/ck/ - Food & Cooking

[Anonymous No.20613720]

Alfredo Sauce thread. Post about Alfredo sauce. Discuss Alfredo sauce. I am thankful for it.

[Anonymous No.20613739]

>>20613720
Parently the original resippie was butter and parmesan, but the GOOD versions are shallots, olivölle, garlic, wine, cream, simmered only until it can coat the back of a spoon and then strained to be smooth and delicious. I gotta finally make this shizz

https://www.youtube.com/watch?v=qhhp7Tn1Mg0

[Anonymous No.20613742]

we take ovine cream, add Parmigian chee, fresh minced russian inferno garlic, basil, oregano, a splash of Westchester, bit of cayenne pepper, some fresh ground sal&pep.

fuckin' toss a bit of shrimp in butta, on med-high, bit 'o' chives, splash of gin. pour in that sauce, flip with al-dente. when that shit starts big bubbles, pull it.

plate, scattered with fucking parsley.

eat it, or fucking don't...

[Anonymous No.20613937]

I quite like Alfredo sauce even though we don't have it in Italy and it's entirely an American invention inspired by an Italian dish.
>>20613739
>original resippie
Wrong because, again, Alfredo sauce is a different thing entirely and has about as much to do with Italy as Dariga Nazarbayeva.

[Anonymous No.20613952]

>>20613937
It was invented in Rome anon and prepared tableside back when flashy impressive tableside preparations were popular, and it was mostly butter and cheese and has evolved in many different directions

[Anonymous No.20614004]

>>20613952
Nope. Again, an entirely different dish. Alfredo sauce != Fettuccine al triplo burro.
I love how Americans have such a low opinion of their own cuisine that they have to mythologise their creations as having foreign origins in some silly attempt to ape at legitimacy.
Alfredo sauce is delicious and it's as American as supermarket shootings, kiddo. Take the W.

[Anonymous No.20614080]

>>20614004
if it's just a matter of semantics then you're being petty

[Anonymous No.20614090]

>>20613742
>russian inferno garlic

[Anonymous No.20614101]

>>20614004
I mean, American alfredo has its place but the dish itself has been a thing since before Cicero was throwing hands

[Anonymous No.20614113]

>>20613742
>russian inferno garlic

[Anonymous No.20614178]

>>20614080
That's nice. Wrong, but nice. I'm saying Alfredo sauce is a different thing from the dish you're equating it to because they have
• different ingredients
• different preparations
• different histories and, most notably
• different flavours
Once again, Alfredo sauce ≠ triplo burro. This isn't about semantics. They're two different things.

[Anonymous No.20614193]

>>20614101
The dish you're referring to isn't Alfredo sauce, tho. Alfredo sauce is made separately from the pasta. Triplo burro is prepared with the pasta. Alfredo sauce includes cream. Triplo burro does not. Alfredo sauce often (not always, tho) has garlic. Triplo burro never does. They're not the same thing and not only do they not taste alike, they don't even have similar textures.

[Anonymous No.20614201]

>>20613720
Purist retards who make it with just cheese and butter and pasta water are disgusting. Why would I choose to water down my sauce instead of using the much more delicious and flavorful option, cream?

[Anonymous No.20614217]

>>20614193
I just call it American Alfredo and Roman Alfredo
Also I don't make it with a roux, that's the cheap way to make American Alfredo
You take heavy cream and butter and reduce it, then add the cheese (doesn't need to be the real stuff, grocery store brand works fine) then thin it with pasta water
And yes, I know it's a sauce prepared separately
American Alfredo draws heavily on French techniques and benefits from an egg yolk or two and nutmeg
I make it, it's delicious, I know it's a 20th-century dish, and I'm proud of it.

[Anonymous No.20614221]

>>20614201
Because
1) they're two different dishes and
2) you don't add enough pasta water to water anything down

[Anonymous No.20614251]

>>20614217
>I don't make it with a roux
Okay, now that's something we can agree on. Who in the shitcunt uses a roux to make Alfredo sauce?
Here's how I make it: 100g each butter and finely grated cheese, parmigiano or grana. 1 pack Panna Chef (an Italian cultured cream that's got a sweet cream flavour rather than the tang of creme fraiche; they're 125ml each)
Knead the cheese and butter together and set aside.
Bring the cream to a simmer then off the heat and whisk in the butter/cheese lump.
That's it. Add chopped sweet parsley if you like. Variations are nice, like roasted garlic or a but of tomato concentrate to make a pink, intensely savoury sauce.
No need to reduce because unlike fresh cream, Panna Chef Is already thick. It only needs to be heated.

