What does it mean to heat in a water bath, because many recipes require this, but do not explain how to do it? It's easy and you don't need to buy anything special; below we'll tell you how to do it.

This technology is used in many areas where something needs to be prepared. This could be cooking, making medicinal infusions, or cosmetics.

The principle of the method is simple: water is taken into a larger container and brought to a boil on the stove; when it boils, a smaller container is placed in it and the required product is prepared in it. It turns out that it is heated evenly at a constant temperature of 100 degrees.

This is the maximum useful processing method, products do not burn, do not stick to the walls, and retain maximum beneficial properties.

This is how it is usually prepared:

• Creams for cakes;
• Sauces;
• Melt chocolate, honey, wax;
• Medicinal herbal teas.

If you often have to resort to this cooking method, buy yourself a special unit, and these are now on sale. However, it will take up extra space in the kitchen and is not cheap, but the result is the same as from ordinary pans. So think before you spend money on it.

As you already understand, there is nothing complicated here, the main thing is not to get burned and observe some subtleties:

1. Take dishes with thick walls; they will heat up more evenly;
2. If the recipe says that you just need to heat the substance, do not bring it to a boil, it is enough for its surface to steam a little;
3. Sometimes you need to build a structure in the oven. The principle is the same, there are only some differences - in this case, the inner container should be closed or wrapped in two layers of foil and do not take a very high container, as you risk undercooking the contents;
4. Place the inner pan so that its bottom barely touches the outer one.

Many cosmetic masks require liquid honey or wax in the composition. This is understandable, honey is good for the skin, as nothing else smoothes it, cleanses and nourishes it, in addition, it acts as a moisturizer due to the fact that it tightly clogs the pores and moisture evaporates more slowly.

And if your skin is prone to inflammation, honey will calm it down, because it has long been used as an anti-inflammatory agent. To prepare a mask based on honey, you need to melt it, and it is important to try to preserve the maximum benefits, here’s how to do it:

• Place the required amount of product in a small mug or bowl (preferably metal);
• We heat (precisely heat) water in a larger saucepan and put honey in it;
• We heat it in this way until ready.

Wax is often added to therapeutic masks, for example, for arthritis or for foot care - hair removal. You need to heat it as described above - the main thing is to heat it slightly, and it will retain maximum nutrients.

Not a single herbal tea is complete without chamomile; it disinfects and soothes, and also eliminates spasms, allergies, and cramps. All its advantages cannot be listed. But in order not to lose all the beneficial properties, it is better to prepare tea from it using the named technology. For this:

• Pour 2 tablespoons of dry matter into a mug and pour water into it;
• Cover with a lid;
• Place in a water bath as usual for about 20 minutes;
• Then remove and let it brew under the lid;
• We strain and that’s it.

If, after cooking, the container with chamomile is very empty due to evaporation of the liquid, you can dilute the medicine by adding a little boiled water to it.

Use the finished product for its intended purpose - it is good for rinsing your mouth, throat, wiping your face before going to bed, or treating wounds. If you suffer from stomach problems, drink 2 times a day.

Brew other teas based on medicinal herbs in this way.

And if you need to heat the oil, is it possible to do it this way, because it simply won’t work any other way? Warm sunflower oil or any other oil, such as burdock oil, is often required for cosmetic purposes. You can put the bottle in a mug of hot water, but in this way you will only make it slightly warm, and warming it means bringing it to a temperature of at least 40 degrees:

• Pour some liquid into a mug;
• Place in boiling water, here it is better to use boiling water, since the oil is very thick and requires a higher temperature to heat it up;
• Make sure that water does not get into the inner container;
• We are waiting for it to begin to become covered with small bubbles;
• Then turn it off.

All is ready. Why is this necessary, why won’t cold work? If you want to use burdock oil as a hair mask, it works best when warm. Applying it regularly to your hair will make it strong and thick.

So, you can heat almost anything in a water bath, the process will not take much time and effort. Therefore, if the recipe requires it, do not hesitate and do not look for other methods. Some advise using a microwave in this case; it will be difficult to prove whether it will be beneficial or harmful, but the option we described will definitely keep all the useful substances intact, which a microwave cannot guarantee.

