Monica

MrsAO

I think I'm going to try your Spaghetti Bolognese this week and I have a question. It's actually not just something I need to know for this recipe but for general cooking purposes because I believe I haven't been doing this right in anything I've used it in. Since you're our resident food blogger I thought surely you'd know.

So, heavy cream. Should I actually be whipping the cream into a thickness before inserting into my dish? Or do you just put in the recipe as is, right out of the fridge in the liquid form?

And please, nobody laugh at me!

missmiss307

Unless the recipe calls for you to whip it, just toss it right in. Most savory recipes do not call for whipping.

FutureMrsWagner

Nope!  You just add it right in as is.  And, that's not a stupid a question!  Hope it turns out well for ya!

MrsAO

Thanks ladies!