Water bath

Technique: Technique of cooking food in a container placed inside another with hot water, over a slow and constant heat, avoiding direct contact with the heat source. It is used to melt chocolate, cook flan or keep sauces warm. The steam generated gently heats the inner vessel, allowing delicate foods such as sauces, mousses, custards and chocolates to be cooked or heated without burning them or altering their texture.

Vessel: Cylindrical vessel taller than it is wide. Saucepan with boiling water destined to receive a bowl where something will be beaten with indirect heat input. It can also be carried out by means of a hot water baking tray for baking or heating of the preparations in molds.