> wrote in message
ups.com...
> Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
> why and help me avoid this?

Make a thin white sauce and add your cheese.

The classic white sauce (bechamel) is (as I recall) two tablespoons butter
heated to a bubble with two tablespoons of flour added slowly and stirred
for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
half or more, slowly. Bring it to a boil reduce it to a simmer and stir the
whole time it thickens.

Add fresh grated parmesan to this, to taste, after it begins to thicken. You
won't get lumps, and it won't be pure grease like recipes that call for
nothing but butter and cheese and heavy cream. Ick.

"cybercat" > wrote in message
...
>
> > wrote in message
> ups.com...
>> Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
>> why and help me avoid this?
>
> Make a thin white sauce and add your cheese.
>
> The classic white sauce (bechamel) is (as I recall) two tablespoons butter
> heated to a bubble with two tablespoons of flour added slowly and stirred
> for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
> half or more, slowly. Bring it to a boil reduce it to a simmer and stir
> the whole time it thickens.
>
> Add fresh grated parmesan to this, to taste, after it begins to thicken.
> You won't get lumps, and it won't be pure grease like recipes that call
> for nothing but butter and cheese and heavy cream. Ick.

Perhaps you will eat twice as much to acquire the requisite amount of grease
to satiate your palate.
Beware! ;-))

Dee Dee

cybercat wrote:

> Make a thin white sauce and add your cheese.
>
FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>
>> Make a thin white sauce and add your cheese.
>>
> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

I know. I just cannot stand all that unadulterated grease. We like what we
like. I'd rather make a thin white sauce, add good cheese, and forgo the
heavy cream.

"cybercat" > wrote in message
...
>
> "Goomba38" > wrote in message
> . ..
>> cybercat wrote:
>>
>>> Make a thin white sauce and add your cheese.
>>>
>> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.
>
> I know. I just cannot stand all that unadulterated grease. We like what we
> like. I'd rather make a thin white sauce, add good cheese, and forgo the
> heavy cream.


Quick definitions (grease)


a.. noun: a thick fatty oil (especially one used to lubricate machinery)
a.. noun: the state of being covered with unclean things
a.. verb: lubricate with grease (Example: "Grease the wheels")

"Dee.Dee" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
> >
> > "Goomba38" > wrote in message
> > . ..
> >> cybercat wrote:
> >>
> >>> Make a thin white sauce and add your cheese.
> >>>
> >> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.
> >
> > I know. I just cannot stand all that unadulterated grease. We like what
we
> > like. I'd rather make a thin white sauce, add good cheese, and forgo the
> > heavy cream.
>
>
> Quick definitions (grease)
>
>
> a.. noun: a thick fatty oil (especially one used to lubricate machinery)
> a.. noun: the state of being covered with unclean things
> a.. verb: lubricate with grease (Example: "Grease the wheels")
>

A properly made Alfredo should contain enough grease to repack your car's
wheel bearings. That's why it is so delicious, it has the potential to kill
you if taken to excess. What works for sex works for food. It's best when
it is really bad for you.

Paul

Goomba38 wrote:
> cybercat wrote:
>
>> Make a thin white sauce and add your cheese.
>>
> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

OMG. Here we go... somebody used the dreaded "A" word

Remember Bob P's Half-Assed ******* Sauce?

I'm sure it's been posted here about a mill-yun times... but here it is
for old time's sake:

* Exported from MasterCook *

Pastorio's Half-Assed ******* Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim crap (my how often that shows up in
culinary discourse) with butter in it. The start of a cream coating for the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with the egg
and whisk furiously to mix it all together. Dump the pasta in and toss
quickly to full coat. Serve immediately. More cheese at table.

Description:
"This is a half-assed approximation of a French Sauce Batard (q.v.)
that itself is enormously flexible."
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Wed, 31 Oct 2007 16:17:13 +0200, ChattyCathy
> wrote:

>Remember Bob P's Half-Assed ******* Sauce?
>
>I'm sure it's been posted here about a mill-yun times... but here it is
>for old time's sake:
>
>* Exported from MasterCook *
>
> Pastorio's Half-Assed ******* Sauce
>
>Recipe By :Bob Pastorio
>Serving Size : 0 Preparation Time :0:00
>Categories : pasta sauces/gravies
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/2 cup milk
> 3 tablespoons butter
> 1 clove garlic
> more butter -- if desired
> 2 tablespoons bacon fat -- if desired
> 1 large egg
> 1/4 cup parmesan cheese
> flat leaf parsley


Eeew! It has an egg in it. That's really half assed.

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remove the smiley face first

sf wrote:

>>
>> Pastorio's Half-Assed ******* Sauce
>>
>> Recipe By :Bob Pastorio
>> Serving Size : 0 Preparation Time :0:00
>> Categories : pasta sauces/gravies
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1/2 cup milk
>> 3 tablespoons butter
>> 1 clove garlic
>> more butter -- if desired
>> 2 tablespoons bacon fat -- if desired
>> 1 large egg
>> 1/4 cup parmesan cheese
>> flat leaf parsley
>
>
> Eeew! It has an egg in it. That's really half assed.
>

I make a carbonara that uses cream, butter, eggs and parmesan, as well
as crumbled bacon/pancetta/ham and sometimes some peas or mushrooms. It
is delicious!

