What went wrong with my garlic parmesan sauce for my wings? Please point out everything that I did wrong : AskCulinary
So I covered the wings with flour and black pepper, didnt upload salt as a result of I idea Parmesan would already make it too salty. I dont have an oven so I simply fried them (as soon as). Looked just right.
So for the garlic parm sauce:
I melted a few stick of butter in a small pan,then added garlic. Fried for a few min then added round a cup of Parmesan. So i used to be blending it whilst at the range, as a result of I spotted that the garlic can nonetheless have extra time frying. Then, the parmesan began to soften and clump in combination forming right into a unmarried mass wtf.
Parmesan isnt intended to clump in combination when cooked proper? BTW, I used a shop emblem grated parmesan. I wager I shouldnt have purchased that.
So I redo the sauce, got rid of the clump of parmesan within the pan. Then, let it cool for somewhat. Added part cup of parmesan once more, however slowly added it this time whilst blending it in combination. Then I floor black pepper to the sauce. Looked higher this time.
So what do you suppose I must exchange? The sauce tasted somewhat sour, smartly the parmesan I purchased had a slight sour aftertaste by itself.