Baked some chicken in Alfredo sauce with some onions today. Bone apple teeth
I added water instead of milk and it didn’t thicken up at all
by Turbulent_Age3152
30 Comments
EffectiveHead6961
Oh lord
Individual-Bed-7708
That’s because you don’t make Alfredo sauce in the oven
BigNero
There’s a lot to unpack here
YamContent1662
How it suppose to thicken up without a binding agent other than our thoughts and prayers
caelum_daemon
You know the chicken releases juice too right?
trampus1
Better put it back in, that top piece doesn’t look cooked very well.
DargonFeet
Why would you do any of that.
dannydavithoe
This should be the sub’s mascot imo, whatever this is good Lord.
String_Peens
What the fuck
petersonmd
I’d rather go hungry.
ArdraMercury
alfredo sauce is literally butter, garlic, parmesan and heavy cream. not that hard tbh
pockets3d
One of those things I would have ate and never told a soul.
Worse things happen at sea.
AmericanSpeller
Are the skins still on the onions???
Alive-Vanilla-9262
Not a dash of seasoning 🤨
Zeldabacon64
Could you add some more white to the dish maybe?
Vexmythoclastt
Throw that shit out
PetuniaDragon
I don’t even know what to say lol but I definitely would not eat this
WoopzEh
Was this raw chicken in a jar of store bought sauce?
Kaylargho
Who hurt you?
RalphWaldoPickleCh1p
This is food poisoning waiting to happen with that pink chicken.
mcolette76
Jesus Christ
Steamed-Hams
Why?
DrNinnuxx
I would have used a slow cooker and made the sauce ahead of time.
Endlesstrash1337
You added water, traditionally used to thin stuff out, to thicken a sauce? WAT
MyNameIsSkittles
I am not personally a fan of recipes but at least I can acknowledge their usefulness for some people. In this case, please learn how to follow one.
Also common sense – water can not be a substitute for milk in sauces
Curious-Ad-7977
I’m beginning to remember why I had to unfollow this page in my first trimester sick everyday lmfao, this looks absolutely foul
CreamPyre
Water is the enemy of flavor.
GirthyPigeon
Putting massive hunks of onion in a baked pasta sauce is not a smart idea. Also, Alfredo is nothing but butter, parmesan cheese, pepper and pasta with a bit of pasta water.
Pagolle
You and the “soup” guy from the other post should meet and discuss what sauces and soups should look like
littleclaww
You can save this… possibly.
Separate chicken and onions from the liquid. On your stove, melt some butter. Finely dice your onions and throw them in to let them caramelize a bit. When they get some color on them, add flour to your onion and butter mixture. You want to cook on medium and constantly whisk it to make a roux. The roux is what makes Alfredo thick. You want to cook it long enough it cooks off the flour flavor, but do not let it burn or get too dark. After a few minutes, slowly add in your liquid while whisking constantly. You want to add it slow to ensure your sauce does not have any lumps. Let this sauce simmer for a bit, add any seasoning if it’s bland. Stir occasionally.
While this simmers, dice up your chicken. Boil some pasta if you want it. Once the sauce thickens to your liking, serve it over the diced chicken and pasta.
30 Comments
Oh lord
That’s because you don’t make Alfredo sauce in the oven
There’s a lot to unpack here
How it suppose to thicken up without a binding agent other than our thoughts and prayers
You know the chicken releases juice too right?
Better put it back in, that top piece doesn’t look cooked very well.
Why would you do any of that.
This should be the sub’s mascot imo, whatever this is good Lord.
What the fuck
I’d rather go hungry.
alfredo sauce is literally butter, garlic, parmesan and heavy cream. not that hard tbh
One of those things I would have ate and never told a soul.
Worse things happen at sea.
Are the skins still on the onions???
Not a dash of seasoning 🤨
Could you add some more white to the dish maybe?
Throw that shit out
I don’t even know what to say lol but I definitely would not eat this
Was this raw chicken in a jar of store bought sauce?
Who hurt you?
This is food poisoning waiting to happen with that pink chicken.
Jesus Christ
Why?
I would have used a slow cooker and made the sauce ahead of time.
You added water, traditionally used to thin stuff out, to thicken a sauce? WAT
I am not personally a fan of recipes but at least I can acknowledge their usefulness for some people. In this case, please learn how to follow one.
Also common sense – water can not be a substitute for milk in sauces
I’m beginning to remember why I had to unfollow this page in my first trimester sick everyday lmfao, this looks absolutely foul
Water is the enemy of flavor.
Putting massive hunks of onion in a baked pasta sauce is not a smart idea. Also, Alfredo is nothing but butter, parmesan cheese, pepper and pasta with a bit of pasta water.
You and the “soup” guy from the other post should meet and discuss what sauces and soups should look like
You can save this… possibly.
Separate chicken and onions from the liquid. On your stove, melt some butter. Finely dice your onions and throw them in to let them caramelize a bit. When they get some color on them, add flour to your onion and butter mixture. You want to cook on medium and constantly whisk it to make a roux. The roux is what makes Alfredo thick. You want to cook it long enough it cooks off the flour flavor, but do not let it burn or get too dark. After a few minutes, slowly add in your liquid while whisking constantly. You want to add it slow to ensure your sauce does not have any lumps. Let this sauce simmer for a bit, add any seasoning if it’s bland. Stir occasionally.
While this simmers, dice up your chicken. Boil some pasta if you want it. Once the sauce thickens to your liking, serve it over the diced chicken and pasta.