ISO: ISO Chicken Fettucine Alfredo for a crowd
- Thread starter miss-lola
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michael-in-phoenix
Well-known member
True fettucine alfredo is notorious for breaking down as it cools. Cook's Illustrated just did...
...an article on this and explained why it happens. They came up with a solution, but it only delayed the breakdown by a few precious minutes. This would not help in your situation.
If it were me, I would be looking for a version of alfredo sauce that is 'stable', if not totally authentic. That way it would feed your group sufficiently and not separate in the steam tray.
I'm sure someone here can help. I only know how to make the classic version.
Good luck,
Michael
...an article on this and explained why it happens. They came up with a solution, but it only delayed the breakdown by a few precious minutes. This would not help in your situation.
If it were me, I would be looking for a version of alfredo sauce that is 'stable', if not totally authentic. That way it would feed your group sufficiently and not separate in the steam tray.
I'm sure someone here can help. I only know how to make the classic version.
Good luck,
Michael
michael-in-phoenix
Well-known member
Does anyone have experience with the jarred sauces? I know it's not...
...perfect, but perhaps the sauce is more stable.
I think it might hold up for the time it would take to serve 50 people, but I would not expect it to hold up for 5 hours. If nothing else, the pasta would be sticky, dry and mushy.
Michael
...perfect, but perhaps the sauce is more stable.
I think it might hold up for the time it would take to serve 50 people, but I would not expect it to hold up for 5 hours. If nothing else, the pasta would be sticky, dry and mushy.
Michael
I agree, Michael. The jarred would be more stable, but I still don't know about the length of time
Maybe Miss Lola could par cook some of the pasta, then freshen it midway through the party to sauce and replenish the tray. If not, I think the pasta will be overcooked by midway through the party.
Maybe Miss Lola could par cook some of the pasta, then freshen it midway through the party to sauce and replenish the tray. If not, I think the pasta will be overcooked by midway through the party.
We are having a graduation open house, so people
will be coming and going during the afternoon, then my sons friends will come for a campfire at night. I need the food to be hot on the buffet for the afteroon. I think the idea of par boiling the pasta then refreshing it as needed makes sense. But the sauce tends to worry me.
will be coming and going during the afternoon, then my sons friends will come for a campfire at night. I need the food to be hot on the buffet for the afteroon. I think the idea of par boiling the pasta then refreshing it as needed makes sense. But the sauce tends to worry me.
She could try using some of the commercial grocery brands and adding . . .
extra butter and good grated parmesan to the bottled sauce when heating.
Someone made a casserole for work with bow-tie pasta, chicken breast and "Cheesy Ragu Classic Alfredo Sauce". I was suprised at how tasty it was.
I bought the same sauce, took it and home added at least 3/4 stick of butter (about 6 tablespoons, maybe more) and some imported Italian Parmesan and dang, wuz it good! The sauce did not break.
Ragu (as mentioned above) has these ingredient: Water, cream, soybean oil, parmesan and Romano Cheeses {Part-skim milk, cheese cultures, salt, enzymes}, modified food starch, enzyme, modified egg yolks, salt, whey(milk), sugar, disodium phosphate, autolyzed yeast extract, xanthan gum, garlic powder, black pepper and natural flavors.
I guess the modified food starch, modified egg yolks and xanthan gum are enough to carry the extra butter and cheese I added without breaking and it did add a really extra oomph of good flavor. I dare say I could have added even more butter and cheese to the sauce and it would have held.
extra butter and good grated parmesan to the bottled sauce when heating.
Someone made a casserole for work with bow-tie pasta, chicken breast and "Cheesy Ragu Classic Alfredo Sauce". I was suprised at how tasty it was.
I bought the same sauce, took it and home added at least 3/4 stick of butter (about 6 tablespoons, maybe more) and some imported Italian Parmesan and dang, wuz it good! The sauce did not break.
Ragu (as mentioned above) has these ingredient: Water, cream, soybean oil, parmesan and Romano Cheeses {Part-skim milk, cheese cultures, salt, enzymes}, modified food starch, enzyme, modified egg yolks, salt, whey(milk), sugar, disodium phosphate, autolyzed yeast extract, xanthan gum, garlic powder, black pepper and natural flavors.
