"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-11-2015, 06:14 PM   #21
Assistant Cook
 
EternalRos3's Avatar
 
Join Date: Oct 2008
Location: NY
Posts: 11
I have found I am not a fan of jarred alfredo sauces. There's an aftertaste in most that I've tried that just puts me off, and I can't describe it.

If I find myself reaching for a jarred alfredo for a specific recipe/time, I almost always spruce it up - mostly with whatever herbs I feel go with the particular dish, or some sort of vegetable.

When I cook alfredo sauce I took a tip from Wikipedia and warm my milk up with a bay leaf, so perhaps you could start off warming up your sauce with herbs and a bay leaf or whole clove?
__________________

__________________
EternalRos3 is offline   Reply With Quote
Old 02-11-2015, 06:52 PM   #22
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Not to beat a dead horse, but it will take much longer to boil water and cook the pasta than to make the real deal Alfredo sauce.

BTW, the original recipe consists of fettuccine, butter and Parm Reg. cheese. A little pasta cooking water, salt and black pepper and you're done.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-12-2015, 06:17 PM   #23
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Alfredo sauce consists of 3 ingredients: butter, cream and Parmesan cheese.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-12-2015, 06:37 PM   #24
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,114
I'd never buy jarred and I always ask how it's made if in a restaurant. I usually end up ordering something else since even in supposedly 'real' italian places it's nearly always a flour-based sauce
__________________
medtran49 is offline   Reply With Quote
Old 04-03-2015, 06:51 PM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by medtran49 View Post
I'd never buy jarred and I always ask how it's made if in a restaurant. I usually end up ordering something else since even in supposedly 'real' italian places it's nearly always a flour-based sauce
Thanks for the tip. I only had it in a resto once. It was actually at a food court. The chef made it while we sat at the counter and watched. He used fresh pasta that had been made on the premises. It was really good.

Stirling made some for the first time a couple of weeks ago. He was surprised how easy it was to make. I had micro-planed the cheese for him. It turned out great.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-03-2015, 07:35 PM   #26
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,319
My daughter buys Bertolli and they really like it. It's pretty good, but I like homemade much better.

I make my own with butter, heavy cream, garlic, and fresh grated Parm. So easy and very good.

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese

Usually I halve that because just for me, that makes too much.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 04-03-2015, 07:38 PM   #27
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
Alfredo Sauces

Thanks for the recipe, Cheryl!

I've had Bertolli Alfredo sauce, I liked it.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-03-2015, 08:00 PM   #28
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
This is the recipe we use: Fettuccine Alfredo Recipe | SimplyRecipes.com. We have tried both versions, but prefer the creamy one. The recipe is very much like the one Cheryl posted, but uses less cream and more cheese. I measured out the 2/3 of cup finely grated parm and it weighed 30 grams. Then I don't have to worry about how hard to pack that cheese into the measuring cup. I'm fairly sure it's having freshly, finely grated, Parm, that makes this work so well.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-03-2015, 08:53 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Quote:
Originally Posted by taxlady View Post
This is the recipe we use: Fettuccine Alfredo Recipe | SimplyRecipes.com...
The first version of the linked recipe is the real deal. butter, cheese and pepper. The addition of cream and nutmeg is an Americanization of the recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-03-2015, 10:03 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
The first version of the linked recipe is the real deal. butter, cheese and pepper. The addition of cream and nutmeg is an Americanization of the recipe.
I gathered that from the stuff the author wrote before the recipes. We tried both and like the second one better, but it's good to know that the classic one can be made when one doesn't happen to have any cream in the house. BTW, we skip the nutmeg.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
sauce, sauces

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.