For our final Alfredo-based post, Lisa suggested this: Bacon Chicken Alfredo Roll-up
At first I asked: “What is that?”
Then I watched the video. I was still pretty confused, but slightly intrigued. See, you saw me rant a few months back about poorly written blog recipes and other internet-sources food preparation. To me, Tasty (the Buzzfeed recipe site) is the epitome of bad internet recipes.
But, it seemed ridiculous enough to be entertaining. Lisa’s Post from her Cook’s Illustrated cookbook taught us that Alfredo doesn’t re-heat well. I decided I wasn’t in the mood for Alfredo Zoodles.
So, I asked Chad if he wanted to help me make This Ridiculous Bacon Alfredo Thing. He said sure. (He actually said something along the lines of: ‘oh no, why would I ever want to make and help you eat something with bacon and Alfredo sauce?’ pretty sure that was sarcasm.)
First thing I chopped the parsley. That was easy.
Then 6 lasagna noodles in the pot to boil.
Then, it was bacon time.
I mean. It was kind of fun. The recipe called for thick-cut, so that’s what we went with. I definitely think it was the right choice.
Chad cooked up the rest of the bacon.
And on to the Alfredo sauce. Things did not turn out super well. Now, in my defense I was cooking on an unfamiliar stove. But I’m not super impressed with Tasty’s Alfredo recipe. See, they were specific enough to give a cook time for garlic – a flavor enhancer. But with the cream the recipe simply said “Add the cream, and bring to a boil.”
So the garlic gets a time limit, but the instructions for cream, the difficult and much more crucial aspect, is simply “boil?” That irked me a little, and seems wrong.
And it broke.
The sauce came to a boil, and the cream and butter got mad at each other and broke up. But really, if you look in this less-than-appetizing pot, you can see that the cream has thickened to a near curdle, and the butter has separated itself. There really wasn’t any saving this, unfortunately.
We improvised with something that may or may not have come from a jar. I mean, I didn’t basket-weave that bacon for nothing.
I’m understanding, after this month especially, how sensitive cream-based sauces are. They require a bit of finesse and focus, things I don’t always have. I will absolutely admit the blame can’t lie fully with Tasty, I kept it on the burner too long.
To me, a recipe is more than just a list of ingredients and a list of steps. It’s clear, concise instructions. There are specific words you use to mean something: like chop, dice, mince or simmer, boil, rolling boil, etc. It’s disappointing, because websites like Tasty are fun, and include videos that can be super helpful or at least very watchable. But, if you’re brought to the the recipe because someone’s Facebook friend liked the video, you may not be able to trust it.
Alfredo + Chicken
So in the video, you’ll notice that they used noodles without scalloped edges. Chad’s theory was that they cut the noodles down to size with the bacon. They left out this instruction. Overlapping was a little difficult.
Cheese. There was some spinach, too.
It’s not overlapping super well.
Then the bacon roll.
The recipe called for ‘about’ 25 minutes at 400 degrees. Definitely went for 8-10 more minutes. Could’ve gone longer. Plus some broil time at the end.
Unfortunately I don’t have pictures of any plated versions, which called for more sauce to be poured on top. The bacon separated from the noodles, and everything fell apart when it was served. It tasted pretty good, though. Very, very, very, very rich.
Chad whipped together the ‘classic’ Minnesota Doritos Taco Salad that Buzzfeed introduced us to, the one with French or Catalina dressing. Chad’s made it for us before. It was yummy as usual.
So I made something from a Tasty video. A Ridiculous Alfredo Thing.
I guess the final question isn’t whether or not you can? But, really, whether or not you should? Haha.
I think Lisa’s got one more Alfredo post coming our way!