Why does food cook differently in a double-boiler?
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is.
How does utilizing a double-boiler change how food cooks?
Best Answer
Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F). It can't go over that until all the water in the lower pot has boiled off.
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Quick Answer about "Why does food cook differently in a double-boiler?"
Use of a double boiler limits the maximum temperature the food being cooked can reach. The water in the lower part of the double boiler can only reach 100*C (212*F) before it boils. The food being cooked, therefore, can only reach a maximum temperature of 100*C (212*F).What is the point of a double boiler?
Double boilers provide precise temperature control. They provide even, radiant heat by using water to heat the conductive surface of the smaller container. That makes the double boiler a popular method for creating specific kinds of dishes and ingredients like: Chocolate sauce.Why is double boiling better?
The soup is not boiled twice, as its name suggests. This technique is said to achieve the maximum extraction of flavour with little compromise to the flavour or texture of the ingredients used.What are the advantages of double boiling over single boiling?
The advantage (and purpose) of double-boiling (with a double-boiler or bain Marie) is that the temperature of the upper pot is moderated. The upper pot will not face temperatures above the boiling point of water.Is a double boiler necessary?
It's not that the function of the double boiler is unnecessary\u2014it's essential whenever you're warming up temperature-sensitive ingredients that require gentle, indirect heat (chocolate is a prime example).Cooking Techniques | Double Boil vs Bain Marie
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Answer 2
The double boiler maintains a steady, even temperature due to being heated by the surrounding liquid. Basicallly, (assuming the two pots don't touch) the heat in the internal pot will never exceed the boiling point of the water surronding it. Further, the liquid surrounding the internal pot has an insulating effect that makes temperature changes more gradual. When exposed to direct flame or heating element, the pot can do so easily, and temperatures may fluctuate more quickly.
The steady heat provides a good environment for tempermental foods/sauces that require a very specific temperature. Chocolate and Hollandaise are good examples of this.
Answer 3
Double boilers ensure slow, even heating and are handy for melting wax or chocolate, or cooking any sauce that is too delicate for direct heat. Double boilers can easily be improvised, if necessary.
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