Double boiler
Double Boiler
A Double Boiler (pronunciation: /ˈdʌb(ə)l ˈbɔɪlər/) is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce, melting chocolate, or preparing custards such as creme anglaise.
Etymology
The term "Double Boiler" comes from the two pots that are used in the process. The lower pot is filled with water, which when heated, warms the contents of the upper pot.
Usage
The Double Boiler is used when a cooking process requires a delicate temperature, which is difficult to control with direct heat. The steam produced by the boiling water in the lower pot gently heats up the upper pot, where the food is directly cooked.
Related Terms
- Bain-marie: A type of heated bath. It is used when a recipe calls for a water bath or double boiler.
- Melting chocolate: Chocolate is often melted in a double boiler to prevent it from burning.
- Custard: A variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Custards are often cooked in a double boiler to prevent them from curdling.
- Hollandaise sauce: An emulsion of egg yolk, melted butter, and lemon juice. It is usually prepared in a double boiler to prevent the egg yolks from overheating and scrambling.
External links
- Medical encyclopedia article on Double boiler
- Wikipedia's article - Double boiler
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