if there is too much milk/ or its too watery then add a little more flour and let it boiled a it (My mom used to make it like this as well, but she used only one cup and added more when it the texture was too thick) Same thing for if there is too much flour add a bit more milk until its ok
Recipe is the best but as great cook or chef or expert u should know how to put the milk lil by lil like first a acup and then required add more or if u put two as like recipe u should cook it long to make it thicker if still doesn't u should know to add parmaesan cheese or a cheese slice. To make it thicken.. its an expert recipe and as a an expert u should need to know ur ways not a book reader and imply on real world
BTW I love ur videos but this time I need to add my opinion ehere I dont want u to get low
Hey, all you do to fix it is that mix some flour with milk in a seperate bowl give it a good mix it should have a ketchup consistency and then add this mixture to the watery sauce. This makes it thick
I think u shud add the milk bit by bit and you cud add abit more flour to make it to the texture u wud prefer it wud thicken well .. i make alfredo pasta at home too , and the sauce is so good , i don't do measurements tho i just eye it 😂 …. u just gotta add milk slowly and make a thick zpaste first with the flour and then add more bit by bit , and if it gets too watery u can add flour and let it bubble more , you can also use cooking cream and then add cheese and add more herbs
Don't add the milk all at once add it slowly just enough to make it a perfectly thick sauce there's not actually a perfect measure for milk in it…. Great attempt though appreciate it 🎉
If you put 2 cups of milk,than you need 2 spoons of flour,trust me my dad is a chef and a cook, i do it like that and also it needs about 10-15 min to thicken up so that it has that sauce texture
Whenever you make a sauce with flour you pour the milk gradually till you reach the consistency you want. Wait tell it bubbles and use a whisk not a spoon .
you don't have to add all that milk at once, start by adding half cup and let it cook. Then add more to make it runny or thick as per your preferences.
To thicken it you can add more flour or cornstarch or more cheese for this sauce usually more cheese and you have to cook it on very very low heat so it doesn’t curdle. I add more kinds of cheese than mozzarella and if I want creamy or I will do half-and-half or heavy whip and I add cream cheese, but I have made this type sauce too for less calories. Basically any sauce can thicken with more cornstarch or flour. Flour trickier because it clumps if you do it wrong so I prefer to coat the flower onto the meat or whatever vegetable I am throwing into the sauce otherwise I whisk it on higher heat until the clumps are gone and then turn on lower heat and let it thicken. With flour you don’t want it too thick because once it stands, it will thicken more. If that happens, add milk and reheat. It does have to cook for about 10 minutes after boiling for it to thicken, on low heat after simmering 10 minutes is when you look for consistency and see if you need to thicken it more or take it off heat, let it stand and thicken
You didn't cook properly, who actually follows time point to point!!!! If u had added flour more and cooked milk more it would have thickened up easily😢😢😢😢😢
Omg! You did it wrong way.. I made this sauce all the time . Let me tell you. Do not add 2 cup milk.. just add milk as much as you think is right.. it's basically depends on you. How thick you want your sauce.
the SP is clearly a SPOON because she was using a literal spoon in the video; and her flour was clearly a heaping spoonful lol – and you need to let it become a roux, not just immediately dump in the milk
You could have cooked longer to reduce the liquid. Apart from that if there were mixed comments about it being liquidy or of a good consistency, you should have added the milk little by little and when you were satisfied with the thickness of the sauce you could have stopped and decided how much milk it actually took to get that texture.
45 Comments
I do this everytime …always turns out good …add cheese and flour to balance thickness…you can also add cream instead of milk
another reason why cups shouldn't be a measurements 😀
if there is too much milk/ or its too watery then add a little more flour and let it boiled a it (My mom used to make it like this as well, but she used only one cup and added more when it the texture was too thick) Same thing for if there is too much flour add a bit more milk until its ok
(I don't know, please correct me if I'm wrong)
Recipe is the best but as great cook or chef or expert u should know how to put the milk lil by lil like first a acup and then required add more or if u put two as like recipe u should cook it long to make it thicker if still doesn't u should know to add parmaesan cheese or a cheese slice. To make it thicken.. its an expert recipe and as a an expert u should need to know ur ways not a book reader and imply on real world
BTW I love ur videos but this time I need to add my opinion ehere I dont want u to get low
Maybe use heavy cream?
