Double boiler

Double Boiler
information
A type of cooking vessel that includes two separate pots. A lower pot holds water that is heated. Food is placed in an upper pot, which is then placed into the lower pot of hot water.

A double boiler is a specialized piece of kitchen equipment consisting of two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil.

Generally, a double boiler consists of two pans; the lower pan, in which water is placed to simmer, and the upper pan, into which goes the food.
Remember to use them on gentle-to-moderate heat.

Double Boiler
Like a bain-marie, a double broiler is a method of cooking without using direct heat. It usually consists of two saucepans that fit together.

double boiler = bain marie Substitutes: set a heavy pot in a pan half-filled with water OR microwave oven (this is the preferred way to melt chocolate; use medium power) ...

double boiler
A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning.
drained and rinsed ...

Double Boiler - two saucepans, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat.

Double Boiler: If you are going to make cheese often, you will need a good, stainless steel double boiler capable of holding at least four gallons of milk.

Double Boiler Method
Put chopped chocolate into a double boiler or heatproof mixing bowl set over a pot of gently simmering water and stir gently until the chocolate is completely melted and smooth.

Double boiler is a set of two stacked pans used for the gentle heating of foods: the lower pan holds simmering water, while the smaller top pan contains chocolate, sauces, custards, or other heat-sensitive foods.

Double boiler: A piece of kitchen equipment consisting of two saucepans, one of which nests partway inside the other. The lower pot is used to hold simmering water that gently cooks or melts the heat-sensitive food that is placed in the upper pot.

Double boiler - Cooking utensil much like a bain-marie method of cooking without using direct heat. It usually consists of two saucepans that fit together.

Double boiler
A set of two special saucepans, one nested inside the other, to gently cook egg based sauces.
Dough ...

double boiler: A nested pot where the bottom pot is filled with just enough water so that the top portion doesn't touch it. A double boiler cooks with steam that never goes above water's boiling point, 212 degrees Fahrenheit.

In double boiler, combine chocolate chips and milk. Stir over medium heat until melted and thick no longer.
Take off heat; add chopped walnuts and 1/2 teaspoon vanilla and stir.
Cover with tin foil and set in refrigerator for 1 hour.

What is a Double Boiler? A double boiler is a kitchen tool used for applying gentle heat to delicate preparations such as ... Read the definition of double boiler.
Dredge ...

Double Boiler
A cooking method consisting of two saucepans fitting together so that the contents of the upper pan can be cooked or heated by boiling water in the lower one.
Dredge
To coat food with flour, bread crumbs, etc.
Deglaze ...

Also known as a double boiler, this consists of a set of two pans that stack on top of each other.

Also Known As: double boiler, Mary's bath
Common Misspellings: bane mairie
Examples: ...

See also: Steaming, Double boiler.
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Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.

Also a set of nesting pots with single, long handles used as a double boiler.

double boiler is a type of bain-marie.
ba jiao (Chin.) Chinese star anise (literally, "eight points"); this seed from the magnolia family flavors marinades and slowly cooked dishes; although anise flavored, it is no relation to fennel.

Bain-marie: A French double boiler or a large open vessel half-filled with hot water in which saucepans are placed to keep contents nearly at boiling point.
Bake: To cook by dry heat in the oven.

Bain-Marie: A bain-marie (also called a double boiler) is a device used in to heat materials gradually to a fixed temperature.

Double boiler: Fill the bottom half of a double boiler with water, making certain the bottom of the top half doesn't touch the water. Bring the water to a simmer. Place the chocolate in the top half, and place over the simmering water.

Double boiler & large pot it will fit in (I use a universal double boiler that is wide at the top and round and smaller at the bottom with a handle that hooks over the edge of the pot.) ...

Double boil or bain-marie: The most common applications of using a bain-marie or double boiler is making custardy dishes, delicate sauces, cheesecakes or slowly melting items. A double boiler is a two-part pot.

In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted.

BAINE - MARIE ( ban' ma ree' ) : A French utensil, often called a water bath something like a DOUBLE BOILER, only not quite. It consists of a traylike device into which you put hot or simmering water and then one or more thin cylindrical pots.

For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water).

For the chocolate buttercream, put the chocolate in a heatproof bowl (or the top of a double boiler) and place it over, but not touching some barely simmering water in a saucepan (or the bottom of the double boiler).

A frothy Italian dessert of egg yolks, sugar, and Marsala wine, zabaglione is whipped in a double boiler until wonderfully light and lilting. Serve warm immediately as a sauce with fresh berries or over cake, ice cream, or pastry.

To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

Coddler - Similar to a double boiler or chafing dish, it differs in the fact it contains separate compartments for individual portions. Eggs are mostly prepared using this type of pan.

Bain/bain marie "Mary's bath" in French, a hot water bath, like a double boiler but with the water not quite as hot. "Bain" alone can also refer to a cylindrical metal container used to to hold the food part of a bain marie.

Strain the milk on to the egg and sugar mixture then pour this into a heavy-based pan or the top of a double boiler. Warm gently over moderate heat and stir the sauce constantly.

Render - To melt or free fat from tissues by heating in the top of a double boiler and covering, over hot water.

Reserve - To save or set aside food for another day.
...

A mixture of beaten egg, milk and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler.

Sabayon (Fr.): Wine custard. Sweetened egg yolks flavored with Marsala or other wine or liqueur, beaten in a double boiler until frothy. (The Italian name is zabaglione.) ...

Milk scalds at 196 degrees Fahr., when in double boiler.
Milk is pasteurized at 165 Fahr., holding at that temperature twenty minutes.
Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour.

ECLAIR
A small oblong pastry that is filled with cream. Many eclairs are topped with five finger icing (3 T. powdered sugar and a few drops of water, melt over double boiler while stirring).

Bain-marie: a vat of hot water kept at approximately 180 degrees Fahrenheit (82 degrees Celsius), used to hold hot liquids such as soups or sauces in readiness for service. Steam table or double boiler insert ...

Hot water is placed in a pan and the food item (such as custard), nestled in a separate container, is set in the water. This allows gentle cooking without scorching. 2. French term for a type of double boiler.

sea fish, also known as St Peter's fish, is an odd-looking creature with an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sauteing and poaching. Double boiler ...

Whoever she was, Mary the Jewess was an accomplished practical alchemist and the inventor of a series of technical devices still in use today, such as the hot ash box for steady heat, the dung box for prolonged heat and the double boiler, ...

couscousier - This is the traditional pot in which couscous is cooked. It looks like an enormous double boiler with a deep bottom and a perforated top in which the couscous grain is steamed over an aromatic spicy stew.

See also: Cooking, Water, Flavor, Sauce, Vegetable