How to Avoid Thick and Pasty Alfredo Sauce – Kitchen Conundrum with Thomas Joseph
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Thomas Joseph takes you through the steps to create an easy alfredo sauce that’s both creamy and delicious. Subscribe for more easy and delicious recipes: …
Warm a serving bowl in the oven and put your drsined pasta in it. Mix the pasta with your cheese, and then add the sauce. This incorporates the cheese into every noodle, prevents the sauce from breaking, and is a traditional method of constructing any pasta sauce
Man, nothing compares to the original Alfredo. American’s revision of the sauce really makes another sauce, much heavier while the original version is light and pleasant. To void the cheese from turning greasy just have pasta water in a warm plate, drop the pasta in, and add the cheese and mix creating an emulation. If too thick, just add some pasta water. And that’s it.
I’d like to see how to make a creamy baked custard or creme brûlée. Mine seems to curdle and separate. What is the secret?
Not the real Alfredo
Missed your videos, Thomas!!!
How much cheese did He add? I watched it twice, did I miss it?
Wait, what is the secret to avoid it becoming thick and pasty?
I'm glad your back. Keep the videos coming. 🍰🥞🍨🤟
I do really appreciate your honest and truly statements:
1. Alfredo Sauce is more popular outside Italy, although it was created in Rome
2. This is not TRUE recipe but my own version (with extra garlic and heavy cream)
Anyway, Alfredo recipe is simply based on 2 ingredients, and on the art of gently mix and whisk.
The issue is always this: we call "fettuccine Alfredo" many recipes that are not "fettuccine Alfredo" but "fettuccine on our own taste". Ferrari is Ferrari, Toyota is Toyota. Ferryota doesn't exist..;))
yum add the pinch of nutmeg for sure'
Great 👍
Yes! You answered all my questions, thank you. Trying your method tonight 😷
He can talk about toe fungus and I'd still watch.
I am not a chef or a cook. But I was surprised by the salt added without tasting since parmigiana is salty. I would have added pepper first since you didn’t taste.
Where's Sarah?
wooow it was very nice yummy yummy ❤❤
Helloo Thomas Joseph i love all your conundrums videos but im having a bit of conundrum here,
Can you please make a video explaining about emulsifier that being used on cakes? The types of emulsifier and how to use it properly (according to the emulsifier or cakes)?
We in Indonesia have several type emulsifier that being use on cakes, suchs as, SP, Ovalet, etc.
Thank you so much for your response.
a pinch of nutmeg takes it to the next level
https://youtu.be/esSXL1bUkrk
Nice
So easy. Thank You.
Where's the cream cheese? 😂JK. Looks awesome man.
😊😊😊
What is wrong with the butter made in the USA?
You're so great in the kitchen, I learn things from your videos. ty
Why do most cooks forget to add Lemon Juice to such dishes that are just crying out for acidity to punch through their richness. A well developed "Alfredo" sauce just screams for some addition of acid, mainly in Lemon Juice, or Zest. When I make cream sauces, I never skip the acidity, and my tastebuds and friends/wife thank me for it.
Additions like chopped Baby Bella mushrooms, Peas, or artichoke hearts would be ideal as well. Call me odd, but I'd much prefer a pasta dish with vegetables, and certainly an appropriate protein choice (shrimp/chicken/crab or lobster). How dare he forget the typical adornment of minced Parsley LOL!
Any alternative's for heavy cream? Would whole milk do? Won't be as 'creamy' but who has heavy cream in the fridge?
Wow I actually think maybe I can make this now…and with chicken…
Yummy…how about adding fresh ground nutmeg?. Opinion?
Whoa, really terrible high-pitched noise for first 3-4 minutes. Might be induction burners? Not pleasant.
Baby boy you’re back, we missed you 😍
Butter, garlic & Parmigiano Reggiano. Period.
that warped pan is driving me crazy.