On Sun, 23 Oct 2016 15:10:14 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 23, 2016 at 11:22:37 AM UTC-10, Dave Smith wrote:
>> On 2016-10-23 2:45 PM, wrote:
>> > On Sun, 23 Oct 2016 11:23:11 -0700, sf > wrote:
>>
>> >> When I first started cooking, white sauce required a double boiler and
>> >> a 20 minute covered simmer. Then I threw off the shackles and started
>> >> doing it over direct heat without any encouragement from cookbooks or
>> >> television. I forged off in that direction unaided and alone.
>> >> <sniffle>
>> >
>> > 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.

Non=stick pans has nothing to do with it, definitely would not use one
for white sauce!