by Jonnie Chastain

Created on: January 13, 2009   Last Updated: January 28, 2009

HOW TO USE A DOUBLE BOILER

A double boiler consists of two nesting sauce pans with a single lid that fits both. Food in the top unit is heated, or cooked, by the heat from water boiling or simmering in the bottom unit.

Ask a professional chef. She, or he, will probably tell you that no kitchen is complete without a double boiler. However, it isn't necessary that you be a chef to enjoy the benefits of this versatile utensil.

The double boiler is indispensable in the preparation of foods that require gentle heat such as custards and sauces. It is just the thing to melt chocolate or wax, and is also great for keeping food warm until time to serve it, or for warming leftovers.

This easy Hollandaise Sauce is a tasty addition to broccoli, asparagus, or cauliflower and will have your family, and guests asking for seconds. The recipe makes about cup. Adjust it for your needs.

1/2 cup butter

1/4 teaspoon salt

dash of cayenne pepper

1 tablespoon lemon juice

2 egg yolks

In the top unit of a double boiler (not over heat or hot water) beat the butter until creamy. Add salt and pepper. Add lemon juice a few drops at a time, beating constantly. Add egg yolks, one at a time, beating until sauce is light and fluffy. Place over bottom unit for a few minutes, stirring constantly, until sauce is glossy. (The water should be hot but not boiling and should not touch the top unit.)

Fluffy Seven Minute Frosting is a beautiful, tasty finishing touch for any cake.

2 unbeaten egg whites

1 cups sugar

2 teaspoons light corn syrup or teaspoon cream of tartar

1/3 cup cold water

dash of salt

1 teaspoon vanilla

Place all ingredients except vanilla in the top unit of a double boiler (not over heat or hot water). Beat 1 minute with electric mixer to blend. Place over boiling water (water should not touch the top unit) Cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). (Don't overcook) Remove from boiling water. Add vanilla. Beat until of spreading consistency, about 2 minutes. This will frost the tops and sides of two 8 or 9 inch layers.

Chicken a la King

2 tablespoons butter

1/3 green pepper cut into strips

1/4 pound fresh mushrooms, cleaned, sliced

1/3 cup flour

1 1/3 cups thin cream or evaporated milk

1 1/3 cups chicken broth

salt and pepper to taste

2 cups cold cooked chicken, diced

1/2 pimiento, cut into strips

Melt butter in top unit of a double boiler over direct heat, add green pepper and mushrooms, cover and simmer for 5 minutes. Lift out pepper and mushrooms. Blend flour into melted butter, add cream or milk, broth and seasonings. Still over direct heat cook, stirring constantly until sauce boils and thickens. Add chicken, pimiento, green pepper and mushrooms. Place over boiling water in bottom unit of double boiler. Cover and cook until chicken is heated thoroughly. Serve over prepared noodles or rice. Serves 5.

Caramel Apples are a snap when prepared using a double boiler. They are sure to be a hit at the school carnival.

2 pounds of vanilla caramels

4 tablespoons of water

double pinch of salt

12 wooden skewers

12 crisp, medium apples

Wash the apples and dry them well. Melt caramels with water in the top unit of a double boiler. Stir frequently until smooth. Add salt. Stick a skewer into the blossom end of each. One at a time dip the apples into the caramel syrup turning to coat them completely. If the syrup is too thick stir in a few drops of water. If you wish to you can roll the coated apples in chopped nuts. Set on a wax paper covered cookie sheet. Refrigerate until syrup is firm.

Recipes from Better Homes and Gardens

www.Target.com/doubleboiler
www.creativecookwa re.com

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