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A double boiler is an odd pan you could find in your grandmothers cupboard if you don't have one of your own. They are not given much attention these days, but a double boiler can be a help in bringing you compliments on several recipes. Using a double boiler for craft projects is also a way to get those "Wow, I didn't know you could do that!" comments.

Sensitive foods that break down or scorch from direct heat are sauces, chocolates, custards and puddings. Cooking these in a double boiler will not only prevent the scorching but also ensure smooth and creamy textures. Double boiling will also prevent overcooking as it allows for a slow and even heating. This slow and even heating also makes it a must for melting any item.

The melting of wax or soap for craft projects becomes safer since they are melted and kept at a lower temperature. It comes in handy for keeping ingredients warm and/or pliable for piece work such as making chocolate candies. Another example of its usefulness is in keeping the butter melted as you brush philo dough leaves for baklava or Greek pies.

Contrary to the name you want the water to simmer not to boil, and the erroneous thought that there must be contact between the pan and the water will result in the same problems you would acquire from direct heat. Therefore you will want at least one inch of space between the double boiler and the water. Bring the water to a simmer then fit the double boiler in place. Cover if the recipe requires and check the water lever occasionally. When you remove the top of the double boiler from the bottom pan wipe it across a dish towel to ensure no condensation runs off into your recipe. Those are the simple but pertinent rules to proper use. Now to use it!

A moist steamed pudding cake is one recipe that is quick, easy and will satisfy the sweet tooth.

Chocolate Pudding Cake:

Mix together and set aside;

*1 c. flour, 1/2 t. baking soda and 1t. cream of tartar

Cream together;

*1 T. butter and 1/2 c. sugar

Add;

*1 egg and 1 square unsweetened chocolate, melted

Alternately add;

*1 cup milk and the flour mixture

Place in top of double boiler and cook covered for 45 min. checking water level occasionally. Serve warm with sauce; Cream 5 T. softened butter; gradually add 3/4 lb. of powdered sugar, pinch of salt and 1t. Vanilla.

Scrambled eggs that come out perfect every time are easy in the double boiler.

To 3 eggs add 1 T. milk or cream; salt and pepper to taste and beat well. Put this in the top of the double boiler over simmering water and stir until desired doneness. This method does not require the buttering or oiling of the pan and therefore reduces fat.

Hollandaise Sauce is always a favorite and comes out smooth as silk using the double boiler.

*2 eggs ~ 1/4 t. salt ~ 1/4 c. unsalted cold butter ~ 2 to 3 T. lemon juice

Put eggs and salt in top of double boiler over simmering water. Whisk until thick and frothy. Gradually add the butter whisking constantly until desired thickness. Remove from heat and gradually add lemon juice to taste.

With these simple recipes you can inspire your family and friends or just quietly satisfy your inner gourmet. Yes the double boiler, whether used for food or craft, is an odd but valuable kitchen utensil.

Learn more about this author, Robin Moynihan.
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