4:47 am April 28 2022 Thursday MORNING thanks for sharing your video, i really appreciated it so much its my first time to watch your video and i really appreciated it so much GOD BLESS
According to the restaurant in Rome that invented fettuccine alfredo, this not how you make fettuccine alfredo. In fact nearly all American Italian restaurants makes it wrong. You are suppose to drag the fettuccine with the pasta water onto a plate with 40g of cold butter and let the butter melt from the heat of the pasta. Then you are suppose to add grated Parmigiano Reggiano and whip the cheese, butter and fettuccine together until it forms an emulsion. It is a similar technique to making proper Italian carbonara.
Hi Margie, I use the block cheese to make this sauce. You don't want to use shredded or grated cheese, this type of cheese has a cellulose added so it doesn't stick together that's why it doesn't melt very well.
If you are adding vegetables to your meatloaf you need to cut them very small and sauteed them first to removed some of the moisture. Also when adding the breadcrumbs you want to add some liquid to get them moist before adding to the meat. Don't over mixed the meat with the rest of the ingredients. When the meatloaf is done, don't cut it right away let it relax for a white before slicing it.
I like to use crackers smash up eggs oatmeal and I like to mix it really well get your hands in there and mix it mix it mix it when you put it in your pan Pat it down halfway through cooking time take a can of beef broth add 1 can water stir add it to your meatloaf not all at once during the cooking time keep adding it that way at the end you can make gravy with it I forgot Lipton Onion Soup mix put that in with everything that you're mixing with your hamburger
I wanted to make Fettuccini Alfredo with Calamari and shrimp for the first time. Now that I see how easy it is to make it, I regret buying the two big jars of already made sauce with who knows what's in it or how it tastes.
@@JacobHeckBro If you're actually stirring the pasta in the water so it doesn't stick, you don't need to add oil to keep your pasta from sticking. In fact, the oil keeps the sauce from clinging to the pasta. Whoever tells you oil should be added to boiling pasta is LYING.
@@JacobHeckBro only add olive oil to pasta after cooking and only if you are not putting the pasta into the sauce right away. Olive oil prevents the sauce from clinging to the pasta.
Very disappointing. Chef was very disorganized, and it took at least 3 times longer than necessary. This is the only version of Alfredo sauce that calls for dumping all ingredients together then cooking and stirring forever until reduced. All other recipes reduce the cream BEFORE adding the cheese thereby reducing the likelihood of scorching the cheese. The cheese should be added at the very end and stirred just until melted. This video should be renamed “how to make fettuccine Alfredo more difficult and time consuming than necessary”!
Wish I could thumbs up this again. He just dumped it all in the pot, turned up the heat, and started stirring. Jeez... There's a frikkin' process...Ya' know....ya' know
I have been told by Chefs of old not to make love with your food when you prepare it. You certainly spent way too much time with it. Everything is timing. Your water supposed to be boiling at the same time as the sauce is almost done, and your shrimp supposed to be dropped at the time your noodles are almost Al dente. I hate to be a critic, but you would not last an hour in my kitchen. And who taught you how to make Alfredo? It was agonizing to see the process.
4:47 am April 28 2022 Thursday MORNING thanks for sharing your video, i really appreciated it so much its my first time to watch your video and i really appreciated it so much GOD BLESS
I can't believe this is 10 years old. You did amazing 👏
I liked so easy thank you
Very good sauce, i love it,!!! Don’t worry about your english is not perfect, that means your speak another language. Bravo!!!!
EXCELLENT CHEF. THANK YOU. I just tried it. DELICIOUS ! THANK YOU
Brilliant! And so easy to make! Gorgeous flavours, would highly recommend it!
excelent sauce.
I'm going to try his linguine fettrecinne
GOOD. I CUD UNDERSTAND YOUR ACTIONS WELL..U R SO CAREFUL WHILE COOKING.
Professional. Chef.
His accent told me this recipe was about to be BOMB!!
Asshole comment!
LMAO 😹
💯 😂
Thank you for sharing!
According to the restaurant in Rome that invented fettuccine alfredo, this not how you make fettuccine alfredo. In fact nearly all American Italian restaurants makes it wrong. You are suppose to drag the fettuccine with the pasta water onto a plate with 40g of cold butter and let the butter melt from the heat of the pasta. Then you are suppose to add grated Parmigiano Reggiano and whip the cheese, butter and fettuccine together until it forms an emulsion. It is a similar technique to making proper Italian carbonara.
Learn how to make this yummy Alfredo sauce recipe in today's webinar: www.escoffieronline.com/how-to-make-alfredo-sauce/
Can you use Oliver oil instead of butter ?
This is amazing. I can learn more things in a few minutes and at the same time I can practice my english. Thank you.
What that cream name or brand?
