What You Need to Know
The method utilizes the phase change properties of water to maintain temperatures ≤100°C (212°F) at sea level. Named reactions include protein coagulation prevention (particularly egg yolk lipoproteins) and controlled fat emulsification. Key compounds involved are lecithin (phosphatidylcholine) in egg-based emulsions.
Essential for custards, chocolate tempering, and emulsified sauces where direct heat causes irreversible protein aggregation. Allows gradual hydration of starch molecules in pastry cream while preventing scorching. Standard in French mother sauces and confectionery work.
Key Parameters
Temperature
°C - °C
Time
10-30 minutes
3 minutes - 2 hours
Equipment
Stainless steel bowl (high thermal conductivity)Glass/Pyrex (for visual monitoring)Copper bowls (for chocolate tempering)
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Controlled protein hydration