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All questions

I have a question regarding Balsamic Roasted Shallots. Can they be made in advance?

Can I make them today and reheat to serve tomorrow?

asked by Jacquelinef 17 days ago
3 answers 89 views
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Rebecca Salisbury

Rebecca is Food52's Director of Customer Care

added 17 days ago

Hi there Jacquelinef -- seems to be a recipe that's rather forgiving, in my opinion. To keep them rather intact, gently reheat them the day of over a low flame. They will loose most of their structure and turn a bit jammy. Hope this helps!

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Kristen Miglore

Kristen is the Creative Director of Food52

added 17 days ago

Great idea, Rebecca!

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added 17 days ago

Yes, absolutely. They'll probably stay intact best if you can reheat them in a low oven (200-250F) covered with foil or a lid, maybe with an extra splash of water if the sauce is looking dry. Or you could gently microwave, if the oven is occupied, no big deal!