#cook #usa #Ratatouille video by @beo_fo0 · Oct 4, 2026 13:30 UTC

Remy, help me out. One of the most important things about being in the kitchen is having everything neatly organized. And the fact that Remy's helping me this much right now is amazing. Oh, don't eat the vegetables. That's for later. We've cut our veggies. But ratatouille is not complete without that base sauce. But first, we need a saucepan. What a cool looking. That's what you got there. Good job. Next up is making the sauce. You tell me. Where do we start? Remy is trying to turn on the flame, which, A, I don't think is a good idea, and B, does not seem to be working. I'm going to place you carefully over here and then turn on the fire for us. And if you can start spinning that wheel, it'll put the olive oil straight into the pot for you. There comes the olive oil. And keep it going, Remy. Keep going, keep going. And that's perfect. So we will go in first with our garlic and then in with our onion. That will be the base of a delicious sauce. As you know, Remy, the key to cooking off onion and garlic is making sure that it doesn't burn and making sure that you're stirring it constantly. And because you have just tiny little arms that can't really stir, we have this automatic stir set up, but somebody needs to turn it on. And because I'm not cooking any of this, you are ready. Let's Go, go up the step stool, hit the button. And here we go. It is on. What I like right now is that Remy's smelling. To make sure everything is cooking properly, and that is the Mark of a great chef. And it really smells amazing. To get our canned tomatoes that'll finish out the sauce, we've created this massive pulley system. It'll allow Remy to climb up these stairs, then get in this pot and go down the pulley, and this will then bring the can of tomato sauce up to us, where we can then open it together. Remy, ready? Go. You got this. Go, go, go. All the way up to the pot. The pulley should start to go. Wee! Boom! We got the tomato sauce. Remy, great job. Now to open the can. Tomatoes. This is an automatic can opener, and I need you to hit the button. Here you go. It's gonna be a little bit of a ride. That looks like fun. And I'll hit it one more time to finish it. Our sauce, as I'm sure you can smell, Remy, is smelling incredible. So now it's time to throw in those crushed tomatoes that you opened up. Ow! You're finished eating my ear. Focus on the sauce. We just need to let this simmer for a little bit, and once you tell me it's ready, I'll help you blend it up. Remy, you've gotten really good at cooking, because that. Right There is a perfect. Stirring up this sauce is another one of those things that Remy wouldn't have done a great job with, and I think it's a little bit too dangerous. But remember, Remy still basically made this entire sauce all by himself. I just have to help with a bit of presentation to make sure it looks perfect for our food critic. Also, if you remember from the movie, linguini helped Remy all the time. For now, though, we gotta taste this sauce. Let's get up nice and close first. Just smell. Smells good, right? I know you want to taste. Let's go. What do you think? I'm gonna taste some while you're tasting it, too. That's actually really good. Before we start to assemble the ratatouille, we need to preheat the oven. So you tell me where to stop. Okay. Down. Is 3 10 good, or do you want it a little bit lower? Remy seems to be losing interest. Maybe a tiny bit lower, like 300. Is that good? We have preheated the oven, and now it is time to start ladling that sauce right into our pan. You just tell me how many scoops you want. More. Okay. Okay. This just made me remember.