Alfredo sauce with only one slice of cheese, possible?

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Discussion Overview

The discussion revolves around the feasibility of making Alfredo sauce using only one slice of cheese, exploring alternative ingredients and methods to achieve a desirable consistency and flavor. Participants consider the use of half-and-half, garlic, and flour, and clarify the distinctions between different types of sauces.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification
  • Debate/contested
  • Homework-related

Main Points Raised

  • One participant inquires about making Alfredo sauce for one person using half-and-half and garlic, questioning if it can be thickened.
  • Another participant suggests reducing half-and-half before adding cheese and recommends starting with flour and butter to enhance thickness.
  • A participant realizes that flour is a key ingredient for thickening the sauce and expresses curiosity about the cheese content in store-bought slices and food science techniques for cheese production.
  • There is a clarification about the difference between Alfredo sauce and other sauces like béchamel and mornay, with a participant noting that Alfredo traditionally includes butter, garlic, cream, and cheese.
  • One participant suggests that a mornay sauce might be more appropriate given the limited cheese, emphasizing their usual approach of starting with béchamel for sauce-making.
  • A participant clarifies that they were simply looking for a cheesy sauce for pasta, indicating that their reference to Alfredo was more about achieving a cheesy flavor with limited ingredients.

Areas of Agreement / Disagreement

Participants express differing views on the type of sauce being made and the appropriate ingredients, with some advocating for traditional Alfredo while others suggest alternatives like mornay or béchamel. The discussion remains unresolved regarding the best approach to achieve the desired sauce.

Contextual Notes

Participants discuss the use of flour and its role in thickening sauces, but there are unresolved questions about the exact proportions and methods for achieving the desired consistency with limited cheese.

ppppparker
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i mean for one person (for example, me). is it possible to do using some combo of halfnhalf and garlic. Is this possible and also would it automatically be all runny or how can I make it thick? any ideas are really appreciated thanks
 
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Reduce the half-n-half a bit before adding the cheese and it should help with the degree of thickness. If you want to start with a bit of flour and butter(or oil) before adding the liquid it will help and also help.
 
thanks for the response jambough ..I totally forgot I asked about this.. But I figured out later that the magic ingredient that I totally missed was FLOUR. Basically I was trying to make more cheese sauce with only 1 slice of cheese. Flour is the answer. Pretty usedful ingredient actually, so now I'm wondering how much actual cheese is in store bought cheese slices and how food scientists make more cheese from limited cheese.
 
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ppppparker said:
thanks for the response jambough ..I totally forgot I asked about this.. But I figured out later that the magic ingredient that I totally missed was FLOUR. Basically I was trying to make more cheese sauce with only 1 slice of cheese. Flour is the answer. Pretty usedful ingredient actually, so now I'm wondering how much actual cheese is in store bought cheese slices and how food scientists make more cheese from limited cheese.

Wait, are you making an alfredo sauce, or a bechamel/mornay sauce? Alfredo sauce only involves butter, garlic, cream, and cheese (parmgiano reggiano). Bechamel sauce is a standard white sauce with flour and milk, while a mornay sauce is a bechamel as a base and with cheese added to it.

Zz.
 
Yea, I guess I was suggesting he make the mornay rather than proper Alfredo. I usually start with the Bechamel sauce for all my sauce making needs. Comes from watching Justin Wilson makin his roux all them years.
 
actually I was just trying to come up with some tasty cheesy sauce to go on some rigoletti noodles..so when I said "alfredo sauce" I just meant a cheesy sauce, because t had limited ingredients at the time.. but flour was what helped solve everything.
 

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