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Idiot-proof Alfredo recipe needed

 
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ktexp2



Joined: 03 Nov 2005
Posts: 34

PostPosted: Sat Jan 10, 2009 12:05 am    Post subject: Idiot-proof Alfredo recipe needed Reply with quote

I cannot, for the life of me, make alfredo sauce. And canned sauce is not particularly good. I'm not necessarily sure what my malfunction is. I've used cream, milk, lemon, romano, parmesan, I feel like I've tried every recipe imaginable. This annoys me to no end. Especially since a former roommate had no problem with it; but everything else she made was either tasteless, burnt to a crisp, or rubbery.

Someone please help me get over this malfunction.
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Dilbert



Joined: 19 Oct 2007
Posts: 996
Location: central PA

PostPosted: Sat Jan 10, 2009 2:25 am    Post subject: Reply with quote

KT -

heat comma too much of?

basically you melt the butter, add the cream and get it warm. too much heat can "break" it. needs rather frequent / near constant whisking - use a whisk, not a spoon.

I like to "reduce" the cream - low heat, whisking, let some water evaporate / get driven off. a big diameter pan works better than a tall small diameter (surface area thing....)

the cheese is the thickener - again, low heat to melt the cheese. too high a heat can make the cheese come apart at the seams....
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ktexp2



Joined: 03 Nov 2005
Posts: 34

PostPosted: Tue Jan 13, 2009 2:38 am    Post subject: Reply with quote

Perhaps - I am a little on the impatient side. I will try lower heat and wider pot!
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MisterKorbel



Joined: 14 Jan 2009
Posts: 1
Location: Wisconsin

PostPosted: Wed Jan 14, 2009 8:42 pm    Post subject: Reply with quote

Patience is definitely needed for that dish.
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tryditmyself



Joined: 22 Jan 2009
Posts: 7
Location: Orange County, CA

PostPosted: Mon Jan 26, 2009 8:16 am    Post subject: Easy Alfredo Reply with quote

Try starting with a light white sauce. The cheese stays suspended and the sacue won’t separate or get greasy when reheated. My recipe yields 1 quart of sauce. After I melt my butter I add crushed garlic. I like lots of garlic so I use 2 cloves. I sauté the garlic in, then add corn starch. Remember you want a light white sauce so easy does it on the CS. I then add my half & half and cook till thickened. I have a double boiler so I transfer the white sauce into my double boiler to finish it off. I add a cup of fresh grated Parmesan. If you are like my son and like to taste the salt, add more cheese. Double boiler or regular pot, you still have baby sit it with stirring until it melts and smooth’s out.
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