On Thu, 01 Nov 2007 07:44:10 -0400, Goomba38 >
wrote:

>I make a carbonara that uses cream, butter, eggs and parmesan, as well
>as crumbled bacon/pancetta/ham and sometimes some peas or mushrooms. It
>is delicious!

Carbonara with cream? Mine is just eggs and cheese (and other stuff
like bacon or ham, but I don't get too fancy).

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remove the smiley face first

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>
>> Make a thin white sauce and add your cheese.
>>
> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

It is true. The greatest classic meals are made with a few VERY GOOD
ingredients.

Mitch

"Mitch Scherer" > wrote in message
...
> "Goomba38" > wrote in message
> . ..
>> cybercat wrote:
>>
>>> Make a thin white sauce and add your cheese.
>>>
>> FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.
>
> It is true. The greatest classic meals are made with a few VERY GOOD
> ingredients.
>

I guess I am just not that big a fan of alfredo. All that fat and all those
refined carbs, nothing green, nothing fresh. Ick.

But those of you who like it, have at it! They're your asses, not mine.

"cybercat" > wrote in message
...
>
> > wrote in message
> ups.com...
> > Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
> > why and help me avoid this?
>
> Make a thin white sauce and add your cheese.
>
> The classic white sauce (bechamel) is (as I recall) two tablespoons butter
> heated to a bubble with two tablespoons of flour added slowly and stirred
> for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
> half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the
> whole time it thickens.
>
> Add fresh grated parmesan to this, to taste, after it begins to thicken.
You
> won't get lumps, and it won't be pure grease like recipes that call for
> nothing but butter and cheese and heavy cream. Ick.
>

No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it Italy.

Paul

"Paul M. Cook" > wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...

>
> No proper Alfredo sauce ever required flour.
>
> OK, here is the classic method.
>
> heat a large deep plate in the oven
> when the pasta is ready remove it
> put a large amount of soft butter, about 1/4 pound onto the plate
> 1 handful or more fresh reggiano, at least 1 cup
> pasta goes straight from the water onto the plate
> add a little pasta water
> toss the pasta and butter/cheese
> add cream (half and half is OK) and keep tossing
> grate some fresh nutmeg onto the pasta
>
> You will get a very smooth "sauce." That is how it is always done it
> Italy.
>
> Paul

I swore I would never again get trapped into an alfredo thread but ...

You were doing fine through the butter and cheese, but you lost me at the
cream.

Felice

"Felice Friese" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> news:i92Wi.8658$R%4.1208@trnddc05...
>
> >
> > No proper Alfredo sauce ever required flour.
> >
> > OK, here is the classic method.
> >
> > heat a large deep plate in the oven
> > when the pasta is ready remove it
> > put a large amount of soft butter, about 1/4 pound onto the plate
> > 1 handful or more fresh reggiano, at least 1 cup
> > pasta goes straight from the water onto the plate
> > add a little pasta water
> > toss the pasta and butter/cheese
> > add cream (half and half is OK) and keep tossing
> > grate some fresh nutmeg onto the pasta
> >
> > You will get a very smooth "sauce." That is how it is always done it
> > Italy.
> >
> > Paul
>
> I swore I would never again get trapped into an alfredo thread but ...
>
> You were doing fine through the butter and cheese, but you lost me at the
> cream.


Well that's the dish. If you don't like it, don't make it. It's quite a
load of fat and calories, no way around it. But you don't eat it every day.
I like to have papaya for dessert if I am having a meal that is overly rich.
Makes for a much more comfortable transition.

Paul

On Wed, 31 Oct 2007 17:01:21 GMT, "Paul M. Cook"
> wrote:

>
>"Felice Friese" > wrote in message
...
>>
>> "Paul M. Cook" > wrote in message
>> news:i92Wi.8658$R%4.1208@trnddc05...
>>
>> >
>> > No proper Alfredo sauce ever required flour.
>> >
>> > OK, here is the classic method.
>> >
>> > heat a large deep plate in the oven
>> > when the pasta is ready remove it
>> > put a large amount of soft butter, about 1/4 pound onto the plate
>> > 1 handful or more fresh reggiano, at least 1 cup
>> > pasta goes straight from the water onto the plate
>> > add a little pasta water
>> > toss the pasta and butter/cheese
>> > add cream (half and half is OK) and keep tossing
>> > grate some fresh nutmeg onto the pasta
>> >
>> > You will get a very smooth "sauce." That is how it is always done it
>> > Italy.
>> >
>> > Paul
>>
>> I swore I would never again get trapped into an alfredo thread but ...
>>
>> You were doing fine through the butter and cheese, but you lost me at the
>> cream.
>
>
>Well that's the dish. If you don't like it, don't make it. It's quite a
>load of fat and calories, no way around it. But you don't eat it every day.
>I like to have papaya for dessert if I am having a meal that is overly rich.
>Makes for a much more comfortable transition.
>
Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

raymond wrote:

> Not only that, but in Italy the cream is a double cream, which I have
> never seen in the states.

