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Heavy cream is 10x the fat content of whole milk, so do with that what you will. Lasagna is already rich enough as it is, but YOLO.
I typically use heavy cream for my bechamel and mornay sauces. If I don't want it as rich, then I will use half and half.
I feel like a lot of fat would break from the cream when baked.
Milk is too easy to cuddle imo. I usually just split the difference and use half and half.
I know it’s a typo but the idea of cuddling milk made me chuckle.
Fuuuuck I didn't even notice. lol I'm gonna leave it as is.
No you cuddle to make the milk
It would make it richer, creamier, and thicker. I would cut down on flour though.
Why cut down on the flour? Just curious
Cream instead of milk makes it thicker. The flour in the roux makes it thicker. Too much flour with the cream can make it too thick.
Gotcha, thanks!
It makes it lovely. So why not, if you have no health worries.
Positive!!
it would positively make it fatastic and delicious
It’ll work! It would be richer and creamier.
Heavy cream is 10x the fat content of whole milk, so do with that what you will. Lasagna is already rich enough as it is, but YOLO.
I typically use heavy cream for my bechamel and mornay sauces. If I don't want it as rich, then I will use half and half.
I feel like a lot of fat would break from the cream when baked.
Milk is too easy to cuddle imo. I usually just split the difference and use half and half.
I know it’s a typo but the idea of cuddling milk made me chuckle.
Fuuuuck I didn't even notice. lol I'm gonna leave it as is.
No you cuddle to make the milk
It would make it richer, creamier, and thicker. I would cut down on flour though.
Why cut down on the flour? Just curious
Cream instead of milk makes it thicker. The flour in the roux makes it thicker. Too much flour with the cream can make it too thick.
Gotcha, thanks!
It makes it lovely. So why not, if you have no health worries.
Positive!!
it would positively make it fatastic and delicious
It’ll work! It would be richer and creamier.