All questions

A question about a recipe: Coffee Cardamom Cake + Coffee Buttercream

406fc636 7a9d 43eb a585 6003545d48ec  coffee cardamom cake with coffee buttercream

I have a question about the recipe "Coffee Cardamom Cake + Coffee Buttercream" from gastroanthropologist. Regarding using the double boiler, just wanted to clarify: You should have water going at a low boil not touching the top pot while doing all the whisking of the egg whites, sugar, etc.??

asked by Marissa Sileo over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 813 views
ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

Whenever you use a double boiler, or the double boiler technique with a saucepan and a bowl, the simmering water should never touch the upper bowl.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

Yes, and the operative word is "simmering", especially when eggs are anywhere in sight. I often lift my bowl briefly off the heat altogether during a process like this, just to be sure. Working with ingredients at a lower temperature takes more time, but it's worth the extra few minutes, at most, involved. Cross the line to too much heat, and you're asking for trouble. ;o)