Define bain marie

An ambiguous term, the bain-marie, also referred to as a double boiler, define bain marie thrown around loosely in kitchens and recipes. So what is it? By definition, a bain-marie is a receptacle containing hot or boiling water into which other containers are placed to warm or cook the food in them.

The table fork is far less time-honored than such objects as the colander, the waffle iron, the bain-marie. Cover the ortolans with slices of bacon, and cook them in a bain-marie moistened with stock and lemon juice. Heat in a bain-marie , and turn out of the pie dish, and serve with a very good sauce poured round it. A matelote may be made three or four days in advance, and then warmed in boiling water bain-marie just before serving it. It may also be kept three or four days and warmed in a bain-marie ; it improves it as much as that of rabbit. Above the sink, hot plate, and bain marie, is an iron rack nine feet long with hooks to hang huge saut-pans.

Define bain marie

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A double boiler, which includes a pair of pots that fit together, can be purchased at most kitchen supply stores, define bain marie. Thus, it is carried out not with a direct flame but with a bain - marie or steam distillation; otherwise, the pomace may burn.

A bain-marie pronounced "bane mah-REE" is essentially a fancy way to describe a hot water bath in the culinary world. It is commonly used for cooking delicate foods such as custards. The purpose of a bain-marie is that it creates a gentle heat around the food and results in a uniform cooking process. There are a few culinary setups that can more or less correctly be referred to as a bain-marie. In every case, the process involves using a container of hot water to deliver indirect heat, or steam, or both to the food.

The bain-marie is a gentle cooking technique using a water bath to evenly distribute heat, ideal for delicate dishes such as custards, cheesecakes, and sauces to prevent curdling or cracking. When a bain-marie isn't available, alternatives like using a pan of water in the oven, a double boiler, or cooking at low oven temperatures can offer similar gentle cooking effects, ensuring sensitive ingredients are perfectly prepared. In the realm of culinary arts, mastering various cooking techniques is what transforms a good chef into a great one, allowing for a nuanced approach to a wide range of ingredients. Among these techniques, the bain-marie stands out for its ability to create exceptionally delicate sweet and savory dishes. This gentle cooking method, steeped in tradition, offers a controlled environment that is essential for achieving perfect textures and flavors without the risk of overcooking or curdling. A bain-marie, also known as a water bath , involves cooking a container of food within another larger container filled with hot water. This method ensures that the heat surrounding the food is moist and evenly distributed , preventing the direct harshness of stove or oven heat. The water bath's steady temperature provides a gentle cooking process, ideal for ingredients and preparations sensitive to sudden temperature changes. The primary function of a bain-marie is to moderate the cooking environment , making it indispensable for dishes that demand precision and care. It's particularly favored for:.

Define bain marie

A bain-marie pronounced "bane mah-REE" is essentially a fancy way to describe a hot water bath in the culinary world. It is commonly used for cooking delicate foods such as custards. The purpose of a bain-marie is that it creates a gentle heat around the food and results in a uniform cooking process. There are a few culinary setups that can more or less correctly be referred to as a bain-marie. In every case, the process involves using a container of hot water to deliver indirect heat, or steam, or both to the food. In this system, the uncooked custards are poured into individual ramekins small ceramic dishes , and then these ramekins are arranged in a larger baking dish. Hot water is poured into the larger dish so that it comes to about halfway up the outsides of the ramekins.

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Copper Mixing Bowl. Traditional Chinese confusables. It's World Pizza Day, and to celebrate we discuss the vocabulary around one of our favourite food staples. Translations Click on the arrows to change the translation direction. Choose your language. English—Italian Italian—English. A bain-marie is also used to melt ingredients for cooking. Video Build your vocabulary. Quiz Italian confusables. Avoiding common mistakes with verb patterns 1 February 21, The Words of the Week - Feb. Another setup that sometimes goes by the name of bain-marie is really a double boiler. Cooking in a bain-marie can take two forms: either immersion, with a cooking container immersed in boiling water, or steam, where the cooking container is set on a trivet on the bottom of a second container with a small amount of water. First Known Use.

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Quiz French confusables. Take the quiz. Subscribe to America's largest dictionary and get thousands more definitions and advanced search—ad free! What is the pronunciation of bain-marie? Now, to make things even more complicated, these plans can also be used to heat or cool food over a period of time. Bain-marie Double boiling Sous-vide Double steaming Steaming. The inner container, filled with the substance to be heated, fits inside the outer container filled with the working fluid often water, but alternatively steam or oil. Some very interesting words come from Africa - here are a few combinations that can be useful in squeezing a high score from a tricky rack. Usage explanations of natural written and spoken English. Thus, it is carried out not with a direct flame but with a bain - marie or steam distillation; otherwise, the pomace may burn.