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Bain-marie: Difference between revisions
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|description=In culinary terms, a bain-marie or bain marie (also known as a water bath) is a French term for a piece of equipment used to heat foods | |hashtagrev=12032020 | ||
|description=In culinary terms, a bain-marie or bain marie (also known as a water bath) is a French term for a piece of equipment used to heat foods | |||
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|A rather funky bain marie]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|A rather funky bain marie]] | ||
In culinary terms, a '''bain-marie''' or '''bain marie'' (also known as a water bath) is a French term for a piece of equipment used to heat foods gently and gradually to fixed temperatures. | In culinary terms, a '''bain-marie''' or '''bain marie'' (also known as a water bath) is a French term for a piece of equipment used to heat foods gently and gradually to fixed temperatures. | ||
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* [[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. | * [[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. | ||
* Classic warm sauces, such as [[Hollandaise]] and [[beurre blanc]], which require heat to emulsify the mixture but not enough to curdle or "split" the sauce, are often cooked using a '''bain-marie'''. | * Classic warm sauces, such as [[Hollandaise]] and [[beurre blanc]], which require heat to emulsify the mixture but not enough to curdle or "split" the sauce, are often cooked using a '''bain-marie'''. | ||
* Some [[charcuterie]] such as [[ | * Some [[charcuterie]] such as [[Terrines and pâtés]] are cooked in an "oven-type" '''bain-marie'''. | ||
* Thickening of [[condensed milk]], such as in confectionery-making, is done easily in a '''bain-marie'''. | * Thickening of [[condensed milk]], such as in confectionery-making, is done easily in a '''bain-marie'''. | ||
* '''Bains-marie''' can be used in place of [[Chafing dish|chafing dishes]] for keeping foods warm for long periods of time, where hobs or hot plates are inconvenient, too powerful or would dry out the food. | * '''Bains-marie''' can be used in place of [[Chafing dish|chafing dishes]] for keeping foods warm for long periods of time, where hobs or hot plates are inconvenient, too powerful or would dry out the food. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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[[Category:Tools]] | [[Category:Tools]] | ||
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