this post was submitted on 25 Sep 2023
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Cooking a bolognese as I type this. Reducing milk query (lemmit.online)
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The original was posted on /r/askculinary by /u/Radiant-Sorbet-2212 on 2023-09-25 13:36:58.

I’ve added milk to the Bolognese recipe (using Marcella Hazan’s) and it says to gently simmer the milk until it has bubbled away completely. Does that mean the meat will be dry and their will be not much liquid in the pot?

It’s been bubbling for about 45 minutes now and there’s still a lot of golden liquid in my pot.

I would be grateful for any advice

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