Video: how to melt honey and preserve nutrients?

In this video, Polina Makarova will show you how a water bath works and how to melt honey with it:

Collection of answers to your questions

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Useful water bath: how to do it correctly at home

Folk recipes are full of advice on caring for the body and skin. And many of them mention a water bath. Many people are perplexed: what...

Folk recipes are full of advice on caring for the body and skin. And many of them mention a water bath. Many people are perplexed: what is this water bath? Without understanding the meaning, few people dare to try to prepare a miraculous recipe.

Let's figure out what is meant by a water bath, where it is used, and what is the use of it.

A water bath is a useful and indeed very necessary device used for heating various mixtures, products and their subsequent melting and cooking. In a bath like this (water), nothing burns, all the beneficial properties are perfectly preserved. We are talking about two saucepans in which ingredients for homemade cosmetics and medicines are prepared.

There are a variety of cases when the need for a water bath arises. Some melt butter, honey, chocolate in this way, while others need this bathhouse to make soap base. In a water bath you can prepare delicate cream for cakes and sauces for meat and fish dishes. Often such a device is used to prepare medicinal decoctions. Face masks, hair masks, nasal warming products (for example, honey cakes), and infusions are prepared in a water bath.

Pros of a water bath:

• It preserves all the properties of the prepared ingredients.
• You can achieve the necessary manipulations with products: melt, reheat.
• Nothing sticks to the walls of the dishes. Products in such a bath do not burn.

It is important to note that it is in a water bath that excessive heating (overheating) of the ingredients does not occur, which is especially important for the preparation of high-quality products.

If you look hard enough, it is not difficult to find special devices for sale. We are talking about designs that are specifically designed for the convenience of preparing various products in a water bath. Not all housewives decide to buy a ready-made device for two reasons: firstly, any kitchen unit takes up a lot of space in the kitchen; secondly, the need for a water bath does not arise very often. That's why many people make do the old-fashioned way with two pans of different diameters.

Are you interested in how to make such a miracle bath? Everything is actually simple. The main thing is to know the nuances and subtleties. Take two pans, insert the smaller one into the larger one. Pour water into a large one and heat it. Place the necessary products and ingredients for heating in the small one.

It is important to take a large saucepan with a thick bottom, which will avoid violent boiling. To reduce boiling, you can place a linen or cotton napkin on the bottom of the pan. When placing the second pan, make sure its bottom just barely touches the water in the larger pan. This is how a water bath works: ingredients placed in a small saucepan are heated by the hot steam rising from the water in the large saucepan.

Please note the following important points:

1. If you do not want to ruin the product you are making, do not place a small pan in a large one until the water in it boils.
2. You can and should use a lid to cover the second small pan.
3. In order to avoid burns when lifting the top saucepan from the bottom, it is worth coming up with additional handles in advance.

Make a water bath at home several times, and you will definitely succeed. Experience comes with time. The main thing is to try and do. Using a water bath, you can create a wide variety of cosmetics and traditional medicines.

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How to make a water bath? There is nothing complicated about it!

A water bath is also called a "bain marie". It received this name due to the legend about its origin. According to legend, people used it as early as the 3rd century AD. A water bath is a useful tool for the home, made from two different sized pots. It is used for various household needs, for example, in cooking or for cosmetic procedures. This article will talk about how to make a water bath.

The process is actually very simple. To do this, take two pans. It is worth understanding that one should be smaller and the other larger so that the smaller one can easily fit into it. The resulting double pan needs to be placed on the stove. Water is poured into the lower pan, and the necessary ingredients are added to the upper pan. This is how you get a water bath.

The smaller pan on top must have a rounded bottom. This is necessary so that the contents do not stick to the edges and can be stirred evenly. The top pan should also be made of thick stainless material. This property will ensure that a water bath created at home will heat up evenly. The presence of handles also plays a significant role. If they are missing, it will be inconvenient to hold the pan and rotate it. The water should not touch the bottom of the upper container. In addition, there must be at least 4 cm of distance between them. Do not allow water to boil during the process. Light steam production is ideal. To create the desired condition, it is enough to bring water to a boil in the lower pan without installing a second one. And only then install the top pan with the product.

