Do you like Alfredo sauce? Ever tried making it yourself?

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1234go
OTD's Peach

Registered: 07/08/09
Posts: 91,013

Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: DustBunny]
#21604917 - 04/27/15 07:13 PM (11 years, 5 months ago)

DustBunny said:

I have heard that alfredo is reserved for tourists in Italy No idea if there's any truth to that though.

I've heard something along the lines of that too.
Like it's some kind of amusement for them over there.

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Shins
Fun guy

Registered: 09/15/04
Posts: 16,337

Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: 1234go]
#21605200 - 04/27/15 08:06 PM (11 years, 5 months ago)

Butter + parmesan, that's all. Cheese thickens it flour, cream, corn starch are all american additions Italians leave that shit out (thank god)

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r00tuuu123
Now I'm just really piseed

Registered: 04/20/12
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Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: rxb]
#21605310 - 04/27/15 08:25 PM (11 years, 5 months ago)

rxb said:

why would there be flour in Alfredo?

The only reason would be if your making a large amount to hold on a steam table to keep it from breaking. Same for corn starch and arrow root.

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rxb
n00b-sabot

Registered: 08/24/13
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Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: r00tuuu123]
#21605343 - 04/27/15 08:29 PM (11 years, 5 months ago)

i've held large amounts of alfredo at temp, in warming ovens, steam tables etc etc... it doesnt break as long as you dont over heat it.

i seriously cant think of a good reason for it.

when i served the pga tour in 1999 we served 10k people with 4 chefs and a crap load of runners.

and we didnt use flour in the alfredo :smile:

believe you me, we were holding large amounts of EVERYTHING.

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r00tuuu123
Now I'm just really piseed

Registered: 04/20/12
Posts: 8,507
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Last seen: 10 years, 7 months

Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: rxb]
#21605449 - 04/27/15 08:46 PM (11 years, 5 months ago)

rxb said:

i've held large amounts of alfredo at temp, in warming ovens, steam tables etc etc... it doesnt break as long as you dont over heat it.

i seriously cant think of a good reason for it.

when i served the pga tour in 1999 we served 10k people with 4 chefs and a crap load of runners.

and we didnt use flour in the alfredo

believe you me, we were holding large amounts of EVERYTHING.

I'm talkin holding and re heating over several days Theres lots of ways to skin a cat. I had this one guy pester me for months on how to make chicken marsala so finaly i got pissed off enough to drag him in the kitchen and show him. took all of about 6-7 minutes. To this day he still asks me how to make it. :lol:

He's actually a pretty good friend so I try not to get too mad.

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:kingcrankey:

Please report me to a Mod for hurting your punk ass hippie feelings :flipthebird:

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rxb
n00b-sabot

Registered: 08/24/13
Posts: 15,179
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Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: r00tuuu123]
#21605611 - 04/27/15 09:22 PM (11 years, 5 months ago)

well i'd be willing to taste it, i've never enjoyed it when i tried making it with flour... my wife made some one time and came in... "what did i do wrong"...

i tasted it...

"did you put roux in this?"

lol... it has a distinctive kind of weird mouthfeel. the flour coats the cheese or something doesnt let it melt right.

maybe i've just not had it done well.. this is always a possibility

its a simple dish tho, i try not to fuck around too much with simple.

arrow root/agar... or corn starch (fine milled cornmeal)... i've never tried... i try to avoid cornstarch in favor of the gelatins and roux and rice starch whenever possible... its a personal bias drilled into my head by people with northern italian and french accents :smile:

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DustBunny

Registered: 08/20/14
Posts: 10,512

Re: Do you like Alfredo sauce? Ever tried making it yourself?

[Re: rxb]
#21605755 - 04/27/15 09:45 PM (11 years, 5 months ago)

The textures are most definitely different. It's not that I don't like it with just butter+parm at all, on the contrary I occasionally do make it that way. I just prefer a less cheese-y roux based alfredo. For the record I eat 2-4lb of various cheeses (always some sharp cheddar though) each week.

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