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Old 11-05-2006, 01:56 PM   #11
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Quote:
Originally Posted by Gretchen
It probably doesn't make much substantive difference, but at a class at Johnson&Wales when we cooked creme brulee, we just put the ramekins on a very wet towel that was in the bottom of the pan. The chef said it was the steam produced that was the most important part.


I've heard of a towel at the bottom of a bain marie to keep the ramekins from sliding around, but never on its own without added water.
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Old 11-05-2006, 02:37 PM   #12
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Quote:
Originally Posted by Andy M.
I've heard of a towel at the bottom of a bain marie to keep the ramekins from sliding around, but never on its own without added water.
There was water but not all the way up the side.
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Old 11-05-2006, 03:35 PM   #13
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Quote:
Originally Posted by Gretchen
There was water but not all the way up the side.

That makes sense. The water moderates the temperature, providing gentle and gradual heat for the custard.
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Old 11-05-2006, 05:34 PM   #14
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I like the idea of a towel and less water. It would
make it easier to get my bread pudding out of the
water bath. The dish and the water bath pan are
close in length and width. I always have a hard time
getting underneath the bread pudding pan without
soaking the pot holders and hence my hand.
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