Bain marie

Bain marie
Literally Marie's bath, a bain marie is a water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point.

Bain Marie - Definition
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A bain marie, also known as a double-boiler, is a type of pot used to heat substances to a controlled temperature. It is useful in applications in which overheating must be prevented to yield desirable results.

Bain Marie - [French] Simply a water bath. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range.

Bain Marie
(1) A hot water bath used to gently cook food or keep cooked food hot;
(2) A container for holding food in a hot water bath.

Bain/bain marie "Mary's bath" in French, a hot water bath, like a double boiler but with the water not quite as hot. "Bain" alone can also refer to a cylindrical metal container used to to hold the food part of a bain marie.

Bain marie
Can mean a large pan of hot water, or 'bath', in which a smaller pan is placed for cooking contents or to keep foods warm, or a double saucepan with water in the lower half.
Bake blind ...

bain marie: A large open container, partially filled with hot water, that holds a smaller pan containing the food. This method cooks food gently.
baking plank: A wooden (usually cedar) board on which you place items to bake or roast (such as fish).

Bain Marie or Water Bath - Bain Marie (pronounced BAN-mah-REE) means "Marie's bath" in French and is the French term for water bath.

Bain Marie (bane mah-ree)
1. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
2. A container for holding foods in a hot water bath.
Bake Blind ...

Baba mold Bain Marie A bain-marie (or "water bath") is an apparatus used in cooking for applying gentle heat to food.

Au bain Marie (Fr.): water bath cooking, in a double boiler or a double saucepan. An upper pan where you cook food, is nested in a lower pan of boiling water. The food stays at the same temperature as the steam condensing under it.

double boiler = bain marie Substitutes: set a heavy pot in a pan half-filled with water OR microwave oven (this is the preferred way to melt chocolate; use medium power) ...

bain marie: a water bath, used to cook foods gently, by protecting from direct heat, either on the stove or in the oven
ballotine: boned, stuffed, rolled, tied and roasted meat served hot (also ballottine)
banane: banana ...

Bain marie Melting or cooking very gently by placing the ingredients in a bowl over a saucepan of simmering hot water. Baste Moisten meat by pouring its own gravy or fat over.

Water Bath - The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat.

Today, the traveler is most likely to encounter Cretan food in tavernas where prepared food (etimo fayeto) is served at lunchtime from bain marie.

Cooking in a water bath/bain marie
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Some delicate concoction -- a custard or a sauce, for example -- goes into the pot, the pot goes into the bain marie, and everything stays warm or cooks without an excess of heat that might ruin the whole thing.

sabayon: Egg yolks and a liquid whipped over a bain marie until creamy
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salami: An Italian (smoked) cured sausage ...

Put a kettle of water on to boil for the bain marie when baking in the oven. Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar.

The container of food is placed in a large, shallow pan of warm water providing a gentle heat. The pan of water is cooked in either the oven or on top of a stove. The water bath (or in French, bain marie) is designed to cook dishes such as custards, ...

Usually poached or baked in small moulds using a bain marie, and served with a strongly flavoured sauce.
Muslin A thin loosely woven cotton fabric, originally used to wrap butter, and traditionally used to strain soups, sauces, etc.

See also: Bain, Sauce, Cooking, Water, Oven