In article >,
says...
>
> On Sunday, October 23, 2016 at 1:14:09 PM UTC-10, Dave Smith wrote:
> > 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.
>
> People used to use double boilers a lot back in the day. That's an old school technique. My guess is that it's still being taught in cooking schools in Europe. It could get popular again.
>
> https://www.youtube.com/watch?v=tEBlbUECI3A

OMG, that might be the elusive "best scrambled eggs in the world"
restaurant recipe I've posted about here. Have to try it!

I always use a double pan when making pouring custard (eggs, cream or
milk, sugar); and making lemon curd ( eggs, lemons, sugar, butter).
Never done it for white sauce.

Janet UK

Janet UK