Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.3
Table of contents for Rocco's Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.2
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.3
Obviously, garlic is another one. Sometimes people don’t want to go through the trouble of peeling and crushing and chopping garlic, so for those people, I suggest you use garlic paste.
Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.2
Table of contents for Rocco's Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.2
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.3
Hey everybody, I’m Rocco DiSpirito and I’m glad you’re back, because today we’re going to talk about one of my favourite subjects – Flavour.
Rocco’s Cooking School-Flavor Detonators I: Ingredients
Table of contents for Rocco's Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School-Flavor Detonators I: Ingredients
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.2
- Rocco’s Cooking School – Flavor Detonators I: Ingredients Pt.3
Rocco DiSpirito is here to impart some of his cooking knowledge to us. In this video, he teaches us how to make red, green and white cod. It’s a great dish, and that’s not all. He also tells us about a certain something that he likes to call Flavour Detonators. Check out the video to find out more.
Recipe: Banana Bread (with walnuts and dates)
I’m a big fan of bannana bread. Here’s a simple recipe and how to put it all together. Enjoy!!
Tags: cooking schools, vietnamese cooking, outdoor cooking