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| [[Image:Bain-marie.jpg|thumb|300px|<center>A bain-marie on a stovetop</center>]]
| | {{Short description|A cooking technique using a water bath}} |
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| A '''bain-marie''' (or '''water bath''') is a piece of equipment used in [[science]], [[industry]], and [[cooking]] to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. | | A '''bain-marie''' (pronounced [bɛ̃ maʁi]), also known as a water bath or double boiler, is a piece of equipment used in [[cooking]] to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. It is commonly used in the preparation of delicate dishes such as [[custards]], [[sauces]], and [[chocolate]] that require controlled, indirect heat. |
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| == Description == | | ==History== |
| The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working liquid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source. | | The term "bain-marie" is derived from the French for "Mary's bath," which is believed to refer to [[Mary the Jewess]], an ancient alchemist who is credited with inventing the device. The concept of using a water bath for gentle heating has been utilized for centuries in both [[culinary]] and [[scientific]] applications. |
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| Typically the inner container is immersed about halfway into the working liquid.
| | ==Design and Function== |
| | A bain-marie consists of two containers: a larger outer container filled with water and a smaller inner container that holds the substance to be heated. The outer container is placed on a heat source, and the water is brought to a simmer. The heat from the water gently warms the contents of the inner container, preventing direct contact with the heat source and reducing the risk of burning or overheating. |
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| The smaller container, filled with the substance to be heated, fits inside the outer container, filled with the working liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.
| | ===Types=== |
| | There are several types of bain-marie setups: |
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| When a bain-marie is filled with water the maximum temperature of the material in the lower container will not exceed 100 degrees [[Celsius]] (the boiling point of water at sea level). Using different working liquids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.
| | * '''Stovetop Bain-Marie''': This traditional setup involves placing a heatproof bowl over a pot of simmering water on the stove. |
| | * '''Electric Bain-Marie''': These are standalone appliances that maintain a constant temperature, often used in professional kitchens. |
| | * '''Oven Bain-Marie''': Used for baking, this method involves placing a baking dish in a larger pan filled with water, commonly used for dishes like [[crème brûlée]]. |
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| == Alternatives == | | ==Uses in Cooking== |
| A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, [[heating element|heated by element]] below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts.
| | The bain-marie is an essential tool in the kitchen for tasks that require gentle, even heating. It is particularly useful for: |
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| Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam.
| | * '''Melting Chocolate''': Prevents chocolate from seizing or burning by providing indirect heat. |
| | * '''Cooking Custards and Sauces''': Ensures even cooking without curdling or separating. |
| | * '''Keeping Food Warm''': Maintains the temperature of dishes without overcooking. |
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| == Culinary applications == | | ==Scientific Applications== |
| [[Image:Bain-marie.JPG|thumb|300px|An improvised bain-marie being used to melt chocolate]]
| | Beyond the kitchen, the bain-marie is used in [[laboratories]] for experiments that require precise temperature control. It is often employed in [[chemistry]] and [[biology]] for incubating samples or reactions that are sensitive to temperature fluctuations. |
| * [[Chocolate]] can be melted in a bain-marie to avoid splitting and caking onto the pot. Special [[dessert]] bain-maries have a thermally insulated container and are used as a chocolate [[fondue]].
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| * [[Cheesecake]] is often baked in a bain-marie to prevent the top from cracking in the centre.
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| * [[Custard]] may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked.
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| * Classic warm sauces, such as [[Hollandaise sauce|Hollandaise]] and [[beurre blanc]], requiring heat to emulsify the mixture but not enough to [[curdle]] or "split" the sauce, are often cooked using a bain-marie.
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| * Some [[charcuterie]] such as [[Terrine (food)|terrine]]s and [[pâtés]] are cooked in an "oven-type" bain-marie.
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| * [[reduction (cooking)|Thickening]] of [[condensed milk]], such as in [[confection]]-making, is done easily in a bain-marie.
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| * Bains-marie can be used in place of [[chafing dish]]es for keeping foods warm for long periods of time, where stovetops or [[hot plate]]s are inconvenient or too powerful.
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| == Origin == | | ==Related Pages== |
| Bains-marie were originally developed for use in the practice of [[alchemy]],<ref name="Gastronomique">{{cite book
| | * [[Double boiler]] |
| |editor1-first= Robert J. et al.
| | * [[Sous-vide]] |
| |editor1-last= Courtine
| | * [[Custard]] |
| |title= [[Larousse Gastronomique]]
| | * [[Chocolate tempering]] |
| |edition= English
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| |year= 1988
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| |origyear= French edition published 1984
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| |publisher= Paul Hamlyn
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| |isbn= 0-600-32390-0
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| |page= 55
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| }}</ref> when alchemists needed a way to heat materials slowly and gently. In that early form of chemical science, it was believed by many that the best way to heat certain materials was to mimic the supposed natural processes, occurring in the Earth's core, by which [[precious metal]]s were believed to be [[germination|germinated]].
