What is a water bath? Cooking in a water bath. Water bath at home

The purpose of using a water bath (of any type) is to slow down the heating of a product that is sensitive to high temperatures in order to control the process and not allow the temperature to rise above some established norms.

To slow down the heating process, an insulator is used - water, and the way it is used depends on the product, on its quantity and on the method of heating.

Depending on what, how much and where we are going to heat the product, there are two types of water bath. Or - if it's easier - you can classify cooking AT the bath or In the bath.

Cooking on the stove (in the bath)

For cooking on the stove or “On the bath”, ben-mari is used, it is also the most ancient.

The Bain-marie is a double pot set on the stovetop. Water is poured into the bottom, the product is placed in the top. Everyone is familiar with this simple device, right? Despite the modern look, it was invented somewhere in the 3rd century AD!

Legends say that it was invented by a certain Miriam, who was engaged in alchemy. Miriam stubbornly searched for the philosopher's stone, but did not find it. But she found a great way to slowly heat up - this very water bath.

As a result of experiments, she found out that water can be an excellent insulator for high temperatures, since it has the ability to absorb thermal energy. The same amount of thermal energy that heats 1 kg of water by 1 degree C will heat 1 kg of iron by 10 degrees C. In honor of this lady, such a double pot ben-mari is commonly called.

What do we do with Ben Mari?

We heat proteins, yolks, whole eggs or any mixture containing, in addition to eggs, sugar, honey, butter, wine, water, flavorings, etc. with whipping or intensive stirring. We heat and melt gelatin (previously soaked in liquid), honey, butter, jams, chocolate (both in pure form and with additions of cream, milk, etc.). In a water bath, you can even cook porridge when we want to provide long-term and gentle heating.

And if you need to melt a little chocolate or a spoonful of gelatin?

Of course, there is no point in building a ben-mari for the sake of it. You can simply put the cup in a saucepan, pour some water and warm it up. Such heating does not require either a long heating time or boiling water. And this will be the preparation In a water bath, which will be discussed below.

A few rules for building a ben mari house:

The upper pan should have a maximally rounded bottom so that the heated product does not “get stuck” in the corners and it is possible to mix and beat it evenly.

It is desirable that the top pan be made of thick stainless steel, which will provide the best and most even heating.

It is desirable to have handles - so that the pan can be easily held and rotated.

The diameter of the upper pan should be such that there are no gaps between it and the lower pan, otherwise you can get burned by the steam, and besides, the steam can get into the food.

There should be enough space between the bottom of the bottom pan and the top one - at least 4 cm between the water level and the bottom of the top pan is recommended, so that the water does not touch it in any way!

The water must not boil. The desired state is a barely noticeable excitement and the formation of a small amount of steam (to do this, first bring the water to a boil without the upper pan, make sure that the process is going well and only then install the second pan with the product to be heated.

Cooking in the oven (in the bath)

For baking in the oven or cooking (reheating) "In the bath" on the stove, a different design of the water bath is used.

It is a container (or containers) placed in a larger container, preferably on a grate (to ensure water circulation under the bottom of the inner form). Hot water is poured into a large container, reaching up to the middle of the height of the inner container.

This whole structure can remain open at the top, or it can be closed (for example, with foil), depending on the requirements of the recipe. Sometimes the bath itself is left open, but the inner form is covered with foil. It is clear that the inner form must be one-piece, or wrapped in TWO layers of foil.

A large form must be selected so that its height is not less than 2/3 of the height of the inner form. It is also impossible to take too high a shape, the walls will block the heat flows, and the water temperature may not even reach 83C, which will prevent the product from reaching readiness.

The material of the large form also matters. So, for example, glass does not conduct heat well, and thin steel has a high heat transfer, thick cast iron, on the contrary, accumulates heat.

The best shape is a fairly thick aluminum one, but if this is not available, you can use glass.

Even wooden skewers can be used as a grill. But do not put cloth or paper, as is sometimes advised - they disrupt the circulation of water.

