In cooking recipes, the term "water bath" is often mentioned. 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 water bath for a laboratory is a structure with water in which a flask or test tube with a substance is placed.

Such devices are used not only for heating, but also for temperature control of the contents of containers in the process of laboratory research (or analysis).

Water at normal atmospheric pressure above 100 degrees does not heat up, which allows you to organize automatic control of the heating temperature of the test substance.

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

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 provides uniform heating and more active evaporation of the substance.

Laboratory baths, like all industrial equipment, are expensive: from 20 thousand rubles(simplest design) up to 140 thousand rubles(for example, a device equipped with a shaker).

Food warmers ^

Water-heated food warmers can also be safely attributed to the group of industrial water baths. They are a bathtub designed to fit standard sizes of gastronomic containers.

By capacity, these baths can be designed for one or more containers with ready meals. Such devices are used in restaurants, cafes, catering departments of medical institutions, etc.

Water is heated to a predetermined temperature in food warmers most often with the help of electric heating elements. The food placed in the food warmer does not burn and does not dry out. The taste qualities of the dishes are preserved without any changes.

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

For example, food warmer 1.4 kW will cost the buyer 15500 rubles, and the power 3.6 kW - 21 thousand rubles.

Domestic water baths ^

The most popular devices that work on the principle of a water bath are infant formula warmers.

All of them are equipped with temperature controllers, which vigilantly monitor the constancy of the water heating temperature.

True, their dimensions allow you to heat either a bottle or a jar of baby food: large dishes simply will not 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 burn yourself with steam. Do you know what are the stages? This is useful to know and just interesting!

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Water bath for chocolate ^

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

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

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

A somewhat larger size is the company's water bath de Buyer. Its diameter is 17 cm, and height (outer) - 15 cm.

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

Such a water bath is very convenient for performing the following operations:

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

Costs this "unit" only 1500 rubles.

"Ben Marie" ^

Such a mysterious name is given to a wide, low saucepan, tightly closed with a lid.

A quarter-full of water and placed on the hob, this pot holds smaller saucepans containing sauces, soups, and other dishes.

Benmari is intended for dishes that should be served hot to the table.

Water bath at home ^

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

It turns out a water bath, for which you do not have to pay a single ruble. But everything is not so simple: there are some nuances here that must be taken into account so that instead of a delicious sauce, you do not get serious steam burns.

1. If a water bath is needed only to heat a 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 pots will be.

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

The process is controlled by the clock, the inner container with the finished product is removed only after the cessation of water vaporization.

2. If the recipe provides for any actions with the product in a water bath (for example, whipping the proteins or stirring the product regularly), then the selection of pots must be approached responsibly:

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

Otherwise, doing 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 working area.

Bowls with rounded walls are best suited for the role of an internal container;

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

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;
• the grate is placed there;
• a smaller capacity is installed on the grate;
• depending on the recipe, the containers are left open or covered with food foil. Sometimes it is required 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 must be greater than or equal to two-thirds of the height of the inner mold. At the same time, it should be noted that too high external forms worsen the temperature regime inside the structure;
• the inner form must be solid. If you have to use a detachable form, then you must first wrap it well with foil;

Not every material is suitable for a water bath in the oven. Tanks made of thin sheet steel have too much heat transfer, and glass, on the contrary, does not conduct heat well.

The best option is thick aluminum cookware.

Another important point: if a dish is being cooked in a water bath in the oven, you can’t sharply open its door and stand right in front of it.

In this way, you can steam your hands and face. The correct action is to stand on the side of the oven and carefully and slowly open the door.

Sometimes, after reading a recipe in a cookbook, you get the impression that you read some strange encryption for special agents. Blanch, stew a little with butter, boil until the "soft ball" test - and these are not all the terms used by chefs. But perhaps the most popular among them is the "water bath". How to do it, many do not know, and therefore refuse such recipes. And absolutely in vain. It is easy to make, and dishes cooked in a water or steam bath are tasty and healthy.

