Comments on: Consulting http://www.chefsmartypants.com/chefblog Why we cook and other lessons from Chef Instructor Erica Wides Sat, 05 Jun 2010 00:02:46 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: Dan M. http://www.chefsmartypants.com/chefblog/consulting/comment-page-1/#comment-1162 Dan M. Sat, 01 May 2010 13:02:41 +0000 http://www.chefsmartypants.com/chefblog/?page_id=95#comment-1162 I also saw you on Chopped. I thought you and Mario were the two best chefs. To me, I liked the look of his dessert better. Regardless of the final outcome, I respect your expertise, personality, good nature and sportsmanship. I also saw you on Chopped. I thought you and Mario were the two best chefs. To me, I liked the look of his dessert better. Regardless of the final outcome, I respect your expertise, personality, good nature and sportsmanship.

]]> By: ericawides http://www.chefsmartypants.com/chefblog/consulting/comment-page-1/#comment-1088 ericawides Thu, 15 Apr 2010 12:49:29 +0000 http://www.chefsmartypants.com/chefblog/?page_id=95#comment-1088 Hi Londa, Thanks for your nice comments. Alfredo is a sauce that is made by simply tossing hot pasta with cream, butter and grated parmesan cheese. That's it. Here's a link to a recipe. http://www.epicurious.com/recipes/food/views/Fettucine-Alfredo-350227 Bechamel is made by first making a white roux, which is cooked flour and butter, then whisking in milk and simmering until it's smooth, about 30 minutes. Usually bechamel gets a pinch of nutmeg, too. If you want to use the bechamel in a canneloni, adding an egg yolk or 2 will help it to brown and set up in the oven. Hope this helps! Hi Londa,
Thanks for your nice comments.
Alfredo is a sauce that is made by simply tossing hot pasta with cream, butter and grated parmesan cheese. That’s it. Here’s a link to a recipe. http://www.epicurious.com/recipes/food/views/Fettucine-Alfredo-350227
Bechamel is made by first making a white roux, which is cooked flour and butter, then whisking in milk and simmering until it’s smooth, about 30 minutes. Usually bechamel gets a pinch of nutmeg, too. If you want to use the bechamel in a canneloni, adding an egg yolk or 2 will help it to brown and set up in the oven. Hope this helps!

]]> By: Londa Geiwitz http://www.chefsmartypants.com/chefblog/consulting/comment-page-1/#comment-1079 Londa Geiwitz Thu, 15 Apr 2010 03:32:56 +0000 http://www.chefsmartypants.com/chefblog/?page_id=95#comment-1079 Hi Erica, I saw you on Chopped. It was a very strong competition. I am so sorry you did not win. You have so much culinary knowledge. I like to cook alot, but I am a home style cook. I do like to make Italian Canneloni with red and white sauce. I was wondering if you could answer a question? What is the difference between Alfredo Sauce and Bechamel Sauce. Does Bechamel Sauce usually have just nutmeg in it to give it that taste. Should you mix 1 or 2 egg yolks to the bechamel sauce. I have been trying to find this out for about a year now. And then I saw you on TV and thought. Maybe, Erica could answer my question. I would appreciate any info you can give me. Thank you, Londa Hi Erica,

I saw you on Chopped. It was a very strong competition. I am so sorry you did not win. You have so much culinary knowledge. I like to cook alot, but I am a home style cook. I do like to make Italian Canneloni with red and white sauce. I was wondering if you could answer a question? What is the difference between Alfredo Sauce and Bechamel Sauce. Does Bechamel Sauce usually have just nutmeg in it to give it that taste. Should you mix 1 or 2 egg yolks to the bechamel sauce.
I have been trying to find this out for about a year now. And then I saw you on TV and thought. Maybe, Erica could answer my question. I would appreciate any info you can give me.

Thank you,

Londa

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