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A bain-marie (; also known as a water bath in English,,, or ) is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
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bain-marie and also
A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly.
Custard is usually cooked in a double boiler ( bain-marie ), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker.
It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks set.
bain-marie and known
Also attributed to her are the invention of the alchemical apparatuses known as the tribikos, kerotakis and the bain-marie.
It is a whole-egg cake, unlike some other sponge cakes that beat their yolks and whites of the eggs separately ; the eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using bain-marie or flame, to a stage known to patissiers as " ribbon stage ".
bain-marie and water
When the working liquid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius ( 212 F ), the boiling point of water at sea level.
* A bain-marie can be used to re-liquify hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of gently boiling water.
The bain-marie, or water bath is named for Mary the Jewess.
bain-marie and bath
The open, bath-type bain-marie heats via a small, hot-water tub ( or " bath "), and the vapour-type bain-marie heats with scalding-hot steam.
The name comes from the medieval-Latin term balneum ( or balineum ) Mariae — literally, Mary's bath — from which the French bain de Marie, or bain-marie, is derived.
bain-marie and is
The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer ( or lower ) container that holds the working liquid, an inner ( or upper ), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath.
Under the outer container of the bain-marie ( or built into its base ) is a heat source.
A contemporary alternative to the traditional, liquid-filled bain-marie is the electric " dry-heat " bain-marie, heated by elements below both pots.
* Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre.
* Custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked.
* Thickening of condensed milk, such as in confection-making, is done easily in a bain-marie.
It should then be reduced until the sauce is quite thick, passed through a chinois strainer into a bain-marie and have added two tablespoons of cream.
* Swiss meringue is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools.
The second method is to use an, porcelain cup or ramekin with a lid used similarly to a bain-marie.
Next, it is cooked slowly in a bain-marie at 45 ° C while being stirred.
In Brazil, it is common to do this by baking the closed can in a bain-marie, the result being doce de leite.
Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation ; otherwise, the pomace may burn.
The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks.
Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish then baked in a bain-marie until set.
Usually it is cooked together on the stovetop, but other methods exist including microwaving, steaming, baking ( sometimes in a bain-marie ) or freezing ( using gelatin as a thickener ).
bain-marie and term
A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
bain-marie and for
Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie.
bain-marie and used
An improvised bain-marie being used to melt chocolate
Her name survives in the invention of the water-bath or bain-marie, extensively used in chemical processes in which gentle heat is necessary.
bain-marie and heat
* Classic warm sauces, such as Hollandaise and beurre blanc, requiring heat to emulsify the mixture but not enough to curdle or " split " the sauce, are often cooked using a bain-marie.
bain-marie and .
* Chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot.
* Some charcuterie such as terrines and pâtés are cooked in an " oven-type " bain-marie.
Classical zabaione uses raw egg yolks, but today many may prefer to cook the custard in a bain-marie.
These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie.
(; and also
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