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/ck/ - Food & Cooking

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6603891 No.6603891 [Reply] [Original]

I make great alfredo sauce from scratch at work. We don't have the greatest ingredients, just Borden heavy whipping cream and butter and our name distributor's name brand powdered parmesan cheese.

Comes out awesome at work. I've gotten compliments saying that my alfredo is better than the owner's wife.

But when I make it at home it's bleh. The cheese never melts.

I just tried cooking it for some friends and even after 30 minutes on low heat it would not melt all the way. It tasted great, but the unmelted cheese made it gritty.

Please tell me it's the fault of the ingredients and not mine. I'm doing nothing different apart from using different ingredients.

>> No.6603903

>>6603891
double boiler bruh, it makes all the difference

>> No.6603905

>>6603891
What ingredients did you use at home? Could be the parmesan not melting because fillers.

>> No.6603914
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6603914

>>6603905
As pleb as it is, I'll own up to it. Just Kroger brand butter (fine), heavy whipping cream (decent) and powdered parmesan (mite b shit, m8).

I've been frantically googling lately, and that seems to be the issue. On the ingredients it says something like "cellulose powder(anti-clumping agent)".

I figured since I used powdered shit at work, it didn't matter at home.

>>6603903
Nah, breh. Comes out just fine at work without it.

Just low and slow.

>> No.6603933

>>6603914
Try grating your own from a cheapy block from Aldi. The powdered shit from your work may not have the same kind of anti-clumping agent or any at all.

>> No.6603964
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6603964

>>6603933
I think I'll just appropriate some shit from work every now and then.

I've noticed in the past that the Kroger cheese doesn't taste very good on pizza like our shit does.

>> No.6604053

>>6603964
A lot of food service products contain fewer preservatives and shit like that because they know you're going through it by the case instead of one jar over weeks/months. Then some of it contains more; really good to check ingredients, there's a reason most stuff says "for foodservice use only".

>> No.6604212

>>6603891
>Comes out awesome at work. I've gotten compliments saying that my alfredo is better than the owner's wife.

kek

>> No.6604216

>>6603891
>cream
>parmesan cheese
sounds more like carbonara rather than alfredo.

>> No.6604222

1: a block of decent parm is <$10
2: get some fresh ground black pepper up in this bitch.

>> No.6604237

The cheese quality is really what can make or break alfredo. Hell sometimes I just use shitty parm and it still comes out tasting good just not nearly as good as if you use some decent parm. The cheese will take awhile to melt just watch it and don't have the temp too high. If you grind up a block really fine it will melt better than larger chunks (obvious but yeah....)

I use this recipe and comes out great every time:

http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/

I'd suggest reading a few top comments though to adjust about of milk or parm you need. I know it's weird as shit that it uses cream cheese but once it cooks for a bit it tastes no different than using heavy cream and I rarely have heavy cream on hand.

>> No.6604610

sodium citrate goes in all powdered cheese and it is what makes the sauce smooth

>> No.6604612

>>6604216
triggered
>cream in carbonara