What’s a water bath?
A water bath is used to cook delicate dishes like cheesecake.
By: Janice Cole
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A water bath is a French cooking technique, called bain-marie, that’s used to cook delicate dishes such as cheesecake, bread pudding or custard. The water acts as an insulator, allowing the dish to bake at a low, steady temperature. It keeps eggs from curdling and produces a nice, creamy texture.
Here’s how it’s done: Place the baking dish with the food in a large, shallow pan. Add enough hot tap water to the pan to come halfway up the sides of the baking dish. Place both pans in the oven and bake. When the dish is done, remove it from the water bath to cool. Take care when you remove the water-filled pan from the oven. Let it cool a bit first so you won’t get burned from hot, sloshing water.
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