its nice to slightly
warm over a double boiler..
Not exact matches
If you need to keep it
warm I suggest keeping it on the stove
over very low heat (whisking occasionally), or in a
double boiler.
Place
over top of a
double -
boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly
warm.
In a small sauce pan add the heavy cream, chocolate chips and cook it
over a
double boiler over boiling water until smooth and
warm.
If you make the ganache ahead and need to
warm it up so you can spread it on the cupcakes, you can very gently
over very low heat in a
double boiler warm it through.
If the frosting ever gets too thick, you can always
warm it again in the oven or
over the
double boiler for 30 - 60 seconds, just until you can stir it again.
Another solution is to heat the mixture
over a
double boiler to keep it
warm and moist.
My version of Turkish eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and garlic and cooked
over a
double boiler for a few minutes until it is
warmed through, creamy, and luscious.
Place the bowl
over the pot with the boiling water (
double -
boiler) and cook the sugar and egg whites mixture while stirring until all the sugar has melted and the mixture is
warm to the touch.
Over low heat, combine the calendula oil with the emulsifying wax in a small pot or
double boiler and
warm until the wax has melted.
In a small sauce pan add the heavy cream, chocolate chips and cook it
over a
double boiler over boiling water until smooth and
warm.
Gently
warm the dark chocolate chips
over a
double boiler.
Place herbal infused oil and beeswax
over a
double boiler, and gently
warm over low heat until the beeswax melts.
Place the chocolate in the top of a small
double boiler over warm water on moderate heat.
The process is pretty simple, all you have to do is melt your dark chocolate in a
double boiler over a pot of boiling water, or in a bowl
over warm water.