All questions

A question about a recipe: Nigel Slater's Really Good Spaghetti Bolognese

B96601ba 03ad 489e 9fce 66347a037383  nigel bolognese

I have a question about the recipe "Nigel Slater's Really Good Spaghetti Bolognese" from Genius Recipes. I've never used whole nutmeg. How much of a whole nutmet would a "grating" be?

asked by Patricia Stevens over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 1433 views
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 3 years ago

I usually give a whole nutmeg a few swipes across a Microplane grater or a small rasp -- only a fraction of the nutmeg will be gone when you're done. There are plenty of other strong flavors in this sauce, so I would maybe grate up to a quarter of it without worrying that it would overpower the sauce. (But I do love nutmeg.)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Monita
Monita

Monita is a Recipe Tester for Food52

added over 3 years ago

I another version of his recipe (http://www.bbc.co.uk/food...) he calls for a "pinch" of freshly ground nutmeg.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Pegeen
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

For this recipe, I'd start with a half a teaspoon, taste, and add up to another half teaspoon. Or more if you're in love with the taste!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nancy
Nancy

Nancy is a trusted home cook.

added over 3 years ago

agree with comments so far. a little goes a long way. to the question you asked, nutmegs vary in size, so a full one grated will vary, but around two-three teaspoons. rarely is a whole nutmeg called for in a recipe, either as an ingredient or as a quantity. when it's given, it's usually pinch, or tsp amounts, even if you're grating it fresh.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I make Marcella Hazan's Bolognese Sauce, which instructs: "Add a tiny grating - about 1/8 teaspoon - of nutmeg, and stir." In other words, not much. I use a grinder which is loaded with nutmeg shards, and add gratings to taste. I prefer more, not less. Season to your own taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nancy
Nancy

Nancy is a trusted home cook.

added over 3 years ago

P. S. I compared the food52 version with 2 British versions. BBC has Nigel only calling for "a pinch of freshly grated nutmeg," but the Guardian calls for "a nutmeg." I suspect someone made an error or a proorreading goof, which lives on at food52. You can start small (a pinch) and add more if you like the taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

I agree with those that say "a pinch" which to me, is what a "grating" means. A few swipes. A pinch supposedly means 1/8th of a tsp or less. Pretty much immeasurable which is why the term originated.

When I make a few swipes on my nutmeg with my microplane, it barely makes an indent. For that particular recipe, I would probably do 3 swipes and taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

I wouldn't think you'd want more than a pinch (1/8 teaspoon) of nutmeg in a Bolognese. You don't want it to taste like nutmeg. That flavor can take over pretty easily if you get "carried away."

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)