What You Need to Know
Utilizes water's phase change (liquid to vapor at 100°C) to maintain stable 70-85°C zone. Enables gradual protein unfolding (ovalbumin denaturation at 84°C) while preventing disulfide crosslinking.
Essential for Hollandaise, beurre blanc, and chocolate ganache where direct heat causes splitting.
Key Parameters
Temperature
75°C
65°C - 85°C
Time
12 minutes
5 minutes - 25 minutes
Equipment
Bain-marieBalloon whiskThermocoupleCopper bowls (enhance thermal conductivity)
Steps
- 1.
Sabayon (Venetian): Creates stable foam without scrambling eggs
- 2.
Lemon curd (British): Prevents pectin degradation
The Science
Primary Reaction
Protein Denaturation