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Originally Posted by vanblah
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Bring two cups of cream to just under a boil in the same pot as the garlic butter. Slowly add the grated romano. Be careful not to scorch the cream; keep it moving and keep it on medium-low heat. Don't let it come to a full boil -- remove it from the heat if you have to. Let the cheese melt.
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you can improvise a double boiler by putting a bowl over a pot of simmering water - that way there's no danger of scorching...