Chicken Alfredo -- E01 The 4 Years Cook

I provide instruction on making Chicken Alfredo. The recipe can be found at my blog:

http://4yearscook.blogspot.com/

Category:

Howto & Style

Tags:

• Cooking Food
• Chicken Chicken (food)
• Tutorial
• College
• Chicken Alfredo

[CrashtUnBurned]

Holy shit, people are gonna chop their fingers off if they try to mince garlic like you do.

[collegiatecook]

@CrashtUnBurned I like to live dangerously

[collegiatecook]

(reply button isn't working for me)

>It should be noted that yes, one should cut the fat from the chicken when chopping it. I ended up throwing away fatty pieces that I cut off camera.

>Don't get confused here, there is no bulb to remove in the center of the clove itself. Just pull the cloves from the opened garlic and you will be fine.

[CrashtUnBurned]

@collegiatecook The best way to do it is to put your left hand flat on the top of the knife and press it against your cutting board and use your other hand on the handle to bring the knife up and down over the garlic quickly and occaisonally use the knife to swipe the bits of garlic back in to the center of the board and just keep mincing until it's as fine as you want.

[jimmateetswurld]

@brewerent

TL;DR

Warning. this post may contain more than 100 calories, but im fresh out of fucks to give so you dont have to worry about any of those.

[brewerent]

Couple of notes. Place a wet paper towel under your cutting board to avoid all of the sliding. Way too much butter! 1 stick should be more than plenty. Saute the garlic in the butter for about a minute before adding the cream. Pasta should be done in 9-12 minutes, and water should be at a rolling boiling to begin. Salt the pasta water! The video is about 4 minutes too long. You don't need to explain how a cheese grater works. Lastly, keep in mind a serving of this could be around 1000 calories.

[jojococoa]

@TheKyukun i use the whole clove (except the skin of course). i don't even bother chopping off the tip like he did in the video.

good knife skills with the chicken using a chef's knife and not a tiny paring knife like i've seen some people use. i wouldn't bother cutting the garlic so precisely. i usually smash it with the flat part of the knife using the palm of my hand (much safer) and just chopping until i've got small uniform pieces

[jojococoa]

very good first video! encourage your students to try different variations. also this seems like an expensive first recipe for college students. but over all very informative. can't wait for more videos.

[AgileCow]

I have subscribed andrew and dylan. do NOT DISAPPOINT ME