I have a cacio e pepe question for you people. Sometimes when I make it, I get a sauce that has the right texture and is correctly emulsified but isn't smooth and uniform in color. Rather it looks a bit grainy (although you can't feel it on the palate) and grey/transparent instead of the luxurious offwhite you'd expect. Any idea how I could fix that ?
by MST_MrShowTime
4 Comments
Sounds like it’s just color from freshly cracked pepper. That’s one of my favorites to make. And that happens to me frequently. I don’t mind it. It’s still delicious.
Looks great!!!!
Roast the peppercorn longer. Will remove more of the moisture, and prevent the color from leaching into your sauce. Never seen sauce on cacio pool up on the plate. May need to thicken. But if you like it, you like it. Everyone has there preferences. Keep cooking chef.
I’m sure there’s an easy way to fix it, but an immersion blender fixes a cheese sauce just fine for me. Comes out velvety smooth every time.