bain-marie
Gentle heating vessel
A bain-marie is a container of hot water used to cook food gently or keep it warm.
The vessel holding the food sits in or over the water bath, providing indirect heat that prevents scorching or curdling.
Essential for delicate preparations like custards, chocolate, and hollandaise: Melt the chocolate in a bain-marie.
Cooking below boiling point
- steamingReleasing hot vapor
- poachingUnlawful wildlife capture
- warmingIncreasing in temperature
- custardsEgg-thickened sweet dishes
chocolate · hollandaise · saucepan · stainless-steel · water-bath · tempering · melting · roux
Self-service meal display
Container in heated liquid
- immersionState of being submerged
- circulatorDevice moving fluid continuously
- thermoregulationMaintaining stable internal heat
- chemistryStudy of substances' interactions
incubation · precision · flask · beaker · sterilization · sample · distillation · evaporation
Heat-measuring instrument
- heatTransferred thermal energy
- warmthHeat you feel
- degreesUnits of measurement
- steadyFixed, not fluctuating
regulated · thermal · moderate · precision · stability · calibrated · thermostatic · gentle
Reliable adherence to standards
- viscosityFluid's flow resistance
- smoothnessFreedom from irregularity
- creaminessSmooth, velvety quality
- velvetySoft and smooth-textured
custardlike · silky · emulsion · glossy · homogeneous · coating
simmering
Cooking below boiling point
custards · chocolate · hollandaise · saucepan · stainless-steel · water-bath · tempering · melting · roux · sabayon
buffet
Self-service meal display
water-bath
Container in heated liquid
- immersionState of being submerged
- circulatorDevice moving fluid continuously
- thermoregulationMaintaining stable internal heat
chemistry · incubation · precision · flask · beaker · sterilization · sample · distillation · evaporation · histology
thermometer
Heat-measuring instrument
steady · regulated · thermal · moderate · precision · stability · calibrated · thermostatic · gentle · controlled
consistency
Reliable adherence to standards
- viscosityFluid's flow resistance
- smoothnessFreedom from irregularity
- creaminessSmooth, velvety quality
velvety · custardlike · silky · emulsion · glossy · homogeneous · coating
- cookingbaking, chop, boiling, dice, mince
- alchemyalchemy, alchemist, philosopher's stone, transmutation, elixir
- catering equipmentchafing dish, chafer, steam table, bain marie, food warmer
- Food Warmerschafing dishes, hot plates, warming trays, heat lamps, carving stations
- French Cookwarecocotte, saucier, rondeau, braiser, terrine
- wet cookingboiling, steaming, simmering, poaching, braising
bain-mariedirect heat
Flame-to-food cooking method
open flame · searing · broiling · grilling · high heat