Double boiler

A water bath is a container filled with warm or hot water tank in which a vessel is using a substance to be heated. Water baths are used for the preparation and storage of food as well as for heating substances in chemical laboratories.

Preparation of food

In the water you prepare to dine, who should not have direct contact with the water as a heat exchanger, and so they are not watered down. These are often puddings such as Christmas pudding or blood pudding. Also flummery, soufflés and egg custard are cooked. For filling the matrix in a form of metal or porcelain and puts them in a vessel filled with water. This is then heated in the oven, convection oven or on the stove to cook food or to falter. Even the use of open flame ( Bunsen burner ) is possible.

On a water bath is formed, hot steam, which is also used for food preparation. Typical hot sauces like whipped hollandaise sauce or béarnaise sauce are. Similarly, one uses the steam for the production of base compositions in the pastry and ice cream production. Man holding a metal cup over the steam and heated it so easy. This is a seasoned egg mixture, whose stagnation is prevented by constant beating. By taking upscale air creates a lightweight foam which is later connected with fat and starchy foods.

In particular sausage is heated boilers cooked and boiled sausages, such as sausage, crackers and Vienna sausages before eating.

Storage of food

For the storage of food in the water bath is often used a Bain -Marie, a device that can be kept warm in the vessel with food on a strainer. The temperature of max. 80 ° C and the lack of contact with the heat source remains the quality of food received for a long time, the cooking process is not continued. This type of preparation is often used for soups, side dishes, sauces and other delicate foods.

For the heating of pasta to use screens, comes directly from the hot water with the food contact. Meat products such as rolls and roasts heated one, however, in broth or funds. However, for fish, poultry and other delicate dishes, the method is just to warm up, but not for storage, otherwise a strong loss of quality due to decay or loss of taste.

Use in laboratories

In the laboratory water baths for heating to 100 ° C can be used universally. Because of the high heat capacity of water and the resulting inertia they are well suitable for an exceptionally accurate automatic temperature control. Water baths are often used in biological and chemical laboratories.

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