On a water bath the mass of products is preparing, beginning from broths of herbs and finishing with baby and dietary food. Certainly, it is much simpler to use the double boiler for this process, but also by means of a usual colander and a pan of bigger volume it is possible to receive not less useful products.
Instruction
1. If in the house there is no special two-level pan which top part represents capacity with through openings through which steam will get, take a usual colander. It is also possible to use a form and without openings, the main requirement to it concerns only that it has to be located completely in the capacity, big on diameter.
2. Pour into a big pan such amount of hot water that it reached a bottom of a colander or on two thirds of a cover the continuous capacity placed in it. It is important that when boiling water didn't get to a container with products, otherwise all effect of a water bath will be lost, all useful substances from a product will go to water.
3. Put a pan on fire and wait until water in it begins to boil. Ship the capacity, smaller on diameter, in which there are products in a container. If it is meat cutlets or quenelles, it is possible to oil slightly a colander to avoid sticking of forcemeat.
4. After boiling reduce fire and cover a pan, it will allow to keep rather high temperatures in capacity. Readiness of a product is defined by means of test and with the recommendations of concrete recipes. Vegetables require 30-40 minutes, everything depends on their density. The cauliflower and carrots are most longer extinguished. Meat is cooked longer, but also here the large role is played by piece thickness.