How to make a water bath in the oven? Here the design will be different. To make it, you will need two containers, as in the previous case, one smaller, the other larger. Pour hot water into a large one to the middle of the inner container. This bath can be left open, or you can wrap it in foil. The inner mold should be closed or wrapped in a couple of layers of foil. The height of the larger form should be at least 2/3 of the height of the inner one. You should not take a container that is too high, since the water temperature will not be able to reach the desired level, and accordingly, the product will not be able to reach readiness. The advantage of this answer to the question of how to make a water bath is that no matter how hot the oven is, the water temperature cannot exceed 100 C.

This concludes the review, and now you know how to make a water bath. If you have never used it before, then we can say with confidence that you simply need to try it. If you strictly follow all the rules described above, then you will definitely succeed. The ability to make a water bath will come in handy in many situations - when preparing soup or individual ingredients, when creating homemade cosmetics, and when steaming medicinal infusions.

In descriptions of preparing recipes or cosmetic masks, the definition of water bath is found. We will try to reveal the secrets for you, How to make a water bath? How to use it? What opportunities does a water bath provide compared to heating over a fire? For example, its use is associated with the property of some products to stick to the walls of a vessel under the influence of temperature, or in order to simmer over a fire without allowing the contents to boil.

What is a water bath and how to make it at home?

It is possible to create a perfect water bath by observing the following conditions:

• Thick-walled dishes are selected, and the bottom of the outer pan is covered with linen or cotton cloth for a smoother boil of water.
• The upper vessel is selected in such a size that when lowered, its walls and bottom do not come into contact with the outer pan.
• The mixture, which is prepared in a bathhouse, must be constantly stirred to control the change in consistency, and when the required value is reached, immediately remove it from the heat.
• The inner vessel is placed in the outer one only when water boils in it, otherwise the process will be disrupted and the result will differ from the expected one.
• The preparation of decoctions of medicinal plants is carried out with the lid closed and without stirring, so that the essential oils present do not evaporate.
• Before lowering the inner vessel, you need to take care of how it will be removed after heating. To do this, hang the pan over the water or attach improvised handles if they are missing.

What material should the dishes for the water bath be made of?

The question “how to make a water bath with a guaranteed desired result” is easily solved by using metal two-level pans specially designed for this. If they are not available, ordinary pots or containers of various sizes and diameters are suitable, preferably with thick walls to reduce the intensity of boiling and a smoother effect of temperature on the products.

How to heat in a water bath?

In addition to the special requirements for the dishes, the heating temperature is selected in such a way that the boiling is not strong, and water from the lower dishes does not penetrate into the upper. The contents of the inner vessel should be heated by hot water, but not by fire. As a rule, the heating temperature reaches 40-70°C, depending on the boiling intensity. The technology for preparing individual products in a water bath at home is slightly different:



• Heating honey. To melt candied honey while preserving all its beneficial properties, after putting the required amount of product into the vessel, heating is carried out to a temperature not exceeding 40 ° C.
• Melting wax. The material is used for making cosmetic masks, hair removal, treating arthritis and making candles and figurines. The product should be heated gradually, bringing the temperature to 70°C with constant stirring.
• Kindling propolis. The substance contains phytoncides that are released when heated. Its liquid consistency is necessary for treating the respiratory system by inhalation, as well as making ointments. Propolis is grated or crushed after freezing, then placed in a ceramic cup and an oil base is added, depending on the recipe. The vessel is placed in a bathhouse and stirred until a homogeneous mass is formed, after which the hot product is filtered through a fine strainer.
• Melting gelatin. The gelatin is allowed to brew for 15-20 minutes. If it has not dissolved, then you can resort to a water bath to remove the lumps. Place in a bath and leave for 20 minutes. with the lid on;
• Preparation of burdock oil. The product is used in cosmetic medicine for rubbing into the scalp when complications arise with the hair. To prepare the product, use a 0.5 liter jar. filled with fresh or dry burdock roots, put away in a dark place for 2 days, after which the oil from the jar is poured into a ceramic bowl and heated in a steam-water steam room with a lid on for 1 hour over low heat. After cooking, the product is filtered.