It is used in cases where you need delicate cooking and heating the dish to no more than 100 degrees. The easiest way to make a water bath is to pour water into one pan, and put a second, smaller one in it. This is where the food that needs to be cooked is placed. Typically, this method is used to melt butter and chocolate, as well as the preparation of custards and biscuit dough on heating. Homemade cottage cheese is also made on a similar

Another option on how to make a water bath is an impromptu steamer. To do this, you need to stretch cheesecloth on a pot of water at a height of 3-4 centimeters from the latter. Thus, you can cook steamed dishes - vegetables, fish and even meat. In fact, electric steamers work on this principle, which today can be bought at any home appliance store. Before their appearance, they used special pans with a double bottom. This method of cooking is considered the most dietary and healthy.

Many, however, believe that the steam menu is only suitable for children or for those who adhere to a strict diet. In fact, you can cook a lot of original and tasty dishes with steam. It can be a variety of soufflés, omelettes and even muffins. Cooking in a water bath saturates them with extra moisture and makes them juicy, while retaining all the benefits of the products. So the steam menu can be very diverse and not only dietary.

But this does not exhaust all the cases when you need to know how to make a water bath. To make a cheesecake, cake or soufflé in the oven, this cooking method is often used. This is due to the fact that for tender baking, you need to soften the high temperature of the oven and prevent cracking of the top. To do this, pour water into a deep baking sheet so that it reaches the middle of the baking dish. If a detachable form is used, it must be wrapped in foil so that moisture does not get in. It is advisable to wrap in several layers and overlap, and, of course, do not rush.

Knowing how to make a water bath at home, you can diversify your menu not only with dietary dishes. The preparation of many cakes, soufflés and cheesecakes will become a very common thing thanks to her. So, it will be possible to arrange small holidays for your family every day. And steamed cutlets, fish and vegetables often look much more attractive than fried or stewed ones. And most importantly, they combine a delicate taste and health benefits, as they are prepared without adding oil.

What and how to cook for a couple.

If you do not have a steamer, but health requires a certain diet, use simple ways to cook steamed dishes.

1. Way. The simplest device for steam cooking- a saucepan with water poured into it and a sieve, colander or grate located at the top, always tightly closed with a lid and wrapped with a towel around the edge of the lid for additional sealing. The water in the pan boils - and the evaporating steam warms, moistens and cooks the food.
2. Way. You can independently make from steel or aluminum wire the simplest grate of a size suitable for the selected pan, resting around the perimeter on the bottom of the pan and rising 2-4 cm above the level of the poured water. It is better if the wire is made of stainless steel (but by no means 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 pan and grate metals). In the future, it is advisable to use the selected pan only for steam cooking and nothing else.
3. Way. Cover the pan with a cotton cloth on top so that the fabric sags, and securely fasten along the edge of the pan with twine. Pour a pre-measured amount of boiling water through the fabric so that the water does not reach 2-4 cm to the fabric. Place food on the fabric, cover with a suitable plate, saucer or foil on top, close the pot lid tightly and place on fire. In this way it is possible steam many foods, including children's steam cutlets.
4. Way. You can put food in a canvas bag and hang it in a saucepan or cauldron over boiling water with a tightly closed lid.
   Since ancient times, many peoples have prepared various dishes in this way.

Steamed vegetable recipes.

boiled pumpkin.

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

Peel pumpkin, remove seeds. Cut the pulp into slices and steam until tender. Lay the slices of the finished pumpkin in a pile on a plate and pour over the melted butter mixed with ground toasted breadcrumbs.

Interesting to know.

All nutritionists in the world unanimously talk about the benefits of eating steamed food. Food prepared in this way does not contain the carcinogens that are produced when you fry food in a 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 food vital.

• Cauliflower or regular white cabbage - an arbitrary amount.

If you have chosen white cabbage for cooking, then its heads must be washed, cleaned of grated and withered leaves and cut into medium-sized pieces. If the cabbage is cauliflower, it must be cleaned of leaves and divided into inflorescences. Steam cabbage until soft. Then take it out, let the water drain and put it on a dish or in another dish. Serve on the table, pouring oil or sauces on top, such as breadcrumbs, milk, sour cream. You can also sprinkle with grated cheese and chopped herbs.

Note to the owner

You can steam any vegetables.. One has only to remember that young or frozen vegetables cook faster and turn out to be more tasty and juicy than overwintered ones.

Steam cutlet recipe.

Steam cutlets from veal.

