Talk:Double boiler
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buerre blanc?[edit]
I've never heard of "buerre blanc." Did the writer perhaps mean "beurre blanc?" "Beurre" is French for butter, and would make sense here. Sara Parks Ricker 22:12, 10 August 2002 (UTC)
Why won't food burn?[edit]
Why wont food burn in a double boiler?Is it becasue of the steam or maybe pressure? Pleas write my an answer below!!!—Preceding unsigned comment added by 216.170.234.244 (talk • contribs) 01:20, 28 October 2004
- i believe it will not burn because water boils at 100c so the temperature can never go above 100c, if the temperature of the water in the boiler was above 100c it would no longer be water. so as long as there is still water in the pot, then it's at 100c max and no hotter. 67.180.178.60 (talk) 18:41, 19 November 2008 (UTC)
Bain-marie[edit]
Though a double boiler and a bain-marie work on the same principle, I've primarily heard the stovetop version referred to as a double boiler whereas the version used in the the oven (for cheesecakes and such) referred to as a bain-marie. Maybe this is some kind of regional vocabulary. To me, combining the double-boiler article with the bain-marie article would be like combining the saucepan article with the baking pan article. But like I said, maybe this is a regionalism and most people mean exactly the same thing when they say bain-marie or double boiler. 70.231.230.109 (talk) 18:46, 19 July 2009 (UTC)
- One doesn't need bains-marie to make a "double boiler." I often, professionally, use a pot and metal bowl. These articles should definitely not be merged. Max (talk) 04:39, 13 September 2009 (UTC)
- OK, so I'm flummoxed. What is the difference between a double-boiler and a bain marie? The illustrations I see of double boilers show the top pot fitting snugly into the bottom one, where the bain-maries (bains-marie?) are shown with a prominent gap between the pots. Is that generally true, or is just happenstance for the pictures I've seen? David.Throop (talk) 18:31, 29 December 2009 (UTC)
- The illustration used in this article isn't very appropriate. If you check the history and usage of File:Can-in-can steaming.svg, you'll see that it was developed from a survival handbook and is used in a discussion of literally using cans for outdoor cooking. Although as a schematic to explain principles it is great, the photo at bain-marie is a double boiler, albeit a weird one. The contents of bain-marie need to be merged into this article, since "double boiler" is the proper English term.—QuicksilverT @ 16:07, 22 April 2010 (UTC)
