The food cooked on a water bath is much more useful, than made in a frying pan. Thanks to such heat treatment in food useful substances remain. Also on a water bath it is convenient to warm up food – it is possible to do without sunflower oil – especially it important for those who want to lose weight. Also the lunch will keep all vitamins which are contained in it.
It is required to you
- - two pans of the different size.
Instruction
1. If you ever sterilized the jars for future marinades and a pickles, then you already have an idea of a water bath. The essence of a bath consists in use of two vessels of the different size. Water which is brought to the boil is poured into bigger, and in it lower the second vessel.
2. Choose a pan more, fill in with water and put it on fire. On a bottom of a pan lay a clean linen towel (though some hostesses do without it). If your plate is slowly warmed, you can boil water in the electric kettle and then fill in it in a pan.
3. When water began to boil, reduce fire. In a pan put ware or a saucepan less with a product which you want to warm up on a water bath. The less there will be the second pan, the better. It shouldn't adjoin to the lower vessel in which boiled water. It will be optimum if to sides of a pan there are several centimeters. It will be best of all to use two pans, at the same time that top rested handles against lower. So their walls won't adjoin.
4. Periodically stirring slowly I go, bring it to the necessary temperature. You watch that water didn't get to a small pan – it can spoil a dish. The product on a water bath will evenly heat up, won't begin to stick to walls of a pan and its temperature won't rise higher than 100 degrees.