Comments on: Pasta with Basil Cream Sauce http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/ A Culinary Guide for Home Cooks Sun, 12 Oct 2008 05:35:56 +0000 http://wordpress.org/?v=2.0.4 by: Terran http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-47831 Sat, 24 May 2008 01:46:06 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-47831 What is a "medium to large batch of basil?" What is a “medium to large batch of basil?”

]]> by: Gaby http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-44012 Sat, 05 Apr 2008 05:18:47 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-44012 How many servings aprox. you get with the qunatities you provide here? Thanks! How many servings aprox. you get with the qunatities you provide here?

Thanks!

]]> by: Sheryl http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-18219 Thu, 12 Jul 2007 17:53:48 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-18219 How do you sharpen a pizza cutter? How do you sharpen a pizza cutter?

]]> by: Chef Mark http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-11154 Mon, 28 May 2007 16:44:11 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-11154 First, the sauce "should" be whatever consistency you like. With that said there are a number of things you can do to increase the consistency: 1) Cut down or even eliminate the chicken broth 2) Use heavy cream instead of light cream 3) simmer it longer or 4) thicken it with roux. Simmer the onions in butter instead of oil, say 2-3 tablespoons worth. After the onions have softened add 2-3 tablespoons of flour and cook this for a few minutes. Then add the chicken stock and proceed with the recipe, ensuring to whisk the roux thoroughly into the stock. Thanks for writing. First, the sauce “should” be whatever consistency you like. With that said there are a number of things you can do to increase the consistency:

1) Cut down or even eliminate the chicken broth

2) Use heavy cream instead of light cream

3) simmer it longer or

4) thicken it with roux. Simmer the onions in butter instead of oil, say 2-3 tablespoons worth. After the onions have softened add 2-3 tablespoons of flour and cook this for a few minutes. Then add the chicken stock and proceed with the recipe, ensuring to whisk the roux thoroughly into the stock.

Thanks for writing.

]]> by: Mike http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-11042 Sat, 26 May 2007 21:25:36 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/pasta-with-basil-cream-sauce/#comment-11042 Two questions: How long should the sauce be let to simmer down for after the cream is added? I let it simmer down for a good 20 minutes but it still didn't seem right. This relates to my second question: What should the consistency of the sauce be? After letting it simmer for about 20 minutes it was still extremely soupy. I thought after letting it cool it might coagulate but no such luck. It was still usable and very tasty, I would just have preferred it to be more sauce instead of soup like. Two questions:

How long should the sauce be let to simmer down for after the cream is added? I let it simmer down for a good 20 minutes but it still didn’t seem right. This relates to my second question:

What should the consistency of the sauce be? After letting it simmer for about 20 minutes it was still extremely soupy. I thought after letting it cool it might coagulate but no such luck. It was still usable and very tasty, I would just have preferred it to be more sauce instead of soup like.

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