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| The name comes from the medieval-[[Latin]] term ''balneum'' (or ''balineum'') ''Mariae''—literally, ''Mary's bath''—from which the [[French language|French]] ''bain de Marie'', or ''bain-marie'', is derived. There are many theories as to how the name ''Marie'' came to be associated with this equipment:
| | [[Category:Cooking techniques]] |
| | | [[Category:Food preparation appliances]] |
| * According to culinary writer Giuliano Bugialli, the term comes from the Italian ''bagno maria'', named after Maria de'Cleofa, who developed the technique in [[Florence]] in the [[cinquecento|sixteenth century]].<ref>Giuliano Bugialli, ''The Fine Art of Italian Cooking'', p.33. New York: Gramercy 2005.</ref>
| | [[Category:Laboratory equipment]] |
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| * Alternatively, the device's invention has been popularly attributed to [[Mary the Jewess]], an ancient alchemist traditionally supposed to have been [[Miriam]], a sister of [[Moses]].<ref name="Gastronomique"/> However, according to ''The Jewish Alchemists,''<ref>Patai, Raphael, ''The Jewish Alchemists: A History and Source Book'', Princeton University Press: Princeton, NJ</ref> Maria the Jewess was an ancient alchemist who lived in [[Alexandria]], which would seem to contradict the tradition that she was Moses' sister: Alexandria was founded by [[Alexander the Great]] in 334 BC, while Moses is thought to have lived around 1450-1200 BC.<ref>[[Moses|Date_of_the_Exodus]]</ref>
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| * Finally, some consider the name a reference to the [[Mary (mother of Jesus)|Virgin Mary]], whose proverbial gentleness can be likened to the gentleness of this cooking technique.<ref name="Gastronomique"/>
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| ==References==
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| {{Reflist}}
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| {{Refbegin}}
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| * [http://www.uch.ceu.es/principal/eponimos_cientificos/bano_maria.asp José María de Jaime Lorén. 2003. Epónimos científicos. Baño María. María La Judía. Universidad Cardenal Herrera-CEU. (Moncada, Valencia).]
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| * [http://www.washacadsci.org/Journalarticles/ZosimosText.H.S.ElKhadem.pdf Prof. Dr. Hassan S. El Khadem. 1996. A Translation of a Zosimos' Text in an Arabic Alchemy Book. Journal of the Washington Academy of Sciences. Volume 84. Number 3, Pages 168-178. September 1996]
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| *EN 60335-2-50 Household and similar electrical appliances – Safety – Part 2.50: Particular requirements for commercial electric bains-marie (73/23/EEC Low Voltage Directive)
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| {{Refend}}
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| [[Category:Cookware and bakeware]] | |
| {{dictionary-stub1}}
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A cooking technique using a water bath
A bain-marie (pronounced [bɛ̃ maʁi]), also known as a water bath or double boiler, is a piece of equipment used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. It is commonly used in the preparation of delicate dishes such as custards, sauces, and chocolate that require controlled, indirect heat.
History[edit]
The term "bain-marie" is derived from the French for "Mary's bath," which is believed to refer to Mary the Jewess, an ancient alchemist who is credited with inventing the device. The concept of using a water bath for gentle heating has been utilized for centuries in both culinary and scientific applications.
Design and Function[edit]
A bain-marie consists of two containers: a larger outer container filled with water and a smaller inner container that holds the substance to be heated. The outer container is placed on a heat source, and the water is brought to a simmer. The heat from the water gently warms the contents of the inner container, preventing direct contact with the heat source and reducing the risk of burning or overheating.
There are several types of bain-marie setups:
- Stovetop Bain-Marie: This traditional setup involves placing a heatproof bowl over a pot of simmering water on the stove.
- Electric Bain-Marie: These are standalone appliances that maintain a constant temperature, often used in professional kitchens.
- Oven Bain-Marie: Used for baking, this method involves placing a baking dish in a larger pan filled with water, commonly used for dishes like crème brûlée.
Uses in Cooking[edit]
The bain-marie is an essential tool in the kitchen for tasks that require gentle, even heating. It is particularly useful for:
- Melting Chocolate: Prevents chocolate from seizing or burning by providing indirect heat.
- Cooking Custards and Sauces: Ensures even cooking without curdling or separating.
- Keeping Food Warm: Maintains the temperature of dishes without overcooking.
Scientific Applications[edit]
Beyond the kitchen, the bain-marie is used in laboratories for experiments that require precise temperature control. It is often employed in chemistry and biology for incubating samples or reactions that are sensitive to temperature fluctuations.
Related Pages[edit]
