/ck/ - Food & Cooking

[Anonymous No.13371883]

>try to make pasta alfredo
>cook the pasta
>melt some butter in the pan and add some of that starchy water
>add the al dente pasta to the pan
>sprinkle some parmesan on top and stir
>INSTEAD OF A COHESIVE SAUCE END UP WITH FUCKING WATERY BUTTER AND SOME CHEESECLUMPS

EVERY FUCKING TIME THIS SHIT PISSES ME OFF IT CAN'T BE THAT HARD TO MAKE THIS FUCKING SHITTY PEASANT DISH

[Anonymous No.13371919]

>>13371883
Melt butter
Add cream
Add parmesan
Stir until a sauce is formed
Then add your pasta you drooling retard

[Anonymous No.13371925]

>>13371919
>add cream

[Anonymous No.13371932]

>>13371919
didn't work

[Anonymous No.13371943]

>>13371932
What the fuck is crawling out of the pan?

[Anonymous No.13371948]

>>13371943
i wish i knew

[Anonymous No.13371974]

>>13371925
Works for me

[Anonymous No.13371986]

>>13371883
Americans have no idea how to cook.

[Anonymous No.13371994]

>>13371883
can we talk about how grated parmesan somehow doesn't make things nearly as salty as you'd expect based on its strong flavor.

pecorino manages to get the dish exactly as salty as i want it but parmesan never does. i always have to add more than what my gut feeling is telling me

[Anonymous No.13372010]

>>13371986
I'm no american and I'm an alright cook but I just can't make pasta alfredo, I tried it three times and fucked up everytime

[Anonymous No.13372013]

your water isn't starchy enough

[Anonymous No.13372591]

>>13371883
Are you grating your own parmesan.

[Anonymous No.13372789]

>>13371883
the only reason to add water is to make the sauce a little more runny, which is close to useless if you use enough butter (but it's up to taste really)
don't heat the butter enough to clarify it, use young parmessan (or add some different, lighter and less fermented cheese or a bit of cream), much more than a sprinkle, it should form visible threads when you lift the pasta, with should be hot enough to melt the cheese
>>13371932
what in the world is that light brown mass, the melted cheese?
anyway, you use way too much water and too little cheese compared to the butter and you used way too much butter, that amount would be right for pasta for 4 people, which would require a bigger pan

come on man don't be retarded, melt a bit of butter, throw the fettuccine in the pan on low heat, stir, add the parmessan (and optional cream), stir again and serve, it's piss easy, you can't call yourself an alright cook if you can't manage this

[Anonymous No.13373435]

>>13371932
Oh god.
You don't melt the butter, you put a room temperature butter in hot pasta and add parmigiano while stirring it.

[Anonymous No.13373451]

>>13371932
see this recipe. It's in italian but you can enable english sub.

Keep in mind (as you can see from their faggot face) that alfredo sauce is a scam, if you want ot make it "authentic" go for it, but me and all the other italians in this country don't think this recipe even deserve a name not we want anything to do with this goddamn alfredo scam.
In the video it even ends up like a slop, so you may wont to adjust the water quantity

https://www.youtube.com/watch?v=Sk9HCxfIREo&vl=it

[Anonymous No.13373455]

>>13373451
*want instead of wont

[Anonymous No.13374171]

>>13372789
>>13373435
>>13373451
i was taking the piss, that's not alfredo.
it was my piss poor attempt at making something like a fondue. but i decided to do it on a whim and i didn't even look up a recipe and just went by memory. so i put the cheeses in the pan with some white wine and i kept stirring and this happened. i think the oils seperated from the solids or something. no clue what went wrong. i had camembert, soft and hard cheddar, gruyere and some parmesan if i remember correctly. shame about the wasted cheeses but i had had my fill the day before at least

[Anonymous No.13375570]

Use cream instead of butter. Chuck 2 egg yolks in at the end.

[Anonymous No.13375622]

Don't add starchy water, add flour, based retard

[Anonymous No.13376688]

>>13375570
>>13375622
t. heretics