How to pronounce “water bath” in English

I use a water bath occasionally.

things in a boiling water bath, canners, that are high in acid already.

I do a water bath.

This is actually why when we do sous vide stuff, we do it in a water bath or a liquid bath.

And all I did was make a water bath.

And there are instructions for the water bath in there.

So we cook it in a water bath, or we cook it in a steam oven.

Because it's like you need the salt water bath and-- or lemon water bath, and steam them, and they'll get hot.

I'm going to put it over a water bath and let it get pourable.

So there are more of these eggs cooking out in a water bath out there.

But all of these high acid preserves that can be canned in a boiling water bath, it is impossible for botulism to grow in those environments.

And then you have to have a water bath underneath it so it doesn't crack.

So you want to start getting really comfortable with canning, do the boiling water bath, feel happy and at ease moving jars of food

But for now, I like to start everybody off with the boiling water bath process.

of hydro-colloids and we put it into a squeeze bottle and squeeze it into a water bath with calcium and it's the reaction between the two that's causing it to gel.

I got a private plane from Birmingham, flew up to BWI, got to the game around the second quarter, got an ice water bath doused on me by my teammates

And you know that it's a high acid preserve also, because if the recipe is telling you to can it in a boiling water bath, you can only can

You can actually use any pot, any big pot, to use a water bath.

So that's an element that you could take as crème brulee and put in into little porcelain dishes and bake it off in a water bath in the oven, and you don't even have to go further

And then there's the reverse where you put the alginate as a solution of water bath.

You call it a water bath.

Low temperature steam or water in a water bath.