Timing of fresh sage : AskCulinary
I’ve observed a number of recipes that recommend just about reverse issues, so, I sought after to know.
I’m making mushroom risotto with toasted walnuts (and possibly a bit of balsamic vinegar? that sounds just right), which is a reasonably low/sluggish dish. I’m going to sautée some onions and garlic in evoo, upload some sliced fresh shiitakes, in the end the rice for a minute or two, deglaze with white wine (and that is the place I’d do the balsamic) then upload some broth/mushroom combo (i rehydrated some chanterelles in inventory, so the inventory absorbs the mushroom taste) and simply rinse and repeat till it’s executed, end it off with some butter and most sensible with toasted walnuts.
I’d love to fry the sage leaves originally and toss the ones on most sensible two, however I additionally need the flavour within the dish itself. If I do them close to the start, will the general dish (some 40-60 min later) style of sage?
Or will have to I upload it closer the tip, in order that the style doesn’t prepare dinner off?