How does one ensure that grated parmesan melts in butter/cream?

[Howard]

The first time I tried it the parmesan only partially melted.

 

[Atomicus]

parmesan isn't meant to be melted

 

[EvilYoda]

What kind are you using? In a good alfredo, I really try to stick to only parmagiano-reggiano...maybe the one you used didn't have a high enough fat content?

I've never had a problem with it partially melting as long as I give it enough heat and surrounding liquid...make sure you keep a bit of the water you boiled the noodles in (I salt mine) and mix the sauce into that to prevent it reducing too much.

 

[Howard]

What fat content should I be looking for?

 

[CKent]

have to give it time. If you're really patient, it'll be best if you slowly add the cheese over the course of 30-45 minutes, stirring constantly over a low flame. Best of luck with your heart-attack-on-a-plate 🙂

 

[Howard]

Yikes. That's a while.

 

[Biggerhammer]

Use fresh cheese- the dried gritty stuff dooms alfredo.

 

[oboeguy]

Stir with a whisk, it helps smooth-out sauces.

 

[imported_Condor]

Don't use any that has been frozen. Lived a couple of places where that was all that was avaliable. It doesn't melt well at all.

 

[Howard]

So freshly-grated parmesan should melt 100%?

 

[ElFenix]

better be grating off a block of cheese, that crap in a can won't cut it

 

[brxndxn]

Originally posted by: RBachman
have to give it time. If you're really patient, it'll be best if you slowly add the cheese over the course of 30-45 minutes, stirring constantly over a low flame. Best of luck with your heart-attack-on-a-plate 🙂

Exactly...

You gotta have patience when you make your own alfredo. Also, the grated parmesan should be grated with a fine grate - and not 'pizza style.' Put it in one spoonful at a time while the burner is on medium heat (should be almost boiling).

When I make alfredo, I skimp on the butter (pasta is greasy enough) and use pretty much only cream. Then, I dissolve as much parmesan and romano that will fit in the cream without it getting lumpy.. This way, you have the cheesiest alfredo ever that doesn't taste greasy.

Oh ya.. you should grate your own parmesan. You get a much better bang for your buck since cheese is such a ripoff in the US. Also, do NOT use Kraft parmeson or any kind that comes in a bag.. those are meant for salads and will give you a greasy alfredo.

You know you have good Parmeson for alfredo when it's light and fluffy after grating..