/ck/ - Food & Cooking

[Anonymous No.4132169]

hey /ck/,

My friends are coming to my house for a meal and I want to show them who is boss when it comes to pasta. They demand white sauce pasta. I usually use the sauce in the pic with mushroom and bacon(Newman sux because it makes the pasta dry within several minutes after it's done), Do you guys have any other recommendations for it? Preferably something that I will be able to find in generic stop and shop, trader joe's, and whole foods. I can try making my own if that's better.

I NEED OPINIONS

[That Guy No.4132174]

There is only one right answer here.
Make it yourself.

[Anonymous No.4132173]

>Wants to impress friends when cooking
>Uses store bought white sauce
Wut

[Anonymous No.4132177]

>>4132173
yeah I know I'm a pleb, but I really want to step it up and show them. This is serious business for me.

>>4132174
any recommended recipe?

[Anonymous No.4132179]

>Goes to a cooking board
>Wants to impress friends
>Uses store bought sauce

MFW

It's not even that complicated.

[Anonymous No.4132180]

>>4132169
Garlic, butter, white wine, grated Parmesan.

[That Guy No.4132184]

>>4132177
Depends on what kind of sauce you want. You could always just make a bechamel and throw in whatever.

[Anonymous No.4132187]

>>4132180
So what, I drop in the chopped garlic in small amount of heated olive oil in a pan. Then put in butter and white wine then stir until it's all melted? And put grated parmesan afterwards?

[Anonymous No.4132191]

>>4132187
That's the gist of it, but i you want a creamy alfredo thats not that sauce.

[That Guy No.4132190]

>>4132187
white wine before butter, cook it a while to get rid of the alcohol flavor.

[Anonymous No.4132192]

>>4132191
Shit, I need it creamy. Is bechamel the one to go for it? Mario Batali's recipe can be trusted, right?

http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html

[That Guy No.4132199]

>>4132192
bechamel is just a base sauce, it's up to you to add flavor (cheese, salt, pepper, whatever)

[Anonymous No.4132200]

>>4132192
I thought they wanted a white sauce. Not a creamy sauce.

[Anonymous No.4132237]

Hey OP I posted a killer sauce recipe in the Kracft Mac-n-Cheese thread. Its the one that promises to wow you into submission.

Use the parmesean for the cheese and go full strength. There's lot of sauces out there but this one promises bossdom.

[Anonymous No.4132263]

>>4132237
>>4129244

Its 3rd post from the end

[Anonymous No.4132288]

>>4132237
Thanks, this sounds like a bomb. I will try the less rich version of this

[anonymous No.4132354]

Alfredo from a jar isn't Alfredo sauce -- it's oil, starch, and flavouring with a bit of cheese and it's gross. Alfredo is equal parts butter, Parmesan (use Reggiano, I'm not a snob but domestic Parmesan doesn't melt the right way) and heavy cream. Cook pasta until just underdone, drain it, then stir it on low heat with the other three ingredients until it's uniformly saucy. You don't even really need any seasonings apart from salt and pepper. Serve it with a big, bittersweet/tangy salad to cut the grease a bit as you're eating. And for the love of God, learn to make roux-based sauces, it'll help your cooking a lot in the long run.

[Anonymous No.4132403]

>>4132288
> Thanks, this sounds like a bomb. I will try the less rich version of this

Its by far the most unhealthy thing I've ever eaten. I used to make it once a month or so as a small side dish, but any more I just make it for friends as a novelty. It can be enjoyed sort of healthIly since a little bit of it goes a long way if you use good strong cheese and salt it just right. Adding garlic helps too.

I've never had any issues with my parmesean. If you mix it right, it will melt. Even if it leaves some texture I like that too.

> salad to cut the grease a bit

That's a good idea. I usually serve mine with asparagus (cooked but still plenty firm), tomato wedges if in season, and some garlic bread.