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/ck/ - Food & Cooking

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19739739 No.19739739 [Reply] [Original]

a small dash of cream makes carbonara sauce 10x better. sorry wops

>> No.19739743

>>19739739
Real carbonara doesn't have cream.

>> No.19739747

>>19739743
Real carbonara has never been tried

>> No.19739764

>>19739739
The egg and a dash of pasta water is all you need though

>> No.19739895

>>19739747
lmao

>> No.19740047
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19740047

>>19739739
It really, really doesn't. Completely unnecessary and tends to dilute it IMO. If you make a proper emulsion, use more egg yolk than egg white, use the right amount of parmesan and pasta water, black pepper, and fat from the guanciale, and cook until thick but not congealed, it'll be absolutely delicious, no cream needed.

>> No.19740055

Hot dogs 'n' mac? Is that what I'm looking at?

>> No.19740074
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19740074

>>19739747
Underrated. So great it will always be underrated.

>> No.19740213

>>19739747
Kek

>> No.19740355

>>19739739I trust you. that s because you are unable to cook a proper carbonara

>> No.19740358

ONLY yolks, please

>> No.19741982
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19741982

If my grandmother had wheels, she would have been a bike!

>> No.19742027

>>19741982
>holly starts pissing uncontrollably
>philip uses the distraction to start touching kids

>> No.19742126

>>19740047
This...

You need plenty of fat from the meat, then really just the egg yolk, cheese, and add pasta water (which evaporates away mostly) to bring it all together and get it coated. Too much egg white will make the sauce permanently runny. You don't want that. You want Kraft Mac & Cheese sauce consistency.

>> No.19742155

I add a little cream too, shitalians and cooklets who think pretending to be anal about something that doesn't matter turns them into better cooks can seethe all they want.

>> No.19742160

>>19742155
Why do you add it if it "doesn't matter"? There must be a reason you do it. Do you think normal carbonara is too flavourfull so you want to mask the flavours and make it milder tasting?

>> No.19742168

>>19742160
The ingredient isn't what "doesn't matter", it's that deviating from "TRUE AUTHENTIC" carbonara doesn't matter. The end result is a carbonara I prefer. I don't know what kind of cream you use that dulls the flavor of your sauces and makes it milder tasting, but I'd seriously consider switching brands if I was you.

>> No.19742174

>>19742168
>The end result is a carbonara I prefer.
If you like a milder duller Carbonara, good for you.
>I don't know what kind of cream you use that dulls the flavor of your sauces and makes it milder tasting, but I'd seriously consider switching brands if I was you.
It's not about brand, it's about cream. Along with other milk products, it makes flavours milder. This is basic cooking knowledge.

>> No.19742183

>>19742174
>Cream and milk products make flavours milder
See how far you have to go to continue to be anal about carbonara? This isn't true for any other dish. Full fat cream/milk is, as the name would suggest, fatty - it enhances and carries flavors. Milk products make flavors milder? Really? Cheese makes flavors milder? Adding milk/cream to a stew/soup makes it milder? It makes the taste fuller, more rich. THAT is basic cooking knowledge.

>> No.19742193

>>19742183
You got it all wrong. Adding cream and other milk products to dishes will mask flavours and make it taste milder.

Make a curry and don't add yoghurt. Taste. Add yoghurt and let it reduce to same amount. The result will be that everything that was in the curry before adding yoghurt will taste milder.

Make a sauce with stock that tastes very meaty. Add cream and reduce to same amount. It will taste less meaty.

Make a tomato soup but taste it before adding dairy. Let reduce to same amount again. The soup will taste less tomato-ish after adding cream.

>> No.19742200

>>19739747
what is a carbonara?

>> No.19742202

>>19742193
And i forgot to add: Yes, adding cream will of course "enrich" it, but it does not enhance flavours in the sense MSG will enhance flavours, it's opposite.

>> No.19742204

>>19742168
>The end result is a carbonara I prefer.
It's ok, we all have our favorite dishes, but just don't call it carbonara.
Because it's not.
I like adding some zucchini and eggplant, maybe bell peppers too, to it, it's a nice dish but it just isn't carbonara anymore.
Does it matter? Not really when you're eating it, but it does if we're talking about it.

