The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water. You can make one yourself using a heatproof bowl and a pot. The trapped steam releases heat that is just about 212 degrees F (100 degrees C), a far lower temperature than could be achieved by putting the contents in a pot directly on the stove's burner.
In a bain marie, the pan or dish is actually submerged in a hot water bath.Ī double boiler typically consists of a flat-bottomed insert that fits snugly over a pan of simmering water there is a gap between the water level and the bottom of the double boiler insert so the item in the top of the double boiler is heated by the steam from the liquid below, not the hot water. SARAH SAYS: A double-boiler is often erroneously called a Waterbath, Water Bath or Bain Marie, but the technique isn't the same.
Whether the task is melting chocolate, preparing cooked egg-white based icings, such as our Seven Minute Vanilla Bean Icing Recipe, or making heat-sensitive recipes such as Chocolate Custard Filling, the slow, gentle heat of a double boiler, a kitchen tool, ensures perfect results. Copyright © 2000 Sarah Phillips All rights reserved.
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