Water bath is a method of culinary processing of food in which liquid is (heated) without direct contact of the container with fire. This method is used when the temperature of the prepared solution is required, which does not exceed 100°C.

Basically, it is customary to prepare some types of delicate creams for cakes in a water bath, some of which are served with fish and meat dishes. In addition, a water bath is used to melt or soften, and. Healing herbal decoctions are often prepared in this way.

There are two types of water bath, which directly depend on indicators such as the name and quantity of products used, as well as the place of their preparation. Thus, it stands out cooking in a water bath And cooking in a water bath.

Cooking food in a water bath

In this case, cooking is carried out on the stove using the so-called double pan ban-mari, which is considered the most ancient. Water is poured into the lower container of the cookware, and the product that will be cooked in the upper container is placed. water bath.

In reality, this cooking method is quite simple. Structurally, it looks like two larger and smaller containers that are inserted into one another. At the same time, the small height should be smaller in order to leave room for boiling water. During the boiling process, the water in the first container heats the liquid in the second. Moreover, the water in a larger container should not boil - ideally, cooking in a water bath involves boiling little by little over moderate heat.

Cooking food in a water bath

Second method or cooking food in water The bath is suitable for baking in the oven or heating on the stove when a slightly different design is used. Externally, this is a container (or containers) that are placed in a large form, preferably on a grid, which ensures the necessary circulation of water under the bottom of the inner container.

When cooking in a water bath, hot water is poured into a large container, which should reach the middle of the height of the inner mold. It is noteworthy that this entire structure can remain open at the top, but it can also be closed (for example) - it depends on the requirements. Sometimes the water bath itself is left open, and the inner mold is covered with foil.

A large form for cooking in a water bath is selected so that its height is more than 2/3 of the height of the inner container. A mold that is too high is also not suitable, since its walls will not only block heat flows, but also the water temperature may not even rise to 83°C, which will not allow the product to reach readiness.

For cooking in a water bath, the material from which the large mold is made is also important. For example, glass is a poor conductor of heat, while thin steel is characterized by greater heat transfer. Thick cast iron, on the contrary, is able to accumulate heat. So, the most suitable form for cooking food in a water bath is quite thick aluminum.

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The term “water bath” is often mentioned in cooking recipes. Any housewife will answer the question “what is a water bath?” without hesitation: a saucepan in a saucepan!

A water bath is a device in which a particular product is heated through an “intermediary” - boiling water. Such systems are used not only in the kitchen: there are devices for industrial use.

A laboratory water bath is a structure containing water into which a flask or test tube containing a substance is placed.

Such devices are used not only for heating, but also for thermostatting the contents of containers during laboratory research (or analysis).

At normal atmospheric pressure above 100 degrees, water does not heat up, which makes it possible to organize automatic control of the heating temperature of the test substance.

But not all studies take place at maximum heating temperatures. In many cases it is necessary to heat the substance to a low temperature. In such cases, electric water baths equipped with an automatic heating control system are used.

There is another type of laboratory water baths: rotary heater. Thanks to the rotor, the flask placed in a container of water rotates evenly. This technique ensures uniform heating and more active evaporation of the substance.

Laboratory baths, like all industrial equipment, are not cheap: from 20 thousand rubles(the simplest design) up to 140 thousand rubles(for example, a device equipped with a shaker).

Marmites ^

Water heated food warmers can also be safely classified as industrial water baths. They are a bath designed to fit standard sizes of gastronomic containers.

In terms of capacity, these baths can be designed for one or several containers with ready-made dishes. Such devices are used in restaurants, cafes, catering units of medical institutions, etc.

Heating of water to a given temperature in food warmers is most often done using electric heating elements. Food placed in the bain-marie does not burn or dry out. The taste of the dishes is preserved without any changes.