I guess the modified food starch, modified egg yolks and xanthan gum are enough to carry the extra butter and cheese I added without breaking and it did add a really extra oomph of good flavor. I dare say I could have added even more butter and cheese to the sauce and it would have held.
I think this would be the way to go.
Hold the sauce (I recommend bottled sauce, doctored as I mentioned above) in a crock-pot, and cook lotsa noodles, holding them in the fridge. Re-heat the noodles by dunking them in or pouring over them boiling water. Toss the hot noodles with the hot sauce, adding the chicken at this time (perhaps held in another crock pot, or fridged and re-heated in the microwave).
Hold the sauce (I recommend bottled sauce, doctored as I mentioned above) in a crock-pot, and cook lotsa noodles, holding them in the fridge. Re-heat the noodles by dunking them in or pouring over them boiling water. Toss the hot noodles with the hot sauce, adding the chicken at this time (perhaps held in another crock pot, or fridged and re-heated in the microwave).
I just talked to the rep at Ragu (the 800 # on the label of the jar). . .
and she said the bottled sauce should hold, as long as it is not on too high a heat, too long.
She also thought that fresh batches periodically would be better than one big batch.
Also, if I were to go the sauce-in-the-crockpot route, I'd make sure to stir the bejesus out of it regularly and especially before mixing with the pasta and chicken.
Ragu: 1(800)328-7248
and she said the bottled sauce should hold, as long as it is not on too high a heat, too long.
She also thought that fresh batches periodically would be better than one big batch.
Also, if I were to go the sauce-in-the-crockpot route, I'd make sure to stir the bejesus out of it regularly and especially before mixing with the pasta and chicken.
Ragu: 1(800)328-7248
Yes- this is the way to make it work. Hold the sauce in batches. I would do this...
Boy, this is deja vu for me. I once catered a graduation party for 75 kids and the menu was homemade everything- chicken parmesan, fettucini alfredo, sauteed asparagus. I had to hold it all buffet-style for 3 hours. I experimented first and found the sauce broke and the pasta got yukky. I played around with the sauce (cream, butter, parmesan, a touch of nutmeg) and tried everything to keep it together. In the end I compromised the sauce some by making a thin Bechamel and I even used a bit of sour cream in it. Not enough of either to truly change the taste though. I put half the parmesan in it that I normally would then held the sauce successfully but changed it out every hour so I had three batches. For the pasta, I cooked it and held it in hot water and had a helper stand at the buffet table, scoop and drain the pasta then ladle the sauce and sprinkle more parmesan as plates went out. The sauce still tasted like Alfredo but more like the jarred sauces do instead of the really fresh traditional version. It worked though- I held my breath for the first couple hours until I was certain.
Don't try to mix the pasta and the sauce and hold it- you will have a gummy mess.
Good luck to you, Miss Lola- it can be done!!!
Boy, this is deja vu for me. I once catered a graduation party for 75 kids and the menu was homemade everything- chicken parmesan, fettucini alfredo, sauteed asparagus. I had to hold it all buffet-style for 3 hours. I experimented first and found the sauce broke and the pasta got yukky. I played around with the sauce (cream, butter, parmesan, a touch of nutmeg) and tried everything to keep it together. In the end I compromised the sauce some by making a thin Bechamel and I even used a bit of sour cream in it. Not enough of either to truly change the taste though. I put half the parmesan in it that I normally would then held the sauce successfully but changed it out every hour so I had three batches. For the pasta, I cooked it and held it in hot water and had a helper stand at the buffet table, scoop and drain the pasta then ladle the sauce and sprinkle more parmesan as plates went out. The sauce still tasted like Alfredo but more like the jarred sauces do instead of the really fresh traditional version. It worked though- I held my breath for the first couple hours until I was certain.
Don't try to mix the pasta and the sauce and hold it- you will have a gummy mess.
Good luck to you, Miss Lola- it can be done!!!
)You guys are the best! Thanks to everyone who gave me
advice. I think small batches are the way to go, and I am not above using doctored jar sauces for something like this. This is the one thing my son wants at the party so I really want to try and make it happen. Thanks everyone!
advice. I think small batches are the way to go, and I am not above using doctored jar sauces for something like this. This is the one thing my son wants at the party so I really want to try and make it happen. Thanks everyone!