Double boiler: Difference between revisions

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Revision as of 14:50, 22 April 2010

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.

This apparatus utilizes the properties of water to establish a constant temperature. The phase change of water from liquid to vapor occurs at 212 degrees F or 100 degrees C. Therefore, as long as the lower pot does not become pressurized or boiled dry, the maximum temperature contacted by the upper vessel will be the boiling point of water, and scalding or uneven heat is avoided. The steam will either condense on the upper vessel or escape, but the temperature of the vapor phase will remain constant.

The upper vessel must fit over tightly, or else steam may enter the upper vessel 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.
-This apparatus utilizes the properties of water to establish a constant temperature.  The phase change of water from liquid to vapor occurs at 212 degrees F or 100 degrees C. Therefore, as long as the lower pot does not become pressurized, the maximum temperature contacted by the upper vessel will be the boiling point of water, and scalding or uneven heat is avoided.  The steam will either condense on the upper vessel or escape, but the temperature of the vapor phase will remain constant.
+This apparatus utilizes the properties of water to establish a constant temperature.  The phase change of water from liquid to vapor occurs at 212 degrees F or 100 degrees C. Therefore, as long as the lower pot does not become pressurized or boiled dry, the maximum temperature contacted by the upper vessel will be the boiling point of water, and scalding or uneven heat is avoided.  The steam will either condense on the upper vessel or escape, but the temperature of the vapor phase will remain constant.
 The upper vessel must fit over tightly, or else steam may enter the upper vessel and affect the cooking substance.

Revision as of 14:50, 22 April 2010

See also