A bain-marie (English: /ˌbænməˈriː/ BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of...

descriptions of certain devices, such as the tribikos, the kerotakis, and the bain-marie. But her contributions are disputed and not clear. The tribikos (Greek:...

that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still...

sugar. The mixture is then poured over a caramel sauce and cooked in a bain-marie. Media related to Bonet (dessert) at Wikimedia Commons Italy portal Food...

on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs...

into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can...

A water bath can refer to: A bain-marie or double boiler A heated bath A laboratory water bath A method of home canning A steam bath can refer to: A steambath...

modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul...

Initially it was carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better product became obvious. Modern...

found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also...

with stale brioche soaked in milk, and the entire pudding is cooked in a bain-marie before the refrigeration process. Montagné, Prosper; Harvey Lang, Jenifer...

yeast, currants, raisins, milk, eggs, and salt. The batter is cooked au bain-marie in a special tin. A poffert tin (in Dutch) Sandra de Haan, "Poffert Archived...

extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage". A genoise...

for preparing béarnaise. The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), where a reduction of vinegar...

combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie, but away from direct heat, to avoid curdling the egg. The fried meat...

followed by the vanilla. It is then poured into ramekins and baked in a bain-marie. Food portal Crème caramel, also known as flan (not to be confused with...

are added, including finely minced almonds, chocolate (melted using a bain-marie), and whipped egg whites. After baking, the cake has a moist interior...

including ceramic ones, absorb and retain heat after cooking has finished. Bain-marie or double boiler – in cooking applications, usually consists of a pan...

white wine, and herbs. Classic zabaione uses raw egg yolks cooked in a bain-marie and most often served with Marsala wine (although other wines can be substituted)...

regional specialty of the cuisine of the Midwestern United States. A bain marie can be used to steam the pudding, but it is not necessary and the pudding...

whole lobe of foie is molded, wrapped in a towel and slow-cooked in a bain-marie. For added flavor (from the Maillard reaction), the liver may be seared...

eggs, fortified wine, shallots, thyme, garlic and cognac and cooked in a bain marie until set. This allows for a smoother texture. In Russia, the dish is...

it in an oven. In Brazil, this is done by baking the unopened can in a bain-marie, the result being doce de leite. In Britain and Ireland, the contents...

overcooking, because the food cannot get hotter than the bath it is in, as in bain-marie. As a result of precise temperature control of the bath and the fact that...

Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing Indirect heat Bain-marie (Double boiling) Sous-vide Double steaming Steaming...

differ from œufs en cocotte, which are baked in a ramekin sitting in a bain-marie, or water bath. They are typically baked simply with butter until the...

eighteenth century. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees"...

modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner...

like Natas do Céu. The cream must be prepared at low temperature or in a bain marie to prevent the egg yolks coagulating. It is a common component of products...

whipping egg white and egg yolk separately. It is traditionally made in a bain-marie. The cake is the signature dish of Uncle Tetsu's Cheesecake, a Japanese...