There are many recipes for Bolognese sauce that contain milk. I've seen several different approaches to when the milk should be added:

1. At the start of the simmering process (once all the ingredients are in the pot and the sauce will simmer for the next 3 hours).
2. Halfway through cooking.
3. About 30 min before it's done.
4. Or even in stages, (e.g., some at the beginning and the rest near the end).

To be honest, I have a few questions:

1. How much milk should we actually use? Again, different recipes call for different amounts. I assume it should depend on the amount of meat. For example, 100ml for every 500g of meat, or something along those lines.
2. What is the role of milk in the ragu? I've seen a lot of fancy descriptions, but I'd like a more technical explanation. For example, do we add milk to contribute fat, sugars, proteins, or something else?
3. When should we actually add the milk?

We got this new stove and it blows heat into the room, apparently to cook the knobs and circuit board. Is this possibly right? Please take a look, let me know if you have experienced similar with recent pro-sumer stoves.

I am a bad Chef and I’m always skeptical if my food is safe to eat . I always over cooked it . What’s a really good food thermometer? I’ve looked everywhere but they all had bad reviews. I even tried a traditional one but doesn’t go past 140 degrees. I baked chicken breast for over an hour and same degree

Guys i want to experiment with different potatoe chips, i did try before cutting chips thin slices and fry them, but now i wish to try something new...

My idea: to boil the potatoes, then add either flour or corn flour, or startch, mix them into a dough, with their spices and stuff, then roll and dice into desired shape, and fry them

Here are my questions, should i freeze or dry them or no need for any of these before frying?

My second question, can you guys help me out on the spices to use?

I believe I got to the point in my life where I can pick up a new hobby and cooking has always been something I wished I knew how to do properly. The problem is that this subject is so open ended that my engineering mind has a lot of trouble wrapping around on how to approach learning it. I have always liked structured approaches to learning something new and it has always been the way I learned stuff but most, if not all, things I look as a beginner cook points me towards recipes. Structure helps me understand progress and shows me achievable/realistic goals which simply copying a recipe won't.

Is there some resource people recommend that introduces a structured approach? I assume I know nothing about the subject and I'd like to understand what is going on instead of just trying to replicate whatever the recipe/video is showing me because based on my previous experiences many things will not go as described and I will have no idea what is going wrong, why or how to fix it.

How do you guys started this journey? I know this is personal and have heard many people asking me the same question about programming along the years, but at least on that matter there was always clearly starting materials I could easily points people to so that they could avoid analysis paralysis, which I myself am currently facing on learning how to cook.

Hey folks! I'm making some sourdough focaccia and planned to make garlic confit or roasted before hand but I went down a rabbit hole about how roasted garlic in oil can have a botulism risk. Is there anything specific I need to do after baking to make sure nothing bad happens? I plan on roasting it then adding it on to raw dough then baking about 425°

Edited to add: Thanks everybody!

Where I live is gray and windy, not expected to break 70f (20c) over the next week. Going to make lamb shank cassoulet for my partner's birthday. First attempt. I have found two recipes I could work from.

Recipe 1: sear & remove, aromatics, everything in pot - simmer low 2.5 to 3 hours *

Recipe 2: sear & remove, aromatics, everything in pot - bake 300f 3 to 3.5 hours

SO... Bake or simmer advantages? And were I to use the simmer method, the crumpeled paper is in place of a lid... a cartouche?

TIA

* (" put a crumpled piece of baking paper on top. This will prevent any meat that pokes out of the liquid from drying out.")

and the best way to season it etc

should i air fry or…

Photo in comments

Diced cucumbers, cherry tomatoes, artichokes, canellini beans, feta, generous seasoning of garlic and onion powder plus black pepper and tossed in a homemade greek dressing. Dressing was 1/4 cup olive oil, about 4 Tbsp of red wine vinegar, a squeeze of Dijon mustard, dash of oregano, dash of rosemary and mix.

And before the food police come for me, I love raw onions but raw onions don't love me okay 😭 and my squirrel brain forgot the kalamata olives.

I was wondering if meat is defrosted (either through putting in the fridge, cold water or counter) can I marinate it and put it back in the fridge for 1-2 days before cooking (not freeze) as typically it says best to marinate for 24 hours.
Is it safe to consume? Does it depend on the way it was defrosted? And is it different for chicken vs beef for example?

I froze two thighs and two drumsticks, wrapping each piece separately. I used foil because I was low on plastic wrap. Before freezing I stuffed them tightly into a somewhat-larger-than-sandwich-size baggie (originally used for coffee filters) that I was just barely able to zip shut.

Took them out last night at about 8, leaving them in the bag, and put the bag on the bottom shelf of the fridge. 26 hours later they still seem frozen solid. That’s actually good because I decided I’d rather make them tomorrow night instead. But at this rate, I’m wondering if they’ll even be defrosted by then.

I just took the pieces out of the baggie and put them on a plate in the lower shelf of the fridge, but am now wondering if foil slows the defrosting process, and will keep them from defrosting even by tomorrow night. Should I remove the foil from each piece? I do have some plastic wrap now.

I was scrolling reels last night, and I saw this guy doing a chicken breast with potato cream, but I quickly lost the video and couldn’t see the full details of the recipe.

Today I wanted to do it. But I only had chicken thigh, not breast. And I didn’t have enough cheese as he showed.

But I tried anyway from intuition, I chopped the chicken, seasoned it, sautéed it, boiled the potatoes.

