Vesihauteessa

Vesihauteessa, often translated as "water bath" or "bain-marie," is a cooking technique and a laboratory apparatus used to gently heat ingredients or solutions. In culinary applications, it involves placing a container holding the food or liquid inside a larger pan filled with hot water. This method ensures indirect and even heating, preventing scorching or overcooking delicate items like custards, sauces, chocolates, or soufflés. The temperature of the water bath typically remains below boiling point, usually between 160°F and 180°F (71°C and 82°C), providing a stable and controlled environment for cooking.

In laboratory settings, a vesihauteessa serves a similar purpose for heating chemical solutions, melting solids, or evaporating solvents. Laboratory water baths are often made of metal or plastic and come with temperature controls for precision. They are essential for experiments requiring controlled heating, such as enzyme assays or certain types of sterilization. The principle remains the same: the water acts as a medium to transfer heat evenly and gently to the sample being heated, avoiding direct contact with a heat source that could cause localized overheating or degradation. The term "bain-marie" itself is believed to originate from the alchemist Maria Hebraea, who is credited with developing this method.