GadgetGuy
(Formerly Shermie)
Why is it important that the water does not get in with the chocolate? I had one, but I've always used it for making custard for ice cream.
Here's a clip of the vid. You can see the retro double boiler over to the right.
View: https://www.youtube.com/watch?v=gdWsIH1KTjw[/QUOte
Thats so darn funny. Only a foodie would see that. I think I have one just like it. I used it the other day to make the most fattening but delish treat/cookies.
Why is it important that the water does not get in with the chocolate? I had one, but I've always used it for making custard for ice cream.
Thats not a double boiler, the pour spout is bad for melting chocolate as it lets steam out too much, a proper double boiler should not have a pour spout on the under potView attachment 22646
You mean THIS one?!! Got it just for that purpose; Also, to keep sauces, liquids & gravy from running down the side as you pour!!
Thats not a double boiler, the pour spout is bad for melting chocolate as it lets steam out too much, a proper double boiler should not have a pour spout on the under pot
Its the one you posted On page 3 it is a good double boiler.
I think it's what I plan to buy. The one with the pouring spout is not. I'm getting the Visions cookware piece by piece, since it is so expensive now. Even used, which it is out of production. I love it!!