Double boiler
Double boiler 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. The setup consists of two pots, one larger and one smaller. The larger pot is partially filled with water brought to a simmer or boil. The smaller pot, which is filled with the ingredients to be cooked, is placed inside the larger pot.
Usage[edit | edit source]
The indirect heat of a double boiler allows for controlled cooking. This is useful in applications that require a heat source that will not burn or curdle the ingredients. The water in the larger pot shields the food in the smaller from direct heat. The top pot can also be used as a lid for the bottom one.
Variations[edit | edit source]
A bain-marie is a similar tool that uses a water bath to provide a gentle heat. The difference is that the bain-marie is often used in an oven, and can be made from any deep pan or dish filled with water, with another container floating in it.
See also[edit | edit source]
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