Water Baths
Working with a scalding hot water bath can be dangerous. Here’s the safe way to use this cooking technique.
Working with a scalding hot water bath can be dangerous. Here’s the safe way to use this cooking technique.
Crème brûlée, cheesecake, and even some savory custard-based dishes can benefit from the use of a water bath during baking (the dish of food is placed in a larger pan containing hot water). The water lowers the temperature surrounding the dish (even if it boils, the water temperature will be cooler than the oven temperature) and prevents uneven cooking. Using a water bath can be slippery business, though, as the baking dish can slide around in the water-filled pan, potentially sloshing and spilling scalding water. Here's our method for safely using a water bath:
1. LINE THE PAN: A safe way to use a water bath is to first line the pan lengthwise with a kitchen towel, then place the food-filled dish on top of the towel before pouring in the hot water.
2. MODERATE THE HEAT: The towel not only prevents potential slips and slides but also moderates the heat between the bottom of the baking dish and the pan containing the water.
