I have a question about the recipe "Nigel Slater's Really Good Spaghetti Bolognese" from Genius Recipes. Can I use milk instead of cream?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
He specifies cream or half and half- milk is quite commonly used in Bolognese- it should be fine, but it won't be exactly "Nigel Slater's"- he seems to like a lot of fat. In the recipe I use (Marcella Hazan's) the milk is added right after the meat is sauteed (NOT browned) and is reduced completely before adding the wine- in this recipe, milk will probably leave a bit of extra moisture that will need dealing with.
Grab and go go go.
Grain-Free Lemon Poppyseed Muffins
My Favorite Garbage Can
Simple Broccoli Spaghetti
Our Shop is 5 Years Old Today
The No-Fail Lunches I Pack for My Kids