Fettucine Alfredo

[Fatherducque]

A couple of tips...

A little Lawry's seasoned salt is often a quick fix.

A small pinch of cayenne or five drops of Tabasco sauce. If you taste the hotness, you added too much...put it will add a little "something" that you won't quite put your finger on.

Other than that, all I can say is to make sure your garlic is fresh and the Parmesan is a good brand.

[ConsrvYank1]

A couple of tips...

A little Lawry's seasoned salt is often a quick fix.

A small pinch of cayenne or five drops of Tabasco sauce. If you taste the hotness, you added too much...put it will add a little "something" that you won't quite put your finger on.

Other than that, all I can say is to make sure your garlic is fresh and the Parmesan is a good brand.

Just google it, I am sure there are hundreds of recipes online for it. I personally, don't care for it that much. Allrecipes is a good site.

[Fatherducque]

...Just google it, I am sure there are hundreds of recipes online for it. I personally, don't care for it that much. Allrecipes is a good site.

I have, but I'm just no good at it. I was hoping someone on here was REALLY good at making it and could give me a couple of tips.
I'm messin' something up.
It's always too bland and sticky instead of creamy.

If it is too sticky, add more cream. Too bland may mean not enough salt...just a little more however!

Was your garlic fresh?

[Fatherducque]

...Just google it, I am sure there are hundreds of recipes online for it. I personally, don't care for it that much. Allrecipes is a good site.

I have, but I'm just no good at it. I was hoping someone on here was REALLY good at making it and could give me a couple of tips.
I'm messin' something up.
It's always too bland and sticky instead of creamy.

If it is too sticky, add more cream. Too bland may mean not enough salt...just a little more however!

Was your garlic fresh?

No.

Noooooooooooooooooooooooo...

[ConsrvYank1]

...Just google it, I am sure there are hundreds of recipes online for it. I personally, don't care for it that much. Allrecipes is a good site.

I have, but I'm just no good at it. I was hoping someone on here was REALLY good at making it and could give me a couple of tips.
I'm messin' something up.
It's always too bland and sticky instead of creamy.

If it is too sticky, add more cream. Too bland may mean not enough salt...just a little more however!

Was your garlic fresh?

No.

Yep, that's it. I learned a long time ago to buy fresh garlic once a week. If I don't use it all, I throw it away when I buy it the next week. It's cheap.

[ConsrvYank1]

...Just google it, I am sure there are hundreds of recipes online for it. I personally, don't care for it that much. Allrecipes is a good site.

I have, but I'm just no good at it. I was hoping someone on here was REALLY good at making it and could give me a couple of tips.
I'm messin' something up.
It's always too bland and sticky instead of creamy.

If it is too sticky, add more cream. Too bland may mean not enough salt...just a little more however!

Was your garlic fresh?

No.

Yep, that's it. I learned a long time ago to buy fresh garlic once a week. If I don't use it all, I throw it away when I buy it the next week. It's cheap.

How do you know if the garlic at the store is any fresher than the garlic in your cupboard?

I don't know for sure, but I am guessing it is.

[abbi]

Are you using Flour as a thickener? The blandness could be from not cooking the flour enough. You can also add some cream cheese to it. Good fresh garlic is a must also.

[ConsrvYank1]

Are you using Flour as a thickener? The blandness could be from not cooking the flour enough. You can also add some cream cheese to it. Good fresh garlic is a must also.

Cream cheese? hmm, that might be good. Great, now I am hungry, and it's the middle of the night.

[Fatherducque]

Even though you are in NC, substituting cornmeal is a no-no.

[abbi]

Are you using Flour as a thickener? The blandness could be from not cooking the flour enough. You can also add some cream cheese to it. Good fresh garlic is a must also.

Flour? Am I supposed to use flour?

Some people make a bechamel sauce, which is a white sauce made with flour, that's why I asked. I would try the cream cheese with the cream. Heat it until the cream cheese is melted then add the parmesan. Of course saute your garlic in butter first. JMHO.

[StarryNightDave]

You might find this article interesting. The original recipe did not use cream.

http://www.saveur.com/article/Kitchen/The-Real-Alfredo

And here is the recipe.

http://www.saveur.com/article/Recipes/T ... ne-Alfredo

It was just butter and Parmesan cheese. 2 Sticks of butter!

[ConsrvYank1]

You might find this article interesting. The original recipe did not use cream.

http://www.saveur.com/article/Kitchen/The-Real-Alfredo

And here is the recipe.

http://www.saveur.com/article/Recipes/T ... ne-Alfredo

It was just butter and Parmesan cheese. 2 Sticks of butter!

Sometimes the simple things are best. A lot of times cooks tend to overspice, which hides what the real and original taste should be.