"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-21-2007, 10:13 AM   #1
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Fettuccine Alfredo?

I made an alfredo sauce yesterday by melting a stick of butter with a pint of heavy cream, then simmered on low while adding about 3/4 cup of Parmessiano Reggiano cheese.

This is exactly what the recipe told me to do, but no matter how much I stirred the cheese in, it just formed a bunch of clumps and didn't dissolve well at all.

Can anybody tell me what I did wrong? The sauce tasted fine (with mushrooms and shrimp), but it wasn't nearly as creamy as I was hoping it would be, and there were clumps of cheese all throughout.

__________________

__________________
chave982 is offline   Reply With Quote
Old 02-21-2007, 11:02 AM   #2
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I was probably your cheese, has happened to me too! Other with better answers are coming I'm sure.
__________________

__________________
Barb L. is offline   Reply With Quote
Old 02-21-2007, 11:21 AM   #3
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
It probably has to do with the type of cheese you were using. Any particular brand you use? Also, 1 stick of butter seems like a lot to me, i don't know, but perhaps the amunt of fat was preventing the cheese from melting properly?
__________________
college_cook is offline   Reply With Quote
Old 02-21-2007, 11:30 AM   #4
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
I used a container of pre-grated Parmessiano Reggiano cheese (not sure what brand). Maybe I should've just bought a block of it instead, and grated it myself with a microplane.
__________________
chave982 is offline   Reply With Quote
Old 02-21-2007, 11:31 AM   #5
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I've had a container of the pre-grated cheese that was really really dried out before, and it affected my sauce. The stuff just didn't want to melt. Maybe that's what happened.
__________________
college_cook is offline   Reply With Quote
Old 02-21-2007, 11:34 AM   #6
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by chave982
I used a container of pre-grated Parmessiano Reggiano cheese (not sure what brand). Maybe I should've just bought a block of it instead, and grated it myself with a microplane.
When I had the same problem I grated mine- same results !
__________________
Barb L. is offline   Reply With Quote
Old 02-21-2007, 11:37 AM   #7
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Funny...I think Alfredo sauce is one of the few things that's cheaper to buy pre-made then to make from scratch. Parmessiano Reggiano is really expensive! Costs about $17 per pound here.
__________________
chave982 is offline   Reply With Quote
Old 02-21-2007, 12:13 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Not that this solves your problem, but my husband developed this recipe for a "lower-fat" version of Fettucine Alfredo, & it turns out perfect every time. In fact, I've even grown to like it better than the regular version, since the yogurt gives it a tangier flavor.

YOGURT FETTUCINE ALFREDO

1 stick (1/4#) “Can’t Believe It’s Not Butter”
2 cups plain yogurt
½ cup sour cream
1 cup grated parmesan or romano cheese, + extra for sprinkling
1 pound fettucini – regular, spinach, or ½ & ½

Cook pasta to al dente stage according to package directions & drain.

In the same pot the pasta was cooked in, melt the “Can’t Believe” & add & combine the yogurt, sour cream, & grated cheese. Stir gently over medium heat until cheese starts to melt & mixture is just heated through. Add drained pasta back to pot & combine gently. Serve sprinkled with extra grated cheese.
__________________
BreezyCooking is offline   Reply With Quote
Old 02-21-2007, 12:19 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
It was your method that caused the cheese's clumping.

The butter and heavy cream should be cooked to reduce and thicken it. When it's the rightconsistency, turn off the heat then stir in the cheese. Toss with the fettucine and serve.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-21-2007, 02:26 PM   #10
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I have never found Parmigiano cheese to be a good melting cheese... I mix it with breadcrumbs for toppings, but for melting in cream, it has always been a disaster.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

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 05:38 AM.


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