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Old 03-18-2008, 02:22 PM   #21
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I see I was beat to it by jenny and elf... all in agreement LI let us know how it turns out for you next time
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Old 03-18-2008, 02:26 PM   #22
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Quote:
Originally Posted by PanchoHambre View Post
I see I was beat to it by jenny and elf... all in agreement LI let us know how it turns out for you next time
Pancho - we sure did say the same thing didn't we? You certainly were more eloquent though!
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Old 03-18-2008, 02:58 PM   #23
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ahhh, thanks i finally got my homemade pasta down last night and did bow tie but the alferdo wasn;t the best. I'll try what you guys said. What about the heavy whipping cream? what should i use instead?
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Old 03-18-2008, 03:07 PM   #24
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Heavy cream or heavy whipping cream will work best.
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Old 04-01-2008, 04:13 PM   #25
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I have no idea what i am doing wrong, the Alferdo sauce i am making taste like it, but it is really bland.
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Old 04-01-2008, 04:46 PM   #26
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My first guess is that it is the quality of your ingredients. With something that has so few ingredients, the quality of each is very important. Also, do not forget the salt. Lots of people try to stay away from salt, but it is needed to bring out flavor.
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Old 04-01-2008, 05:02 PM   #27
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i used mayfield heavy cream, "imported from Italy" parm, and reg butter with a little fresh parsely.
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Old 04-01-2008, 05:15 PM   #28
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Quote:
Originally Posted by Little Italy View Post
I have no idea what i am doing wrong, the Alferdo sauce i am making taste like it, but it is really bland.
Yep, you just have to add more salt an pepper. Make sure you saute some garlic first too. Don't add all your salt right away, wait until your Parmesan cheese melts first. Then taste. If it tastes bland it's because there's not enough salt, or cheese. You want a hefty amount of cheese in there.

You just have to cook on medium to medium-low and stir so it doesn't boil over. It may take as long as 20 minutes or so to thicken.

If you really want to boost the flavor chop up some sun dried tomatoes that have been in olive oil. Add those along with the oil that comes off them. NICE flavor in there!
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Old 04-01-2008, 05:16 PM   #29
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It might be the quality of your cheese. What kind of parm? Parmegiano Reggiano? Alfredo Sauce needs top quality cheese. For the taste and texture, not for thickening.

Also, like GB said, you need to add some salt.

Can you post your recipe??
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Old 04-02-2008, 09:59 AM   #30
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ya it was parm reggiano

1/4 stick of butter
1 1/2 cups of parm
2/3ish of heavy whipping cream
a tad of garlic
some parsley
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