What is Double Boiler
Double Boiler is a technique of delicate, indirect heating used to melt chocolates, slow scramble eggs, keep food warm or incorporate more air into eggs quickly when making sauces like Sabayon and Hollandaise. It also cooks foods that would otherwise undergo a quick change in texture when placed over direct heat. Here are 3 recipes that use this technique:
|Serves||4||Published||Monday, 28 October 2013|
|Recipe type||Techniques||Author||Manisha Sharma|
- Heat water in a pan and place another bowl at its mouth. You can either do it while the pan is on the stove or off it.
- If the pan is to stay on stove, keep the water barely simmering.
- If you plan to do the cooking with the pan off the stove, let the water come to a rolling boil and then place the bowl over it.
- The ingredient is placed in the bowl and cooks in the indirect heat of steam coming from the pan below.
- If you want to cool the mixture after taking it off double boiler, continue whisking till it cools down a bit or to room temperature.