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Regular boiling work well for heartier foods such as meats or vegetables, but delicate sauces and chocolates often break down under direct heat. A double boiler allows eggs and other heat-sensitive sauce ingredients to heat slowly and evenly, eliminating the possibility of scorching or overcooking. Chocolate must almost always be melted in a double boiler, because direct heat will cause the temperature to rise too quickly and the consistency to be ruined. So step up and pick one of these bad boys up...
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