Joe Isidori, a Michelin-starred chef, emphasizes that for a successful Alfredo sauce, one must avoid using half-and-half due to its stabilizers that disrupt texture when heated. Instead, heavy cream is the preferred choice due to its higher milkfat content, which is essential for achieving that rich, velvety consistency that Alfredo is known for. Isidori stresses that heavy cream emulsifies well with butter and cheese, contributing to a luxurious mouthfeel that home cooks aim for when creating this classic dish.
"Skip the half-and-half... it often contains stabilizers or gums that can mess with the texture when heated."
"Go with heavy cream, always... The high fat content is what gives Alfredo that luxurious, velvety texture people expect."
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