On Thu, 15 Jan 2004 05:49:19 +0100, "cristina" <siena_us(REMOVE BEFORE
> wrote:

>Jerry Avins wrote:
>> wrote:
>>>
>>> Well, so far it still seems to me that all it takes to make
>>> stroganoff is flour, water and sour cream. If a person uses Alfredo
>>> sauce instead
>>> of flour and water, and adds the sour cream, what's the difference?
>>
>> To begin with, there's no such thing as real Alfredo sauce. To make
>> fettuccini Alfredo, you reserve some of the cooking water, thoroughly
>> drench the cooked pasta in butter (it helps to have the butter room
>> temperature), mix in raw egg yolk -- the pasta's heat cooks it -- and
>> add a little heavy cream. If you do it right, it comes out a little
>> too thick: that's what you saved the cooking water for. Then you stir
>> in freshly grated Parmesan cheese (soft, not too close to the rind)
>> and
>> bring it to the table not more than two minutes after it was drained.
>> Serve with more grated Parmesan at the table.
>
>um Jerry, no egg, no cream. Just butter, parm and a little pasta water.
>
>Cristina
>
>Info on Moving to Italy and Driving in Italy
>http://www.cristinasweb.com
>

I agree, Cristina. I also sprinkle a little chopped parsley for
garnish.

Harry

in article , Jerry Avins at
wrote on 1/14/04 9:14 PM:

> To begin with, there's no such thing as real Alfredo sauce. To make
> fettuccini Alfredo, you reserve some of the cooking water, thoroughly
> drench the cooked pasta in butter (it helps to have the butter room
> temperature), mix in raw egg yolk -- the pasta's heat cooks it -- and
> add a little heavy cream. If you do it right, it comes out a little too
> thick: that's what you saved the cooking water for. Then you stir in
> freshly grated Parmesan cheese (soft, not too close to the rind) and
> bring it to the table not more than two minutes after it was drained.
> Serve with more grated Parmesan at the table.

You just described Pasta Carbonara, sort of. You forgot the pancetta.
There is no egg in Pasta Alfredo. It's pasta, butter and cheese. Period.
(pasta water can be added) A little parsley garnish doesn't hurt.


>
> Added to that, even the fake "Alfredo sauce" that comes in bottles isn't
> flour and water, so even that's different.
>
> Jerry

cristina wrote:
> Jerry Avins wrote:
>
wrote:
>>
>>> Well, so far it still seems to me that all it takes to make
>>>stroganoff is flour, water and sour cream. If a person uses Alfredo
>>>sauce instead
>>>of flour and water, and adds the sour cream, what's the difference?
>>
>>To begin with, there's no such thing as real Alfredo sauce. To make
>>fettuccini Alfredo, you reserve some of the cooking water, thoroughly
>>drench the cooked pasta in butter (it helps to have the butter room
>>temperature), mix in raw egg yolk -- the pasta's heat cooks it -- and
>>add a little heavy cream. If you do it right, it comes out a little
>>too thick: that's what you saved the cooking water for. Then you stir
>>in freshly grated Parmesan cheese (soft, not too close to the rind)
>>and
>>bring it to the table not more than two minutes after it was drained.
>>Serve with more grated Parmesan at the table.
>
>
> um Jerry, no egg, no cream. Just butter, parm and a little pasta water.
>
> Cristina
>
> Info on Moving to Italy and Driving in Italy
> http://www.cristinasweb.com

It's good both ways. I was quoting the recipe my friend from Rome uses,
and that I sometimes do to be fancy. She claims it's the original, that
others are derivative, and .... I have to believe her: she's a tenured
professor and my best friend's wife.

Whatever, I guess we agree that bottled "Alfredo sauce" ain't.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

I like to put brandy on the meat and flame it. Try not to burn down the
kitchen. It give it a wonderful different taste.
--
Kim, Merritt Island, Florida 32952



> wrote in message
...
> On Mon, 05 Jan 2004 00:20:34 -0500, Jerry Avins > wrote:
>
> >Victor Sack wrote:
> >
> >> > wrote:
> >>
> >>
> >>>What does it take to make stroganoff sauce? I looked it up at
> >>>a couple of websites, and got the impression that it's pretty
> >>>much just flour and sour cream. Is that all it takes for it to be
> >>>considered stroganoff sauce?
> >>
> >>
> >> Just substitute Alfredo sauce. There is no difference at all. None.
> >>
> >> Victor
> >
> >Cut that out! It's not nice to tease people with plausible absurdities.
> >
> >Jerry
>
> Well, so far it still seems to me that all it takes to make stroganoff
> is flour, water and sour cream. If a person uses Alfredo sauce instead
> of flour and water, and adds the sour cream, what's the difference?
>

Kim wrote:

> I like to put brandy on the meat and flame it. Try not to burn down the
> kitchen. It give it a wonderful different taste.

What meat?

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