Saturday, May 7, 2022

In this Bolognese recipe why is the milk, wine and tomato additions reduced separately?

https://foodwishes.blogspot.com/2013/10/bolognese-sauce-hip-hip-hazan.html?m=1

This is the link.

It just seems like a wasted if time

Why not just add everything at once?

If it's malliard reaction wouldn't it suffice to just brown the meat?

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