Equipment: Water Bath
Info
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A device that warms and maintains water to an exact temperature for very long periods of time
Process
- Ensure the water bath is regularly calibrated and checked, by comparing to a known good temp probe at more than 1 check point temperature.
- Before commencing cooking, ensure that the water bath is at, or above, the required cooking temperature, and ensure there is sufficient water for the entire cooking time. Where possible use a solid cover for the water bath to help with evaporation and to prevent contamination.
- If you are cooking a large amount of produce, then you may need to set the temperature above the desired point, to account for a drop in temperature when the cooking items are added to the water.
- Once the cooking has completed, make sure the items are chilled as fast as possible, using iced water. The cooked food needs to be below 5ºC within 90.
- Do not mix different food types in the same water bath, and change the water between differing items. Ensure the immersion circulator is regularly cleaned, especially between items that contain allergens.
Used In
- Pork Bbq Marinade
- Caramelised Coconut Whisky
- Buttered Toast Grey Goose Orange
- Pink Peppercorn Vodka
- Raspberry Yoghurt Vodka
- Passion Berry Vodka
- Woodruff Vodka
- Jasmine Tequila
- Tea & Timut Jamesons
- Lamb Merguez Sausage
- Chicken Thighs Brine & Method
- Toastie Cheese
- Pastrami Process – Ox Cheek
- White Chocolate Bourbon
- Coco Nib Syrup
- Clove Water Tincture
- Cinnamon Water Tincture
- Chilli Water Tincture
- Cardamon Water Tincture
- Hazelnut Butter
- Coco Nib Gomme
- Rooibos Vodka
- Flower Syrup
- Silver Needle Tequila
- Brown Butter Hollandaise