/ck/ - Food & Cooking

[Anonymous No.20610113]

Chicken parm sandwiches are fun to make at home and you should do that

[Anonymous No.20610117]

>>20610113
Why did you ruin a perfectly good crispy fried chicken cutlet by sogging it up with tomato sauce and cheese

[Anonymous No.20610125]

>>20610117
>slop 'em up!

[Anonymous No.20610126]

>>20610117
So you do not believe that chicken parm should exist?

[Anonymous No.20610140]

>>20610126
You would be correct
Ironically I love eggplant parmesan but only the authentic version, the one that's like lasagna

[Anonymous No.20610143]

>>20610140
Why would you ruin a perfectly good crispy fried eggplant by sogging it up with tomato sauce and cheese

[Anonymous No.20610146]

>>20610143
Ah, a fellow homosexual. Would you like to 69? I don't really like anal stuff

[Anonymous No.20610150]

>>20610113
needs some more time under the broiler to get those brown spots

[Anonymous No.20610153]

>>20610143
Like I said, it's ironic
Like ray-hee-hain on your wedding day

[Anonymous No.20610180]

>>20610113
Totally agree OPIE, Having made a literal TON of these for the Olive Garden way back when, they are some of the simplest but excellent dishes to make.
OG's ChixParm was Pounded chix breast, flour dredge, egg wash,seasoned Cracker meal laid out on a large sheet tray with olive oil dumped all over them (we'd often be doing 100-250 par for weekends and just poke holes in the big metal Olive oil can and spray it on after,) Then baked off in a 425°F oven for 30 minutes or so,
For service, it was put in a boat, sauced with hot marinara off the line, then cheesed.
Into the salamander for 2-4 and slipped out onto the plated spag or left in the boat.
NO DEEP FRYING REQUIRED.
E-Z P-Z

[Anonymous No.20610639]

>>20610140
Retard

[Anonymous No.20610648]

>>20610180
thank you for your service.
can you please give me the recipe for the olive garden alfredo sauce?

[Anonymous No.20610991]

>>20610648
I've poastd it several times..And I'm sure it's "Out of DATE" since this was before OG Started outsourcing a LOT of their shit.
It was very simple:
They used a White sauce mix, a powder in a big milk carton looking waxed paper box, but a simple roux of flour and butter in equal parts will do.
>18 ozs. white sauce mix(I don't remember what brand--6 & 6 ozs. butter and flour would do)
>2 Quarts heavy cream
>1 pound butter, cut into 8 peices
>28 ozs grated parmesan cheese
> THAT'S IT...
like I said, SIMPLE. There may have been a Tblsp. of pepper too, but I don't think so.
These were portioned into deep 1/3rd pans and brought up to heat on the line as needed with a whisk.
I'm sure you could emulate it.

[Anonymous No.20611001]

>>20610648
This is very close.

saute one tablespoon garlic in 3oz of butter for one minute (until fragrant)
2 tablespoons flour
1 and 1/2 cup milk
1 and 1/2 cup heavy cream
1/2 cup parmesan
1/2 cup romano cheese
salt and pepper to taste

[Anonymous No.20611045]

>>20611001
For scale, yes it is.
(OG poaster)
That's how I'd do it at home. Roux is proper, and you'd end up with a superior product to the OG line...but
THIS.
(it really was THAT simple--and people paid a PREMIUM for it.)

[Anonymous No.20611131]

>>20610648
olive garden shared a bunch of their recipes a while back seems they took it down. site is a bit broken in this archive but you can read the recipe fine

https://web.archive.org/web/20200429090035/https://www.olivegarden.com/recipe/alfredo-sauce/man-imp-reci-prd-69

[Anonymous No.20611137]

>>20610648
>>20611131
here's a better archive, you can navigate the recipes in it

https://web.archive.org/web/20121031062018/http://www.olivegarden.com/Recipes/Sauces/Alfredo-Sauce/

[Anonymous No.20611146]

>>20611137
thanks this rules