bain-marie

bain-ma·rie

(băn′mə-rē′)

n. pl. bains-ma·rie (băn′mə-rē′)

A large pan containing hot water in which smaller pans may be set to heat materials slowly or to keep them warm, as in cooking or chemistry.

[French, from Medieval Latin balneum Mariae, bath of Maria, probably after Maria Prophetissa, an early alchemist who perhaps lived in Egypt between the first and third centuries ad.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

bain-marie

(bɛ̃mari)

n, pl bains-marie (bɛ̃mari)

(Cookery) a vessel for holding hot water, in which sauces and other dishes are gently cooked or kept warm

[C19: from French, from Medieval Latin balneum Mariae, literally: bath of Mary, inaccurate translation of Medieval Greek kaminos Marios, literally: furnace of Miriam, alleged author of a treatise on alchemy]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

bain-marie

A form of poaching in which food is placed in a container which is in turn placed into another container (the bain-marie) half full with heated water.

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Noun

bain-marie - 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

pan - shallow container made of metal

Translations

bain-marie

[bɛ̃məˈri] N (bains-marie (pl)) → baño m de María

Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

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You will need 15g beeswax, 10g shea butter, 2.5tbsp almond oil, 2tbsp jojoba oil, bain-marie - a heat-proof bowl in a pan of water - 17 drops of essential oils, lidded jars, thermometer, label.

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Chop the chocolate and place it in a bowl; melt over a slowly simmering bain-marie until the temperature reaches approximately 45EC on a cooking thermometer.

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I also added a teaspoon of vanilla extract to the egg mixture for more flavor and baked the flans in a bain-marie (water bath) so that the custard's texture would be fine and delicate.

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Nothing can stay in a bain-marie more than two hours; it will get thrown out.

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Melt the chocolate slowly in a bain-marie. Hold the chocolate mould on a slight angle.

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Place the chocolate and butter together in a bain-marie and melt slowly until you reach a smooth consistency.

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Create a bain-marie (water bath) by placing a folded kitchen towel in the bottom of a roasting pan.