You will need
- two pans of different sizes.
If you are ever in sterilized jars for future pickles, then you already have an idea of the water bath. The essence of Bani is to use two vessels of different sizes. More filled with water brought to a boil, and it lowered the second vessel.
Select the bigger pot, cover with water and put it on the fire. On the bottom of the pan lay a clean linen towel (although some Housewives do without it). If your oven heats slowly, you can boil water in the kettle and then pour it in the pan.
When the water is boiling, reduce heat. In a pan put the dishes or the smaller saucepan with the product that you want to heat in a water bath. The smaller second pot, the better. It should not come into contact with the lower vessel, wherein the boiling water. Will be optimal, if the sides of the pan will remain a few centimeters. It is best to use two pans, while the top rested on the handles at the bottom. So their walls are not in contact.
Periodically stirring the food, bring it to the desired temperature. Ensure that the small pot is not exposed to water – it can ruin the dish. The product in a water bath will be heated evenly, will not stick to the walls of the pot and its temperature will not rise above 100 degrees.
Do not confuse a water bath and the steam. Many dishes, especially in dietary, are made on a steam bath. From the water it is different in that the upper vessel has a top opening. So, when cooking on a steam bath you can use a colander. Heating of the product occurs solely due to hot steam.
Also sell special pans in which you can immediately cook in a water bath in a pot one pot into another. This water bath is called molecularly.
Advice 2: How to cook in a water bath
In a water bath preparing the mass of products ranging from concoctions of herbs and ending child and diet. Of course, it is much easier to use for this process steamer, but by a conventional colander and pans, a larger volume can be obtained not less useful products.
If the house has no special duplex pans, the upper part of which is a tank with holes, through which will penetrate vapor, take an ordinary colander. You can also use shape and without holes, the main requirement is that it applies only to the fact that it should fit completely in a large diameter container.
Fill a large pot is the amount of hot water to reach the bottom of the colander or two-thirds covers the continuous capacity placed in it. It is important that the boiling water does not get into the containers with the products, otherwise the whole effect of the water baths will be lost, all the nutrients from the product will go into the water.
Put the saucepan on the fire and wait until the water in it boils. Immerse in the container of smaller diameter and capacity, which are products. If it's meat patties or meatballs, you can lightly grease the pan with oil to avoid sticking of meat.
After boiling, reduce heat and cover the pan with a lid, this will keep inside the tank a sufficiently high temperature. The readiness of the product is determined by the sample and taking into account the recommendations of specific recipes. For vegetables requires 30-40 minutes, depending on their density. The longest stewed cauliflower and carrots. Meat can be cooked longer, but here a great role plays the thickness of the piece.
Water bath allows you to cook without using fats, which makes meats more diet. Vegetables, steamed, retain all the vitamins and minerals, without giving them the broth in which they could cook. Hence the advantages of meals for a couple is obvious.
Cook in a water bath just enough, just need to ensure that water from the main tank does not boil dry faster than cook the desired dish. For brewing of herbs or rose hips will take only 15-20 minutes.