If you've never used a double boiler before, it can seem intimidating; especially at first. But with practice, you will find that the use of a double boiler is invaluable in making delicate sauces because many soups and delicate dishes cannot be exposed to direct heat; especially those with cream or chocolate in them. This could cause a problem with scorching, but the use of a double boiler will rectify the problem for you; allowing you to prepare these delicate foods with ease.
Basically, a double - boiler is two kettle-type pans that fit together; one directly over the other. The bottom pan holds water which is heated by the direct heat, and it is this hot water that slowly cooks the ingredients of the top pan.
This method of cooking is not used very often, but is invaluable in many delicate dishes. Here are some recipes that need the use of a double - boiler.
Hollandaise Sauce
Melt and keep warm:
cup butter or margarine
Also keep warm
1 tablespoons lemon juice or tarragon vinegar
In the bottom pan of a double boiler start water to boil. In the top pan of the double boiler
3 egg yolks
Beat the egg yolks with a wire whisk until the yolks begin to thicken
Add:
1 tablespoon very hot water
Keep beating with the whisk until eggs begin to thicken. Keep repeating this step until you have added to the egg yolks 3 more tablespoons of water. Beat in the lemon juice or tarragon vinegar. It is now time to take the double boiler off the heat. While beating constantly, slowly add the melted butter, teaspoon salt and a pinch of cayenne pepper. Continue beating until the sauce is thick and a desired consistency.
Chocolate Pudding
Melt in the top pan of a double boiler:
1 oz. or 1 square of chocolate
Slowly stir in:
cup of sugar
1 cup of milk
1 pinch of salt
Heat these ingredients just to the boiling point.
Dissolve 3 tablespoons of cornstarch in cup of milk
Slowly stir the cornstarch mixture into the hot milk mixture over the double boiler, making sure to stir constantly. Cover and let this cook for about 10 minutes more. Take the double boiler off the heat, but leave the pudding over hot water. Keep stirring gently to allow to cool. When slightly cooler add 1 teaspoon vanilla
Making Cream Soups
Because of the milk content, all cream soups should be made in a double boiler, whether they have eggs in them or not. Direct heat can cause the milk to curdle, and it is very easy to scorch. When you reheat the soup, it should be done in the same manner.
Melting Chocolate
All chocolate; not matter if it's bitter, semi-sweet or sweet, scorches easily so it is best when melting it for different recipes to melt over water, in a double boiler. This takes about 10 to 12 minutes. Make sure you cool the chocolate to about 80 before adding it to cakes, cookies or puddings that you are making.
A good thing to remember when cooking with a double - boiler; it's all about over - not it - hot water.