The process that takes place in this case with water (and the product) is very interesting: no matter how much we heat the oven, at least up to 200C, theoretically the water will only heat up to 100C, i.e. boiling points. In practice, the water temperature will be much lower!

In the absence of a sealing cover, it will fluctuate in the range from 83C to 87C, depending on the material of the outer container. Water will not heat up to 100C because it will also be cooled at the same time due to the evaporation of molecules from the surface.

As you can see, there is another difference between these two types of baths: if in the case of ben mari we ourselves regulate the degree of heating, then the water bath in the oven does it for us!

What is baked in a water bath in the oven?

Some types of chocolate cakes and soufflés, any kind of custards (mixtures that thicken due to the coagulation of egg proteins), any types of cottage cheese pastries (which, by and large, are also custards).

Attention!

When opening the oven where the product is baked in a water bath, do not stand right next to the door, and do not open it abruptly! Stand to the side, and open the door slowly, otherwise you can scald your face and hands with steam!

I hope that it is now clear which water bath should be chosen if there is no prescriptive data in the recipe.

What does it mean to heat in a water bath, because many recipes require it, but do not explain how to do it? It's easy and you don't have to buy anything special, we'll show you how to do it below.

What is it and how does it work?

This technology is used in many areas where you need to cook something. It can be cooking, making healing decoctions, cosmetics.

The principle of the technique is simple: water is taken into a larger vessel and brought to a boil on the stove, when it boils, a smaller container is placed in it and the necessary product is already prepared in it. It turns out that it is heated evenly at a constant temperature - 100 degrees.

This is the maximum useful processing method, products do not burn, do not stick to the walls, retain a maximum of useful properties.

This is how it is usually prepared:

• Creams for cakes;
• Sauces;
• Melt chocolate, honey, wax;
• Medicinal herbal teas.

If you often have to resort to this method of cooking, buy yourself a special unit, and these are now on sale. However, it will take up extra space in the kitchen and is not cheap, and the result is the same as from conventional pans. So think before you spend money on it.

How to make a water bath at home?

As you already understood, there is nothing complicated here, the main thing is not to get burned and observe some subtleties:

1. Take dishes with thick walls, it will heat up more evenly;
2. If the recipe says that you only need to heat the substance - do not bring to a boil, it is enough that its surface steams a little;
3. Sometimes you need to build a structure in the oven. The principle is the same, there are only some differences - in this case, the inner dishes should be closed or wrapped in two layers of foil and do not take a very high container, you risk undercooking the contents;
4. Position the inner pot so that it just touches the bottom of the outer one.

You can lower the dishes intended directly for the broth only when the water boils. And be careful if there is too much liquid - it can spill out when another vessel is immersed in it, let it be a little less better - estimate how much volume you will lower the cup with the substance and how much water it will displace, leave the required amount of free space for it.

Melt honey and wax in a water bath

Many cosmetic masks require the presence of liquid honey or wax in the composition. This is understandable, honey is good for the skin, like nothing else it smoothes, cleanses and nourishes, in addition, it acts as a moisturizer due to the fact that it clogs pores tightly and moisture evaporates more slowly.

And if your skin is prone to inflammation, honey will soothe it, because it has long been used as an anti-inflammatory agent. To prepare a mask based on honey, it must be melted, while it is important to try to keep the maximum of usefulness, here's how to do it:

• We put the required amount of the product in a small mug or bowl (preferably metal);
• We heat (just heat) water in a larger saucepan and put honey there;
• We heat it in this way until cooked.

Do not boil in this case, it is enough to heat the honey a little, and it will melt, and the beneficial ingredients will retain their properties.

Wax is often added to medical masks, for example, for arthritis or for foot care - epilation. It is necessary to drown it, as described above - the main thing is to warm it up slightly, and it will retain maximum nutrients.

Chamomile decoction: how to prepare it?