>> No.19742206

>>19742200
A miserable pile of pasta

>> No.19742270

>>19742193
None of that is true though. What you're attempting to overexplain is the concept of "dilution", in which adding anything to anything 'reduces' the impact of the thing that was diluted, but this only makes sense if you're actually DILUTING it and not adding an ingredient that enhances the dish. Adding cream to a steak sauce doesn't mask the flavor or make it milder, a steak au poivre sauce is distinctly meaty because the addition of the cream is complimentary, not contradictory or diluting in its effect. Your point is further addressed in my response to the next guy.
>>19742204
>don't call it carbonara, becase it's not.
Ok, I'll bite. How do you make that creamy sauce for carbonara? Cheese, which will always be present of course, and a little pasta water + butter, right? What do you think butter is, exactly? It's just cream that has been churned. Why mix butter water and starch (from the pasta water) to make a quasi cream when you can just add the cream, beyond pure food autism? Both results emulsify and make a creamy sauce, but the pure cream is a bit creamier and produces a fuller flavor. The guy in the first reply wants to say the cream is DILUTING the flavor, when the cream just takes the place of the pasta water - how does water not dilute flavor, but cream does?

At the end of the day, it's pure mental gymnastics. Cream in carbonara is delicious, and it's still carbonara.

>> No.19742284

>>19742270
Sorry but you're just not getting it. I'm not talking about dilution at all. Adding cream to a meaty stock-based steak sauce (and reducing it to same volume) will make it taste less meaty, but also "enrich" it with creamyness.
>and a little pasta water + butter, right?
Butter isn't added to carbonara.
>when the cream just takes the place of the pasta water - how does not dilute flavor, but cream does?
Again, it's not about dilution. The properties of cream make other things taste milder. The fat and the casein. Pasta water doesn't have these properties. ¨

Adding cream adds something, but also takes away something. That's the point. A tomato soup with cream will taste milder (but will also be creamy) than a tomato soup without cream. The one with cream will taste less of tomato than the one without, not from dilution, but from the properties of cream.

>> No.19742308

>>19742284
>The properties of cream make other things taste milder
>Fat and casein make tastes milder
Anon, the pseudoscience doesn't impress me, I'm sure you believe there's some chemical process here dulling flavors, but you've essentially re-explained dilution again. Yes, when you eat tomato soup with cream, you now taste tomato and cream instead of just tomato, but that doesn't make it less tomato or somehow dull the effect of the tomato, they're complimentary. You're sticking to the use of the world 'mild' but you can't justify it in any real way. It's a delicious tomato soup enhanced by fatty creaminess. The cream isn't taking away from the tomato, it's enhancing it, that's why people add it. We're talking in circles bout this because we can't admit people add cream to carbonara because it tastes better and have to convince ourselves that it acktchully scientifically dulls the flavor because of... uhhh... casein or something.

>> No.19742338

>>19742308
Ok you have admittet you are a cooklet. This will be my last reply unless you get some kind of eureka.

>I'm sure you believe there's some chemical process here dulling flavors
There is. It's not about dilution.
>Yes, when you eat tomato soup with cream, you now taste tomato and cream instead of just tomato
Yes and the tomato will taste milder.
>The cream isn't taking away from the tomato, it's enhancing it, that's why people add it.
Cream takes something away (pure tomato flavour) and give something to the dish too, rich creamyness.
>We're talking in circles bout this because we can't admit people add cream to carbonara because it tastes better and have to convince ourselves that it acktchully scientifically dulls the flavor because of... uhhh... casein or something.
Some people find that milder food taste better. If you like it that way, great for you.

Try this experiment if you want to learn:

Start with chicken or meat stock. Season with salt. Divide in 3.

1. Add MSG to pan 1.

2. Add cream to pan 2 and reduce into same amount.

3. Do nothing.

Number 1 will taste the meatiest. Number 2 with cream will taste least meaty.You can do the exact same experiment with tomato soup.

If you don't get it after conducting this experiment, you're not only a cooklet but also a tastelet. Have a good day.