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.
Another paste that I like to use is tomato paste. In a tube versus in a can, it’s got a fresher quality. You can already see how much brighter the colour is. Okay, here’s some more – Dejun Mustard, Capers, Canned soup. The thing is, there’s some great canned soup out there, and I’m going to use this lentil soup in the dish I’m making, as an ingredient. The cool thing about my family is that, you know, they basically recreated their tiny lifestyle in New York.
Uh… my grandmother had uh… a chicken coup, a rabbit hut, she had fig trees, not just black fig trees but also white fig trees. You know nectarines and peaches, apples and pears. She really went all out. Now if you look in her pantry, you’ll see jars that look just like this, of eggplant, of tomatoes, of peppers, of tomatoes with basil, of herbs. She made her own flavour detonators. Yeah, today we’re going to make what I call red, green and white cod. That’s a little like the Italian flag too, by the way.
Cod is white, the peppers are red and the lentil soup is green. Uh now, the cod that I’m using is chunked, um… and I’m drying it because if it’s wet, the pan will have to evaporate all that water before it’s able to cook. So let’s get started. Now, I don’t know if you’ve noticed this, but when I season with salt, I do it from very high because I want the salt to spread out very evenly. Little pepper, uh… little olive oil… That sizzle means its browning.
Now the recipe calls for fresh garlic. I’m just going to use this tube garlic because I like it. So what’s going to happen is when I turn the cod over, the garlic will season the cod and it won’t burn because I’m going to put the rest of the ingredients in it, and you want to barely cook this fish, because it cooks fast and you don’t want it to be overcooked by the time the rest of the ingredients heat up. The other thing that goes in are these pimentos, this is a little lentil soup, going to add some capers, and this dish is done.
It’s actually fantastic. Some chopped parsley… you could, you could put almost any herb in here and it’ll be great. Thyme would be fantastic in here. I can smell the combination of flavours actually happening. It tastes fantastic. I love it. This recipe will be in the blog and a more comprehensive list of flavour detonators will also be on the blog. I know you want to try it. I don’t even have to ask you.
The great thing about these flavour detonators is that it allows everybody to go from… you know… a cook craftsman to a cook artist, and you don’t need to be a pro chef. You don’t need to have cooked even once before in your life. All you have to do is taste any of these, and you’ll know what to do with it. See you next time.
In case you didn’t see the video in part 1 of this series… here it is again
Tags: cooking tips, quick cooking, cooking recipe