Wednesday, February 11, 2009

Water Baths

Something I learned while sitting on the potty today...

When you cook a custard using a water bath, the material that you use for your water bath can make a big difference. A cast iron pan can go up to 195 degrees, while a stainless steel pan might only get to 180.

A while ago, I tried making a cheesecake (which is a custard) using a water bath. It tasted fine, but it didn't quite set right. I think part of the problem was that I used an aluminum pan for my water bath. I don't think it ever got up to 185. Next time I'm going to try using cast iron or glass.

No comments: