- 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 (Gr****:...
- 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...
- 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...
- 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...
- 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...
-
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...
-
sheet or
baked Alaska base and baked.
Swiss meringue is
whisked over a
bain-
marie to warm the egg whites, and then
whisked steadily until it cools. This...
-
modern form, with soft
caramel on top, and
prepared and
cooked using a
bain-
marie, is
first do****ented 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...
