A vessel for holding hot water in which another vessel may be heated without scorching its contents; -- used for warming or preparing food or pharmaceutical preparations.
a container or serving area that keeps food hot.
a cooking method in which a dish, bowl, etc. is placed into a hot water bath (in the oven or on the stovetop) or over a pan of boiling water.
A covered dish, partly-filled with water, used for poaching foods in an oven without them over-cooking. Don't buy one - they're easily improvised by just pouring some water into a lidded oven dish and standing the food in its own dish, in the water. Follow recipe instructions as whether or not to cover with the lid.
Literally, a bath of hot water. The dish, such as choux pastry, is placed in one receptacle over a pan of hot water. The water must not touch the upper receptacle, the dish is then cooked very slowly over this bath of water.
a utensil similar to a double boiler used for heating ingredients in cosmetics manufacture.
A metal "bath" half-filled with water which protects a dish requiring gentle heat from the fierce heat of the oven or over which you can melt ingredients (eg chocolate) without burning them.
A dish containing ingredients is placed in another of warm water in the oven, so the food is kept moist and does not become dry or overheated. Make sure oven temperature is correct and that the outer dish does not contain too much water, otherwise, it will bubble over into your ingredients.
a hot water bath used to keep food from cracking during baking.
a large pan that is filled with hot water; smaller pans can be set in a bain-maire to keep food warm or to cook food slowly
a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove
a water bath made by placing a container in which you are cooking something into another vessel with water in the space between
Used for keeping food hot by surrounding the container with simmering water.
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.
Also called a water bath. Usually a baking dish filled partially with water to protect food from direct heat. Often used for custards.
French (double boiler) A vessel containing hot water in which another vessel containing sauces, soups, gravies and other dishes are gently cooked or kept warm. Double boiling foods greatly reduces the risk of burning.
A shallow-sided container which is half-filled with water kept just below boiling point. Containers of food are placed in it to keep warm or cook without overheating. A bain-marie is used for cooking custards and other egg dishes and keeping sauces warm. No special container is needed; a roasting tin will do.
a large bowl or basin in which hot water is placed. Bowls of food like sauces or custard are placed in it to keep them warm.
French term meaning water bath. Used to gently cook foods by placing them in a cooking vessel and then surrounding the vessel with simmering water.
A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep food warm without boiling or over-cooking.
A kitchen utensil that has a hot water compartment under an upper compartment that keeps food warm; also called steam table.
A bain-marie (also called a double boiler) is a device used in industry (phamaceutical, cosmetics, conserves, etc.), chemical laboratories, and in cooking to heat materials gradually to a fixed temperature.