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Double Boiler


Scorcher
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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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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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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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