vízfürdben

Vízfürdő is a Hungarian term that translates to "water bath." It refers to a cooking technique where food is placed in a container that is then immersed in a larger container filled with hot water. This method allows for gentle, even heating and is particularly useful for delicate items or when precise temperature control is required.

The primary purpose of a vízfürdő is to prevent overcooking and drying out of food. The water bath acts as a buffer, distributing heat slowly and consistently. This is commonly used for custards, cheesecakes, and other desserts that can crack or become rubbery if exposed to direct, high heat. It is also employed in some savory cooking applications, such as making terrines or gently warming sauces and chocolate.

There are two main types of water baths: a bain-marie and a double boiler. A bain-marie typically involves placing the food container directly into a larger pan of simmering water, often in an oven. A double boiler consists of two saucepans, with the upper pan holding the food suspended over a lower pan containing simmering water, usually used on a stovetop. Both methods achieve the same goal of gentle, indirect heating. The temperature of the water bath is crucial; it should generally be kept below boiling point to avoid disrupting the food's texture.