I'd love to see it become a common item in grocery stores. Can you imagine
the reaction from the food police? Their heads would explode. LOL!!!! Maybe
New York City could enact a preemptive ban.

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> raymond wrote:
>
>> Not only that, but in Italy the cream is a double cream, which I have
>> never seen in the states.
>
> I'd love to see it become a common item in grocery stores. Can you imagine
> the reaction from the food police? Their heads would explode. LOL!!!!
> Maybe New York City could enact a preemptive ban.
>

Fat is my friend. If only it wouldn't keep sticking around.

"raymond" > wrote in message
...
> Not only that, but in Italy the cream is a double cream, which I have
> never seen in the states.


Maybe not for sale, but you'll find it at my house :-))

Dee Dee

Dee.Dee wrote:
>
> "raymond" > wrote in message
> ...
> > Not only that, but in Italy the cream is a double cream, which I have
> > never seen in the states.
>
> Maybe not for sale, but you'll find it at my house :-))
>
> Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

> You were doing fine through the butter and cheese, but you lost me at the
> cream.


I think I see you behind the pickles. Wave a few times.

Paul

"Paul M. Cook" > wrote in message
news:rZ7Wi.11859$%r.7998@trnddc01...
>
>> You were doing fine through the butter and cheese, but you lost me at the
>> cream.
>
>
> I think I see you behind the pickles. Wave a few times.
>
> Paul

Hoo hoo! Paul! I'm in the pasta aisle!

Felice

On Wed, 31 Oct 2007 12:54:11 -0400, "Felice Friese"
> wrote:

>
>"Paul M. Cook" > wrote in message
>news:i92Wi.8658$R%4.1208@trnddc05...
>
>>
>> No proper Alfredo sauce ever required flour.
>>
>> OK, here is the classic method.
>>
>> heat a large deep plate in the oven
>> when the pasta is ready remove it
>> put a large amount of soft butter, about 1/4 pound onto the plate
>> 1 handful or more fresh reggiano, at least 1 cup
>> pasta goes straight from the water onto the plate
>> add a little pasta water
>> toss the pasta and butter/cheese
>> add cream (half and half is OK) and keep tossing
>> grate some fresh nutmeg onto the pasta
>>
>> You will get a very smooth "sauce." That is how it is always done it
>> Italy.
>>
>> Paul
>
>I swore I would never again get trapped into an alfredo thread but ...
>
>You were doing fine through the butter and cheese, but you lost me at the
>cream.
>
>Felice
>

i too thought the classic was just butter and cheese. black pepper at
serving time.

your pal,
blake

On Wed, 31 Oct 2007 01:13:20 -0500, "cybercat" >
wrote:

>
> wrote in message
oups.com...
>> Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
>> why and help me avoid this?
>
>Make a thin white sauce and add your cheese.
>
Sounds like a bad macroni and cheese recipe to me!

>The classic white sauce (bechamel) is (as I recall) two tablespoons butter
>heated to a bubble with two tablespoons of flour added slowly and stirred
>for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
>half or more, slowly. Bring it to a boil reduce it to a simmer and stir the
>whole time it thickens.
>
>Add fresh grated parmesan to this, to taste, after it begins to thicken. You
>won't get lumps, and it won't be pure grease like recipes that call for
>nothing but butter and cheese and heavy cream. Ick.
>
Lumps are caused by using milk or light cream. Heavy cream can be
boiled and doesn't break easily.


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"cybercat" > wrote in message
...
>
> > wrote in message
> ups.com...
> > Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
> > why and help me avoid this?
>
> Make a thin white sauce and add your cheese.
>
> The classic white sauce (bechamel) is (as I recall) two tablespoons butter
> heated to a bubble with two tablespoons of flour added slowly and stirred
> for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
> half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the
> whole time it thickens.
>
> Add fresh grated parmesan to this, to taste, after it begins to thicken.
You
> won't get lumps, and it won't be pure grease like recipes that call for
> nothing but butter and cheese and heavy cream. Ick.
>

I thought cats liked cream?

Paul

>

"Paul M. Cook" > wrote:
>>
>
> I thought cats liked cream?
>



We do, just not with cheese and butter.

Ob cats: Gracie, who is generally not interested in people
food, will beg for dairy. Very politely, of course. She gets
the bowl after we have eaten all the egg salad, tuna salad, and
chicken salad, our bowls after we have salads with Ranch, and
will lap up 4% cottage cheese. She will only eat Temptations
Dairy flavored cat treats too.



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