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Bain-marie
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au-bain-marie
a container of hot water used for slow cooking or keeping food warm
What is "bain-marie"?
A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.
Voorbeeld
The pastry chef used a bain-marie to melt chocolate for dipping strawberries.
She placed the custard cups in a bain-marie before baking to ensure they cooked evenly.
The recipe called for heating the ingredients gently in a bain-marie to avoid curdling.
The chocolatier used a bain-marie to temper the chocolate, ensuring a smooth and glossy finish.
The caterer kept the sauce warm throughout the event using a bain-marie.
