Double boiler: Difference between revisions

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2 common techniques employed for double boiling food outdoors

A double boiler is a stove top apparatus used to cook delicate sauces such as beurre blanc or to melt chocolate without burning or seizing. It consists of an upper vessel containing the substance to be cooked which is situated above a lower pot of water. When brought to a boil, the steam released in the lower pot provides heat against the bottom of the upper one. The upper vessel must fit over tightly, or else steam may escape and affect the cooking substance .

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 A '''double boiler''' is a stove top apparatus used to cook delicate sauces
-such as [[beurre blanc]] or to melt [[chocolate]] without burning or seizing. It consists of an upper vessel containing the substance to be cooked which is situated above a lower pot of water. When brought to a boil, the steam released in the lower pot provides heat against the bottom of the upper one. The upper vessel must fit over tightly, or else the steam escapes and the cooking substance may come in contact with the water or steam which is undesired in most recipe by double boiling.
+such as [[beurre blanc]] or to melt [[chocolate]] without burning or seizing. It consists of an upper vessel containing the substance to be cooked which is situated above a lower pot of water. When brought to a boil, the steam released in the lower pot provides heat against the bottom of the upper one. The upper vessel must fit over tightly, or else steam may escape and affect the cooking substance .
 == See also ==