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/ck/ - Food & Cooking

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File: 48 KB, 780x441, olive-garden-fettuccine-alfredo-3.jpg [View same] [iqdb] [saucenao] [google]
6422289 No.6422289 [Reply] [Original]

Okay, so pecorino romano and pepper is "cacio e pepe," and butter and parmesan is "fettuccine alfredo"

But what if I have parmesan, butter, pepper, and also milk to make it creamier? Is that just not allowed? Will the purist autists not let me give that a name?

>> No.6422296

i'm sure theres a whole gang of people willing to give opinions on something like this but they're not worth listening to

much like yourself

or me

>> No.6422299

>>6422289
sure op you can name it
i suggest linguine a la cum

>> No.6422308

>>6422289

>Starting off with picture from olive garden
>Doesn't have butter
>preshredded wood pulp infested green canister parmesan
>dozen other ingredients added
>????
>OP wants to invent a dish


This is going to turn out well

>> No.6422310

>>6422289
>Is that just not allowed?
Anything is allowed, it's just not traditional.
>Will the purist autists not let me give that a name?
Do whatever you want. If you think some Italian housewives don't sneak a little crema into a cacio e pepe you'd be wrong. They'd just be unlikely to admit it to the mothers/grandmothers, because when tradition has given you such high standards fucking with it is generally frowned upon.

>> No.6422317

>>6422289

Authentic/any italian/autist/purist will condemn you for not making it the "right" way. There is no one right way- there is definitely wrong ways to prepare something, but the beauty of cooking is the freedom to do what YOU want with it.

People need to stop being so anal about food. I know because I turn into an elitist faggot too whenever someone tells me to put cream in carbonara; I like just the one egg in it. Does that make me wrong? Sure to some people. Other people will agree with me.

Don't fucking matter mate listen to nike and just do it

>> No.6422325

>>6422289
Just man up and make a decent carbonara. Lot's of cream and lots of egg.

>> No.6422888

>>6422289
>But what if I have parmesan, butter, pepper, and also milk to make it creamier?
Yes. But can you put out a ~perfect version without resorting to this crutch?

>> No.6422916

>>6422317
I disagree because there is a science to flavor and when it come to cooking, end justifys the means, changing texture is one thing, flavor is a whole new level.

>> No.6423132

>>6422289
>milk
Don't use milk. It's too watery and won't make the sauce stick to the pasta. Use heavy cream instead.

If you want to use milk, you can try cooking the pasta in the milk itself. Try this:

In a large pan
Saute 3-4 cloves of chopped garlic in some olive oil
Add 3 cups of milk, some salt, a bunch of cracked black pepper and a half box of pasta, then let the whole thing simmer for about 15-20 minutes
Then start adding in grated parmesan until it gets to the kind of creamy consistency you want.

>> No.6423138
File: 535 KB, 640x636, 1428056836129.gif [View same] [iqdb] [saucenao] [google]
6423138

>>6422289
Cacio e pepe you say?

>> No.6423158
File: 1.20 MB, 300x313, 1428643404982.gif [View same] [iqdb] [saucenao] [google]
6423158

>>6423138

>> No.6423177

Reminder that authenticity is a dumb concept for people who care more about emotion than logic

>> No.6423296

>>6422325
stupid nigger

>> No.6423351

>>6423177
That's stupid. Tradition in the case of a cuisine is the accumulated wisdom of generations of grandmothers and professional cooks. Sure, times and tastes change, and new ingredients and techniques become available, which opens up all kinds of innovation. But to mindlessly consider the "authentic" - that which is done in the traditional manner - dumb because you're tired of hearing the word beast to death in advertizing copy is silly.

"Authentic" dishes from within a tradition are the ones that were so good people really couldn't improve on them, so they handed them down unchanged for generations. That's reason enough to seek them out.

>> No.6423497

>>6423351
non-autistic anon gets it

>> No.6423526

>>6423132
>Don't use milk. It's too watery

But cacio e pepe tradtionally dissolves the cheese in actual water?

>> No.6423532

>>6423526
pasta water, but yeah

>> No.6423603

>>6423497
Thanks. There are two sides to that coin, though. In cultures where a strong tradition is entrenched it's very hard to find anything new, and that can be frustration. Then again, in places where food tradition does not run very deep you have plenty of hacks saying, "I'll do it my own way," and it turns out their way is pretty shit.

Tradition may inhibit creativity sometimes, but it is an old fashioned form of quality control. Ideally you want to be grounded enough in tradition to know what things from the past are still amazing, while not being closed off to the good things being created right now. But that can be a tough road to try to walk, because there's always something out there that seems delicious, but also could just be the Emperor's New Clothes. Like the chicken Alfredo at the Olive Garden. Tastes like bullshit to me, but it seems to be popular enough that it could become a future classic.

Aesthetics change with time. No one ate burgers sandwiched in bread 130 years ago. But that doesn't mean the best foods people came up with 200 or even 2000 years ago aren't worth taking seriously.