On 2016-10-23 6:10 PM, dsi1 wrote:
daylight saving time
>>> What a load of crap! Double boiler was used for many things, I
>>> still use it occasionally, but never for white sauce.
>>
>> My mother used to do it in a double boiler. She used to make it
>> frequently to make cream salmon or cream chicken with patty shells.
>> It was a slow and laborious job, perhaps one of the reasons I never
>> did it. My wife showed me how to make white sauce and it was much
>> faster to do in the pot on direct heat.
>
> My guess is that in this day of non-stick pans and microwave ovens, a
> double boiler is not necessary. I think my induction range will do
> quite nicely instead.

I don't think it has anything to do with non stick pans. I have made
enough white sauce to know that if you add cold milk to roux in a hot
pan there will be lumps forming. You can get them out with whisking, but
they can be avoided by adding the milk, preferably warmed, off the heat.

I was reacting to Lucretia's accusation of bullshit about the double
boiler, because I remember my mother doing it with a double boiler. I
Googled it and was not at all surprised to see recipes for white suace
using a double boiler.