Do I have to get a double-boiler??

[Anonymous]

I'm making frosting and the instructions say to use a double-boiler -- do I really have to or is there a work-around?

Thank you, experienced chefs!

[Anonymous]

I just put a pyrex bowl over some water in a standard pot. This works just as well as a bona fide double boiler.

What are you melting? If it's something like butter and chocolate chips, your microwave will work just fine. If it's just chocolate, then do it on the stop top because the microwave will dry it out.

[Anonymous]

Anonymous wrote:I just put a pyrex bowl over some water in a standard pot. This works just as well as a bona fide double boiler.

What are you melting? If it's something like butter and chocolate chips, your microwave will work just fine. If it's just chocolate, then do it on the stop top because the microwave will dry it out.

Perfect advice. I have the very expensive double boiler insert for my All-Clad pan and it's AWFUL! I never use it. I use either a Pyrex bowl or a stainless steel bowl over the pot. And I microwave chocolate by itself all the time and have never had problems. Just have to check it often.

[Anonymous]

Stainless steel bowl over a pot. That's what chefs do in restaurants.

[Anonymous]

Thank you!!!