Given the background description of some cooking related query, summarize the question into a title

[Q]: Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, there were some "cheese crumbs" that no amount of heat could dissolve, thus robbing me of a velvety textured Alfredo.I have successfully made Alfredo with ricotta cheese before. Is there any reason as to why the ricotta did not completely melt? The ricotta package was only opened a few days, so it couldn't have gone bad.
[A]: Why did my ricotta cheese did not completely melt in the Alfredo?


[Q]: Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the chicken meat into the stock, but also minimise damage to the meat so that I can cube it for other purposes.Would pressure cooking for a lesser amount of time help. If yes, could I have a rough estimate.Also, would like to know your opinion on simply boiling the chicken for X amount of time to extract the inosinates. Would appreciate a rough time frame here as well.
[A]: Chicken stock and inosinate


[Q]: I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question)Now my question is - why face the trouble? Why would I prefer a carbon steel kitchen knife over a stainless steel one?
[A]:
Why would I prefer carbon steel (rust prone) kitchen knife?