How to make my pasta sauce thick?!
Please help my pasta sauce made of
1/4 cup cream
1/4 cup parmasen cheese
1/4 cup stock
and 2 tablespoons pesto wont go thick!?
I have boiled and simmered and its still really runny!!!Www@FoodAQ@Com
1/4 cup cream
1/4 cup parmasen cheese
1/4 cup stock
and 2 tablespoons pesto wont go thick!?
I have boiled and simmered and its still really runny!!!Www@FoodAQ@Com
Answers:
start the sauce with a "roo"
Melt a tablespoon of butter with a tablespoon of cream, and cook for 1-2 minutes on medium heat (don't let it get browned!)
then slowly add the cream, stirring to incorporate the flour/butter mixture throughout!.
When the roo is mixed with the cream, add the cheese in by quarters, and stir well!. Cook to thicken (if desired, sauce will thicken as it cools and sits to be eaten)
Your problem here is the stock, It's really not needed is probably making your sauce runny!. You could try this method with the stock, but it may not turn out!. I'd just try this recipe, it's a pretty basic cheese sauce that is common, yet delicious!
Enjoy!Www@FoodAQ@Com
Melt a tablespoon of butter with a tablespoon of cream, and cook for 1-2 minutes on medium heat (don't let it get browned!)
then slowly add the cream, stirring to incorporate the flour/butter mixture throughout!.
When the roo is mixed with the cream, add the cheese in by quarters, and stir well!. Cook to thicken (if desired, sauce will thicken as it cools and sits to be eaten)
Your problem here is the stock, It's really not needed is probably making your sauce runny!. You could try this method with the stock, but it may not turn out!. I'd just try this recipe, it's a pretty basic cheese sauce that is common, yet delicious!
Enjoy!Www@FoodAQ@Com
If you like a thicker sauce be sure to use some of the water that you used to boil the pasta as it has starch that will thicken the sauce when you add the pasta to the pan!. You should let the sauce simmer a little while before thickening!.
Your broth may be the cause of its runny quality!.
I prefer to reduce the cream before adding the pasta to avoid overcooking!. As well, adding butter to the sauce should make it thicker as well as richer!.
Actually, all these incredients are quite rich!. Perhaps you are not reducing the sauce for a sufficient amount of time!.
If you are desperate, try a cornstarch or flour, though I personally would disaprove!.Www@FoodAQ@Com
Your broth may be the cause of its runny quality!.
I prefer to reduce the cream before adding the pasta to avoid overcooking!. As well, adding butter to the sauce should make it thicker as well as richer!.
Actually, all these incredients are quite rich!. Perhaps you are not reducing the sauce for a sufficient amount of time!.
If you are desperate, try a cornstarch or flour, though I personally would disaprove!.Www@FoodAQ@Com
If you must use stock,go easy on it ,a cheese sauce will help in thickening ,the flour cooked in butter is a "roux' pronounced roo ,you can stir in part stock & part water in which the pasta was boiled,never overcook, more so after adding the cheese!.Patience is the key word for a good cheese sauce !. Sure you will have better results with the next try !.Www@FoodAQ@Com
Melt some butter or margarine and stir in enough flour to make a paste, then whip it into your sauce until it's the desired consistency!. It will thicken as it cooks, so only add a little bit at a time!. It will usually thicken a bit more as it is cooling, too!.
Alternatively, you could do the same with cornstarch and water!. But butter and flour (called rue) is the traditional way!.
If it were a red sauce, you could add a can of tomato paste!.
I use 1/2 cup cream or milk and leave out the stock!.Www@FoodAQ@Com
Alternatively, you could do the same with cornstarch and water!. But butter and flour (called rue) is the traditional way!.
If it were a red sauce, you could add a can of tomato paste!.
I use 1/2 cup cream or milk and leave out the stock!.Www@FoodAQ@Com
DON'T USE CORNFLOUR!.
it's good but can ruin the colour, it can make it turn white!.
use Ground Arrowroot!. this does the same think as cornflour but turns clear once it has reached Gelatenisation point (thinkening temprature) (63C Degrees C i think or slightly higher) this will make it nice and thick withought the horrid white colour!.
also mix with water first then add it, this way no lumps will be made,
Arrowroot looks white at first but dont worry if you keep heating it up it will go clear!.Www@FoodAQ@Com
it's good but can ruin the colour, it can make it turn white!.
use Ground Arrowroot!. this does the same think as cornflour but turns clear once it has reached Gelatenisation point (thinkening temprature) (63C Degrees C i think or slightly higher) this will make it nice and thick withought the horrid white colour!.
also mix with water first then add it, this way no lumps will be made,
Arrowroot looks white at first but dont worry if you keep heating it up it will go clear!.Www@FoodAQ@Com
It is reccommended to add cheese sauce, made from butter and flour, ensure there are no lumps!.
Cornflour is quite a good thickening agent, use in moderation!.Www@FoodAQ@Com
Cornflour is quite a good thickening agent, use in moderation!.Www@FoodAQ@Com
You are over cooking it!.!.!.try to add more parmesan as this with the cream is a natural thickener!.!.!.do not use too high heat !.!.!.as it will break down the thickening action!.Www@FoodAQ@Com
mmm thats sounds good!
A little cornflower maybe!?Www@FoodAQ@Com
A little cornflower maybe!?Www@FoodAQ@Com