorite episode
Brian has to pretend he isnt bothered by Frenchie's big ego
Before Brian started the second video i squinted and hoped he wasn’t about to say “Jamie Oliver”. It hurt me like it hurt Frenchie.
You guys should check out Bruno Albouze’s ratatouille videos. I’ve made his recipe a few times and it’s absolutely delicious and looks beautiful.
You guys are right, you don't have soothing voices – you have energizing voices!
Don't forget to eat my friend
You guys are my favorite chefs to watch james too you should colab
Love you guys happy new year
Both of you have great voices, as well as some of the best radio faces. You are blessed in both aspects.
That looks like it would be good with pepperoni and salami in it, and eaten on Rittz crackers ngl
Man I feel that stress diet rn, literally came to realise I hadn’t eaten for 5 days and was just drinking honey tea as the thing I had consumed. So last night I got the fattiest piece of meat I could find, as well as some chicken skin, got that all nice and chowed down to make up for the lost calories! Also cut a big chunk of the fat part off my prosciutto block and gnawed on it while I cooked the other stuff. And I love to eat so I was just in my head going noooohohoho all the yummy meals I coulda had that’s like at least, at LEAST, 8-10 whole yummy things, if not a whole 15-18 if we have some snacks in there and breakfast 🥲 stress be a real killer of many, many things, lol
Man… Only being exposed to clips of the movie, and seeing Babish's rendition of it I was "What is this, thats not a dish, squash and zucchini cut thin and cooked till they are damp with a padding of cooked tomato, get outta here with that" Seeing your rendition of the baked thin slice version and Alex's version, with a little bit of char, more than a little bit of sauce it make a lot more sense, and looks worth the effort.
react to chef chintan pandya , owns dhamaka nyc, rowdy rooster & semma ( 1 michelin star) best indian chef in usa , also james beard award , you will learn a lot about indian cuisine !!!!
Your Hot Sauce link does not work. I wanted not to buy more.
I've used a mandolin twice in my life.
I've cut the ever living s*** out of my hands using a mandolin twice.
I'm scared 🙁
15:30 Sounds like the ripeners and similar thing they'll put on them. Fruit in particular tends to be very good at lasting a while, atleast until they hit peak ripeness, then their purpose becomes get eaten ASAP or get the seed a good distance away from the parent plant, so they'll start to decay pretty quick in an effort to get something to eat the seed.
Washing them thoroughly would remove the ripener's, and slow the continuous ripening that just about all fruits, and some other things, do both on and off the plant. It's also why overripe, yet not mushy, apples are thrown out of bushels or used for ciders and juices instead, they leech their own natural ripening chem into the other apples and can cause a cascade that ruins entire bushels or harvests, each apple causing the others to ripen faster and faster as the numbers of ripe fruits increase and speed the ripening of the remaining fruit ever faster.
You can see the opposite with Potato's, Carrots, and Onions. Being a tuber, root, and bulb in that order means they don't "Ripen" as oppose to "Mature" or "grow". You leave them too long in an even mildly passable environment, and most cases of any of the three will start growing tendrils, leaves, stalks, etc. trying their damnedest to grow into full on plants.
Comment for the Bell Peppers: Greens are actually harder to digest, while the yellow, orange and red all provide a similar taste to EACH OTHER, green peppers are a bit more acidic.
Frenchy's voice is gorgeous
Frenchie has been getting in really good shape recently
Is this different from tian provencal?
Im gona be an AZZ! 🤣😮💨😱Got a heart from Chef Brian! And Chef Makenson! Wheres Chef Frenchie! Im only a former restaurant vender of knives! and a ton more restaurant thingys! And a former cook, no where near a chef! My first job was a cook at a now lost, great fast food company, Naugles! Only a few remember!
I cook regularly, be safe, brothers!🎉😊 Id probably never eat ratatouille, my body absolutely hates vegies!
typo in title
That Broken Mirrors song reminds me of watching Monday Night Raw as a kid 👌🏼🔥
I ate this once as a child after my Gran had made it and threw up
babish just sucks
Bruno Albouze makes a phenomenal Confit Byaldi. Recommend a watch of his channel.
I tried making Babish's once and wish I had cooked it at a higher temp and taken off the cartouche earlier. I almost liked it, but it tasted too anemic from the steaming.
Ratatouille is not a Tian à la provençale…
Check the recipes cause we are not all living in a Disney World…