Quote:
Originally Posted by RubberSponge
I'll have to try the egg. I am afraid I will just have clumps of egg in my sauce. But it could be worse.
I use dry rather than fresh because it is almost foolproof. A bad alfredo is one with the cheese stuck to the bottom of the pan and not incorporated into the cream. Dry I have never seen that happen.
Garlic I like to use because I think it adds so much more to the sauce.
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That's why you temper it first. Do you know what that means?
Video here:
That's how I usually do it but on alfredo sauce, I let sauce in pan cool down a bit first too. I bring it back up a bit if I need too. I add the egg yolk near at the end of making the sauce too.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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