Cooking with a water bath-
The item to be cooked is placed in a shallow pan of water. The water heats and cooks the item gently. This is especially important for Flan, custards, sauces and mousses to prevent curdling.
The baking dish containing the water and the item to be cooked is generally porcelain or ceramic, rather than metal.
Water baths are often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
Canning with a water bath-
This involves putting the food to be canned in a jar, topping it with the lid and boiling it in water to seal it.
