What do I use if I don't have a double boiler?  

Chocolate Glaze
Photo: Mary Ellen Bartley

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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I don't have a double boiler, so what do I use when a recipe calls for one?
   Carole K. Bengston, Bloomimgton, MN 

Carol, I don't have one either! Place the food you're cooking (usually something like chocolate, custard, or a sauce) in a metal or other heatproof bowl over a smaller saucepan of simmering water. Take care that the bowl does not come in direct contact with the water—the idea is to gently heat the bowl contents with steam, but not allow water or steam to come in direct contact with the food.

See the recipe for Chocolate Glazefor an example of how to use use a metal bowl instead of a double boiler.

 

Marge Perry
Aug, 2010
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