banner
You are not using a standards compliant browser. Because of this you may notice minor glitches in the rendering of this page. Please upgrade to a compliant browser for optimal viewing:
Firefox
Internet Explorer 7
Safari (Mac and PC)
Post Archive
2018 (0)2012 (8)
August (1)

Happy Birthday, Julia!
Wednesday, August 15, 2012
May (1)

EMR - Electronic Medical Records
Wednesday, May 9, 2012
April (1)

Step 1 - Shoot myself
Thursday, April 5, 2012
March (1)

Dinner Dare, pt 1
Monday, March 19, 2012
January (4)

Who's Got It Better Than Us?
Saturday, January 14, 2012

Tasting Menu - January 11, 2012
Wednesday, January 11, 2012

Food Labeling
Friday, January 6, 2012

Filtering - That Alfredo Guy...
Wednesday, January 4, 2012
2011 (28)
December (1)

So Unbelievably Mad Right Now.
Tuesday, December 6, 2011
November (2)

33 Years of Destroying Closet Doors
Monday, November 28, 2011

Filtering - Sous Vide
Wednesday, November 9, 2011
September (3)

DADT & An awesome video.
Tuesday, September 20, 2011

Hungry
Friday, September 16, 2011

Defending Serena
Monday, September 12, 2011
August (3)

Fair Compensation
Wednesday, August 17, 2011

Tasting Menu - August 10, 2011
Wednesday, August 10, 2011

Tasting Menu - August 3, 2011
Wednesday, August 3, 2011
July (5)

Tasting Menu - July 27, 2011
Wednesday, July 27, 2011

A Thrill, A Rush, A Change of Plans
Thursday, July 21, 2011

Tasting Menu - July 20, 2011
Wednesday, July 20, 2011

Feeding Controversy
Sunday, July 10, 2011

Avoiding Taxes
Tuesday, July 5, 2011
June (1)

Drunk Tennis
Monday, June 20, 2011
May (2)

I Want An Empty Waiting Room
Tuesday, May 31, 2011

About time!
Tuesday, May 24, 2011
April (2)

The Things I've Learned (so far)...
Thursday, April 21, 2011

Love Sucks, Play Hard.
Thursday, April 7, 2011
March (5)

School Lunches
Thursday, March 17, 2011

We Interrupt Your Regularly Scheduled Food Science Blog For...
Friday, March 11, 2011

But You're A Med Student!
Tuesday, March 8, 2011

Filtering - Equipment
Friday, March 4, 2011

Blurring The Lines - Part I
Thursday, March 3, 2011
February (2)

The Future of Food...?
Thursday, February 3, 2011

My Biggest Mistake - Oenology Edition
Tuesday, February 1, 2011
January (2)

Filtering - Maillard, Water & Errata
Tuesday, January 25, 2011

Filtering - Saucing It Up
Tuesday, January 11, 2011
2010 (4)
Rate This Post
Total votes: 0
Blogger Profile

JaySeeDub
School of Medicine
Dub C Med School CA USA

A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.

My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.

Blog RSS Feed
RSS Add to My Yahoo Add to Google
Recent Comments
Comment by BeckonsAttore in EMR - Electronic Medical Records

Well, so emr software has it's problems, not like making them public wouldn't cause them any more trouble as it normally would in a paranoid mind, as this yannisguerra's perspective here. I've delv. . .Read More
Aug 08, 2013, 9:35am
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

I'd gladly take on that burden if you were my roomie ;) . . .Read More
Aug 15, 2012, 4:25pm
Comment by JaySeeDub in Happy Birthday, Julia!

If it makes you feel any better, it could be worse. My roommates complain about expanding waistlines. . . .Read More
Aug 15, 2012, 2:33pm
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

Your posts always make me so hungry and its 9am! I saw that amazon now has reruns of "The French Chef" available for streaming.  It made me want to go back and check some of them out.  I remember. . .Read More
Aug 15, 2012, 8:15am
Comment by yannisguerra in EMR - Electronic Medical Records

I feel your pain. It is really bad. Even worse when half of those pages are non important informations (like 5 copies of the same lab, including who ordered it, when, where, etc) So wastefu. . .Read More
May 10, 2012, 6:56pm
Wednesday, January 4, 2012

The jars of the stuff are everywhere. Glass jars with thick, white sauce. Alfredo with garlic. Alfredo with mushroom. Alfredo with four cheese. Alfredo with red peppers. Sun dried tomatoes. The list goes on and on. And the way we eat them is no different. One of my younger cousins will only eat pasta alfredo if there's chicken and garlic. A simple bowl of homemade pasta with white sauce? Nope. It won't be consumed by her.

The classic "Alfredo" isn't really alfredo sauce. It's a style of dressing pasta. It's just butter and cheese. Parmigiano-Reggiano cheese. If you do a Google search for "alfredo recipe," you'll come up with a lot more complicated recipes. You'll also notice a common theme in those recipes - cream. In the jarred sauces and many "alfredo sauce" recipes, cream is used as both an emulsifier and a thinning agent. The fats in cream can give a weak sauce a lot of the thick, rich, luxurious mouth feel of a good pasta. And if your alfredo is too thick, you have the extra water weight in the cream to thin it out a bit.

But there is another way. A better way. A faster and more delicious way. I'm going to borrow from Harold McGee here, and tell you to cook your pasta in a frying pan. Don't believe me? Check out this video. Once your pasta is cooked and hot, and with some of that liquid remaining the pan throw in 113g of butter (about 1 stick) and 130g of Parmigiano-Reggiano cheese. And toss the pasta, the butter, the cheese and the pasta water together. In this combination the cheese and the pasta water will act as emulsifiers and thickening agents. The cheese has some proteins that can help with emulsion, and the pasta water has  starches that make for good thickeners.

Edit - Someone asked if they still needed to salt the water for pasta. Yes. Always salt pasta water. You can also add black pepper, red pepper flakes, cooked mushrooms, etc. after tossing.

This post has been viewed: 636 time(s)

Tags:         

Blog Comments

Brian Krueger, PhD
Columbia University Medical Center
Rate Post:

Like 0 Dislike

I drank alfredo sauce like it was water in college until I realized why it tasted so good :(

Add Comment?
Comments are closed 2 weeks after initial post.
Friends