You Too Can Make Ratatouille
Lecture no. 21 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 32 min | Categories: The Great Courses Plus Online Food & Wine Courses
This French vegetable stew is given such a beautiful presentation by Chef Kahlenberg that it almost looks like a work of art! Step by step, you’ll learn how to remove the bitterness from eggplant and how to cut all vegetables to the exact same size, including using a ring mold for the red and green peppers. In addition, you’ll make a delicious branzino and tapenade.