Technique: Water Bath
By: Yuna Wu

About

A hot water bath is used when something needs to be cooked gently.  Often used for melting chocolates, or making emulsified butter sauces (see bain-marie).  This can be executed by setting a bowl over a pot of simmering water.
A ice water bath is used to chill food rapidly.  It should be composed of a minimum of 50%% ice.

Information
Other names: Bain-Marie