The Biggest Mistake To Avoid When Using A Double Boiler – Tasting Table

The next time you decide to temper some chocolate or stir together a pastry cream, you’ll likely reach for your double boiler, whose indirect steam heat is a great way to cook or melt delicate ingredients that can tend to separate over direct heat. But, when you set up your double boiler, make sure to fill the bottom pot with only about two inches of water, a quantity that can be sustained over a long simmer without evaporating and leaving the bottom pot dry.

According to KitchenSeer, you want to be careful not to overfill the bottom pot, because if you do, the top part of your double boiler will touch the water in the bottom, making the heat direct and completely negating the whole idea of using a double boiler in the first place. Direct heat will be too hot for the ingredients up top, and you’ll risk scorching your chocolate or scrambling the eggs in your pastry cream. 

Leave a Reply

Your email address will not be published.