A bain-marie (English: / ˌbænməˈriː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.

2024年6月30日 · A bain-marie (pronounced "bane mah-REE") is 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 gentle heat around the food and results in a uniform cooking process.

2022年10月4日 · A bain marie (ban mah-REE) is the fancy term for a hot water bath. It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. Here’s how!

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.

2024年7月20日 · A double boiler and bain marie are actually two different things. Use a double boiler to cook sauces or melt chocolate. Use a bain marie to bake desserts.

2022年10月3日 · Also known as a bain marie, a hot-water bath is an essential technique for cooking creamy desserts in the oven to achieve smooth custards, fluffy cheesecakes, and flawless flans.

A bain-marie, also known as a water bath or double boiler, is a kitchen tool used to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. It consists of a large pan filled with hot water, into which another container is placed.

2021年6月7日 · Bain-marie is a hot water bath that slowly and evenly bakes particularly delicate foods, like custards or cheesecakes. The bain-marie works by applying indirect heat through steam, which tempers the oven’s hot air and prevents cracks or overcooking.

What is a bain marie? A bain-marie is a cooking technique that is used to warm and very lightly cook foods, without putting it on an open flame. It is used instead of an open flame because if you put them directly into a pot or pan with boiling water they’re likely to burn and curdle.

The purpose of using a bain-marie is to create a uniform, controlled temperature around the food. When cooking, the technique of using a bain-marie, or double boiler, typically comes into play when making delicate dishes like custards, sauces or tempering chocolate.