Description
Prevents protein coagulation in egg-based emulsions through indirect heat transfer.
Technical
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.
Culinary Significance
Essential for Hollandaise, beurre blanc, and chocolate ganache where direct heat causes splitting.
Science
Primary Reaction
Protein Denaturation
Parameters
Temperature
75°C optimal
65°C to 85°C range
Time
12 minutes
5 minutes – 25 minutes
Equipment
Bain-marieBalloon whiskThermocoupleCopper bowls (enhance thermal conductivity)