Despite the fact that modern progress has achieved this industry as cooking, there are processes that are used in this area have long been available to this day. A water bath can be attributed to one of such processes, no matter how much alternatives are not intended by such a bath, and it still remains the easiest and most effective way to melt some ingredients. Many modern hostesses still do not know what this process represents and what it is necessary for. Let's figure it out in more detail with how to make a water bath yourself and find out why it may be needed.
Essence of water bath
I would like to start with the fact that the water bath is one of the most effective methods to create a medium with a certain temperature, which can be controlled without any difficulty difficulties. It is also necessary to understand that many ingredients in cooking, which are considered sufficiently delicate (in the sense that they cannot be heated to very high temperatures or bring to boil) require a special approach in their preparation, especially if you need to change their consistency (with solid in soft). The story states that it was invented to extract products in a water bath in the distant times of alchemists.
In order for the system that we consider, it becomes clearer, we will deal with the principle of such a design. If we speak with simple words, the water bath is a way of transmitting heat to a specific object (in our case ingredient) through the so-called "intermediary".
The principle of action of water bath
The meaning of this process is as follows:
- Fill with liquid (in our case with water) some kind of dishes or container, depending on the ingredient you are going to melt
- Heat the water on the fire (in this case, everything is just a banal - you just pour water into the pan and put it on the burner of your stove).
- After the water boiled or heated to the desired temperature, another container is placed on a container or dishes, which must be less in size than the first vessel, but at the same time, do not fall completely into the liquid, but be able to " over her".
- This is less in the size of the dishes, the ingredient is placed, the consistency of which and need to be changed.
- It turns out that the contents in the upper vessel will be heated due to the high temperature of the fluid, which is located directly under the bottom of this dish. In this case, water is an intermediary, which at the beginning and was carried out.
- It should also be understood that water, in fact, not under any circumstances will be able to warm up more than 100 degrees (in all its physical indicators), which means that the temperature above the vessel standing will also not exceed the specified temperature indicator.
- The main advantage of this method is that the ingredient that you decide to melt or sim simply warm up, under any circumstances will not be able to merge, namely, it most often happens with the "gentle" ingredients. It should be understood that since direct contact with the immediate fire is simply not, it means that there will be no problems with the burning either.
Despite the globalization of all processes in the food industry, the method in question is often used, which means that its effectiveness does not have to doubt. In order for the principle of operation to be more revealed, it is precisely this method that pasteurization of dairy products is made, as well as preserving various foods. Among other things, very many elite varieties of cheeses are also prepared by using a water bath, therefore, this method can easily be called indispensable in cooking.
Using a water bath in everyday life
sometimes they do not even guess what annually, they also use a "water bath" when we pass cans with conservation.
Experts in this industry do not deny the fact that the technique that we meet today is considered to be a rather complicated culinary process, and, in principle, it is not so often used in home cooking. The reason for such an infrequent use is the climber of this procedure, as well as the fear of spoil something (and the last item is completely unreasonable).
Most often, the water bath is used in the case when it is necessary to make a skillful and gentle cream for cake, savory sauces that do not need to heat higher than up to 100 degrees.
Despite the fact that many mistresses do not want to bother with aquatic bath, in fact, the use of this method is an excellent option to simplify the cooking process of very many dishes, for example:
- When cooking muffins, it is much easier to melt oil and chocolate on the water bath
- among other things, it is in the water bath that you can melt quickly and without problems with honey, which suaches, and at the same time, he will not lose hisrapeutic and beneficial properties
- heat the decoction of the healing herbs is also easier precisely by using the water bath (the temperature will not be higher above, which means that all useful components will remain braveled and not collapse).
There is nothing complicated in creating a water bath - take two pots of different diameters, in your lower water it is heated to a boil, in the top there is an ingredient that you need to melt or simply warm up. The diagram is elementary, the process is similar, so try to do it at home. We are confident that you should not have difficulties with this.
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