Wow ang sarap
Naman
Excellent recipe and adore his voice!👏🏽🙌🏽
Thanks
Wow!!!! thanks!!!
What type of parmesan cheese was used? I used shredded and it stayed lumpy. Is fresh grated or Kraft grated better for melting? Thank you.
Hi Margie, I use the block cheese to make this sauce. You don't want to use shredded or grated cheese, this type of cheese has a cellulose added so it doesn't stick together that's why it doesn't melt very well.
Trying to make a really good Meatloaf nut it keeps falling apart I'v used the bread crumbs an eggs still the same
If you are adding vegetables to your meatloaf you need to cut them very small and sauteed them first to removed some of the moisture. Also when adding the breadcrumbs you want to add some liquid to get them moist before adding to the meat. Don't over mixed the meat with the rest of the ingredients. When the meatloaf is done, don't cut it right away let it relax for a white before slicing it.
William Carwell need oatmeal
bryon sears ok thanks
I like to use crackers smash up eggs oatmeal and I like to mix it really well get your hands in there and mix it mix it mix it when you put it in your pan Pat it down halfway through cooking time take a can of beef broth add 1 can water stir add it to your meatloaf not all at once during the cooking time keep adding it that way at the end you can make gravy with it I forgot Lipton Onion Soup mix put that in with everything that you're mixing with your hamburger
lol
At 1:12 tell me if my mans is struggling
you must be kidding me. escoffier my ass.
I wanted to make Fettuccini Alfredo with Calamari and shrimp for the first time. Now that I see how easy it is to make it, I regret buying the two big jars of already made sauce with who knows what's in it or how it tastes.
1:11 bruce almight is somewhere fucking with the script
Delicious! Thank you so much.
i never make alfredo with cream iv never seen or had it with cream its to jar like
I'm lost ! Can you repeat it again?
It certainly looks fantastic but didn't the shrimp get a little over cooked??
Alfredo sauce has no cream
"Oil" in the pasta water? lOl!!!!! Get outta here!!!!! Pffffttt!!!!!!! WTH!!!!!!!!
@@JacobHeckBro If you're actually stirring the pasta in the water so it doesn't stick, you don't need to add oil to keep your pasta from sticking. In fact, the oil keeps the sauce from clinging to the pasta. Whoever tells you oil should be added to boiling pasta is LYING.
@@JacobHeckBro No you don't.
@@JacobHeckBro your food will suck then too. This was possibly the worst cooking video I've ever seen on UA-cam
@@JacobHeckBro God....you still at it?? Lol!!! NO oil in the pasta water!!! And....you're a dick at "any rate"!
@@JacobHeckBro only add olive oil to pasta after cooking and only if you are not putting the pasta into the sauce right away. Olive oil prevents the sauce from clinging to the pasta.
You know
You know, I know, you know.
I hate Alfredo with chunks of garlic ugggghhh you should have strained the wine mixture then added sauce
I meant that sauce will slide of the pasta. Wrote this on a phone with tiny letters.
u sure not good for making alfredo pasta... what is that.. u put garlic and panna? dont is aglio and olio... i am from roma
U cooked the cream/cheese sauce for like 10 years 👎👎👎👎 it doesn’t take that long man !!!!!!!
Shut up
Very disappointing. Chef was very disorganized, and it took at least 3 times longer than necessary.
This is the only version of Alfredo sauce that calls for dumping all ingredients together then cooking and stirring forever until reduced. All other recipes reduce the cream BEFORE adding the cheese thereby reducing the likelihood of scorching the cheese. The cheese should be added at the very end and stirred just until melted.
This video should be renamed “how to make fettuccine Alfredo more difficult and time consuming than necessary”!
One of the worst cooking videos I have seen. How many times did he say "you know"
Wish I could thumbs up this again. He just dumped it all in the pot, turned up the heat, and started stirring. Jeez... There's a frikkin' process...Ya' know....ya' know
This video is absolutely garbage.
not gonna lie, this video could have used some editing :\
aye, brother
Agree. How many times did he say "you know"? Very distracting - needs serious coaching 😕
For induction to WORK,... The pot has to match up the cook radius of the stove. Not half way on. Induction really really sucks if you want precision.
My brain hurts. Cant't hardly follow this.
The same
If you add cream, it's not Alfredo anymore.
I have been told by Chefs of old not to make love with your food when you prepare it. You certainly spent way too much time with it. Everything is timing. Your water supposed to be boiling at the same time as the sauce is almost done, and your shrimp supposed to be dropped at the time your noodles are almost Al dente. I hate to be a critic, but you would not last an hour in my kitchen. And who taught you how to make Alfredo? It was agonizing to see the process.
Do more. Speak less
you do talk a lot
very long winded 25 minute video. I've seen a lot where it takes 5 minutes or so with professional chefs.
Umm... You already said that.. Lol