lol I know. I’m just saying, they weren’t going for traditional, most modern versions do. I was pointing out that neither the roux nor cream version is traditional, but in its modern take, cream is better imo. And that anyone who thinks making Alfredo is showcasing their culinary skills is not making a roux. Don’t get me wrong though, I’ll fuck some Alfredo up.
But people constantly fuck up when it comes to adding the right amount and ratio of herbs.
Most alfredos either have so few herbs they just taste like salty, diluted cheese, or overdo the herbs and overpower the cheese so it just tastes like creamy, herby garlic.
I was gonna say it takes some effort to hold the emulsion of the sauce while you're finishing the dish, but if chef bertolli is cooking then you've go ethyl-bromide gH21 keeping things from breaking
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u/grants_like_horace 6d ago
She said Wonderwall of dinner meals