Culinary, Arts, Thread.

#42,208
#42,208
@Behr
I have always used heavy cream to make alfredo sauce, but the wife made an absolutely delicious one substituting flour and whole milk for the heavy cream. Freshly grated parm makes it so much better.
I'm curious if you've ever made it with the flour and whole milk.
 
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#42,215
#42,215
Behr said:
Just playing.

Yes I have but only because heavy cream wasn't available.
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OK, I wasn't sure if that was fairly common or not.
Well I had bought heavy cream just for that, and she decided she wanted to try it the other way as an alternative. I forget which show she saw that on (watches a lot of them). We flattened out some boneless chicken breasts and cooked them on the griddle and added lots of fresh basil to the sauce. The fresh parm really makes a huge difference.
 
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#42,217
#42,217
GordonC said:
OK, I wasn't sure if that was fairly common or not.
Well I had bought heavy cream just for that, and she decided she wanted to try it the other way as an alternative. I forget which show she saw that on (watches a lot of them). We flattened out some boneless chicken breasts and cooked them on the griddle and added lots of fresh basil to the sauce. The fresh parm really makes a huge difference.
Click to expand...
What type of cheese do you normally use?

I wouldn’t like basil in mine

It's all about what you like.

Ever try a little garlic in the Alfredo?

The original recipe is 1/2 butter 1/2 cream, garlic and nutmeg. Nutmeg needs to be fresh. Obviously parmigiana reggiano .

Kiss my ass souce.
 
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#42,218
#42,218
Behr said:
What type of cheese do you normally use?

I wouldn’t like basil in mine

It's all about what you like.

Ever try a little garlic in the Alfredo?

The original recipe is 1/2 butter 1/2 cream, garlic and nutmeg. Nutmeg needs to be fresh.

Kiss my ass souce.
Click to expand...
In the past we have just used the Kraft parm.
YES on the garlic. I have used that in mine.
The recipe I've had for years called for the 1/2 1/2 to 3/4 parm. The key to me (with anything) is patience hahaha. Really have to do it slowly and melt the cheese fully.
I have never seen nutmeg in an alfredo recipe. I will mention it to her.
 
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#42,220
#42,220
Behr said:
What type of cheese do you normally use?

I wouldn’t like basil in mine

It's all about what you like.

Ever try a little garlic in the Alfredo?

The original recipe is 1/2 butter 1/2 cream, garlic and nutmeg. Nutmeg needs to be fresh. Obviously parmigiana reggiano .

Kiss my ass souce.
Click to expand...
@Behr sittin in front of his 'pooter trying to hold back the lecture on Alfredo...
community-troy.gif
 
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#42,223
#42,223
Souce said:
@GordonC what kind of olive oil do you use?
Click to expand...
usually just grab Bertolli or Pompeiian (?) BOGO. I'm a cheap a$$. HAHAHA
we did manage to snag a bottle of that California Olive Ranch at Publix here a while back....was good
Edit: we got the virgin, not the extra virgin

Edit Edit: In before @theFallGuy WTFs the virgin part
 
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