Cooking With William: Ratatouille (Confit Byaldi)

Welcome back to Cooking With William! This week I decided to cook a heavily requested dish, ratatouille. Well, to be exact, I am cooking confit Baldi, which is the "ratatouille" that is cooked in the Pixar movie. Real ratatouille is all of the same ingredients simply chopped up and added to a stew, and it is what the critic eats in his flashback. Whatever you want to call this, it is delicious and not as hard as you would think. It is a pure celebration of vegetables, so feel free to switch out the ingredients with whatever is fresh when you are cooking it. I hope you enjoy!
Check out the recipe here: www.wehmusic.com/post/ratatou...
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[@stephaniele688]

Wow the colors look amazing, can't wait to try this recipe!!

[@Bobbyboom413]

I thought I was the only one on Earth that makes ratatouille in a cast iron pan. I'm in the Berkshires and towards the end of summer when people are handing out tomatoes, zucchini, and squash from their gardens is when I make ratatouille. Its too hot to cook inside so I use my big cast iron pan out on the grill. Just have to pay close attention that the grill isn't getting to hot. Side note, also a perfect time of year to make gaspacho with all the gardens over flowing.

[@pickenchews]

That looks delicious! I'm glad you made that distinction between a true ratatouille and confit byaldi. Growing up in a home where ratatouille was a regular staple at dinner time (Papa was from Provence), it was so cool to see Pixar make a film about it, but that movie dish didn't remind me of what what we make. Then I start seeing everyone make this carefully crafted baked dish with these perfect super thin slices, and I admit its bugged me way more than it probably should 😂

[@sejlaferatovic303]

Your video on this recipe was the most soothing to watch! Thank you so much! Love your techniques!

[@Bobbyboom413]

You did an amazing job!

[@kpearli]

I've been on a ratatouille/confit byaldi binge.. and yours is definitely the tastiest looking to me :) great job

[@WilliamElliottHinson]

Thanks so much! Let me know if you try the recipe!

[@teaforthetiredone5056]

One of the best videos I've seen. Well done, clear, well explained and beautifully made. Practical suggestions for the egg plant quarters and foil ring at the end. Thank you so much.

[@WilliamElliottHinson]

I'm glad you enjoyed!

[@alanmorris7669]

Nevermind that ring mold. Just layer the Ratatouille on a plate, with some grated parmesan cheese and then enjoy!

[@WilliamElliottHinson]

That's definitly an easier way to get it done!

[@gayatribankeshwar618]

Loved this recipe

[@jp-qn4je]

Under covid lockdown in Kuala Lumpur...I made this yesterday first time...super easy...the sauce is amazing...and made just enough to fill a small metal skillet...I posted pics as I made it and the final to friends and they def. impressed. Thanks for your video...you soothing voice and manner makes it easy to see many times as one makes it to confirm right steps. BRAVO!!

[@WilliamElliottHinson]

I'd love for you to tag me in the photos you posted so I can see it! If it's on Instagram my username is @william_e_hinson!

[@jp-qn4je]

Ok in future will. I am not on Instagram

[@iluvpoop3413]

I love this! The huge ass eggplant made me laugh

[@gamerboy_-gz6pp]

Sweet, thanks for all the deets!

[@china-trip]

Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.

[@AbiogenesisGaming]

Great video! Love the use of the cast iron skillet to make the dish. One suggestion for your eggplant situation is to look for chinese or japanese eggplants, they are about the same average diameter as your traditional zucchini and yellow squash.

[@WilliamElliottHinson]

My local HEB didn't have many options but I have been going to the Asian grocery store for my last few batches!

[@fatilabbi8105]

Wow very delicious recipe love it ❤️ sharing Amazing... good

[@WilliamElliottHinson]

Thanks so much!

[@jp-qn4je]

I made the foil mold around some heavy brown paper...but too big...smaller next time.

[@fatilabbi8105]

Great sharing this Amazing

[@marjansohrabi8932]

And instead of yellow squash I use potatoes it's so delicious I love this food

[@Drewsipher42]

You Forgot to remove the Bay leaves... The leaves themselves can give you upset stomach if you don't take them out there boiled in Just for flavour 👉

[@WilliamElliottHinson]

I took them out, it was just in the part where my camera died. Still kicking myself for that one!

[@rhafaelpalpallatoc5526]

love it today I'm gonna try to bake it...

[@gayatribankeshwar618]

Best recipe, video, thankyou.

[@WilliamElliottHinson]

Thank you for watching

[@b.k.agarwal704]

Nicely explained. Trying it today. Dish is in the oven. Let me see what happens.😊

[@WilliamElliottHinson]

How did it go??

[@b.k.agarwal704]

@@WilliamElliottHinson I was delicious.

[@dylanmclachlan2720]

Could I use pumpkin or potatoes instead of yellow squash? Unfortunately I simply can't find yellow squash where I live. Any suggestions would be great thanks!

[@michellemathyer3835]

had the same problem! i just used potatoes :))

[@viviannepulido9623]

I’m making this tonight!

[@WilliamElliottHinson]

How did it go?

[@viviannepulido9623]

@@WilliamElliottHinson It was delicious!

[@viviannepulido9623]

@@WilliamElliottHinson It was delicious!

[@marjansohrabi8932]

Can we make this food without Red wine and carrots?

[@WilliamElliottHinson]

Yes! I would recommend adding a splash of vinegar, like balsamic, at the end of you take out the wine.

[@marjansohrabi8932]

Thank you so much

[@binnybinny0106]

Hello, I'm Jaebin Kim, PD of the Naked World History Team at tvN, a Korean TV station. We are contacting you to use your video as a material for the 87th edition of Van Gogh. Can I use it after citing the source?

[@WilliamElliottHinson]

Sorry for the late reply. Feel free to use it if you cite me! Please send a link.

[@SF_D]

Nice, as you said this is Tian and not Ratatouile😊

[@WilliamElliottHinson]

I like to consider it a take on ratatouille, it's the same ingredients and flavors. But yes technically it's a confit byaldi, it also goes by other names

[@andybroer651]

I broil my ratatouille so I don't need to add sugar... try that next time, you should never need to add sugar

[@WilliamElliottHinson]

Feel free to make the recipe however you would like! I like the sugar because I think it helps balance out the acidity of the tomatoes. We add salt or acid to food all the time, I do not see a problem with adding sugar if that is what you enjoy!

[@andybroer651]

I'm diabetic, so I try to avoid extra sugar if it is not needed. Peace out.@@WilliamElliottHinson

[@quiffin5215]

7/10

[@plasmac9]

Don't cook tomatoes in cast iron.

[@WilliamElliottHinson]

Very true you should generally avoid it. I only did it here because I wasn't cooking it for long and the bell peppers helped lower the acidity.

[@woodwart]

You add soooooo much salt

[@WilliamElliottHinson]

That's why we say salt to taste! I like salt, you might not as much. However, salt does bring out the other flavors, so make sure you use enough!

[@janicegame2372]

Maybe it is not table salt!

[@WilliamElliottHinson]

Correct, it's Morton Kosher

[@Froxiz91]

You didn't make a ratatouille you make a Tian, get it right please

[@WilliamElliottHinson]

This is a dish called confit byaldi, but is often called ratatouille because of the famous movie. It uses the main ingredients of ratatouille, just in a different arrangement. I discuss this in the video.