Not a single herbal collection can do without chamomile, it disinfects and soothes, and also eliminates spasms, allergies, and convulsions. You cannot enumerate all its virtues. But in order not to lose all the useful properties, it is better to prepare tea from it using the named technology. For this:

• Pour 2 tablespoons of dry matter into a mug, pour water into the same place;
• Cover with a lid;
• We put in a water bath, as usual, for about 20 minutes;
• Then remove and let it brew under the lid;
• We live through everything.

If, after cooking, the container with chamomile is very empty due to evaporation of the liquid, you can dilute the medicine by adding a little boiled water to it.

Use the finished product for its intended purpose - it is good to rinse your mouth, throat, wipe your face before going to bed or treat wounds. If you suffer from stomach problems, drink 2 times a day.

In this way, brew other teas based on medicinal herbs.

How to heat oil in a water bath?

And if you need to heat the oil, can it be done in this way, because it simply won’t work in a different way? Often, warm sunflower oil or any other is required, for example, burdock for cosmetic purposes. You can put the bubble in a mug of hot water, but in this way you will only make it slightly warm, and to warm it up means to bring it to a temperature of at least 40 degrees:

• Pour some liquid into a mug;
• We put it in boiling water, here it is better in boiling water, since the oil is very thick, in order to heat it up, a higher temperature is required;
• Make sure that water does not get into the inner container;
• We are waiting for it to begin to become covered with small bubbles;
• After we turn off.

All is ready. Why is this needed, why won't the cold fit? If you want to use burdock oil as a hair mask, it works best when warm. Its regular application to the hair will make them strong and thick.

So, almost anything can be heated in a water bath, the process will not take much time and effort. Therefore, if the recipe requires - do not hesitate and do not look for other methods. Some advise using a microwave in this case, it is difficult to prove whether it will bring benefit or harm, but the option we have described will definitely keep all the useful substances intact, which microwave cannot guarantee.

Video: how to melt honey and save nutrients?

In this video, Polina Makarova will show how a water bath works and how to melt honey with it:

Water bath- this is a method of culinary processing of products, in which boiling (heating) of the liquid occurs without direct contact of the container with the fire. This method is used when the temperature of the prepared solution is required, which does not exceed 100°C.

Basically, in a water bath, it is customary to cook some types of delicate creams for cakes, certain sauces that are served with fish and meat dishes. In addition, a water bath is used to melt or soften chocolate, honey and butter. Thus, medicinal herbal decoctions are often prepared.

There are two types of water bath, which directly depend on such indicators as the name and quantity of the products used, as well as the place of their preparation. Thus, it stands out water bath cooking And cooking in a water bath.

In this case, cooking is carried out on a stove using the so-called double pot ban-mari, which is considered the most ancient. Water is poured into the lower container of the dishes, and the product is placed in the upper one, which will be cooked on water bath.

In fact, this method of cooking is quite simple. Structurally, it looks like two larger and smaller containers that are inserted one into the other. At the same time, small dishes should be smaller in height in order to leave room for boiling water. During the boiling process, the water in the first container heats the liquid in the second. Moreover, the water in a larger bowl should not seethe - ideally, cooking in a water bath involves boiling a little over moderate heat.

The second way or cooking food in water bath is suitable for baking in the oven or heating on the stove when a slightly different design is used. Outwardly, this is a container (or containers) that are placed in a large shape, preferably on a grate, which provides the necessary circulation of water under the bottom of the inner container.

When cooking in a water bath, hot water is poured into a large container, which should reach the middle of the height of the inner mold. It is noteworthy that this whole structure can remain open at the top, but it can also be closed (for example, with foil) - it depends on the requirements of the recipe. Sometimes the water bath itself is left open, and the inner mold is covered with foil.

A large bain-marie dish is selected so that its height is more than 2/3 of the height of the inner container. Too high a shape is also not suitable, since its walls will not only block heat flows, but the water temperature may not even rise to 83 ° C, which will not allow the product to reach readiness.

For cooking in a water bath, the material from which the large form is made is also important. For example, glass is a poor conductor of heat, while thin steel is characterized by high heat dissipation. Thick cast iron, on the contrary, is able to accumulate heat. Thus, the most suitable form for cooking food in a water bath is quite thick aluminum.

