Difference between revisions of "Double Boiler"
RealRecipes (talk | contribs) m (moved Cookbook:Double Boiler to Double Boiler: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{equipment}} | [[ | + | {{equipment}} | [[Pots and Pans|Pots and pans]] |
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[[Image:Bain-marie.JPG|thumb|right|200px|Using two pots as a double boiler]] | [[Image:Bain-marie.JPG|thumb|right|200px|Using two pots as a double boiler]] | ||
| − | A '''double boiler''' is a double-walled cooking pot with water in between the walls. This construction limits the maximum temperature to the [[ | + | A '''double boiler''' is a double-walled cooking pot with water in between the walls. This construction limits the maximum temperature to the [[Boiling|boiling]] point of water, which is generally about [[Oven Temperatures|200 °F to 212 °F]] (93°C to 100 °C). Two suitably sized pots can function as a double boiler, provided that the inner pot can be kept from touching the outer pot (except perhaps at the top edge) and can be kept stable enough. |
If the inner pot seals fairly well against the outer pot, it is not necessary for the inner pot to touch the water. | If the inner pot seals fairly well against the outer pot, it is not necessary for the inner pot to touch the water. | ||
| − | Double boilers are most commonly used to melt [[ | + | Double boilers are most commonly used to melt [[Chocolate|chocolate]]. They can be used to cook [[Custard|custard]], preventing the outside from crusting before the inside is fully cooked. Double boilers are also used in the making of Hollandaise sauce and custard-style ice creams to cook egg yolks. |
| − | A similar device is the [[ | + | A similar device is the [[Bain-Marie|bain-marie]], which is for use in an [[Oven|oven]]. |
[[Category:Equipment]] | [[Category:Equipment]] | ||
Latest revision as of 17:51, 5 April 2012
| Equipment | Pots and pans
A double boiler is a double-walled cooking pot with water in between the walls. This construction limits the maximum temperature to the boiling point of water, which is generally about 200 °F to 212 °F (93°C to 100 °C). Two suitably sized pots can function as a double boiler, provided that the inner pot can be kept from touching the outer pot (except perhaps at the top edge) and can be kept stable enough.
If the inner pot seals fairly well against the outer pot, it is not necessary for the inner pot to touch the water.
Double boilers are most commonly used to melt chocolate. They can be used to cook custard, preventing the outside from crusting before the inside is fully cooked. Double boilers are also used in the making of Hollandaise sauce and custard-style ice creams to cook egg yolks.
A similar device is the bain-marie, which is for use in an oven.
