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Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.Lasagne......why milk?
aliasojo
Posts: 23,053 Forumite
We downloaded a Gordon Ramsey recipe for lasagne and it says after you have cooked the meat part with the onions, tomatoes etc you then take it off the heat and pour 50mls of milk into it.
I know you need milk for the sauce part, but why do you put milk in the meat bit? That's putting me off tbh.
I know you need milk for the sauce part, but why do you put milk in the meat bit? That's putting me off tbh.
Herman - MP for all! 
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i can't remember when i tried it first, but it does work, something to do with making the sauce smoother i think, it's odd but true.Nonny mouse and Proud!!
Never argue with an idiot. They drag you down to their level then beat you with experience!!
Debtfightingdivaextraordinaire!!!!
Amor et metus. Lac? Sugar? Quisque massa vel duo? (stolen from a lovely forumite!)0 -
Daft question ...you dont taste it or get a creamy kind of taste off the meat bit do you?Herman - MP for all!
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Never heard of it, let me know if its any good!0
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not daft, you don't taste it but you will notice the difference in the sauce (well i did, OH didn't know til i told him THEN he knew!)Nonny mouse and Proud!!
Never argue with an idiot. They drag you down to their level then beat you with experience!!
Debtfightingdivaextraordinaire!!!!
Amor et metus. Lac? Sugar? Quisque massa vel duo? (stolen from a lovely forumite!)0 -
Ok, thanks. Will report back after dinner tonight. Herman - MP for all!
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It is not unusual. I have a recipe for a classic 'ragu bolognese', one that you should cook for hours (only I cheat and use the pressure cooker), and that uses milk as well. Recipe says you should the milk bit by bit to the mince after it has browned and let it absorb it each time. Does your recipe say this too? I have never quite understood it either, but simply done it - even though I don't like milk at all - and the end result has always been very good."Remember that many of the things you have now you could once only dream of" - Epicurus0
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I am not from Bologna so cannot comment about how the proper "bolognese" is made, but in other parts of Italy I have never heard this thing of putting milk in the meat! Having said that, trying and experimenting with new ways is not always a bad thing so if it works, why not?
CaterinaFinally I'm an OAP and can travel free (in London at least!).0 -
Thank you Caterina - I would love to drop the milk from the recipe, as I'm not keen on it! Now I will have to get to the bottom of this. I work with a colleague from Emilio Romagna (that's the right region, isn't it?) so I'm going to ask him. Or probably rather his wife :-)"Remember that many of the things you have now you could once only dream of" - Epicurus0
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I put milk in when i make spag bol. Never tasted it, but I always get appreciative noises from guests!0
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I think the enzymes in the milk are supposed to make the mince break down better0
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