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Very often, when reading any recipe for a cream, tender dough or cosmetic mask, we come across the expression "water bath". It would seem that everyone has known what it is since childhood, but, nevertheless, the question of how to make a water bath correctly does not lose its relevance, especially for young housewives who are just starting to learn the basics of culinary art.

So, let's try to understand the intricacies of this process. The first question is when and why a water bath is needed. It is worth paying attention to this method of heating and cooking in cases where:

• it is required to melt food sensitive to high temperatures in such a way as to prevent them from burning and sticking to the walls of the dish. Using a water bath melt chocolate, butter or soap base for homemade soap making.
• It is necessary to heat any ingredients to a relatively low temperature (50-60 °). This is often necessary when making masks for hair or face, which include natural oils - when heated, they are better absorbed and have a much more noticeable effect.
• It is necessary to prepare decoctions or infusions of herbs without losing a large amount of useful ingredients that are destroyed by boiling.
• There is a need to heat products that are prone to change in structure under the influence of temperature - the yolk, gelatin, etc.

In all the cases listed above, as in a number of others, it is very important to know how to make a water bath. It also has its own subtleties and rules, the knowledge of which will allow you to avoid common mistakes.

First of all, a water bath will turn out well if the dishes are chosen correctly, but these are not all the details that you should pay attention to.

• The lower pan or bowl should be with a thick bottom and, if possible, thick walls. In this case, the boiling will not be so violent and drops of water will not fall into the mass you are preparing.
• Be sure to cover the bottom of the lower dish with a clean linen or cotton towel - this will make the boil even smoother, and it is this that is the key to how to make a water bath.
• The upper dish should be of such a diameter that its bottom touches the water column, but the walls remain in the air. In this position, the effect will be maximum - the upper bowl will be processed with hot steam, and the water will practically not touch it. In advance, select dishes that fit each other in diameter, and remember this “pair” - next time you will save time searching for suitable vessels.
• A water bath at home involves constant stirring of the mixture in the upper bowl. This helps to control all changes in consistency and not miss the moment when the bowl needs to be removed from the heat.
• The bowl should be lowered into a large saucepan only after boiling water in it, otherwise the process of heating the prepared mixture will be disrupted, and the result may turn out to be completely different from what we would like.
• When preparing decoctions of medicinal plants, you can not stir the mixture continuously, since burning will not happen here. It is better to cover it with a lid to prevent essential oils from evaporating, which are often the main active ingredients of traditional medicine.
• If the diameter of the upper pan almost coincides with the lower pan, you should worry in advance about how it can be pulled out after heating. Perhaps you should hang it above the water with a thick thread or make impromptu handles, if there are none.

These are the basic rules for how to make a water bath without making mistakes. But even if something doesn’t work out the first time, don’t worry. Two or three times - and you will develop the necessary skill that allows you to do everything easily and quickly.

How to make a water bath? All ways for home cooking

Sometimes, after reading a recipe in a cookbook, you get the impression that you read some strange encryption for special agents. Blanch, stew a little with butter, boil until the "soft ball" test - and these are not all the terms used by chefs. But perhaps the most popular among them is the "water bath". How to do it, many do not know, and therefore refuse such recipes. And absolutely in vain. It is easy to make, and dishes cooked in a water or steam bath are tasty and healthy.

It is used in cases where you need delicate cooking and heating the dish to no more than 100 degrees. The easiest way to make a water bath is to pour water into one pan, and put a second, smaller one in it. This is where the food that needs to be cooked is placed. Typically, this method is used to melt butter and chocolate, as well as the preparation of custards and biscuit dough on heating. Homemade cottage cheese is also made in a similar steam bath.

Another option on how to make a water bath is an impromptu steamer. To do this, you need to stretch cheesecloth on a pot of water at a height of 3-4 centimeters from the latter. Thus, you can cook steamed dishes - vegetables, fish and even meat. In fact, electric steamers work on this principle, which today can be bought at any home appliance store. Before their appearance, they used special pans with a double bottom. This method of cooking is considered the most dietary and healthy.

