bain-marie

/,bæɳmə'ri:/

Thân thiện

The chef uses a bain-marie to melt chocolate for the dessert.

Definition

1. Noun:
   • A cooking technique or equipment: A "bain-marie" is a method of cooking or heating food gently and indirectly. It involves placing a container (like a bowl or a smaller pan) holding the food inside a larger pan that is partially filled with hot or simmering water. This setup is used to keep food warm, to melt ingredients (like chocolate) without burning them, or to cook delicate dishes (like custards) slowly and evenly.

Usage

• The term "bain-marie" is used to describe both the equipment (the setup of two pans) and the cooking method itself. It is a standard technique in professional and home kitchens for temperature-sensitive tasks.
• Example:
• Example:

Advanced Usage

• "To use a bain-marie" / "To cook in a bain-marie": This phrasing explicitly describes employing the technique.
  • For this recipe, you must cook the cheesecake in a bain-marie to prevent cracking.
• The concept is central to specific preparations, often implied by instructions like "set the bowl over a pan of simmering water."

Variants and Related Words

• Double boiler (n): A specific piece of cookware consisting of two stacked pans, designed to function as a bain-marie. The bottom pan holds boiling water, and the top pan holds the food. While a "double boiler" is a type of bain-marie setup, "bain-marie" is the broader term for the technique.
  • A double boiler is perfect for making hollandaise sauce.

Synonyms

• Water bath: A direct synonym often used in baking and confectionery contexts.
  • Bake the custard cups in a water bath for a creamy texture.

Related Phrases and Contexts

• "Au bain-marie": A phrase borrowed from French, used in culinary terminology to indicate the method.
  • Fondant should be melted au bain-marie.
• The technique is essential for recipes requiring gentle, uniform heat, such as tempering chocolate, making sabayon, or preparing delicate egg-based sauces.

Học thuật

Noun

1. a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly