Description

The bath is a method of cooking using the indirect heating: the receptacle containing the food is introduced in another pan containing hot water; the cooking is produced by the transmission of heat from the water and not by direct heat. This produces a homogeneous cooking through the soft, uniform and constant temperature. It is a cooking technique suitable for melting delicate foods (chocolate), curdling traditional desserts (flan, pudding) or savory pastries (pate, fish cake), prepare canning and making delicate sauces. In professional use, in addition, bath keeps hot prepared foods or sauces until serving time.