[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...


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