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Old 04-15-2012, 12:44 AM   #1
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Alfredo sauce, need help

Hi, Ive tried to make a home made alfredo sauce twice now and both times I was unable to get the parmesan cheese to melt and the result was a kind of grainy unpleasant sauce. I melted butter on medium low added cream and brought it up to heat and then slowly whisked in the parmesan and it will not melt. I tried freshly grated cheese and then kraft type pre grated and got the same result. If anyone has any ideas I would really appreciate the help. Thanks

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Old 04-15-2012, 08:24 AM   #2
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Too much heat.

Simmer the cream and butter mix to reduce the volume and thicken the sauce. Then remove the pan from the heat and stir in the freshly grated cheese. then just toss with the pasta and serve.

If cheese gets too hot, the proteins tighten up and bind together causing the grainy texture you described.
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Old 04-15-2012, 08:50 AM   #3
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Is the cheese you grated Parmesano Reggiano?
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Old 04-15-2012, 09:11 AM   #4
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If you are not dedicated to the original recipe, you might try making it the way I used to, by starting with a white sauce. Melt 2 tbls butter, stir in 2 tbls flour, and continuing to stir, slowly add 2 cups of milk. Continue stirring as you cook on heat a little warmer than medium until sauce thickens. Stir in grated parmesan cheese, and a pinch of nutmeg (opt).
The taste is still rich and delicious but you don't have to worry about the sauce breaking, and it's probably lower in calories. If you want to make it even richer (and more fattening), add a couple ozs cubed cream cheese when you add the parm.
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Old 04-15-2012, 09:20 AM   #5
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gg, when using the Kraft style cheese. sift it to get out all the "fillers". You'll have a finer cheese that melts into the cream.
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Old 04-15-2012, 09:30 AM   #6
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EZ Alfredo Sauce:

2- cups heavy cream
1- cup siffed cheese
2- egg yokes

Heat cream to a simmer,then lower heat, add cheese and stir until cheese is melted. Add egg yokes to thicken stirring until thick and serve. I like to add peas for garnish and color.
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Old 04-15-2012, 01:35 PM   #7
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I'm going to try the less heat suggestion tonight and then if I mess that up I will try one of the suggested recipes. Thanks for your advices, I wasnt expecting so much help so fast
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Old 04-15-2012, 09:03 PM   #8
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Some times the pre-grated cheese have a coating to keep them from clumping, and that will make the sauces have an off consistency.

+1 on starting with a white sauce though. You can switch some of the cream for beer and the parm. for Cheddar and you've got Welsh Rabbit with the same recipe. (Or really good Mac 'n' Cheese.)
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Old 04-15-2012, 10:01 PM   #9
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Quote:
Originally Posted by Morgoroth View Post
Some times the pre-grated cheese have a coating to keep them from clumping, and that will make the sauces have an off consistency.
I never knew this! I always knew I don't like pre-grated cheese and this may be one of the reasons. The other being "green can" (usually Parmesan or Romano) sits on the shelf, unrefrigerated, for months... maybe years. How could that be as good as freshly grated cheese? Or even any approximation?
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Old 04-16-2012, 11:21 AM   #10
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Quote:
Originally Posted by Gourmet Greg View Post
I never knew this! I always knew I don't like pre-grated cheese and this may be one of the reasons. The other being "green can" (usually Parmesan or Romano) sits on the shelf, unrefrigerated, for months... maybe years. How could that be as good as freshly grated cheese? Or even any approximation?
I used to buy grated cheese at a family run Italian grocery store. They would sell a mix of parm, romano, and whatever else was appropriate that they had ends of. That, in my opinion, is the only way to buy grated cheese.
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