A device for regulating the temperature of anything subjected to heat, by surrounding the vessel containing it with another vessel containing water which can be kept at a desired temperature; also, a vessel designed for this purpose.
A container of food is placed in a large, shallow pan of warm water and cooked in an oven or on top of a range to prevent curdling. The French call this cooking technique "bain marie."
One bowl of ingredients placed inside a baking dish filled with hot water in order to cook food with gentle heat.
Bain marie in French. A method of gently cooking delicate foods such as custards, on the stove or in the oven in a pan partially filled with water. Back to the top
an effective method for keeping a large amount of food warm
To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm.
A container of water used to expedite the cooling process of liquid or warm wax.
Placing hot mold in a container of cool water to help cool and harden candle.
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, sauces, and mousses without curdling.
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. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.
The water bath, also known as "Baine Marie style", refers to a baking procedure whereby the cake/roast is baked over a pan of water.
Also bain-marie] A recipient of water into which vessels containing delicate materials are placed to be heated.
A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.")
are large water filled containers used to maintain processing trays, tanks or chemicals at the correct temperature.