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Scorcher

Double Boiler

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How many of you have one? Are there any way to get around not having one? Have an old family recipe that calls for one.

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you could nest a small pan in a larger pan in a pinch

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How many of you have one? Are there any way to get around not having one? Have an old family recipe that calls for one.

 

 

What are you trying to do with it, because i typically do this------>

 

you could nest a small pan in a larger pan in a pinch

 

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What is the recipe you need it for?

 

 

It is a succotash recipe. The succotash is in a white sauce, hence the need for the double boiler, the sauce is easy to scorch.

Edited by Scorcher

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It is a succotash recipe. The succotash is in a white sauce, hence the need for the double boiler, the sauce is easy to scorch.

 

 

And you do have a reputation for being a "scorcher"

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And you do have a reputation for being a "scorcher"

 

:pc: Had a burnt toast avatar.

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never used one but I've seen people on tv use a glass bowl over a pot of water

 

I prefer SS, but this. In fact, it works better than a double boiler IMO because the bowl doesn't have corners for the sauce to get stuck in and curdle, so it's way better for things like custards and what not.

 

The only thing you need to make sure is that the pot you're using is big enough relative to the bowl and amount of sauce so that none of the sauce is at a point in the bowl that is outside the width of the pan. Did that make sense? In other words, if you're using a small pot and a gas range, the heat from the stove will hit the part of the bowl that is not nestled inside the diameter of the pan and possibly scorch the sauce. But that is pretty easy to avoid.

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I prefer SS, but this. In fact, it works better than a double boiler IMO because the bowl doesn't have corners for the sauce to get stuck in and curdle, so it's way better for things like custards and what not.

 

The only thing you need to make sure is that the pot you're using is big enough relative to the bowl and amount of sauce so that none of the sauce is at a point in the bowl that is outside the width of the pan. Did that make sense? In other words, if you're using a small pot and a gas range, the heat from the stove will hit the part of the bowl that is not nestled inside the diameter of the pan and possibly scorch the sauce. But that is pretty easy to avoid.

 

 

yep.... did this for my hollandaise/bearnaise, custards, anglaise, ganache, etc.

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And you do have a reputation for being a "scorcher"

 

 

:lol: I thought about that after I hit the button of no return.

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I prefer SS, but this. In fact, it works better than a double boiler IMO because the bowl doesn't have corners for the sauce to get stuck in and curdle, so it's way better for things like custards and what not.

 

The only thing you need to make sure is that the pot you're using is big enough relative to the bowl and amount of sauce so that none of the sauce is at a point in the bowl that is outside the width of the pan. Did that make sense? In other words, if you're using a small pot and a gas range, the heat from the stove will hit the part of the bowl that is not nestled inside the diameter of the pan and possibly scorch the sauce. But that is pretty easy to avoid.

 

 

That does, thank you.

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