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

Soak bread in water and then squeeze. Wash the meat, dry it, pass it through a meat grinder twice, combine with bread, salt to taste and mix thoroughly.
Form cutlets from the resulting minced meat, put them in one row in a colander or on a wire rack, close the pan with a lid and steam for at least half an hour. You can not add onions to cutlets. Recommended for peptic ulcer, cholecystitis.

Note to the owner

1. , panning is not accepted. When exposed to steam, the breading soaks, which worsens the taste and appearance of the product.
2. For cooking steam cutlets it is better to take 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 meatballs, stacked in a double boiler in one row.
4. Can cook 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, put 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 cutlets. Steam for 35-40 minutes.

On a note

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

Steamed fish recipes.

Steam fish cutlets.

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

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

Steamed fish puree.

• 300 g fish fillet.

Remove fish from bones and skin. Place in a pot of boiling water. Cook, covered with a lid, over boiling water for about 5 minutes until tender. Make fish puree in a blender or mixer, dilute with a little milk, salt. Serve with vegetable puree. Usually cod is taken for such a puree. Recommended for young children and for pancreatitis, cholecystitis, kidney disease.

Steamed fish.

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

Cut the fish into pieces, wipe dry, rub with salt and put next to the steam insert, sprinkle with dill and parsley. Boil vegetable broth or water in a saucepan suitable for the steam insert. Place the insert inside the pan, close the lid and simmer the fish pieces until tender, turning once during this time.
It takes approximately 10-15 minutes to prepare. Serve with milk sauce.

Cooking Tricks

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

• For 1 st. l. flour;
• 1.5 cups of milk;
• 1 st. l. oils.

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

Steam dumplings.

• 2 cups wheat flour;
• 0.5 cup water or milk;
• 2 eggs;
• Salt;
• 2 proteins for lubricating the dough.

Knead the dough for dumplings. To do this, pour the flour in a slide, make a recess in it and pour in water or milk. Then add eggs, salt to taste and mix well. Let the finished dough stand in a cold place for 20-30 minutes.
After that, roll out the dough into a thin layer, cut out circles from it, grease each with whipped protein and put about 1 teaspoon of the filling. Connect the edges of the circles and pinch. You need to cook dumplings just before serving, as they taste best when hot (warm). To prepare them, you need to use a double boiler, and if it is not available, stretch and fix cheesecloth over a pot of boiling water, and put dumplings on it. They need to be turned over when one side is ready (this will be seen by the color and condition of the dough).

Note to the owner

Steam dumplings are beautiful, they do not boil and do not fall apart, as sometimes happens if they are boiled in water.

Cabbage filling for dumplings:

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

Finely chopped cabbage boil or fry in vegetable oil with onions.

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

Pass cottage cheese through a meat grinder, add sugar, 1 yolk, 1 tablespoon of melted butter. Mix everything thoroughly. Roll out the dough very thinly, cut out circles with a glass or a metal notch, grease them with whipped protein and put about 1 tsp on each circle. curd mass. Connect and pinch the edges.
10-15 minutes before serving, place dumplings in a double boiler or over a pot of boiling water on cheesecloth 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 boiling the product in a water bath. To set up a water bath, you need two pots, one smaller than the other, so that the smaller one can be placed inside the large one, on its bottom, on an inverted saucer or pieces of wire. In a small saucepan put the food that needs to be cooked. Water is poured between the walls of both pans so that the water does not reach the edge of the smaller pan by five centimeters. Then both pans are covered with a lid and put on fire. As it boils, water must be added. So cook food until cooked. Most often, cereals and all kinds of stews are cooked in such a water bath.

• Young medium-sized potatoes;
• Salt;
• butter;
• dill greens.

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

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

Rub the cottage cheese until the mass is homogeneous. Stir in softened butter, sour cream, eggs. Boil the mass in a water bath, preventing the water from boiling. When the mass becomes dense, mix it, cool a little. Lay on wet gauze in a mold, put a load, keep in the cold for 10 hours.

cheese pudding recipe.

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

Beat butter with yolks, grated cheese, sour cream, salt and mix with whipped proteins. Put in an oiled pudding dish, cook until thickened in a water bath, put on a dish, sprinkle with finely chopped pieces of ham or boiled vegetables.

Recipe for soufflé in a water bath.

