leftover milk

On 3/15/2011 12:08 PM, ViLco wrote:

I've been making Ragu Bolognese for many years by adding fat-free milk
in small increments during the cooking. In my opinion, the results are
good. The sauce looks a bit disconcerting when the milk is added but it
incorporates quickly.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
James Silverton wrote:



That's one way to make it, I did so many times when I was without cream. And
yes, the color is somewhat strange and it quiclky incorporates. The basic
color of a ragu' bolognese is a nice brown.
--
ViLco
Let the liquor do the thinking
 
lainie wrote:

Maybe you like yogurt. That will consume plenty of milk.

You can also leave it in a plate out in the back yard for the critters.
It's an ancient tradition to do that as a gift for the local spirits.
 
Giusi wrote:


Ah, but Artusi is innocent. The closest he got to the modern rag?, was
his maccheroni alla bolognese recipe (No. 87 in his book) and there is
no dairy in the list of ingredients, though Artusi does suggest adding
some cream just before serving. Also, there are no tomatoes in the
recipe and, to add an insult to injury, his recipe calls for (dried)
maccheroni (he specifies denti di cavallo), not fresh egg pasta.

Of course, most modern rag? alla bolognese recipes do call for dairy.

Victor
 
Victor Sack wrote:


As a tangent, how many pasta purists consider egg pasta definitely
superior? I don't, but maybe I'm not a purist. My favorite, I guess,
is fresh but extruded eggless pasta. But there are many other types
I'm happy with, including conventional dried if it's good quality,
or the equally commonplace fresh/flat/egg version.

Steve
 
how to separate coffee filters. DH makes the morning coffee but I
try to get everything ready to go for him. Just now I had quite a
battle
with getting a 'single' filter apart. I could feel that there were two
stuck together but it took quite a bit of ruffling, slipping, sliding
and
growling to get just one loose from its tenacious




--
adil javed 253
 
On 3/14/2011 4:51 PM, Doug Freyburger wrote:



Unfortunately you can't choose which critters you want to feed and
ignore the rest. I'd love to make sure the foxes are fed, but don't
want to attract skunks, coyotes and raccoons.

Most naturalists/rangers agree: "Don't Feed Wildlife."

gloria p
 
On Mar 15, 1:32?pm, Omelet wrote:
So I've heard. I've never actually frozen milk. And although it's
only 2 cups (I always seem to be throwing out about 2 cups), thought
I'd try to use it up this time. I'm going to make a clam chowder.
I'm pretty sure I can freeze that. The only ingredient that I don't
like to eat when re-heated are potatoes. But I could leave them out
and add later. Sadly, I have no pets left - a few mice around, I
think!!
 
On 3/15/2011 12:47 PM, Ophelia wrote:

I don't know exactly how much in total but I just add a half cup
whenever the ragu seems a bit dry. For a recipe for 4 people, cooked
partially covered for two hours, about two cups of milk will be used.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On Mar 15, 2:43?am, guiller
wrote:

Cool! Then you get to see the dog throw up a mixture of milk and
chewed up kibble, and what's even cooler is when the dog laps up its
own vomit. Heck, you'll wanna call over some company before you do
that. Lotsa folks probably ain't never seen no dog do that before.

--Bryan
 
Back
Top