Garum
Techniquebeginnerdraft

Cooking over a water bath

Also searched as: bain-marie, water bath, double boiler, whisking over steam

In short: Warm a bowl over or in hot water. The temperature rises gently and cannot exceed 100 °C.

Picture it

Like a buffer between flame and bowl: the water absorbs the peaks.

What happens

The water spreads the heat evenly and limits it. That way egg custards, hollandaise or chocolate do not curdle or seize so easily.

Where you meet it
Crème brûléeHollandaise sauce

How it’s done

Sequence · Step 1 of 4
1234

Bring a pot with a little water to a simmer.

All steps as a list
  1. Bring a pot with a little water to a simmer.
  2. Set the bowl on top; it should not touch the water.
  3. Warm while stirring constantly.
  4. Lift the bowl off briefly if it is going too fast.
Related entries
Proteins set (coagulation)Hollandaise curdlesTempering chocolate
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier