I have a question about step 5 on the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle" from melissav. It says:
"Simmer for 2-3 minutes and season to taste with salt and pepper. " I made the drizzle last evening, put it in the fridge and it has congealed. Guests will be arriving in several hours, please recommend a gentle heating method for the drizzle, thanks for the recipe! Loving the aroma of the roasted lemon.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
added 10 months ago
Why don't you boil a pot of water and place a heatsafe bowl over it (like a Pyrex), filled with the "drizzle". Slowly whisk and see if you can't bring it back together.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
added 10 months agoWhy don't you boil a pot of water and place a heatsafe bowl over it (like a Pyrex), filled with the "drizzle". Slowly whisk and see if you can't bring it back together.
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Thanks I'll try that now!!!
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worked like a charm-thanks for your quick reply!
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