When my attempt at cacio e pepe just failed because the pan was too hot
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trying cacio e pepe this weekend and feel like I should preemptively say me too, Andy :/
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I am going to be making cacio every day, doing variations. MAybe later today a second batch, to experiment with various paraments (e.g. roasting the pepper first)
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it's nontraditional but i recommend that for one variation you try a little sodium citrate to keep the sauce smooth
it's the stuff they put in american cheese and queso dip for texture reasons
here's one description of how to use it
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Kenji was recommending a bit of butter or olive oil for the same purpose to get the emulsion. I'll keep iterating (next one will be warming up the pepper in oil a bit, and then adding the oil to see if that helps) and if I can't get it there then I'll need this
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wanna have a cacio e pepe e lots of fun night when i'm back in sf in a few weeks?
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yes please
Join us!!
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If only I had space to host :-)
(But we can take over Topos for a night :-)
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