A heating technique in which one container is placed over another containing boiling water, so the food is heated without direct contact with the heat. It is used to melt chocolate and cook sauces and creams; the contents do not burn, curdle, or split, and remain smooth. The water should not touch the upper container, and it should simmer gently.
Where It’s Used
“Melt the chocolate in a double boiler and, once it is lukewarm, add it to the cream.”
Cooking Tip
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