Many, however, believe that the steam menu is only suitable for children or for those who adhere to a strict diet. In fact, you can cook a lot of original and tasty dishes with steam. It can be a variety of soufflés, omelettes and even muffins. Cooking in a water bath saturates them with extra moisture and makes them juicy, while retaining all the benefits of the products. So the steam menu can be very diverse and not only dietary.

But this does not exhaust all the cases when you need to know how to make a water bath. To make a cheesecake, cake or soufflé in the oven, this cooking method is often used. This is due to the fact that for tender baking, you need to soften the high temperature of the oven and prevent cracking of the top. To do this, pour water into a deep baking sheet so that it reaches the middle of the baking dish. If a detachable form is used, it must be wrapped in foil so that moisture does not get in. It is advisable to wrap in several layers and overlap, and, of course, do not rush.

Knowing how to make a water bath at home, you can diversify your menu not only with dietary dishes. The preparation of many cakes, soufflés and cheesecakes will become a very common thing thanks to her. So, it will be possible to arrange small holidays for your family every day. And steamed cutlets, fish and vegetables often look much more attractive than fried or stewed ones. And most importantly, they combine a delicate taste and health benefits, as they are prepared without adding oil.

What steam bath can be done at home - options

Usually the word “bathhouse” evokes in people a visual image of a room where visitors first warm up under the action of water vapor, cool down, washing in pools or showers, and then spend leisure hours in cozy lounges. The article will focus on such a procedure as a steam bath for the face, and the features of its reception.

The applicability of the steam bath in various fields

It is worth considering such a procedure as a steam bath, comparing it with a regular sauna, which is popular among a large number of people. A steam (water) bath is different in that the mixture poured into a certain container is evenly heated on fire, but it does not burn and does not lose its useful qualities.

At the same time, the sauna operates on a similar principle: with each new stage of procedures, the visitor warms up at a higher temperature of the steam, which has a beneficial effect on the general condition of his body.

Someone associates the concept of "steam bath" with the method of steaming food, but in fact the same procedure for heating various elements is also used in the industrial sector.

The steam bath method is used in the following industries:

• food;
• petrochemical;
• gas;
• pharmaceutical;
• veterinary.

In each individual case, the procedure differs only in that containers of different volumes are used. Industrial areas most often require the use of specialized laboratory devices that are manufactured in factories.

A high-quality laboratory device is the key to a successful experiment

It is possible to maintain a certain temperature regime of the liquid only with the help of a special water bath, made with strict adherence to technology. According to the rules, such containers must comply with GOSTs, as well as the liquid examined with their help.

In industrial plants, samples are taken of a certain mixture, which can only be checked using a laboratory water bath. The device allows you to determine a number of mixture parameters and compare them with generally accepted standards.

Quite often, for a specific study (when checking a substance for compliance with GOSTs), it is impossible to replace a laboratory water bath.

This setup does the following:

• thermostatic heating;
• distillation;
• evaporation;
• drying;
• material enrichment.

More specific tasks are also solved with its help, such as, for example, the separation of fat from dairy products. According to the standard, the temperature in the water bath is maintained in the range from 65 to 75 degrees Celsius. Usually, it is under such temperature conditions that food industry products are checked for compliance with GOSTs.

In fact, a steam bath is like a kettle in which the water temperature does not exceed 100 degrees Celsius, but if necessary (for research purposes) it is raised by adding ordinary kitchen salt. Conducting a huge number of laboratory experiments without this equipment is simply impossible. As mentioned above, an industrial steam bath will help in solving a variety of problems.

This equipment may differ in capacity or principle of operation. There may be installations, both managed by one operator, and several. The functionality of such steam baths also varies greatly. For example, a laboratory facility for studying the composition of polyethylene is controlled by six operators.

Some containers work on the principle of a chemical centrifuge, when a large number of flasks and other utensils can be placed in special compartments.

