What is a Water Bath?
Q. Every now and then, I see a recipe that calls for the dish to be baked in a “water bath.” What’s a water bath, and why do you need it? Will the recipe work without it? A. Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes. Although you don’t absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they’re not baked in a water bath. So, what’s a water bath? It’s just a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath. The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won’t all evaporate before your pudding or cheesecake has baked. You can place a pan of water into the oven, then put in you