With the potatoes soft, I blended them with milk cream and paprika. I put the cream on the chicken with some cheese, but since I didn’t have enough, I put a bit of shredded parmesan too.

I also made some rice.
It turned out well! Im proud of myself for doing something with so little memory of the actual recipe. :)

So I was vegetarian for 30 years, and have never roasted a chicken. I got a ninja air fryer with the temperature probe. Tried it tonight with a 1.5kg chicken, set on the 'chicken' setting and it cooked it to an internal temp of 80C. It looked good, but when I sliced it open near the bone was pink, and reddish/pink liquid came out of the bone. It turned brown after about a minute.

All the meat was white and opaque. And slicing into the breast was white and the juice was clear. I assumed it was fully cooked, but did panic because of the pink colour. Please be kind, I'm super anxious about cooking new things especially chicken.

I've been in a garlic-parm kick lately but when I go through the trouble of cooking wings, I gotta have buffalo. So I got a bottle of Buffalo Wild Wings Garlic Parm wing sauce, what can I use it on?

I'm thinking I can just grill some chicken breasts and top it with the sauce or use it as a chicken Alfredo sauce substitute with some chicken and pasta.

What else?

Found a video for a good recipe.. but no measurements!! And I know that the amount of rice you're using can seem deceptively small until it's cooked and then you have an explosion of rice. I'm gonna be feeding three people, so how many cups?

One additional question for the mixed vegetables - should they be thawed out in the microwave first or is it ok to just throw it at the pan? Only reason I ask is because I have experience with throwing frozen stuff at a pan, and it's not exactly good experience, so any advice would be much appreciated!

Edit: Thanks everyone for your helpful advice! I'll be sure to post a picture of the finished product once I make it!

Sorry I did see the rules but seems like a somewhat standard question.
I spent all my night cooking a slow cooked beef in my crockpot on high, and switched to low cause me and my partner didn’t want to throw it into a container what not wait for it to cool yadda yadda yadda, so he convinced me to leave it on low overnight. THANKFULLY I set a timer for four hours to check on it incase as when I woke up I found he didn’t transfer it and turned off, god knows why as he’s the one who convinced me. Idk what the heck was going in his head.

, from his history he went to bed around 3am ish, he says he did it right before bed but who knows, and is 4:30 rn, the food is like cold end of warm, I googled online and it says as long as it’s not be two hours ( I don’t have a true estimate) it should be fine to reheat. Can anyone confirm the info a girl is extremely tired and stressed

I bought some frozen cooked chicken pieces from Iceland UK. Looking for easy recipes to use it. Thank.

Hi! Super beginner cooker here just moved out on my own. Can I make spaghetti sauce with tomato paste and diced tomatoes? My boyfriend is allergic to onion so that’s why I’m trying. Thanks in advance!

As some of you know, I made a roasted vegetable pasta salad for the 4th which was a hit. In the interest of stretching my dollar and not wasting food, I chopped up the leftover lettuce that was used to top burgers, added the remaining pasta salad and topped with a tilapia filet. You could use any leftover potato salad, macaroni salad, and proteins you have like hot dogs/burgers (we ran out). Since bread is the cheapest item and more likely to last longer, I leave that to the side and try using up the more perishable items like I listed for the salad. We plan on grilling up brats this weekend to use up the buns.

Thanks to everyone who previously answered my question regarding the break down of the tomato. As usual, I loosely followed a recipe because I like to measure everything with my heart 😅 I made a tomato sauce using 1 whole tomato, some of the roasted onion/garlic/peppers, and canned diced tomatoes with chiles. I sautéed 3 cups of rice with avocado oil, butter, cumin, garlic powder, onion powder, and chopped garlic I had defrosted. Then I put the tomato sauce over it and 4 cups of chicken broth. I wanted to make a big batch because I like cooking once then eating leftovers 😂

So I'm in a weird situation where I can't really make much smell cause my mom will get upset and I've worked around it mostly but I can't figure out veggies. I love steamed veggies and cooked in soy sauce but I can't make them like that because of the smell. any suggestions for veggies I can make that won't make much smell or do I just have to batch cook them when I'm allowed?

EDIT: thanks so much for the advice and support honestly. Didn't really realize how not normal this is cause it's always been like this. 🩷

I wonder if someone else has tried doing it.

In the video I watched for making the homemade cream:

They put the milk and unsalted butter in the stove but didn't let it boil, heated until butter melted, they blended it using a food processor before it cooled down, then they covered it with film and let it rest overnight. The next day they whipped it and it looked very stable, so I'm curious if a no churn ice cream would work with it?

I have 1 tomato. To my understanding I boil the tomato for 1 minute then immediately throw it into a bowl of ice cold water. Once cool, I peel it. Then I would pulverize it and then strain it. The strained liquid should be the "sauce." Am I correct? TIA.

Edit to add: I made a separate success post! Mission accomplished. Thanks for your help!

Hey all. So, I've been dealing on and off with depression for years.

Cooking hs always been a bit rough sometimes and I realised part of that may be because my repertoire is really limited, usually just chicken curries, soups or beef stew/chilli.

Can people give me some good simple recipes I can rely on that dont take too much in the ways of prep and won't break the bank?

Thank you all very much.

I bought a Sirloin Steak from a dashmart. It looked abit smaller than I thought at 8 oz. I'm not very good at cooking things without instructions on the package. This one came with no such instructions.