Cooking foods in a vessel
that is suspended in another one containing boiling water constitutes
the
cooking method known as dry steaming. The double boiler is a cooking
utensil
devised especially for carrying on this process.
The food placed in the
suspended, or inner, vessel does not reach the boiling point, but is
cooked
by the transfer of heat from the water in the outside, or lower,
vessel.
A decided advantage of this method is that no watching is required
except
to see that the water in the lower vessel does not boil away
completely,
for as long as there is water between the food and the fire, the food
will
neither boil nor burn.
Because of the nature of
certain foods, cooking them by this process is especially desirable.
The
flavor and consistency of cereals and foods containing starch are
greatly
improved by long cooking in this way. Likewise, custards and mixtures
containing
eggs can be conveniently cooked in a double boiler, because they do not
require a high temperature; in fact, their texture is spoiled if they
are
cooked at the boiling point.
To heat milk directly over the flame without
scorching it is a difficult matter, and, on the other hand, boiled milk
is hard to digest. Because of these facts, food containing milk should
not be boiled, but should be cooked at a lower temperature in a double
boiler.
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