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Double Boiling
The traditional way of preparing nutritious tonics
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Traditionally, Double Boiling is cooking in a closed container, which is heated by placing it in a larger container of boiling water. The water in the outer pot is kept simmering over low to medium heat to provide the constant temperature required to cook the food placed in the inner pot. This process is over a prolonged period of 3-4 hours, but since there is not direct heat used, there is little chance of burning the food. Also, with low evaporation, the food values of the ingredients are completely locked in, giving double boiled soups a stronger and more distinct flavour than boiled soups.
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Today, Double Boiling is made even simpler with the use of a double-boiler, crock pot or pressure cooker.
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