What exactly is double boiling, and why do Chinese mothers and grandmothers insist on double boiling our soups and tonics?
What is double boiling?
Double boiling method is a traditional Chinese cooking method that consists of submerging a smaller pot into another bigger pot of boiling water. The water in the bigger pot must be constantly refilled with boiling water to ensure that the process continues.
This gentle heating method introduces indirect heat into the food in the smaller pot, which is suitable for food that is sensitive to heat and standard heating methods. This concept is similar to what is referred to as bain marie in the West. The bigger pot of boiling water transmit a constant yet gentle heat to the smaller pot, slowly extracting and retaining flavours in the smaller pot.
Why are bird's nests best double boiled?
Bird's nests has a delicate protein structure that can be destroyed under high heat. Double boiling gently extracts the nutrient of the bird's nests, and does not destroy the structure. At the same time, the lid in the smaller pot retains the nutrients in the bird's nests as there is no liquid evaporation, and hence no loss of nutrients. Double boiling ensures that the bird's nests has the best flavour, by gently coaxing the flavours out while the bird's nests is cooking. This method of cooking can take up to hours to cook.
How to Double Boil at home
If you have no double boiler or slow cooker, the easiest way to double boil your food is to put it in a glass jar with a cap and cook the jar in a pot of boiling water. This introduces indirect heat to the food.
LENE's Commitment to Double-Boiling Each and Every Jar
At LENE, we believe in double boiling every single bottle of our bird's nests. This ensures that our bird's nests have maximum flavour and nutrients, and you are getting what you paid for. Upon opening our bird's nests, the fragrance and purity of the bird's nests engulfs you, before tasting the thick soft strands.
We are careful not to subject our bird's nests to high heat or temperature in order to hasten cooking time, as this will destroy the nutrients and destroy its nutrient structure.