Food warmers are inexpensive, but, as a rule, they are not equipped with gastronorm containers.

Eg, 1.4 kW food warmer will cost the buyer 15500 rubles, and power 3.6 kW – 21 thousand rubles.

Domestic water baths^

The most popular devices operating on the water bath principle are baby formula warmers.

All of them are equipped with temperature regulators that vigilantly monitor the constancy of the water heating temperature.

True, their size allows you to warm up either a bottle or a jar of baby food: large dishes simply won’t fit in them.

Water baths of this type cost from 1200 to 3000 rubles.

When using a water bath, you must be extremely careful not to get scalded by the steam. Do you know what stages? This is useful to know and just interesting!

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Water bath for chocolate^

You can melt chocolate for culinary purposes only in a water bath: it does not tolerate direct contact with heaters.

There are special small devices on sale designed for this delicate procedure. In particular, the Matinox water bath.

It is a vessel consisting of an inner and outer shell. The space between them is filled with water. The diameter of the vessel is only 16 cm, and its height is 12.5 cm.

The company's water bath is slightly larger de Buyer. Its diameter is equal to 17 cm, and height (external) – 15 cm.

The device has a hemispherical bottom; a visual plastic indicator is provided to monitor the water level.

This water bath is very convenient for performing the following operations:

• preparation of custards, sauces;
• heating first and second courses;
• heating porridges from various cereals, etc.

Costs this "unit" only 1500 rubles.

"Ben-Marie" ^

This mysterious name goes to a wide, low saucepan with a tightly closed lid.

This pan, a quarter filled with water and placed on the hob, holds smaller pots with sauces, soups and other dishes.

Benmari is intended for dishes that must be served hot.

Water bath at home ^

What to do if you are not lucky enough to be the owner of a water bath? Experienced housewives do it very simply: they take two saucepans, pour water into one, and place the other inside the first.

The result is a water bath for which you don’t have to pay a single ruble. But everything is not so simple: there are some nuances that must be taken into account so that instead of a delicious sauce you do not get serious burns from the steam.

1. If a water bath is needed only to heat up some dish or prepare a decoction of herbs, and this process does not require periodic stirring, then, in principle, it does not matter what the ratio of the diameters of the pans will be.

A wooden stand or simply a napkin (fabric) folded several times is placed on the bottom of the outer pan, on which the inner container with the product is placed.

The process is controlled by the clock; the internal container with the finished product is removed only after the water has stopped steaming.

2. If the recipe requires any actions with the product standing in a water bath (for example, whipping egg whites or regularly stirring the product), then the selection of pans must be approached responsibly:

The upper pan should have a maximally rounded bottom and be installed in the outer container in such a way that so that there is no gap between them.

Otherwise, performing various manipulations with the prepared mass will be very dangerous, and simply physically impossible: steam and splashes of boiling water will not allow you to keep your hands in the work area.

Bowls with rounded walls are best suited for serving as an internal container;

there should be a gap of at least four centimeters between the bottoms of the upper and inner pans;

It is desirable that the outer and inner containers have handles;

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Water bath for oven ^

The water bath for the oven is arranged somewhat differently:

• water is poured into a large container up to half its height;
• a grate is placed there;
• a smaller container is installed on the grill;
• Depending on the recipe, the containers are left open or covered with food foil. Sometimes it is necessary to tightly close the inner container and leave the outer one open. In this case, foil can also be used;
• the height of the outer container should be greater than or equal to two-thirds of the height of the inner form. It should be noted that too high external forms worsen the temperature conditions inside the structure;
• the internal shape must be solid. If you have to use a springform pan, then it must first be well wrapped in foil;

Not every material is suitable for creating a water bath in an oven. Containers made of thin sheet steel have too much heat transfer, while glass, on the contrary, conducts heat poorly.

The best option is cookware made of thick aluminum.

Another important point: if you are preparing a dish in the oven in a water bath, you should not suddenly open the door and stand directly in front of it.

