Ok, the risotto was phenomenal but in no way “just a dash”. There were a ton of measurements and it took over an hour to make, so I’m going to share with you one of the takeaways from my class. Remove the “green germ” from your garlic. The germ is bitter and creates a bad aftertaste. The chef insisted it makes a big difference and indeed it does! After reading and doing more research, I found that a lot of chefs and cooks agree. I’m not saying I’ll do it every time but if I’m adding raw garlic to something or cooking up something with a lot of garlic I’ll take the 30 seconds to take out the green germ.
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