A heatproof bowl on a pan of hot water. The bowl should rest on the lip of the pan, not the bottom. The pan should be on a low heat. This is used to gently melt items such as chocolate, which would otherwise scorch, or cook very delicate sauces.
melting or cooking very gently by placing the ingredients in a bowl over a saucepan of simmering hot water.
The French term for water bath. A bain marie is the equivalent to a double boiler. It melts chocolate gently over warm water so it will not burn.
French] Simply a water bath. 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.
(French) Steam table or double boiler insert.
Also called double-boiler. A hot-water bath cooking technique using 2 pans to gently cook foods. Hot water is placed in the bottom pan over the heat source, while the food to be cooked is nestled in the top pan. This allows gentle cooking without scorching.
a water bath. The disk containing the food is set into a larger pan containing water. Cooking sauces and custards by this method prevents the food from drying out.
A container containing hot water. The bain marie is often used to keep food hot (Food in containers are placed in the bain marie for the service period in restaurants - for example soup or sauces) Also used to provide heat (or steam) over which items such as custards, mousses and other foods are warmed without scorching, burning or curdling.