59 Sentences With "bain marie" | Random Sentence Generator

Let it merge in about 20 minutes in a bain-marie.

Dear Heloise: A friend of mine is getting married and she has a Bain-Marie on her wedding registry.

Next, we poured the colostrum into ramekins that we set into our bain-marie — a roasting pan half-filled with water.

Melt chocolate and coconut oil in a bain marie (a heat-safe bowl or smaller pot placed over a pot of water).

Although, the park expanded to include a Disney-esque castle-themed attraction in the '70s, playing host to magic shows and bain-marie lunches.

You are essentially using your slow cooker as a bain marie [cooking equipment that's like a heated bath] by placing the cheesecake molds into the slow cooker and surrounding it with water.

"The capsules can be made with organic coconut oil or olive oil a bain-marie at 100ºF," Matías said as he placed a container inside a pot on the stove top filled with water.

To reheat it, bring to room temperature first, then place the container in a bowl of hot tap water and stir occasionally until the sauce warms and softens; a bain-marie would be the best way of doing this.

The team is using everything from industrial fans for both air circulation and to cool things down a touch in the summer at the warehouse, to tankless hot water heaters and bain marie kettles for their still, which is heated from mineral oil rather than water.

They set at a range that maxes out at 180 degrees (any hotter and they can curdle or scramble), which is why many recipes for such custard-based fare as cheesecakes and creme brulee call for using a water bath (or Bain-Marie) to provide moisture for the environment and keep the mix from boiling and/or cracking.

So here's a list to shut those fuckers up: Either you are cooking slowly in a bain marie of your own sweat or you are woken at 453 AM by some inexplicable sunrise or else every single animal in the world has decided to go loudly insane in the heat and as such are growling and chirping outside your bedroom where you, sticky with your own grotesque perspiration, toss and turn on top of a comforter and underneath a sheet because down means up and up means down here in summer, the worst season of the year by far.

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.

A bain-marie on a stovetop A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.

Today, this barbecue is mostly cooked in an oven in a bain-marie.

Mary's name survives in her invention of the bain-marie (Mary's bath), which limits the maximum temperature of a container and its contents to the boiling point of a separate liquid: essentially a double boiler. It is extensively used in chemical processes for which a gentle heat is necessary. This term was introduced by Arnold of Villanova in the 14th century. The bain-marie is also used for cooking food.

The composition and layout of the land Petragnani was as follows. One took 150 cubic centimeters of milk to which were added 1 gram of peptone, 6 grams of potato starch and a peeled potato washed and in pieces. It was brought in bain-marie boiling and shaken everything until the ground had assumed a consistency of sticky type. It was left, always in a bain-marie for about another 30 minutes.

In the second method of preparation, the ladyfingers are replaced with stale Brioche soaked in milk, and the entire pudding is cooked in a bain-marie before the refrigeration process.

The objective is to obtain a homogeneous and smooth cream on the surface of the crème caramel with a liquid caramel base. Cooking it in a bain-marie avoids burning the caramel.

A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements 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. Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process.

A sauce can be made for the pudding with wine and sugar. A recipe for egg and cream custard thickened with ground almonds baked in a bain-marie is called "English almond pudding" by Auguste Escoffier.

Cheese soup is sometimes cooked in a bain-marie (double boiler) to prevent it from burning or scorching, which can occur when it is cooked over the direct heat on a stove burner. Cheese soups can also be reheated using a double boiler.

Whole eggs are whipped to a foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix. The resulting batter contains only the starch naturally present in the chocolate, and is baked in a bain-marie.

A floating island is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Instruments covered with celluloid can easily be recognized by the material's typical nacre-like flaming pattern. Thick celluloid panels are cooked in a bain-marie which turns them into a leather- like substance. Panels are then turned on a mold and allowed to harden for as long as three months.

There is some confusion about the name. Oeufs à la neige ("eggs in snow") is often confused with the Floating Island but they are not the same dessert; the former is made with smaller pieces of poached meringue while the Floating Island is made with one larger piece of meringue that is baked in a bain-marie.

The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.

Mary is said to have discovered hydrochloric acid, though this is not accepted by most science texts. Also mentioned in the Jewish Encyclopedia (1901–1906). Others attribute the discovery to Andreas Libavius. Mary, along with Agathodaemon, Pseudo-Democritus, and Hermes Trismegistus, was mentioned by Zosimos of Panopolis in his descriptions of certain devices, such as the tribikos, the kerotakis, and the bain-marie.

Sugar is mixed in water with lemon zest, a cinnamon quill, and a piece of fresh bacon. The syrup is brought to a boil and then passed through a strainer into a bowl with fifteen egg yolks and a small glass of tawny or vintage Port. The resulting mixture is then cooked in a bain-marie, in a mould lined with caramel.

Japanese cheesecake with raspberry jam Japanese cheesecake (also cotton cheesecake or light cheesecake) is a type of sponge cake originated in Hakata, Fukuoka, Japan in 1947. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream and eggs. It is traditionally made in a bain-marie.

To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar. It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate and the unmolded meringue placed on the sauce to "float". The result can be served at room temperature or chilled.