Nah you got the measurements wrong, one cups too much for that little pinch of flour I prefer adding milk little my little
Well you have reduce the size of cup and bring the milk to a boil it's gonna be perfect
Hey, all you do to fix it is that mix some flour with milk in a seperate bowl give it a good mix it should have a ketchup consistency and then add this mixture to the watery sauce. This makes it thick
Trust me sister, it works.
My parents love it.
Just 1 cup of milk not 2😂
I think u shud add the milk bit by bit and you cud add abit more flour to make it to the texture u wud prefer it wud thicken well .. i make alfredo pasta at home too , and the sauce is so good , i don't do measurements tho i just eye it 😂 …. u just gotta add milk slowly and make a thick zpaste first with the flour and then add more bit by bit , and if it gets too watery u can add flour and let it bubble more , you can also use cooking cream and then add cheese and add more herbs
Don't add the milk all at once add it slowly just enough to make it a perfectly thick sauce there's not actually a perfect measure for milk in it…. Great attempt though appreciate it 🎉
You should take more flour like about 2 or 4 spoon and let it cook a bit more
Sisterrrrrrrr….LET THE HELLY MILK EVAPORATE
If you put 2 cups of milk,than you need 2 spoons of flour,trust me my dad is a chef and a cook, i do it like that and also it needs about 10-15 min to thicken up so that it has that sauce texture
You should add a little bit of flour that makes it more better
Whenever you make a sauce with flour you pour the milk gradually till you reach the consistency you want. Wait tell it bubbles and use a whisk not a spoon .
Instead of adding the cheese, you should've added flour.
How about 200k likes and u do it with one cup
You’re supposed to cook it longer to let the milk reduce
Thw secret is the same ampunt of oil/fat/butter = equal amount of flour. Thta show i get it perfect consistency.
you don't have to add all that milk at once, start by adding half cup and let it cook. Then add more to make it runny or thick as per your preferences.
cooking is not for everyone 😂
Ur supposed to add the milk slowly to make it creamy
Use your common sense grown women 😂 if it's thin , then add more flour ,
Did everybody forget that you're supposed to add the past the water to help it thicken up.
How dumb r u bro
You have to cook it down when you use milk… that’s like common sense
Too much milk. When you thicken sauce with flour there is a certain ratio. Too little flour for 2 cups of milk
Reduuuuuuce the liquid, let it cook slowly😢
I use a table spoon of flour
To thicken it you can add more flour or cornstarch or more cheese for this sauce usually more cheese and you have to cook it on very very low heat so it doesn’t curdle. I add more kinds of cheese than mozzarella and if I want creamy or I will do half-and-half or heavy whip and I add cream cheese, but I have made this type sauce too for less calories. Basically any sauce can thicken with more cornstarch or flour. Flour trickier because it clumps if you do it wrong so I prefer to coat the flower onto the meat or whatever vegetable I am throwing into the sauce otherwise I whisk it on higher heat until the clumps are gone and then turn on lower heat and let it thicken. With flour you don’t want it too thick because once it stands, it will thicken more. If that happens, add milk and reheat. It does have to cook for about 10 minutes after boiling for it to thicken, on low heat after simmering 10 minutes is when you look for consistency and see if you need to thicken it more or take it off heat, let it stand and thicken
Pasta just like many other words, is pronounced based on accent there is no right or wrong way
You didn't cook properly, who actually follows time point to point!!!! If u had added flour more and cooked milk more it would have thickened up easily😢😢😢😢😢
As an italian i can say that the second way to say pasta sounds better even thouth is not exactly the perfect pronounce
Omg! You did it wrong way.. I made this sauce all the time . Let me tell you. Do not add 2 cup milk.. just add milk as much as you think is right.. it's basically depends on you. How thick you want your sauce.
And when you add cheese.. turn off the stove
More flour needed for 2 cups
Omfg, add milk gradually, add more flour
Cook longer
This is ANNOYING
You look like shae from game of thrones
You just don’t know how to cook it lol
not thick enough, try adding some egg yolks then turn off the heat, and mix well.
the SP is clearly a SPOON because she was using a literal spoon in the video; and her flour was clearly a heaping spoonful lol – and you need to let it become a roux, not just immediately dump in the milk
Bro you could use your brain that's white sauce can see a vedio before shooting
You could have cooked longer to reduce the liquid. Apart from that if there were mixed comments about it being liquidy or of a good consistency, you should have added the milk little by little and when you were satisfied with the thickness of the sauce you could have stopped and decided how much milk it actually took to get that texture.
U didn't do it right, my mom does it the same way and it turns out perfect. U gotta add the milk gradually, not all tg