Bain-marie
Bain-marie
Bain-marie (pronunciation: /bɛ̃ maʁi/), also known as a water bath or double boiler, 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.
Etymology
The term "Bain-marie" comes from the Latin balneum Mariae - literally, Mary's bath. It is believed to have been named after the Jewish alchemist Maria the Jewess, who is credited with inventing the device.
Usage
In cooking, a Bain-marie is used to melt ingredients (like chocolate or butter), make delicate sauces (like hollandaise), or cook custards and terrines without breaking or curdling them. It works by providing a gentle, indirect heat to the food being cooked. The food is placed in a dish, which is then placed into a pan of water. The water insulates the food from the direct heat of the stove, allowing it to cook gently and evenly.
In science and industry, a Bain-marie is used to heat or incubate samples at a constant temperature over a long period of time.
Related Terms
See Also
External links
- Medical encyclopedia article on Bain-marie
- Wikipedia's article - Bain-marie
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski