Water Bath, Using

A water bath (bain-marie) is used for both cooking at steady, gentle heat and for keeping food hot or reheating it. The hot water in the bath diffuses direct heat so the food does not get too hot and remains moist from the steam.

To cook foods in a water bath: Bring a deep roasting pan of water to a boil on the stove top and set the dish, mold, or pan of food in it. The water should come at least halfway up the sides of the dish. Or, in some cases, put the dish or dishes in the roasting pan and add boiling water to reach halfway up the sides of the dish(es). Bring the water just back to a boil on the stove top and, depending on the recipe, transfer the roasting pan to a preheated oven, or continue cooking on the stove top. Count the cooking time from the moment the water comes to a boil.