Effective and cheap cosmetic procedure

Definitely, a steam bath for the face at home is the simplest cosmetic product that allows you to tone and improve the skin of your face in order to look beautiful not only in the photo, but also in a personal meeting with friends, relatives and acquaintances.

The essence of her work is quite simple:

• when steaming, the pores of the skin open, which allows you to destroy the fat cells that have accumulated in them;
• water vapor saturates the epithelial tissue with moisture, giving it a tone;
• the elasticity of the skin increases, but at the same time it becomes softer;
• also warm water vapor causes a rush of blood into the epidermis, which is expressed by a blush.

It is important not only to understand how to make a steam bath on your own, but also to take into account a number of nuances during the procedure.

We are talking about the following features of taking a steam bath:

• when steaming, facial skin can be treated with various cleansing solutions, creams and gels;
• steaming is an excellent prevention in the treatment of acne;
• practically no restrictions on the use, with the exception of increased sensitivity of the skin and some diseases;
• maximum efficiency when treating oily, dry or combination skin types.

Experts always remind that dry or combination skin should be treated with oily creams before bath procedures are taken, so as not to cause the effect of early aging of the skin. Also, the effectiveness of procedures increases when various herbs are added to the water, which have a beneficial effect on the skin.

If we are talking about how to make a steam bath at home, then you should first familiarize yourself with the effects that certain herbs and substances used have.

The modern market for cosmetic products offers customers a wide selection of industrial steam baths. For example, inhalers are used either to treat respiratory diseases or to cleanse the skin of the face.

The frequency of procedures depends on the individual characteristics of the patient's skin. The period between two procedures can be from 3-4 to 7 days.

Creating a steam bath at home

Every woman knows that a water bath for the face is very useful, but does not always have the opportunity to use this procedure for a fee. In this regard, it becomes necessary to carry out the procedure at home using improvised means.

The main container for the procedure can be a small enamel saucepan (from 2 liters). It is necessary to pour a liter of water into it and pour a little baking soda into it. Then the water is brought to a boil, and the pan is set on a convenient surface, where it will be easy for a person to expose his face to water vapor.

The resulting solution must be allowed to cool slightly so that the temperature of the steam is high, but does not burn the face. Then you should sit down by the pan so that the steam envelops your face. For maximum effectiveness of the procedure, a piece of cloth is thrown over the head, which will not allow the liquid to cool quickly.

The entire procedure should take approximately 10 minutes. If you feel any negative manifestations, you should immediately stop taking the procedures. If the beneficial effect on the body needs to be enhanced or some specific effect created, then various plants can be added to the water: chamomile, linden, parsley, etc.

Herbs are selected taking into account the characteristics of the skin:

• oily skin loves rosemary, oak bark, sage, birch and willow leaves;
• on dry, the most favorable effect will be: mint, birch buds, yarrow, linden flowers;
• you can moisturize the skin with dried wormwood, horsetail;
• the work of the nervous system can be normalized with lemon oil or hop cones.

The steam bath is not acceptable for use by those people who have:

• high blood pressure;
• metabolic dysfunction;
• high sensitivity of the skin;
• individual intolerance (allergy) to any of the listed herbs.

Outcome

The article describes in detail the procedure for taking a steam bath, its features, as well as the main advantages and disadvantages. If you follow the instructions, the procedure will be effective, and the result will be healthy facial skin that looks beautiful not only in edited photos, but also live. Of course, you can entrust your face to the employees of a beauty salon, but at home you will not have to pay practically anything.

When and where is a water bath used?

Device for the procedure

At first glance, it seems that there is nothing in common between a bathhouse in the generally accepted sense of the word and the concept of a “steam bath”. But it is worth considering what happens to a person in a sauna and what effect is achieved. In the conditions of a water bath, a mixture is slowly heated, while the gentle action of the flame does not allow the product to burn. So the person in the sauna with each new entry into the steam room takes on an increasing temperature of the air. However, his condition is such that it does not harm the body.

