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Cooking Techniques - W

• Water Bath

• Whipping Cream

Water Bath

Water Baths are used for custards, cheesecakes, and other recipe because it helps them bake much more evenly and prevents cracking.

For best results place the bath pan in preheated oven then place baking pan in the middle of the bath pan. Fill bath pan halfway up the sides of the baking pan with hot water. Bake as prescribed for recipe. When using a springform or other multipiece pan, wrap the bottom of the pan with heavy duty foil to prevent leaks.

Whipping Cream

For best results, make sure that the cream is very cold when it is whipped. Chilling the bowl and beaters or whip in advance also aids in achieving full volume. Placing the chilled whipping bowl in a larger bowl lined with ice also aids in achieving full volume.

Begin by whipping the cold cream, by hand or with a machine, at a moderate speed. Soft peaks will mound when dropped from the whip. This is the correct time to add sugar or other flavouring ingredients. Medium peaks retain marks of the whip and will hold a soft peak that droops over slightly. Stiff peaks will form distinct mounds that hold their shape. Similar to egg whites, cream can be overbeaten. Overbeaten cream first develops a granular appearance. Eventually lumps will form and, if whipping continues, the cream will turn to butter.

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