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.
And the great thing about the Mediterranean is that there’s always flavour. We’re going to recreate some of that and the way you do it is with something I call flavour detonators. Um… you can turn a dish from a five to a ten with the addition of one teaspoon of one of these ingredients. I don’t know if you guys know this but, just like three primary colours make all the colours in the world, four primary flavours make all the flavours in the world- Sour, salt, sweet, bitter. Let’s start with herbs.
You know, I think we’re totally going to use a lot of fresh herbs in pasta. The most used ones are the parsley and the basil. This is fresh thyme, and this is fresh rosemary. As they dry out, the flavour concentrates. So you can actually put this herb on the top of your stove and let it dry out, and as it dries out, you can continue to use it. There are fresh flavour detonators, and herbs are the one that come to mind immediately.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: cooking for two, cooking recipes, cajun cooking
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