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Old 02-28-2008, 12:25 PM   #11
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I just found this thread. I've used cream in my sauces before (vodka sauce) but not skim milk. I'll definately give it a try over some homemade Pappardelle.
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Old 02-28-2008, 12:52 PM   #12
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i forgot to tell that this sauce is the perfect base for a good and traditional lasagna!
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Old 02-28-2008, 12:58 PM   #13
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My recipe actually calls for cream rather than whole or skim milk.
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Old 02-28-2008, 01:00 PM   #14
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I wonder if the extended cooking time makes the difference using the skim?
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Old 02-28-2008, 01:09 PM   #15
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My recipe calls for adding the cream near the end of the cooking.
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