Double boiler: Difference between revisions
Content deleted Content added
m using discuss= parameter for merge template to reconcile syntax differences as part of merge template merger |
Undo joke Tags: New redirect Manual revert Mobile edit Mobile web edit |
||
| (44 intermediate revisions by 30 users not shown) | |||
| Line 1: | Line 1: | ||
| ⚫ | |||
{{merge|Bain-marie|discuss=Talk:Double boiler#Merger proposal|date=July 2009}} |
|||
{{Redirect category shell|1= |
|||
A '''double boiler''' is a stovetop apparatus used to cook delicate sauces |
|||
{{R from merge}} |
|||
such as [[beurre blanc]] or to melt [[chocolate]] without burning or seizing. It is a double-decker [[saucepan]] with an upper vessel that fits into a lower pot. |
|||
}} |
|||
One fills the bottom with boiling water and places the food to be cooked in the top one. The top pot is kept above the boiling water and heated only by steam, but tight fitting of the two pots prevents steam from escaping. |
|||
==See also== |
|||
| ⚫ | |||
* [[Double steaming]] |
|||
[[Category:Cookware and bakeware]] |
|||
[[Category:Boilers]] |
|||
[[Category:Articles lacking sources (Erik9bot)]] |
|||
{{cooking-tool-stub}} |
|||
Latest revision as of 21:20, 23 October 2022
Redirect to:
This page is a redirect. The following categories are used to track and monitor this redirect:
|