Скачать с ютуб We Make Michelin Starred Ratatouille Anyone Can Cook! в хорошем качестве

We Make Michelin Starred Ratatouille Anyone Can Cook!

We Make Michelin Starred Ratatouille Anyone Can Cook! Subscribe to ‪@PvFChef‬ for new videos every week!    • ALL PVF CHEF VIDEOS!   RATATOUILLE RECIPE: -Cutting an onion steps: -Cut the onion in half through the root of an onion (but don’t remove the root!) -Peel off the skin and remove the tip of the onion if necessary -Place the onion cut side down. -Make even cuts down the onion that are close to the root but don’t connect, and try to keep the knife perpendicular to the onion as you cut, to follow the curve. -Then turn the onion 90 degrees so you are holding the root, and keeping the rest of the onion held together -Make perpendicular cuts to the previous cut you made, in fairly thin slices -Tomato Peeling/Juicing steps: -Items needed: Pot of water, paring knife, bowl of ice water, cheesecloth or medium sieve -Bring a large pot of water to a boil. -While waiting for the water to boil, make an incision with a paring knife, in the shape of a cross, at the top of each tomato. -Once the water is boiling, plunge the tomatoes in the water and boil for 30 seconds to 1 minute until the skins start to peel back. -Immediately transfer the tomatoes to the iced water and let stand for a minute or two until cooled. -Drain the tomatoes and remove the skins, they should come right off. -Once peeled, halve the tomatoes and remove the core. -Place seeds and juices in a cheesecloth and squeeze until all the juices have been strained. INGREDIENTS: PIPERADE -2 Red Bellpepper (Capsicum) - seeds and ribs removed -2 tablespoons Extra Virgin Olive Oil -1 teaspoon minced Garlic - ½ cup finely diced Yellow Onion -340g (12 ounce) Tomatoes - peeled, seeded, and finely diced, juices reserved -1 sprig Fresh Thyme -1 sprig Flat-leaf Parsley -½ a Bay Leaf -Salt to taste VEGETABLES -1 Green Zucchini (100g or 4ounces) - thinly sliced -1 Yellow Zucchini (100g or 4ounces) - thinly sliced -1 Japanese Eggplant (100g or 4ounces) - thinly sliced -4 Tomatoes - thinly sliced - ½ teaspoon Minced Garlic -2 teaspoon Olive Oil - ⅛ teaspoon Fresh Thyme Leaves -Salt and freshly ground Black Pepper VINAIGRETTE -1 tablespoon Extra Virgin Olive Oil -1 teaspoon Balsamic Vinegar -Thyme -Salt and freshly ground Black Pepper. -1 chive (for garnish) COOKING: -For piperade, heat oven to 232C or 450F. -Place pepper halves (cut side down) on a foil-lined tray. Roast until skin loosens, about 15 minutes. -Remove from heat and let rest until cool enough to handle. -Peel and chop finely. -Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. -Add tomatoes, their juices, thyme, parsley, and bay leaf. -Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. -Season to taste with salt, and discard herbs. -Heat oven to 135C (275F). -Spread piperade in bottom of an 20cm (8-inch) baking dish or casserole dish. -From the side of dish, arrange a strip of alternating slices of vegetables over piperade, overlapping so that ¼ inch of each slice is exposed. -Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. -Repeat until dish is filled; all vegetables may not be needed. -Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. -Sprinkle over vegetables. -Cover pan with foil and crimp edges to seal well. -Bake until vegetables are tender, about 2 hours. -Uncover and bake for 30 minutes more. FOLLOW US EVERYWHERE! TIKTOK:   / peoplevfood   FACEBOOK:   / peoplevsfoodbyreact   INSTAGRAM:   / peoplevfood   YOUTUBE CHANNELS: REACT:    / react   PEOPLE VS FOOD:    / peoplevsfood   BULLSEYE:    / @reactbullseye   Featuring: Ash   / ashguenin   Kimmy   / kimmydoesstuff   Nicole   / nicolemiizuka   Ember   / emburgler   VP of Content - Nicole Iizuka VP of Production – Kevin Lee Creative Director - Joe Bereta Line Producer - Anthony Mugnolo Episode Produced by Kimmy Veryzer Technical Director - Stephen Miller Talent Producer - Annie Knudsen Production Manager - Brendon Holl Production Coordinator - Jake Kelley Production Coordinator - Alesha Braden Casting Coordinator - Alexandra Sheffield Casting Coordinator - Zach Holmstrom Studio Technician - Micah Fusco Studio Technician- Julian Steinberg Camera Operator - Kurran Brown Production Assistant - Ciprian Robielos Set Medic - Mark Kirkendall Editor - Alex Savas Post Production Supervisor - Doug Brady Supervising Editor - Ryan Johnson Assistant Editor - Jay Acuna 0:00 Intro 0:36 Prep The Sauce 5:47 Assemble The Sauce 8:47 Omelet Challenge 11:12 Cutting The Vegetables 12:58 Assembling The Ratatouille 17:27 Blind Taste Test 20:07 Plating 23:14 Tasting