This way you can scald your hands and face with steam. The correct procedure is to stand on the side of the oven and carefully and slowly open the door.

What and how to steam.

If you don’t have a steamer, but your health requires you to follow a certain diet, use simple methods of steaming dishes.

1. Way. The simplest device for steam cooking- a saucepan with water poured into it and a sieve, colander or rack placed on top, always tightly closed with a lid and for additional sealing, wrapped around the edge of the lid with a towel. The water in the pan boils - and the evaporating steam warms up, moisturizes and cooks the food.
2. Way. You can independently make a simple grid from steel or aluminum wire of a size suitable for the selected pan, resting along the perimeter on the bottom of the pan and rising 2-4 cm above the level of poured water. It is better if the wire is made of stainless steel (but in no case copper! ). With this method, you should choose a fairly high enameled pan with intact enamel (so that a galvanic couple does not form due to the heterogeneity of the metals of the pan and the grate). In the future, it is advisable to use the selected pan only for steaming and nothing else.
3. Way. Cover the top of the pan with a cotton cloth so that the fabric sag, and securely fasten it along the edge of the pan with twine. Pour a pre-measured amount of boiling water through the cloth so that the water does not reach 2-4 cm from the cloth. Place the food on the cloth, cover the top with a suitable sized plate, saucer or foil, tightly close the lid of the pan and place on the fire. In this way you can steam many foods, including children's steamed cutlets.
4. Way. You can place the food in a canvas bag and hang it in a saucepan or kettle over boiling water with a tightly closed lid.
   Since ancient times, many peoples have prepared various dishes this way.

Recipes for steamed vegetable dishes.

Boiled pumpkin.

• 400 g pumpkin (zucchini);
• 1 tsp butter;
• 1 tbsp. l. crackers.

Peel the pumpkin and remove the seeds. Cut the pulp into slices and steam until tender. Place the prepared pumpkin pieces in a heap on a plate and pour over melted butter mixed with ground toasted breadcrumbs.

Interesting to know.

All nutritionists in the world unanimously talk about the benefits of eating steamed foods. Food prepared this way does not contain the carcinogens that form when you fry food in a frying pan. Products prepared using this technology are well absorbed by the body; they retain many nutrients that are destroyed during cooking or frying. For people suffering from diseases gastrointestinal tract, steamed dishes vital.

• Cauliflower or regular white cabbage - any amount.

If you choose white cabbage for preparing the dish, then its heads must be washed, cleaned of grated and wilted leaves and cut into small pieces. If the cauliflower is cauliflower, it needs to be cleared of leaves and divided into inflorescences. Steam the cabbage until it becomes soft. Then take it out, let the water drain and place it on a dish or other container. Serve on the table, pouring butter or sauces on top, such as crackers, milk, sour cream. You can also sprinkle with grated cheese and chopped herbs.

Note to the hostess

You can steam any vegetables. You just have to remember that young or frozen vegetables cook faster and turn out more tasty and juicy than overwintered ones.

Recipe for steamed cutlets.

Steamed veal cutlets.

• 300 g veal or chicken fillet;
• 50 g white bread;
• small onion;
• salt.

Soak the bread in water and then squeeze it out. Wash the meat, dry it, mince it twice, combine with bread, add salt to taste and mix thoroughly.
Form cutlets from the resulting minced meat, place them in one row in a colander or on a wire rack, cover the pan with a lid and steam for at least half an hour. You don't have to add onions to the cutlets. Recommended for peptic ulcer, cholecystitis.

Note to the hostess

1. , breading is not accepted. When exposed to steam, the breading becomes soggy, which worsens the taste and appearance of the product.
2. For cooking steamed cutlets It is better to use finely ground minced meat or pass the meat through a meat grinder twice. The meat should be fresh, lean varieties are preferred: chicken, veal, young beef and lean pork.
3. Steamed cutlets, placed in a double boiler in one row.
4. Can be cooked cutlets in a water bath. To do this, put the cutlets in a small saucepan without handles, pour over the broth, cover with a lid, and place in another saucepan half filled with boiling water. Keep in a very hot oven for 25-30 minutes.

