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Help with cooking

Discussion in 'Food and Beverage Forum' started by RayofLight, Jun 14, 2021.

  1. RayofLight

    RayofLight He/they

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    Do we panfry chicken or boil it for alfredo? Neither me or staff have made it before we have no recipe but we thought we make it like spaghetti with alfredo sauce already made...
     
  2. exchemist

    exchemist Veteran Member

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    Pan fry. Boiling will remove whatever flavour there is in the chicken, whereas browning it a bit will enhance it.

    There's a recipe here: Chicken alfredo recipe | BBC Good Food

    Personally I don't make this, as I think chicken with cheese is a pretty horrible combination, but that's just me, I suppose.
     
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  3. Unveiled Artist

    Unveiled Artist Seriously?

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    Chicken with cheese? That's new.
     
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  4. RayofLight

    RayofLight He/they

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    Thank you
     
  5. RayofLight

    RayofLight He/they

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    So my grandma suggested baking instead of frying or boiling...shes not the best cook tho...so would that be a good idea?
     
  6. Brickjectivity

    Brickjectivity Veteran Member
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    I recommend using a foreman grill. It looks like a sandwich maker, but its bigger. Its very quick and easy to cook boneless chicken that way...or steaks...or fish...or grilled cheese sandwiches.

    Boiled chicken is very bland tasting, so it is better to cook it any other way. The only reason to boil chicken is if you aren't sure that you can cook it thoroughly. Even in an alfredo sauce you will notice bland boiled chicken.

    There are many ways people cook chicken, many techniques to seal flavors in its meat. The flavor (salt and natural chicken taste) is easily driven out, and that is the challenge of cooking chicken. The challenge is cooking it enough that the bacteria are killed but not so much that it loses its flavor.

    By the way: Alfredo sauce is made of Butter, Eggs, Cream and Parmesan cheese.
     
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  7. ChristineM

    ChristineM "Be strong" I whispered to my coffee.
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    Make sure the chicken is cooked through, i slice it before frying
     
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  8. exchemist

    exchemist Veteran Member

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    Quite. A great deal of what gives chicken its taste is the skin and the fat under it. Skinless chicken (which you have to use in a recipe like this) is almost doomed to be bland, but at least browning it helps.

    P.S. Eggs? Most of the recipes I've seen don't include eggs. There are eggs in carbonara, though.
     
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  9. Brickjectivity

    Brickjectivity Veteran Member
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    Pasta with Butter, Sage, and Parmesan....Fettacine Alfredo

    If you eliminate the sage, this becomes kid food...But most grown-ups prefer.... : Reduce the butter to 2 tablespoons and melt it gently (if you have a few threads of saffron , add them for a lovely color and aroma); eliminate the sage.....while the pasta cooks, warm a large bowl....add 2 eggs, 1/2 cup heavy cream, and 1 cup of grated Parmesan; beat briefly. Season with pepper. When the pasta is cooked, toss it with the cheese-egg-cream mixture, adding a little of the cooking water if necessary to keep the mixture moist. Drizzle with the butter, toss well, and serve immediately.

    From the book How to Cook Everything by Mark Bittman

    I have not tried this for myself, and I don't know why it has eggs or shouldn't or should. :)
     
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  10. Jeremiah Ames

    Jeremiah Ames Active Member

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    pan fry for sure
     
  11. exchemist

    exchemist Veteran Member

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    This may explain it: Fettuccine Alfredo - Wikipedia

    Seems the cream and eggs have crept in after the dish crossed the Atlantic - presumably to add to its heart attack value....:D.

    But I like the idea of sage. I have a pot of sage growing in the garden and would like a way to use some of it up before it chokes the chives and thyme.
     
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  12. Brickjectivity

    Brickjectivity Veteran Member
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    We use sage in our breakfast sausage. Our alfredo sauce is usually some kind of glop from a jar that has no sage. Its sweet, cheesy and salty. I'm sorry, but I don't know what to tell you is the official 'American' style. Most of the time an Alfredo meal will not have sage in it.

    Here is Ragu brand sold in the USA:
    Water, Soybean Oil, Cream, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Modified Corn Starch, Enzyme Modified Egg Yolk (Egg Yolk, Salt, Enzyme), Whey, Salt, Romano Cheese Made From Cow's Milk (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes), Whey Protein Concentrate, Xanthan Gum, Yeast Extract, Disodium Phosphate, Natural Flavors, Garlic Powder, Spices. CONTAINS: EGG, MILK --https://www.ragu.com/our-sauces/cheese-sauces/classic-alfredo-sauce/
    Its a nice cheesy and salty sauce, but its not spicy. I detect no sage. I've no idea what an alfredo with sage would taste like.
     
  13. RayofLight

    RayofLight He/they

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    I cooked it. Panfried it tasted good. Thank you to all
     
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  14. SigurdReginson

    SigurdReginson Grēne Mann
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    Awesome! Glad it turned out good for you. Next time take a pic of the finished product for us! :)
     
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  15. RayofLight

    RayofLight He/they

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    Ok. Will do
     
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  16. exchemist

    exchemist Veteran Member

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    Yes sage is a classic herb for pork. I use it a lot for that. I make saltimbocca, which uses sage leaves (using pork fillet instead of veal - I think it's actually better than the original). I also make sage and onion stuffing balls to go with roast pork, and I put sage leaves in maiale al latte.

    According to what I can find on the internet about it, the thing with "Alfredo" seems to be that there is not really any such thing as Alfredo "sauce", if one is being authentic. It's just butter and grated parmesan, allowed to melt together (one does the same thing in the final stage of risotto). So adding some sage leaves would be a simple, optional addition. I imagine one wilts them in the butter first.
     
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