cooking over water?? (1 Viewer)

[da_butterfree]

hey!!
wud ne1 know y do u cook things on boiling water.. like while making icecream, the cream is scalded over boiling water and not supplied with direct heat...
ne reasons??

 

[sneaker]

because the direct heat affects the globular proteins and fatty acids more negatively than indirect heat does, e.g. the sugar would burn and bypass the toffee stage which would then lead to an inferior product; this wouldn't happen it the ice-cream were subjected to indirect heat. there are also chemical reasons with the water, but that would make it a whole lot more complicated than it needs be.

hope it helps! if you don't get it, pm me