Vannbad

Vannbad is a noun used in Norwegian (and Danish) to describe a method or device involving a bath of water. It has two main senses: a cooking technique and a temperature-controlled heating device.

In cooking, a vannbad, also known as a bain-marie, involves placing a pan of food inside a larger pan filled with hot water or setting the dish in a shallow water bath in the oven. The water provides gentle, even heat and prevents direct contact with heat, helping to stabilize delicate mixtures. It is commonly used for custards and puddings such as crème brûlée, zabaglione, or lemon curd, for melting chocolate without scorching, and for finishing sauces or terrines where precise heat is needed. Important considerations include the water level, avoiding boiling water, and monitoring the internal temperature to avoid curdling.

In laboratory and professional kitchens, a vannbad refers to a thermostatically controlled water bath or heated bath that holds samples or containers at a precise temperature. These devices range from simple stove-top setups to electric immersion heaters and are used for incubations, melting, dissolving solids, or warming reagents while preserving gentle heating.

Etymology: from vann (water) and bad (bath). See also bain-marie, double boiler.