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The Alfredo Cream Conspiracy (self.Cooking)

kendradog が 投稿

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[–]anonymous_being -18ポイント-17ポイント  (16子コメント)

Edit:

Okay, downvoters.

So, in the 21st century, an alfredo sauce is expected to be creamy and so I think that most of you would be extremely disappointed if you went to a restaurant and got the non-cream "Alfredo". It may taste delicious, but it will be nothing like what you were hoping.

If the OP's point is just to state how the texture and flavor of alfredo has drastically changed over time, that's fine and dandy. However, I think in today's world, if someone requests fettucine alfredo, you had better whip them up a euphoric sauce consisting of the staple ingredients which are NOW butter, garlic, cream, and parmesan cheese or else you're going to have some very disappointed dinner guests unless you forewarn them.

Just to be cheeky, I wish we could have an alfredo sauce competition and I could put mine, which uses the "traditional" and dare I say necessary ingredients of butter, garlic, cream, and parmesan cheese, against ANY other person's alfredo sauce who doesn't use these staple ingredients and I am 110% confident that MINE will win in a blind taste test.

"Tutti a tavola a mangiare!"

[–]PortraitIPN 7ポイント8ポイント  (5子コメント)

Great input. Really contributed.

[–]certainlyheisenberg1 3ポイント4ポイント  (1子コメント)

Agree 100%. If one (OP) wants to find the original Alfredo more power to them. But if you are going to a fine Italian restaurant and expect them to cook the original you will be disappointed.

Recipes change over time, even words change over time. Awful once meant something similar to Awesome now. Decimate once meant a 10% reduction, now it means Obliterate. Literally is starting to turn into its opposite Figuratively.

Alfredo is now your recipe: Butter, CREAM, Parm.

[–]anonymous_being -2ポイント-1ポイント  (0子コメント)

Finally someone agrees with me.

Thank you!

[–]browneth -3ポイント-2ポイント  (7子コメント)

No, you use cream. Everyone else uses whatever they feel like because there are hundreds of ways to make Alfredo.

[–]TulsaOUfan -1ポイント0ポイント  (6子コメント)

That's just not true. There's one way to make an Alfredo, then hundreds of ways to alter it. Then you have a Garlic Alfredo, or Chive infused Alfredo, or Alfredo with Bacon, or Alfredo with Sun Dried Tomatoes and Proscuitto. But the base Alfredo sauce is Alfredo. All the extras are extras.

[–]browneth -2ポイント-1ポイント  (5子コメント)

No, you're really, really wrong. You can play with the amount of cream, butter and cheese, you can use eggs if you want. You can leave out the butter or you can leave out the cream. I've seen so many recipes, and I've made it very differently in the 3 restaurants I've cooked in that have it. Of course classic alfredo is seasoned with pepper and nutmeg, but a lot of people leave out the nutmeg. Some people add garlic. Some people will add fresh parsley.

[–]TulsaOUfan 1ポイント2ポイント  (4子コメント)

So is beschamel still beschamel if you add beef stock, and sub cornstarch for flour?

[–]browneth 1ポイント2ポイント  (3子コメント)

That's really a false analogy. Alfredo has commonly come to mean a white sauce made with Parmesan and served with Fettuccini noodles. It's a final product that's made differently by different chefs and cooks based on personal preference. Bechamel is a specific amount of milk, butter and flour used in recipes. And like I said in another comment, I've made lots and lots of Alfredo, at 3 different restaurants. All 3 recipes were very different, but no one would ever think that any of them weren't alfredo.

[–]TulsaOUfan -1ポイント0ポイント  (0子コメント)

I think we (yes I am taking fault for myself on the internet) are arguing to argue and actually agree on most points.

I agree Alfredo, in the US, is generally known as a cream and Parmesan sauce. My point is that too many times people AND restaurants call dishes something that it isn't. I have said Alfredo is considered a cream and Parmesan dish. My argument is that you can call a twist or new interpretation that's similar to a dish, that actual dish. On Chopped, Zakarian is always sure to call out someone who does this, because, I believe, that he, like me, believes the names of things, including recipes, are important things. Hell, food probably more so because as someone said, there can be food allergies involved.

I recently at at a casual dining chain and ordered the "Street Tacos" which to me are Carbe Asada, onions, Cilantro, on Soft corn tortillas with line wedges or tomatillo. This place had those ingredients listed on the menu but when it was served, it had pico instead of onions, cilantro, and lime plus had cheese and this awful "chipotle drizzle" that tasted like bad creamy Italian dressing. The waitress couldn't believe I sent them back because the "head chef" likes them that way and people always liked them. Mexican Street Tacos are special to me. They take me back to spring break my freshman year at OU. When I eat them I'm transported back to Matamoros in the spring of '96. The crap they served me transported me to a bottle of Kraft salad dressing and unhappiness. What they served might have been someone's vision but it was not the dish I ordered.

[–]kendradog[S] -4ポイント-3ポイント  (1子コメント)

The thing is, as at least one chef here admitted, some of these chefs may not be doing what they think is right, they're doing what they think is convenient for them and what they can get away with. A decision based on convenience - not on trying to improve the dish - cannot change what the dish is.

[–]browneth 0ポイント1ポイント  (0子コメント)

There is a fine line between right and convenient in a kitchen. The only important factor, really, is whether or not the customer you serve it to comes back to get the dish again. When you're dealing with a sauce made almost entirely out of milkfat and salt there is a lot of leeway.