A double-boiler is used for heating a pot to melt the contents, but without putting the pot in direct association with the heat source. The problem is such: When melting cheese (fondue) or caramel (cheesecake), etc, you need to melt a reasonably large portion of whichever, which means it stays on the heat for a [...]
This isn’t really a full “recipe” as I usually do, but it’s not really a full recipe for cooking either Just a note, that using pesto, instead of tomato sauce, tastes good on pizza pesto, mozerella, maybe some other cheeses if we have ‘em in the fridge yum!
When mixing things together, it really is advisable to do it in steps. When dissolving solids into liquids, use a fork. The tines allow it to whip better, but with enough solid surface that it still crushes clumps and stirs i’m a regular fount of knowledge, i know