Mmm, Egg and Noodle Treathttps://twitter.com/70s_party/status/1147103642123755521 …
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I do it Italian style: Cream, Butter and Cheese
And pasta water, I assume. Which is an emulsifier too.
I didn't realize that part really mattered
I have made a Study of emulsification techniques
I would like to see your findings. But yes, the pasta water is necessary when making those very simple sauces like Alfredo, cheese and pepper or even carbonara.
Basically an emulsifier is anything that keeps oil and water from separating in a sauce. Most often it's suspended gelatinized starch, like in pasta water or roux. The best introduction I've seen is in McGee's _On Food and Cooking_
I've been watching these Italian chefs make pasta on you tube. Fascinating technique
I always see the pasta water in the recipe, i considered it optional though. The clottted cream i used to use seemed to mixwithe cheese
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