Slow And Cheesy?

Senior books editor Dan Zuccarello sets a miniature springform pan full of cheesecake batter into one of a shelf’s worth of slow cookers during testing to see whether the countertop appliance can maintain consistent enough heat to be used for a water bath for custard-based desserts. For more information on gentle, constant heat and its effect on custards, check out our article on the matter, or check out our book, The Science of Good Cooking. See more behind-the-scenes photos at:

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