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Old 10-29-2013, 07:13 PM   #11
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Another vote for the Bertolli's. If you're using it for pizza, any of the thicker jarred sauces will do.
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Old 10-29-2013, 07:51 PM   #12
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Thank you everyone
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Old 01-16-2014, 01:18 AM   #13
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Homemade Alfredo

My homemade alfredo gets great reviews from everyone. The key is that I make it with Romano cheese instead of Parmesan. Romano is generally aged longer, so it has a stronger aged cheese flavor. It is saltier though, so I compensate by using unsalted butter. The recipe is very simple, but the attached file is wordy because I've used it as a teaching recipe.

Most importantly, do NOT use Romano or Parmesan from a shaker container. They frequently contain an anti-caking ingredient that prevents the cheese from melting smoothly, resulting in lots of micro-lumps.

-Bill
Attached Files
File Type: pdf Alfredo Sauce.pdf (45.0 KB, 87 views)
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Old 01-19-2014, 12:58 PM   #14
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Originally Posted by salt and pepper View Post
Simple sauce, I take 2 cups of heavy cream, bring it to an almost boil, add 1/2 cup of siffted graded cheese,wisk until cheese melts then add 2 egg yokes to thicken,garnish with peas.
I sift the greaded cheese to get the fillers out.
Sifted? What do you mean by this? Fillers? What do you mean by this?
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Old 01-19-2014, 01:58 PM   #15
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Sifted? What do you mean by this? Fillers? What do you mean by this?
I think they meant sifted, fine grated cheese. Probably run through a flour sifter. Man, I'd hate to clean that sifter afterwards!

I hope they aren't talking about the dreaded Green Can!:(
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Old 01-19-2014, 02:35 PM   #16
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Quote:
Originally Posted by CraigC View Post
I think they meant sifted, fine grated cheese. Probably run through a flour sifter. Man, I'd hate to clean that sifter afterwards!

I hope they aren't talking about the dreaded Green Can!:(
Yup! Read the ingredients of that green can. It is not just cheese.

I realize it will add time to your shopping experience if you stop and read the labels on your purchases. But it is amazing what they add to your food. Some day when you are going to shop alone and have time to spare, make it a point to find out what is in your food. Quite an education.

Remember Hunt's Ketchup? They took out the corn syrup. Even made it a point on their label. Then they got sneaky and put it back in. I don't know about organic ketchup, but the only one I can now find that doesn't have the corn syrup is the "Simply Heinz."

You HAVE to read those back labels.

I have had several folks recommend Bertolli's also.
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Old 01-19-2014, 02:35 PM   #17
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Most jarred or canned grated cheese has fillers in it. When you sift it, you leave behind the course fillers that will effect the melding of cheese and cream. Egg yokes are for color and thickening and must be tempered into the mixture. I don't use a flour sifter, but I use a wire mesh colander There is no clean up as the fillers left behine are hard as a rock, so just dump them into the trash. If your using fresh chees there is no need to sift!
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Old 01-19-2014, 03:23 PM   #18
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I keep a wedge of parmigiano reggiano and one of pecorino romano in the fridge at all times. You can get a giant pile of grated cheese from a small wedge of cheese and it tastes great and has no fillers. No fillers/Tastes great.

You can grate it fine or coarse, peel off curls with a vegetable peeler or cut slices for nibbling.

...and no back labels to decipher.
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Old 01-19-2014, 07:09 PM   #19
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or even break a chunk off for erudite mice...
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Old 01-19-2014, 08:24 PM   #20
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or even break a chunk off for erudite mice...
...not at those prices!
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