Double boiler question

[L.Rose]

I was hoping to try out the chocolate souffle recipe from the most current issue of CL, but I don't have a double boiler. If I put a smaller saucepan inside a bigger one, will the effect be more or less the same? I really don't have much use for a double boiler otherwise, so I'd rather not spend the money.

Thank you!

[Gail]

Go for it! I've been doing exactly that (small pan inside of larger one) for years now. Sometimes it takes a bit of balancing, but it's no big deal, really...

[L.Rose]

Thank you for the reassurances! My husband has a strong aversion to creamy, saucy things, so I don't think a double boiler would find much use in our home....

[Vanessa]

I agree with Gail I also do the smaller pan bigger pan method.....& it works!

[Beth]

Silly me, I have 2 double boilers. But I used to do the pot in a pot thing too. Just make sure you have the water in the larger pot high enough to come up the sides of the smaller pot a bit, but down far enough not to boil over the top (remember that there is not a lot of room between the sides, so water will bubble higher than you might think) and keep the water at or below a simmer. And be careful since steam is hot enough to cause severe burns (wear an oven mit on that hand?).

If you find yourself using this method more often, see if you can find a double boiler insert to fit one of your saucepans; it can help keep the steam out of the way and be easier to handle. I have one for a larger saucepan as well as a smaller one that came as a set with a small saucepan. Neither cost more than $10 (on sale or outlet shopping). In the meantime, enjoy the souffle!

[Ohioan]

I don't have a double boiler, either. When I make zabaglione, which has to be whisked constantly as it cooks in the double boiler, I just start the whisking in a stainless steel or glass mixing bowl, and then set the bowl right over the pot with the boiling water. You just have to make sure the water doesn't touch the bottom of the bowl, and that the bowl fits snugly into the pot without sliding around -- or falling in, I suppose. http://www.cookinglight.com/bbs/wink.gif

Cheers, Phoebe

[sneezles]

I also use two pots but they are the same size and glass so I can keep an eye on the water level and don't have to worry about balancing them

[Ralph]

I agree w/Phoebe - using a glass bowl over a pot of simmering water works very well & it's something I've seen on cooking shows, too!
Another method I've seen, at least for melting chocolate, has used your microwave. I think you use slightly less than full power & pause it frequently to stir. Unfortunately, though, I don't remember the exact directions. http://www.cookinglight.com/bbs/confused.gif Perhaps someone else has a suggestion.

[Marcie]

If you're feeling really adventurous, do what I do - skip the whole double boiler thing entirely! I believe the whole point of a double boiler is to allow the food to reach the desired temp gradually and evenly. But I just cook directly in a saucepan, never allowing the heat to get above medium. As long as you stir constantly and are very vigilant, it should turn out okay for things like melting chocolate or making custards.