One of the mysteries of the English language finally explained.
A saucepan with a detachable upper compartment heated by boiling water in the lower one.
- ‘It involves a double boiler, egg whites, my handheld electric mixer and a huge mountain of powdered sugar.’
- ‘Cook over a double boiler, whisking constantly until mixture thickens and lightens in color.’
- ‘It resembles a double boiler of which the upper part (the keskas or couscoussier proper) has a perforated bottom.’
- ‘Prevent discoloration in the bottoms of double boilers or egg poachers by adding 1 teaspoon vinegar or 1/4 teaspoon cream of tartar to the water in the bottom pan.’
- ‘Cook the mixture over a double boiler, whisking constantly, until the mixture becomes light and foamy.’
- ‘Combine condensed soup and water in a double boiler.’
- ‘Transfer mixture to the top of a double boiler, add water to bottom part and bring to simmer.’
- ‘In the old days you brought out the double boiler, put it on the stove, heated the water in the bottom half and added to the top pot whatever you wanted warmed.’
- ‘Break the chocolate into chunks and melt in a double boiler, bain-marie or in the microwave oven on a low setting.’
- ‘Place caramels and water in top portion of a double boiler.’
- ‘Melt 1/2 cup of chocolate in a double boiler over simmering water.’
- ‘Stirred custards are generally made in the top of a double boiler over hot, not boiling water.’
- ‘In a double boiler, whisk the lemon zest, juice, egg yolks, and half the sugar.’
- ‘Add vanilla bean and cook over a double boiler on gentle heat, stirring till mixture coats the back of a spoon.’
- ‘Place over a double boiler and whisk until the mixture reaches 165 degrees.’
- ‘To make it, gently warm a bottle of light honey in a double boiler, add 1 to 2 tablespoons of dried lavender flowers, and allow to infuse for two minutes.’
- ‘In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until smooth.’
- ‘In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.’
- ‘Using a double boiler, bring the water in the bottom of the boiler to a simmer.’
- ‘When the florentins have completely cooled and hardened, melt the chocolate in a double boiler (or in a heat-resistant bowl set in a saucepan of simmering water).’
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