Thread: Nanaimo bars...
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Old December 27th, 2006, 01:21 AM
Prin Prin is offline
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Join Date: Mar 2005
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btw, it's much easier to have a helper for the bottom layer, as well as to have measured everything out in little bowls like the cooking shows do. It gets REALLY stressful once you add the eggs because if you slow down for a half a second, you get egg clumps in your mixture. You don't want egg clumps. They're not nanaimomelettes.

Oh, and in case you don't know what double boiling is, you take a steel mixing bowl, pretty large one, and a pot. You fill the pot with enough water to immerse just the bottom of the bowl when the bowl sits on the pot. And then you boil the water in the pot.

I use two pots... But then you always have to have a hand on the smaller pot that you're mixing in because when you let go, the water from underneath comes over the rim...
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