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A <b>bain-marie</b> is a utensil used in [[cooking]] for applying gentle heat to [[food]]. The food is placed in a cylindrical container with a lid which in turn is placed in a shallow rectangular dish. Hot water is placed in the dish to heat the food. A bain-marie is typically used for making sauces or for melting ingredients without burning. |
A <b>bain-marie</b> is a utensil used in [[cooking]] for applying gentle heat to [[food]]. The food is placed in a cylindrical container with a lid which in turn is placed in a shallow rectangular dish. Hot water is placed in the dish to heat the food. A bain-marie is typically used for making sauces or for melting ingredients without burning. A <b>[[double boiler]]</b> is a variant of a bain-marie that consists of a double saucepan: steam from water in the outer container heats the food in the inner container. |
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Revision as of 22:01, 14 January 2002
A bain-marie is a utensil used in cooking for applying gentle heat to food. The food is placed in a cylindrical container with a lid which in turn is placed in a shallow rectangular dish. Hot water is placed in the dish to heat the food. A bain-marie is typically used for making sauces or for melting ingredients without burning. A double boiler is a variant of a bain-marie that consists of a double saucepan: steam from water in the outer container heats the food in the inner container.
The term originates from alchemy, from French bain de Marie meaning "Mary's bath", since it was said to be an invention of Mary, an ancient alchemist and a sister of Moses.
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