When what you're cooking needs a little extra TLC, a water bath can do the trick. Coddle your custards and cheesecakes with the gentle heat and steam of a water bath for perfect results.
How to Cook in a Water Bath Featured Pro: Curtis Stone Category: Cooking Time: 2:58 CURTIS STONE: Have you ever wondered how chefs get that beautiful velvety consistency to a crème brulee or a custard, or even your favorite cheesecake? Let me explain a little secret. When it comes to baking, this is a way to deal with it. You get yourself a big pot or roasting dish like this and you put in here some water. All right, now, it’s a water bath. If you want to get fancy and talk in French, then it’s a bain-marie. And what happens when you cook in one of these is basically the heat doesn’t go straight in there. It has to travel through the water to get to it. So it’s a bit of a gentler way to cook. All right, so you just take your dishes as you normally would, set them in the water, and then you get your mix, your crème brulee mix, and you just gently pour that into your dishes as you normally would, all right, according to your recipe. Now, not all recipes call for this. Some recipes will just try and cook something at a much lower temperature. But like I said, this is a great way to sort of regulate that temperature and just make it a little bit gentler. Once you’ve filled them up, then you top it off with water. Now, if you’re going to do something bigger, like a cheesecake in a big dish like this, you’ve got to be careful that it’s not going to leak out the bottom. So take some heavy-gauge foil. That’s the important thing. And try and use the wide one so that it can wrap up really easily. And then you wrap it up and around so that none of the water can get in, because you want the water to regulate the temperature. You don’t want it to dilute your mixture. So press all of that down really firmly. And, like I said, the heavier the gauge and the more you sort of push that around, the more safeguarded the bottom of your tart tin or your springform pan is going to be. Okay, so that’s for a bigger one. But for this, there’s a couple of things you can do. The key is you’ve got to use some warm water. So I’ve got some water here, not boiling, so just warm. We call it a water bath. And the temperature should be about the temperature that you want to take a bath at. Now, if you’re nervous carrying this from the oven, carrying this to the oven, what you want to do is don’t fill it all the way to the top. You only need to fill it about three quarters of the way anyway. But just leave a bit of water in the kettle and fill it up once it’s in the oven, and that way you’d guaranteed not to spill it. But I’m just going to be really careful to carry it over. And then it goes into the oven. It usually cooks for a longer period of time but at a very low temperature. Okay, in she goes. Careful, careful. You don’t want to slurp any of that water over the edge. And that’s the secret, because you end up with a beautiful velvety consistency, just like this cheesecake here. I’m Curtis Stone, and that’s your GMC Trade Secret.