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Old 11-04-2006, 05:45 PM   #1
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Wink Parmesan did not melt. Help.

I tried to make a alfredo sauce tonight and the Parmesan did not melt??I sauted garlic in a little Olive oil, butter and red pepper flakes on low heat, took the garlic out after ten min. added half and half-- heated, the the grated Parm, simmered for awhile -------- never melted, so just added my pasta anyway,and tossed. Dh and said it was good- I haven't tried it yet - look like cottage cheese! Why ????

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Old 11-04-2006, 06:21 PM   #2
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Sometimes mine doesn't melt either - possibly it's because it's a hard cheese and hard cheeses don't melt like softer ones. I have started putting less in the cream and tossing it in in a large pasta bowl at serving time - usually with an egg yolk or two also.
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Old 11-04-2006, 06:40 PM   #3
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It sometimes doesn't melt for me either. Just make your cream sauce and then toss generous amounts of parmesan in the dish after you pour the alfredo on the pasta. It'll be fine that way too.
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Old 11-04-2006, 07:18 PM   #4
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Wink

Thanks all, feel better now , it did taste alright though. Thanks for the rapid reply !!
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Old 11-04-2006, 07:28 PM   #5
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what quality parm were you using? I have had issues with parm, or asiago not incorporating the way I like due to the quality, or "waxxy-ness" of it.
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Old 11-04-2006, 07:38 PM   #6
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Tell me if I'm being stupid, but could it be that what you're seeing is the sauce breaking when you simmer after adding the cheese?

I was taught to do all the simmering to thicken and then whisk in the cheese off the heat so it wouldn't curdle.
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Old 11-04-2006, 07:52 PM   #7
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that might be what is happening, but parm is usually a very tolerable cheese. I have had a few gorgonzola sauces break, but the acisity level is more.
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Old 11-04-2006, 11:26 PM   #8
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Quote:
Originally Posted by Andy M.
Tell me if I'm being stupid, but could it be that what you're seeing is the sauce breaking when you simmer after adding the cheese?

I was taught to do all the simmering to thicken and then whisk in the cheese off the heat so it wouldn't curdle.
Andy, I think you are a genius. Good thinking my freind. Both too much heat, and too much acid can cause a sauce to break. Both act on the protien. I wonder if the heat was turned down, would the cheese melt better and produce a smoother result?

I too was taught to remove the pan from the heat before adding the cheese. But ya know, I have been known to forget that step with forseeably bad results.

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Old 11-05-2006, 05:12 AM   #9
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Quote:
Originally Posted by TATTRAT
what quality parm were you using? I have had issues with parm, or asiago not incorporating the way I like due to the quality, or "waxxy-ness" of it.
It was in a tub already grated from Italian meat market I go too, just said grated parmesan.
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Old 11-05-2006, 08:06 AM   #10
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"It was in a tub already grated " probably nbr. one problem.

I'm in the camp of 'that's the beauty of Parm' - it doesn't completely melt away - it is itself in sauces, if you use nice fresh parmigiano-reggiano.
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