Reply to the lousy cook is back! creamy-based pasta sauces, please advise!

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Reply to "the lousy cook is back! creamy-based pasta sauces, please advise!"

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[quote=Anonymous]First off, I would recommend getting a good, reliable cookbook-maybe something like Mark Bittman's "How to Cook Everything."  For online recipes, I find Alton Brown's pretty reliable.  The recipe you describe sounds like a disaster waiting to happen, but if you don't know how to cook it is very hard to judge whether a recipe is good or bad.

If you are going to make a sauce thickened with flour, it's best to use a roux (butter and flour cooked together), and then add your liquid to the roux with whisking really well.  I would never add flour directly to milk, because it often gets clumpy and gross no matter how much you mix.  Other possible problems, adding the fresh tomatoes could have curdled the sauce, or during the break you took the sauce could have broken (sometimes you can fix that by heating and whisking the sauce again).

Do you have any friends who cook?  I have a good friend who was a terrible cook and she had each of her friends who cook show her a few recipes-cooking with other people can really help you learn basic techniques and principles.

Mangos-sometimes they are just really hit or miss, but yes let the 2nd mango sit out for a couple days.[/quote]

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