A method of cooking whereby a roasting pan containing food is placed inside another, larger roasting pan containing water. This provides an even and gentle heat for delicate foods. Also the roasting pan used for the water bath method of cooking.
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.
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.
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 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.