Double Boiler bliss
August 8th 2010 12:09
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A cooking utensil for busy
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housewives in the 1880s
An early double boiler. Photo courtesy www.junkables.com
An article in The Maitland Mercury May 26, 1883 extols the virtues of the double boiler.
A cooking Utensil that attends to itself is of great use to busy housekeepers. The double-boiler, which can either be bought ready-made or improved by putting the ordinary lard can inside of a saucepan, so that it does not reach the bottom, is so con- venient for boiling all porridge, farinas and delicate puddings, that no one who has ever tried it will wish to go back to the old way.
Cooks no longer needed to worry about burning and continual stirring, according to the article. The only concern was that the bottom saucepan didn't boil dry.
Curries, hashes and stews could also be cooked in the double boiler which was designed to cook and heat food evenly from the water boiling in the bottom saucepan.
The double boiler is still an effective utensil in today's modern kitchen for melting chocolate, cooking fragile sauces and custards or anything that might scorch or overcook due to direct heat.
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