• 500g minced meat;
• 200-300g pumpkin (zucchini);
• Bulb;
• 3 eggs;
• salt.

Grate the pumpkin on a coarse grater, chop the onion, add eggs, salt, minced meat and form into cutlets. Steam for 35-40 minutes.

On a note

Fried cutlets can be given to children only after 1 year, since when fried, a crust forms on them, which is difficult to digest. In general, it is preferable for children under 3 years old to steam cutlets. Such dishes are also irreplaceable for those suffering diseases of the gastrointestinal tract.

Steamed fish recipes.

Steamed fish cutlets.

• 500 g fish;
• 60 g white bread;
• 0.5 cups milk;
• 1 egg;
• 2 tbsp. l. butter.

Cut the fish into pieces. Remove the skin, remove the bones and pass through a meat grinder. The second time, pass the minced meat along with bread soaked in milk. Then add salt, add a raw egg and beat until a fluffy, homogeneous mass is obtained. Cut it into cutlets, place it on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and cook the cutlets until cooked.
Serve with mashed potatoes. Recommended for chronic diseases of the stomach, liver and gall bladder.

Steamed fish puree.

• 300 g fish fillet.

Remove bones and skin from fish. Place in a saucepan of boiling water. Cook, covered, over boiling water for about 5 minutes until done. Make puree from the fish in a blender or mixer, dilute with a small amount of milk, add salt. Serve with vegetable puree. Usually cod is used for this puree. Recommended for young children and for pancreatitis, cholecystitis, and kidney diseases.

Steamed fish.

• 200 g of fish (pike perch, cod or pike);
• 250 ml vegetable broth or water;
• dill, parsley, salt.

Cut the fish into pieces, wipe dry, rub with salt and place next to it on the steam insert, sprinkle with dill and parsley. Bring vegetable broth or water to a boil in a saucepan fitted with a steam insert. Place the insert inside the pan, close the lid and simmer the pieces of fish until cooked, turning once during this time.
Prepares in approximately 10-15 minutes. Serve with milk sauce.

Culinary tricks

The only disadvantage of steamed meat and fish is their inexpressive appearance. But this drawback can be easily overcome if you pour some tasty sauce over the finished products, sprinkle with herbs, chopped boiled vegetables or grated cheese.

• For 1 tbsp. l. flour;
• 1.5 glasses of milk;
• 1 tbsp. l. oils

1 tbsp. l. mix flour with butter and fry a little. Then gradually, stirring constantly, pour in hot milk. Cook the resulting sauce, stirring continuously, for 7-10 minutes and add salt to taste.

Steamed dumplings.

• 2 cups wheat flour;
• 0.5 glasses of water or milk,;
• 2 eggs;
• Salt;
• 2 egg whites for brushing the dough.

Knead the dough for dumplings. To do this, pour flour into a slide, make a depression in it and pour in water or milk. Then add eggs, salt to taste and mix well. Let the finished dough stand in a cool place for 20-30 minutes.
After this, roll out the dough into a thin layer, cut out circles from it, brush each with whipped egg white and add about 1 teaspoon of filling. Connect the edges of the circles and pinch. You need to cook the dumplings just before serving, as they taste best when served hot (warm). To prepare them, you need to use a double boiler, and if you don’t have one, stretch and secure gauze over a pan of boiling water, and place the dumplings on it. They need to be turned over when one side is ready (this will be visible by the color and condition of the dough).

Note to the hostess

Steamed dumplings are beautiful, they don’t get overcooked or fall apart, as sometimes happens when you boil them in water.

Cabbage filling for dumplings:

• 600 g cabbage;
• 4 onions;
• 1/3 cup vegetable oil;
• salt and pepper to taste.

Boil or fry finely shredded cabbage in vegetable oil with onions.

