Subj : Re: Cacio E Pepe
To : Kurt Weiske
From : Carol Shenkenberger
Date : Tue Feb 27 2024 13:58:57
Re: Re: Cacio E Pepe
By: Kurt Weiske to Carol Shenkenberger on Sun Feb 25 2024 09:57 am
> -=> Carol Shenkenberger wrote to Shawn Highfield <=-
>
> CS> Hi Shawn, Alfredo it really easy! Make a roux of equal parts butter
> CS> amd flour then slowly add 1 cup milk the 1 cup heavy creame. bring to
> CS> a simmer the add 1/2 cup fresh grated parm. then take off the heat and
> CS> let it melt in there.
>
> Alfredo made from scratch is one of those things that, once you have
> it, makes you wonder what the heck is in that white jar on the shelf in
> the grocery store!
>
> Well worth the effort/time.
>
> I'll add my two cents for fresh grated parmesan, or any cheese. It's
> the little things that make a difference.
>
>
>
>
>
> ... Remove ambiguities and convert to specifics
Agreed. Some use fresh grated Peccorino for the cheese too or mix them. Very
easy. The only slightly tricky part is resisting the temptation to just pour
in all the milk or 1/2 right away. You'll get floury lumps then. Start with
about 2 tablespoons added while whisking with the other hand until smooth, the
4 tablespoons, then slowly the rest while whisking the entire time.
You are looking generally a 'bisque base' once you've got the 2 cups of milk in
there. A thick one uses 3-4 tablespoons each of flour and butter. I use 4
tablespoons each for my 'mushroom bisque' but that also gets 2 cups vegetable
broth and mushrooms, blended then added. Alfredo similarily can be adjusted
how you want it.
Tastebuds of course vary among us so adjust to how YOU like it. (grin, I'm
possibly the least pedantic cook you will ever meet and I have no problem
naming things more descriptively if it works better to tell what it is.)