The inhabitants most often associate the concept of “steam bath” with cooking. But this is not entirely true, because this principle of heating is also used in production. Moreover, the scope of the steam bath is quite wide. These are the industries:

• food
• petrochemical
• Gas
• Medical
• Veterinary

It is clear that devices of different sizes are used to achieve different goals. It is one thing in the kitchen to prepare a cream for culinary masterpieces, another is to isolate the substance in a production environment. In the latter case, special laboratory devices are required, they must be made in factories.

Laboratory devices - the basis of experiments

After inhalation, the cold will recede

To maintain a certain temperature of the liquid according to GOST, you need a laboratory water bath. Thanks to it, it is possible to carry out thermostatic heating, distillation, evaporation, drying or enrichment of substances. Almost any liquid composition product must comply with GOST. This can be achieved by sampling. Then, special laboratory manipulations are carried out with these samples, the results of which show how the test substance complies with the approved standard.

When carrying out such procedures, it is impossible to replace the steam bath with anything. To isolate fat from milk and its products, the laboratory must have a set of necessary instruments. The water bath maintains a temperature of 65-75 degrees, creating conditions for testing. Thus, the conformity of products with the state standard specification of the food industry is confirmed.

The water temperature in the steam bath should not exceed 100 degrees. If, for research purposes, it needs to be raised a little higher, ordinary table salt is added to the water. Without such laboratory equipment, it is impossible to conduct many experiments, especially if you subsequently have to pass a test for compliance with GOST.

Advice from the master!

Water baths, designed in special factories, serve for various industrial purposes.

Such equipment can be very different both in volume and in principle of operation. Laboratory-type water baths can be very different. One specialist or several can work with them. At the same time, the equipment of such equipment is different. For example, a laboratory bath, in which an extractive substance, which is part of polyethylene, is determined, has six workplaces. Some containers provide space for a variety of flasks and other laboratory glassware. This makes the verification process much faster.

Water bath- This is a method of culinary processing of products in which the (heating) of the liquid occurs without direct contact of the container with the fire. This method is used when the temperature of the prepared solution is required, which does not exceed 100°C.

Basically, in a water bath, it is customary to cook some types of delicate creams for cakes, certain ones that are served with fish and meat dishes. In addition, a water bath is used to melt or soften, and. Thus, medicinal herbal decoctions are often prepared.

There are two types of water bath, which directly depend on such indicators as the name and quantity of the products used, as well as the place of their preparation. Thus, it stands out water bath cooking And cooking in a water bath.

Cooking food in a water bath

In this case, cooking is carried out on a stove using the so-called double pot ban-mari, which is considered the most ancient. Water is poured into the lower container of the dishes, and the product is placed in the upper one, which will be cooked on water bath.

In fact, this method of cooking is quite simple. Structurally, it looks like two larger and smaller containers that are inserted one into the other. At the same time, a small one in height should be smaller in order to leave room for boiling water. During the boiling process, the water in the first container heats the liquid in the second. Moreover, the water in a larger bowl should not seethe - ideally, cooking in a water bath involves boiling a little over moderate heat.

Cooking food in a water bath

The second way or cooking food in water bath is suitable for baking in the oven or heating on the stove when a slightly different design is used. Outwardly, this is a container (or containers) that are placed in a large shape, preferably on a grate, which provides the necessary circulation of water under the bottom of the inner container.

When cooking in a water bath, hot water is poured into a large container, which should reach the middle of the height of the inner mold. It is noteworthy that this whole structure can remain open from above, but it can also be closed (for example,) - it depends on the requirements. Sometimes the water bath itself is left open, and the inner mold is covered with foil.

A large bain-marie dish is selected so that its height is more than 2/3 of the height of the inner container. Too high a shape is also not suitable, since its walls will not only block heat flows, but the water temperature may not even rise to 83 ° C, which will not allow the product to reach readiness.

For cooking in a water bath, the material from which the large form is made is also important. For example, glass is a poor conductor of heat, while thin steel is characterized by high heat transfer. Thick cast iron, on the contrary, is able to accumulate heat. Thus, the most suitable form for cooking food in a water bath is quite thick aluminum.

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