Scorcher Posted November 9, 2012 Share Posted November 9, 2012 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. Quote Link to comment Share on other sites More sharing options...
Zooty Posted November 10, 2012 Share Posted November 10, 2012 you could nest a small pan in a larger pan in a pinch Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 10, 2012 Share Posted November 10, 2012 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 Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 10, 2012 Share Posted November 10, 2012 never used one but I've seen people on tv use a glass bowl over a pot of water Quote Link to comment Share on other sites More sharing options...
RC94 Posted November 10, 2012 Share Posted November 10, 2012 What is the recipe you need it for? Quote Link to comment Share on other sites More sharing options...
Scorcher Posted November 13, 2012 Author Share Posted November 13, 2012 (edited) 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 November 13, 2012 by Scorcher Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted November 13, 2012 Share Posted November 13, 2012 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" Quote Link to comment Share on other sites More sharing options...
Big John Posted November 13, 2012 Share Posted November 13, 2012 And you do have a reputation for being a "scorcher" Had a burnt toast avatar. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 13, 2012 Share Posted November 13, 2012 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. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 13, 2012 Share Posted November 13, 2012 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. Quote Link to comment Share on other sites More sharing options...
Scorcher Posted November 13, 2012 Author Share Posted November 13, 2012 And you do have a reputation for being a "scorcher" I thought about that after I hit the button of no return. Quote Link to comment Share on other sites More sharing options...
Scorcher Posted November 13, 2012 Author Share Posted November 13, 2012 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. Quote Link to comment Share on other sites More sharing options...
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