Soufflé curd steam

• 200 g cottage cheese;
• 3- tbsp. boiled and mashed rice;
• 1 glass of milk;
• 1 egg;
• 2-3 tbsp Sahara;
• 1 st. 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 introduce the whipped protein into the resulting mass. Put the mass into a mold, greased with oil, 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 cup milk;
• 2 tbsp. l. semolina;
• 1 egg;
• 1 st. l. granulated sugar;
• 1 st. l. vegetable oil.

Peel the carrots, rinse, cut into slices, put 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 chilled carrots, mix well. Then beat the protein and add to the mass. Put the pudding in a saucepan greased with oil and boil in a water bath. Recommended for chronic liver diseases.

Zucchini soufflé.

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

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

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

Basically, in a water bath, it is customary to cook some types of delicate creams for cakes, certain ones that are served with fish and meat dishes. In addition, a water bath is used to melt or soften, and. Thus, medicinal herbal decoctions are often prepared.

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

Cooking food in a water bath

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

In fact, this method of cooking is quite simple. Structurally, it looks like two larger and smaller containers that are inserted one into the other. At the same time, a small one in 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 bowl should not seethe - ideally, cooking in a water bath involves boiling a little over moderate heat.

Cooking food in a water bath

The second way or cooking food in water bath is suitable for baking in the oven or heating on the stove when a slightly different design is used. Outwardly, this is a container (or containers) that are placed in a large size form, preferably on a grate, which provides 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 whole structure can remain open from above, 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 bain-marie dish is selected so that its height is more than 2/3 of the height of the inner container. Too high a shape is also not suitable, since its walls will not only block heat flows, but 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 form is made is also important. For example, glass is a poor conductor of heat, while thin steel is characterized by high heat transfer. Thick cast iron, on the contrary, is able to accumulate heat. Thus, the most suitable form for cooking food in a water bath is quite thick aluminum.

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In the description of the preparation of recipes or a cosmetic mask, the definition of a water bath is found. We will try to reveal the secrets for you, How to make a water bath? How to apply it? What opportunities does a water bath provide compared to heating on fire, for example, its use is associated with the property of some products to stick to the walls of the vessel under the influence of temperature, or in order to simmer on fire, preventing the contents from boiling.

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

It is possible to perfectly make a water bath, observing the following conditions:

• Thick-walled dishes are selected, and the bottom of the outer pan is covered with linen or cotton cloth for smoother boiling 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 the bath, 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 go wrong, 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 there do not evaporate.
• Before lowering the inner vessel, one must take care of how it will be removed after heating. To do this, the pan is suspended above the water or improvised handles are attached in their absence.

What material should the utensils for a 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. In their absence, 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 special requirements for dishes, the heating temperature is selected so that boiling is not strong, and water from the lower dish does not penetrate into the upper one. The contents of the inner vessel must be heated by hot water, but not by fire. As a rule, the heating temperature reaches 40-70°C, depending on the intensity of boiling. The technology for preparing individual products in a water bath at home differs slightly from each other:



• Heating honey. To kindle candied honey with the preservation of all its useful properties, after putting the right amount of the product into the vessel, heating is carried out to a temperature not exceeding 40 ° C.
• kindling wax. The material is used for the manufacture of cosmetic masks, hair removal, the treatment of arthritis and the manufacture of candles and figurines. The product should be heated gradually, bringing the temperature up to 70°C with constant stirring.
• Kindling propolis. The substance contains phytoncides released when heated. Its liquid consistency is necessary for the treatment of respiratory organs by inhalation, as well as the manufacture of 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 on the bath and stirred until a homogeneous mass is formed, after which the hot product is filtered through a fine sieve.
• Kindling gelatin. Gelatin is allowed to brew for 15-20 minutes. If it has not dissolved, then you can resort to a water bath to make the lumps disappear. It is placed in the bath and aged for 20 minutes. with covered lid.;
• Preparation of burdock oil. The tool is used in cosmetic medicine for rubbing into the scalp at the onset of complications with the hair. For preparation of means of bank with a volume of 0,5 l. filled with fresh or dry burdock roots, removed for 2 days in a dark place, after which the oil from the jar is drained into ceramic dishes and heated in a steam-water steam room with a covered lid for 1 hour over low heat. After cooking, the product is filtered.