• 500 g cottage cheese;
• 1 half glass of sour cream;
• 2 cups wheat flour;
• 2 eggs;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. oils

Pass the cottage cheese through a meat grinder, add sugar, 1 yolk, 1 spoon of melted butter. Mix everything thoroughly. Roll out the dough very thin, cut out circles using a glass or metal cutter, brush them with beaten egg white and place about 1 tsp on each circle. curd mass. Connect the edges and pinch.
10-15 minutes before serving, place the dumplings in a double boiler or over a pan of boiling water on gauze or a sieve. Ready dumplings can be poured with melted butter; they are usually served with sour cream or fruit syrup.

Recipes dishes in a water bath.

Water bath device.

Culinary processing sometimes requires cooking the product in a water bath. To set up a water bath, you need two pans, one smaller than the other, so that the smaller one can be placed inside the larger one, on its bottom, on an inverted saucer or pieces of wire. The food to be cooked is placed in a small saucepan. Water is poured between the walls of both pans so that the water does not reach the edge of the smaller pan by about five centimeters. Then both pans are covered with a lid and put on fire. As it boils, water needs to be added. This is how the food is cooked until done. Most often, porridge and all kinds of stews are cooked in such a water bath.

• Small young potatoes;
• Salt;
• butter;
• dill greens.

Place the prepared potatoes in a saucepan, top with a tablespoon
butter, sprinkle with finely chopped dill and parsley, salt; close the lid and place the dishes in a water bath (in another large bowl with boiling water).. Simmer until tender (time depends on the amount of potatoes, usually about half an hour).

• 1 kg cottage cheese;
• 5 eggs;
• 1.5 cups sugar;
• 100 g butter;
• 200 g sour cream

Grind the cottage cheese until the mass is homogeneous. Stir in softened butter, sour cream, and eggs. Boil the mixture in a water bath, preventing the water from boiling. When the mass becomes dense, stir it and cool slightly. Place in a mold on damp gauze, place a weight, and keep in the cold for 10 hours.

Cheese pudding recipe.

• 20 g butter maslazh
• 2 yolks;
• 40 g cheese;
• 100 g sour cream;
• 2 squirrels;
• 30 g ham or boiled vegetables;
• salt.

Beat the butter with the yolks, grated cheese, sour cream, salt and mix with the whipped whites. Place in a buttered pudding dish, cook until thickened in a water bath, place on a dish, sprinkle with finely chopped pieces of ham or boiled vegetables.

Recipe for soufflé in a water bath.

Steam curd soufflé

• 200 g cottage cheese;
• 3 tbsp. boiled and mashed rice;
• 1 glass of milk;
• 1 egg;
• 2-3 tbsp. Sahara;
• 1 tbsp. l. butter;
• 2-3 tbsp. sour cream;
• Vanillin.

Pass the cottage cheese through a meat grinder, combine with sugar, rice, vanillin, milk, egg yolk, mix and carefully add the whipped white into the resulting mass. Place the mixture in a greased form, cook in a water bath and serve with sour cream.

Carrot soufflé with cottage cheese.

• 6 carrots;
• 100 g low-fat cottage cheese;
• 0.5 cups milk;
• 2 tbsp. l. semolina;
• 1 egg;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. vegetable oil.

Peel the carrots, rinse, cut into slices, simmer in water until tender and rub through a sieve. Add milk, bring to a boil, add semolina, boil for 10 minutes, cool. Add granulated sugar, yolk, cottage cheese to the cooled carrots, mix well. Then beat the egg white and add it to the mixture. Place the pudding in a greased saucepan and cook in a water bath. Recommended for chronic liver diseases.

Zucchini soufflé.

• 800 g peeled and cored zucchini;
• 0.5 cups milk;
• 2 eggs;
• 2 tbsp. l. semolina;
• 1 tsp powdered sugar;
• 1 tbsp. l. butter;
• 1 tbsp. l. vegetable oil;
• salt.

Cut the zucchini into cubes and simmer in a small amount of water until tender. Place in a colander and let the water drain. Boil the milk, add to the bowl with the zucchini, add semolina and cook until thickened, cool. Add powdered sugar, salt, butter, yolks, mix well and fold in the whipped whites.
Place the mixture in a saucepan and cook in a water bath. Recommended for chronic diseases of the liver, kidneys, and stomach.