I tried making Alfredo sauce

But it tastes like raw dough. Maybe because I used tempura flour

Schizophrenic Conspiracy Theorist Shirt $21.68

Homeless People Are Sexy Shirt $21.68

Schizophrenic Conspiracy Theorist Shirt $21.68

  1. 1 month ago
    Anonymous

    Alfredo sauce is typically made with a roux since it is based on bechamel sauce. Did you cook the flour with butter before adding it to the sauce? If not, that would be the problem.

    • 1 month ago
      Anonymous

      Yeah I melted the butter and then put the flour in it. It looked like it was almost turning into dough in the pan so I added milk.

      • 1 month ago
        Anonymous

        Should have added more butter to thin the roux

        • 1 month ago
          Anonymous

          what, no?

          Alfredo sauce is typically made with a roux since it is based on bechamel sauce. Did you cook the flour with butter before adding it to the sauce? If not, that would be the problem.

          toast the flour on low heat before adding buttah

      • 1 month ago
        Anonymous

        Not enough butter, not enough cook time. You have to cook it for a while at low heat until the color turns from white to a uniform light blonde. The purpose of that step is to cook out the 'raw' flavor.

    • 1 month ago
      Anonymous

      Alfredo sauce doesn't contain roux unless you're moronic.

      "Classic" alfredo is just butter, cheese, and pasta water, while modern Americanized alfredo is generally cream, butter, and cheese. Neither are based in any way on bechamel, you're making a shitty mornay sauce.

    • 1 month ago
      Anonymous

      >Alfredo sauce is typically made with a roux
      The 'original' in Italy was just butter + parmesan
      The American iteration is butter + garlic + cream + parmesan
      Neither contain flour

  2. 1 month ago
    Anonymous

    No idea what Alfredo sauce is to you guys, but the way I do it:

    Ingredients
    >4 raw egg yolks
    >Good chunk of butter sliced into slightly smaller pieces
    >Any cheese I have in my fridge
    >Any pasta
    >Pasta water

    Don't use too much water while cooking the pasta, so that your pasta water becomes starchier.

    Cooking
    >Beat eggs. Grate or very thinly cut a generous amount of cheese and mix with the eggs.
    >Cook pasta.
    >Pour hot pasta water in a bowl.
    >On lowest heat, melt butter on pasta and mix well.
    >Add a bit of the egg-cheese mixture.
    >Add a bit of hot pasta water to turn the egg-cheese mixture into a creme.
    >Stir.
    >Repeat the 3 steps above until you have no more egg-cheese mixture left.

    It's so simple and so easy.
    The main flavor agent is going to be the cheese, so make sure to use your favorite one, if you have one.

    • 1 month ago
      Anonymous

      homie that's a bastardized pork-free carbonara what the frick is wrong with you?

      • 1 month ago
        Anonymous

        can't tell if bait

        • 1 month ago
          Anonymous

          Can't tell if moronic or homosexual

          • 1 month ago
            Anonymous

            Why would that be bait? Hes right

            Huh. Didn't expect so many ignorant people on this board.
            Enjoy your raw flour, I guess.

            • 1 month ago
              Anonymous

              How the frick do you get anything about raw flour out of that exchange you actual moron?

              • 1 month ago
                Anonymous

                Chill out lil bro.

              • 1 month ago
                Anonymous

                Suck my wiener homosexual

        • 1 month ago
          Anonymous

          Why would that be bait? Hes right

        • 1 month ago
          Anonymous

          It's hard carrying all those extra chromosomes, huh?

          • 1 month ago
            Anonymous

            the ip count didnt go up tho

            • 1 month ago
              Anonymous

              my wiener went up your mom you stupid homosexual

              • 1 month ago
                Anonymous

                What's your Alfredo recipe?

              • 1 month ago
                Anonymous

                butter and parmigiano reggiano cause im not an american homosexual

              • 1 month ago
                Anonymous

                My semen marinating in your mother's buttcrack

              • 1 month ago
                Anonymous

                im sure you eat that every day LOL

              • 1 month ago
                Anonymous

                your mum eats my ass everyday

      • 1 month ago
        Anonymous

        brain damage from a car crash 5 years ago, I've improved but im still not good sorry

    • 1 month ago
      Anonymous

      Dude you could have said in advance that you are talking about your personal version of the fridge dump pasta.

      • 1 month ago
        Anonymous

        What is the original version of the fridge dump pasta?

        • 1 month ago
          Anonymous

          >What is the original version of the fridge dump pasta?
          There isn't

        • 1 month ago
          Anonymous

          cum

    • 1 month ago
      Anonymous

      so by your definition alfredo sauce is made from babybel, kraft singles or bagel spread

      • 1 month ago
        Anonymous

        No idea, but people mentioned "roux" and "flour" and I was like "this shit ain't rocket science".
        The main appeal of Alfredo is its simplicity.

        • 1 month ago
          Anonymous

          you put eggs in your alfredo, you can shut up now

          • 1 month ago
            Anonymous

            How else am I going to get my protein?
            You Italians are way too strict.

            • 1 month ago
              Anonymous

              by sucking my cum out of your mothers butthole

        • 1 month ago
          Anonymous

          My homie, your recipe is the most complicated one in this thread and it resembles Alfredo even less than the bechamel shit other people are talking about

    • 1 month ago
      Anonymous

      Is this unironically bait?
      Alfredo and Mornay both use a roux and have milk or cream, no eggs. Cheese added at the end.
      Other anon is right you're making carbonara mate

      • 1 month ago
        Anonymous

        Traditional Alfredo doesn't have roux, milk or cream.
        The "original Alfredo sauce" is literally called "burro e parmigiano" in Italy, translated "butter and parmesan".

      • 1 month ago
        Anonymous

        Alfredo does not use a roux or milk. Not even American alfredo does. It's butter and Parmesan. The nontraditional American version adds cream, that's it.

  3. 1 month ago
    Anonymous

    Follow this recipe. It’s really good. Just use normal steamed broccoli and pan sear the salmon and place it on top of the noodles for a nice little cheap dinner.

    • 1 month ago
      Anonymous

      What the frick is that

      • 1 month ago
        Anonymous

        A really good Alfredo sauce basically from Final Fantasy XIV cookbook

    • 1 month ago
      Anonymous

      Here’s measurements
      Lemongrass is super hard to find right now. Use coriander seeds and more lemon zest.

      • 1 month ago
        Anonymous

        >That horribly depressing glimpse of the slop anon is eating peeking out from behind the recipe
        lmao

  4. 1 month ago
    Anonymous

    [...]

    >It was Italians who brought the food, after all.
    No it wasn't. People went over to Italy, tried a novelty sauce, then attempted to recreate it in the US. Along the way they adopted it to better fit their tastes.

Your email address will not be published. Required fields are marked *