Bain marie cooking definition
Delivery and installation: 1 hood dishwasher, 1 feed table with sink and tap, 1 electric oven, 2 bases for onsite convection machines, 1 fridge, 1 wash hand basin with spout, 2 cutlery trolleys, 2 plate dispensers heated, 1 work table with casters, 1 bainmarie, 1 worktable with washbasin 265 x 60 cm, stainless steel cupboards, initial supply of cutlery and crockery for 150 participants.Bainmarie definition: a vessel for holding hot water, in which sauces and other dishes are gently cooked or Meaning, pronunciation, translations and examples bain marie cooking definition
A bainmarie (pronounced bane mahREE ) is essentially a fancy way to describe a hot water bath in the culinary world. It is commonly used for cooking delicate foods such as custards. The purpose of a bainmarie is that it creates a gentle heat around the food and results in a uniform cooking process.
Bain marie cooking definition free
Definition of bainmarie a pan of hot water in which a cooking container is placed for slow cooking. Definition of bainmarie a pan of hot water in which a cooking container is placed for slow cooking. Make a bainmarie by taking a roasting pan large enough to house all six ramekins.
Freebase (0. 00 0 votes) Rate this definition: Bainmarie. A bainmarie is a French term for 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.
Bainmarie cooking information, facts and recipes. Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.
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Examples from the Web for. bainmarie Contemporary Examples of bainmarie The table fork is far less timehonored than such objects as the colander, the waffle iron, the bainmarie.
bainmarie definition: noun pl. bainsmarie, 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. Origin of bainmarieFrench from Medieval Latin balneum Mariae
A bain marie (or bainmarie) is a utensil and a cooking technique. Most often, it is simply a double boiler. It is two pots; one slightly smaller than the other, that are fitted together and used to melt delicate ingredients on the stovetop.
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