[Sca-cooks] A couple of questions-
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Dec 12 23:37:18 PST 2009
On Dec 13, 2009, at 2:34 AM, lilinah at earthlink.net wrote:
> Re: Alfredo
> Adamantius wrote:
>> Cream is sometimes added to emulsified sauces to help keep them from "breaking", and also to simulate the quality of certain grades of butter, to create a certain effect. But it wasn't in the original dish.
> Mea culpa, mea maxima culpa.
Rumors that the original dish was emulsified with foam from my rabid chops are greatly exaggerated...
More information about the Sca-cooks