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Summary: How to make the Alfredo sauce when making your own chicken Alfredo Pizza; learn more about making Italian food in this free cooking video.
Hi my name is Greg Goldberg and I've been cooking and working in the Philadelphia area restuarant business for years. I started out as a waiter and soon got offered a job as head...read more
" Hi my name is Greg Goldberg I'm here on behalf of Expert Village and you can check us out a www.minettis.com. In this segment we are going to be talking about chicken Alfredo pizza, specifically how to get the sauce started. We are going to start the Alfredo sauce with Béchamel, which is a very simply base sauce you can use to make a million different things. We are going to start over here. A little bit of butter and flour; that is going to make the wroth. From there we are going to add the cream and season it. It would be Béchame,l and then we add the garlic and the cheese and everything else and then it is Alfredo. So we are going right here a turn our sauce pan on. Maybe on low is adequate. You can see over here the chicken is done cooking. The sauce has reduce dramatically and it's been brought to 165 degrees, which is what you need for poultry. We are first going to melt the butter for the sauce because the wroth thickens based on the reactions of the fat and the flour. Butter has water in it, so ideally what you want to do is cook some of that water out first; it will make your wroth more effectively. So we are just going to melt that down. Just like that. You could probably see it to start to bubble, that is the water. When all the water disappears the butter would start to brown. We want to catch it right in between there. While that sizzles away, I would get the flour. It will take a few minutes. Interesting thing about the broth the longer you cook them the more effective they are. So the is a lot of different types of wroth French cooking, Italian cooking, you can use a blonde wroth a Cajun cooking they got some dark, if you want some extra dark wroth is to cook and cook. Gumbo and Cajun and that. It looks like we start bubbling pretty much apart. We are going to add our flour. Just like cover the butter equivalently in flour. Stir that in. Doesn't really need to be exact proportion. That is the start of our sauce. We are going to let that cook a little more and then in the next segment we would talk about how to turn that into a Béchamel."
eHow Article: Making Sauce For Chicken Alfredo Pizza: Part 1
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Comments
awedree said
on 9/11/2008 I like Greg. He is capable, speaks well; his skills are OK. However, the in-between look of his beard and the uncombed hair is off- putting. It sends a message to the viewer that he is not clean, that his personal hygiene leaves much to be desired.He may be Dial clean and may wash his hands all the time but his wrinkled, sloppy appearance is a -10. If he desires a cooking show some day, his appearance needs work. His demonstration of the techniques necessary to making a good roux are a 9. He explains the terms and differences between the basic starter sauces well. I learned something. That deserves a 8 in itself. But his audience cannot smell the food and they cannot see up close to check his nails or body odor. So, this is a case where appearance of the chef sells the food and teaches the lessons. Students will learn better if they are not wondering if there is hair in the soup or whether he wore gloves when chopping the chicken. Especially in these days of E-coli outbreaks, etc. I say these things to you because you have good potential to have a restaurant or teach. Your teaching is a talent. Wish I could taste your food. A happy future I wish to you