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/ck/ - Food & Cooking

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4868647 No.4868647[DELETED]  [Reply] [Original]

I need to know the secret behind perfect creamy fettuccine alfredo.

Tell me your secrets, /ck.

>> No.4868680

>>4868647

Rinse the pasta and it's not a bechamel.

>> No.4868722

>>4868647
Use real cream and a fucking entire stick of butter, then dump a ton of dry cheeses on it.

>> No.4868773

>>4868680

>rise the pasta

die in a fire faggot

>> No.4868786

the only secret to a good alfredo is expensive ingredients

>> No.4868795

>>4868773

it loafs up. rinse and oil.

>> No.4868800

>>4868647
the secret is using a pre-heated ceramic plate at near 94 degrees fahrenheit

>> No.4868821

How do you get Parmesan to dissolve into a sauce? Most of the time it forms small globules instead of dissolving.

>> No.4868828

>>4868800

>not having a plate warmer
>2013

gooby pls

>> No.4868839

Beef stroganoff > fettuccine alfredo

>> No.4868861

>>4868821
most people use a roux

>> No.4868866

>>4868861

Most people end-up with a skin on their noodles.

This is a pasta dish, not a pudding. >>>/england/

>> No.4868895
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4868895

Fettucini alfredo + Broccoli + Chicken

Mommy.

>> No.4868971
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4868971

How creamy are we talking about, OP?

>> No.4869054

god damn I need at least a recipe!


what is wrong with you, /ck/?


jesus....

>> No.4869056

>>4869054
Simmer heavy cream, add salt, pepper, and a fuckton on freshly grated parmesan until thickened.

Some people like to go the roux->bechamel->mornay route, but I think it tastes a little off.

>> No.4869069

1. melt butter in pan
2. add garlic
3. pour in cream
4 add a fuckton of cheese
5. parsley.

>> No.4869212

Recipe?
Pint of heavy cream.
8-12 ounces of parm and fontina or romano (i usually use all three in equal amounts)
4 tblsp butter
1/2 small onion
1 Clove garlic

Salt, pepper, and parsley to taste

saute the finely diced onion and garlic in butter

Add cream and bring to slow boil/just below a boil (if you go over medium heat, you are an idiot).

Add black pepper, and if using dried parsley, add it now.

Fold in grated/finely shredded cheese a little at a time, stirring constantly.

add salt and fresh parsley here.

Stir for around a minute more.

Enjoy.

>> No.4869213

use cream cheese. it's the crossroads of cream and cheese.