What would make homemade Alfredo sauce taste "bitter"?

Question

could too much parm. cheese do that? what about using garlic powder instead of fresh garlic? it was awful; i fed it to my cat. she didn't like it either.

Answer 1

It's probable that something got scorched along the way, maybe the onion or the butter or the whole sauce. You're right, it is best to use fresh garlic.

Answer 2

garlic powder, along with fresh garlic can scorch, giving it an awful bitter flavor

Answer 3

soften the Butter slowly interior the pan, upload the Garlic and Onion then convey the temperature as much as in basic terms above medium low warmth, permitting it to fry slightly. end the frying and placed across the temperature lower back off to medium low in the previous the Butter browns. as quickly as you have the Garlic, Onion and Butter waiting, bypass away it on medium low and practice to stand there awhile ;) . upload the Heavy Cream and the Parmesan and Romano Cheese. Stir it always, the trick is easy as that...do no longer bypass away it. it is going to scorch. once you do no longer see to any extent further solids and it somewhat is think of, it somewhat is waiting, upload to any of your popular pasta' s or to a pizza shell to savor! savor the indisputable fact which you have confident 2 cheeses that don't desire to soften in virtually direct flame to soften into Heavy Cream, that likes to scorch rather, then mixture that with Butter, a fat that needs to cut up from each and every thing, and all extremely rather!

Answer 4

CHICKEN ALFREDO

Prep: 15 min - Cook: 60 min Serves 8
You can vary the taste of this dish by the way you cook and add the chicken. The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, sautéed or grilled until just done, then mixed with the fettucine and sauce at the end. My favorite is chicken grilled on charcoal. Another variation is adding a sprinkling of Parmesan cheese and finishing in the oven (2nd picture).You can also (optionally) add steamed broccoli florets and/or sautéed, diced red pepper. You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.
2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
6 or so leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream or Half and Half (or 1/2 of each)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg


Set the pasta water to boil. In a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. Cook the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. Add the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.
Add pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.
Add the cooked chicken and optional ingredients and mix again. Taste for salt. Add a Tablspoon or two of the pasta cooking water if too dry. Add the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.
Turn into a warmed serving bowl, or directly onto warmed plates.

VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown

Answer 5

There are a lot of variables. Hard water, old cheese, odd garlic, etc. I would suggest getting on some websites that offer help. FoodNetwork.com should help.

Answer 6

Maybe bad milk/cream - too much seasoning might do it too. Next time try using fresh garlic - but don't over do it, and make sure your milk/cream is fresh.

Answer 7

garlic powder. its just awful stuff. just get the fresh minced in the jars. its cheap, goes a long way, and doesnt have that awful taste.

Answer 8

Cooking your garlic too long probably made it bitter. Or old parmesan cheese could have.

Answer 9

I am not sure how you made it

if you melted butter
then added cream and stirred for a while
you might have burned the cream, it can get "smoky"
without looking burnt
then added the parm