[Anonymous No.20614317]

>>20614221
>1)
cope from authenticels who can't handle improvements made to their dishes
>2)
Maybe your amerislop normalfag palate can't taste the difference but real artisans like me can

[Anonymous No.20614323]

>>20614251
So in America, and I mean all of North America, not just the US, dairy laws mandate that heavy cream be 36 percent milkfat minimum
So that's the highest you can get unless you're part of a dairy club (unregulated/high quality, raw milk, that stuff)
So you have to reduce heavy cream by about 40-50 percent to make cream-based Alfredo
If you go too far the sauce will crack before you add the cheese
A lot of people start with a roux because that's how Thomas Jefferson liked his cheese sauces, and it became traditional
But I don't like it at all, it's grainy
I will try your butter-cheese next time, that sounds like it would solve both the sauce from cracking while speeding up the reduction process

[Anonymous No.20614357]

>>20614317
Not American, Amy.
>>20614323
The butter cheese thing (mantecatura) doesn't really work well with fresh cream. That's why I use Panna Chef, which is a specific brand of cultured cream that's been genericised throughout Italy to refer to any similar cream product. Hungarians and Mexicans use something similar so if you have a Mexican grocery store near you, you can buy their version and use that instead of Panna Chef.
Otherwise, strained cream might work.

[Anonymous No.20614361]

>>20614357
Is mantecutura like crema? That's all over, here.

I'll try it. Mexico is wild when it comes to Alfredo, I actually thought American Alfredo was originally Mexican

[Anonymous No.20614384]

>>20614361
>mantecutura like crema?
No, mantecatura is just the name of the kneaded mixture of butter and cheese. It's most commonly added to rice at the end of making risotto (and is also how triplo burro is properly made; you quickly toss the freshly cooked, still-dripping pasta with the mantecatura, which is the first butter, in a still-hot pan of melted butter and top it with a pat of butter to serve) but I use the technique to make my approximation of American Alfredo sauce because, being from Italy, I think of did in Italian terms, kind of like you, as an American, think of food in Mexican terms (since they're the ones that cook all your food lmao).
The Mexican cream similar to Panna Chef is called media crema but u think that's confusing because I think they use the term to refer to sour cream, too.

[Anonymous No.20614386]

>>20614384
>think of did in Italian terms
Think of EVERYTHING in Italian terms. Brainfart

[Anonymous No.20614397]

>>20614361
and isn't the Cæsar Cælad Mexican too?

[Anonymous No.20614405]

>>20614397
Cesar. Like Cesar Chavez. But this is a special case because it was invented by an Italian-Mexican.

[Anonymous No.20614406]

>20614384
Yeah I looked it up, they're different
Crema is basically just sour cream mixed with fresh cream
I mean, I like it, but it wouldn't work in this application, I'm gonna have to stick with reduced cream

[Anonymous No.20614408]

>>20614397
Yep

[Anonymous No.20614410]

>>20614405
>>20614408
I should try making it sometime. I seen them make it at the restaurant (via youtube, not in person) and although it requires a skilled touch the process and ingredients aren't complicated. Must be delisches fresh

[Anonymous No.20614416]

>>20614406
This is the stuff I mean
https://super.walmart.com.mx/ip/media-crema-alpura-250-ml/00750105590528

[Anonymous No.20614417]

>>20614410
It's fucking amazing fresh-made
Go to town with egg yolks and anchovies

[Anonymous No.20614422]

>>20614410
I've never had one since they just didn't exist where I'm from but other than the croutons, it's sounds nice. I have a major psychotic fucking hatred for croutons in salad.

[Anonymous No.20614425]

>>20614422
dubbadubba have you ever made your own croutons? It's just stale bread toasted in butter over low heat with stuff you like

[Anonymous No.20614437]

>>20614425
I've made them and eaten them and enjoyed them, I just don't like them in salads. I just want leaves. I'll tolerate other vegetables in a salad but if there's lettuce or anything else leafy, I don't want croutons.

[Anonymous No.20614579]

I make my alfredo sauce with cream since if italians say it's an american recipe then I might as well make it the american way. now flour is completely fucked though.