Sauces

[Semigourmet]

Mary's Alfredo Sauce

Makes Approx. 2 cups


Ingredients

1 cup heavy cream
¼ cup butter
¾ cup grated parmesan cheese
1 dash garlic powder
¼ teaspoon black pepper
2 tablespoons shredded parmesan cheese




Directions

1. Heat butter and cream in saucepan over medium low heat. Once warm whisk in the parmesan cheese. Once incorporated add garlic powder and pepper. Continue to heat until it thickens to the consistency you like. Stir in the shredded parmesan cheese, stirring until it is melted and smoothly incorporated into the sauce.

[Chowhound]

What is the difference between grated and shredded parm?

[Semigourmet]

there is a taste difference between the fresh shredded and the dry grated that you get in a container.

[Chowhound]

Thanks. You didn't say one was the green can, lol.
Sure beats grating some fresh to make 3/4 of a cup. Well, in my book. Not in some people's books ;^) Some people go wonkers thinking about others using Kraft parm. I say it has its purpose. I keep both on hand.

[Semigourmet]

I agree with you CH. I keep both on hand as they do have thier purposes.

[Big Daddy's House]

What is the difference between grated and shredded parm?



When was THIS category posted? Didn't even know that it was here! :confused:

I think I was asking Tyler a while back to post it, but he had not planned to at the time.

There IS no difference between the two, Chow.

Whether cheese is shredded, grated or sliced, the name of the cheese still remains the same. :D

[Semigourmet]

I have to dissagree with ya BDH. I taste a difference between the two. It's my opinion, and I don't expect all to agree with me.

And I started this catagory as I thought we needed one.

[Big Daddy's House]

There are TWO cheeses that I know of; Parmesan & Parnesano Reggiano.

And I'm still trying to figure out the difference betwem THEM two.

[Big Daddy's House]

I got it now. It was just posted in the Recipes category, but no speacial section.

[Semigourmet]

I got it now. It was just posted in the Recipes category, but no speacial section.

Couldn't figure out how to post a thread under recipes.

[Big Daddy's House]

Yeah, I tried to move one of the sauce recipes from the Micellaneous thread to here, but I couldn't.

[Chowhound]

There is a difference between the two cheeses, Sherm, but Mary's recipe called for both grated and shredded parm. In my mind I pull out the microplane for one and something with larger holes for the other, using the same cheese wedge.
I asked and she cleared up that one was processed and one was fresh.

[Big Daddy's House]

Yoy mean between grated or shredded, or the type of cheese in and of itself?

[Chowhound]

You lost me, Sherm.
If you go back and read the first four posts, that should clear things up as to why I was asking what the difference was.

[Big Daddy's House]

You lost me, Sherm.
If you go back and read the first four posts, that should clear things up as to why I was asking what the difference was.



I think I know now.

If I'm correct, you're speaking of the stuff in the jars on the store shelves?

And some of those DO have a mixture of several different cheeses.

[Chowhound]

Yes, that's what Mary meant when she called for grated parm cheese, the jarred/canister stuff.
And when you think about it, if you used 3/4 cup of the fresh stuff, this would be one dang expensive alfredo sauce, lol.

[Big Daddy's House]

Thought so. Thanks.

Yeah,Alfredo sauce IS & CAN be expensive to make.

But I'd rather make it myself over buying the sauce in the jars. That one might be wicked salty.

[Semigourmet]

You're right Sherm, the salt and the preservatives (spelling) are the reason I started making my own.

[Big Daddy's House]

Thought so, thanks.

Well, I've always made my own sauces for spaghetti, lasagna, veal & chicken parm, and will continue to do so, so Aflredo sauce is easy for me to do as well. And I've done it.

[jimbo]

I make this type of sauce fairly often. I don't know why you would want to put the cheese in a box in it if you have good parm or romano. Additionally, I often add a little sherry, and add dried mushrooms for a steak sauce. You can thicken somewhat with unreconstituted dried mushrooms finely chopped.

[jimbo]

Sherm, I think that parm is a generic term. Parm reggiano must meet the guidelines of the area and quality. I interchange parm with pecorino romano. They are pretty much alike.

[Big Daddy's House]

To me, they ALL taste the same.

[Semigourmet]

Szechuan Sauce

1 teaspoon fresh ginger, chopped finely
2 scallions, chopped finely
1 garlic clove, chopped finely
3-4 small red chilis, seeded and chopped
1 tablespoon light soy sauce
1 teaspoon rice wine or dry sherry
1 tablespoon tomato paste
1 tablespoon oyster sauce
2-3 tablespoons vegetable bouillon or water a few drops of sesame oil


Add all the ingredients for the sauce, bring to a boil, and stir until smooth and well blended.

[mars777]

Does the cheese sauce in Welsh Rabbit qualify for this catagory, and does anyone have an unusual recipe for it? Most recipes I see are pretty similar.

Mike