It was renamed "Pickle's Pudding" in 1936. Modern chocolate puddings are usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. Occasionally, eggs are still used when making chocolate pudding. Usually it is cooked together on the stovetop, but other methods exist including microwaving, steaming, baking (sometimes in a bain-marie) or freezing (using gelatin as a thickener).

Crème anglaise, the base of floating island Floating island consists of a meringue served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the custard is thin and the dumplings "float" on top. First, the custard made of milk, sugar, vanilla, and egg yolks is briefly cooked in a bain-marie. The custard should be thick enough to coat a spoon.

An alchemical balneum Mariae from Coelum philosophorum, Philip Ulstad, 1528, Science History Institute The name comes from the medieval-Latin term balneum (or balineum) Mariae—literally, Mary's bath—from which the French bain de Marie, or bain- marie, is derived. In his books, the 300 AD alchemyst Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus).

The ceiling is heavily beamed. The staff dining room is adjacent, and both are conveniently situated for service from the kitchen. ;Kitchen and Service The kitchen and scullery are specially equipped with stainless steel sinks and tables, adequate cupboards and cooking equipment which includes a fuel range, steam-heated Bain Marie and serving table, steam tea urn, steam heated towel rack and other equipment. The whole of the visible pipes, taps, etc.

The constant boiling temperature of the water helps to keep contents of the inner pot from boiling or scorching. When the working fluid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 °F), the boiling point of water at sea level. Using different working fluids, for example, oil, in the lower container will result in different maximum temperatures.

An unblech, or K'Deira Blech (lit. "pot blech", commonly referred to as "water blech"), is also used to heat up pre-cooked food on the Sabbath, but utilizes different halakhic mechanisms from a standard blech. An unblech consists of a shallow metal pan filled with hot water and covered by another metal pan, and thus is akin to a bain-marie or double boiler for halakhic purposes. As such, it may be more flexible than a standard blech for halachic purposes.

Her best known advances were in heating and distillation processes. The laboratory water-bath, known eponymously (especially in France) as the bain-marie, is said to have been invented or at least improved by her. Essentially a double-boiler, it was (and is) used in chemistry for processes that require gentle heating. The tribikos (a modified distillation apparatus) and the kerotakis (a more intricate apparatus used especially for sublimations) are two other advancements in the process of distillation that are credited to her.

Women have been recorded to have made major contributions to alchemy. Many of which lived in Alexandria around the 1st or 2nd centuries AD, where the gnostic tradition led to female contributions being valued. The most famous of the women alchemist, Mary the Jewess, is credited with inventing several chemical instruments, including the double boiler (bain-marie); the improvement or creation of distillation equipment of that time. Such distillation equipment were called kerotakis (simple still) and the tribikos (a complex distillation device).

Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain- marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names crème (caramel) renversée or crème renversée au caramel. The milk may be flavored with vanilla, cinnamon, or lemon peel.

Irish butter stamp, with mould for the block, and below a bain-marie for hot water to soften the butter A butter stamp, is a device for stamping a design onto a block of warm butter. They were sometimes commercial but usually purely decorative and applied in homes. The stamps are typically made of wood, and feature simple designs, of cows, flowers or geometric designs and, if commercial, the name of the retailer. Often they form part of a box-like mould for forming the whole block.

Milk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish, and then baked in a bain- marie until set, resulting in a firm, brownish base. The base is then spread with jam — usually raspberry or blackcurrant — and a meringue mix made from the reserved egg whites is spooned over the jam.

Shirred eggs are eggs that have been baked in a gratin dish with a flat bottom. Traditionally they have been cooked in a dish called a shirrer, from which the dish gets its name, but the name now applies regardless of the type of dish in which they are baked. They differ from eggs en cocotte, which are baked in a ramekin sitting in a bain- marie, or water bath. Shirred eggs can be served at breakfast, brunch, lunch, or any other time of day.

His signature dish is his take on a pig roast involving cooking pork belly in a bain-marie, which is then wrapped in skin and roasted. This is accompanied by a stuffed pig's trotter. Kerridge has appeared on television in series five and six of the Great British Menu, supplying main courses to the final banquet on both occasions, and has subsequently appeared as a judge on the programme every year since competing and has also appeared on Saturday Kitchen. In February 2013, he appeared as guest chef on the BBC programme Food and Drink.

He pointed out some issues regarding menu pricing as there were differences in prices on the website as opposed to in person. He thought that the scallops were undercooked, and the brioche served with a beef tenderloin arrived soggy. He said that the dishes "showed an understanding of the fundamentals", but were not of particular note. In 2012, Jill Turton ate at the restaurant for the Yorkshire Post following the restaurant's fiftieth anniversary, and described some dishes, such as asparagus and a soft-boiled egg which had been cooked in a bain-marie, as "perfect".

A commercially acquired "melt and pour" soap base is melted in a pan or commercial melting vessel, using direct heat, or in a water jacket melting pot, (large double boiler or "bain marie"), and re- solidifies as it cools. Domestically, a microwave oven can be used for melting small quantities of the base. Additions can be added at the still-hot liquid stage, such as fragrance, fragrant essential oils, moisturizing agents, colorants, or exfoliating agents, e.g. poppy seeds, coffee grounds or pumice, along with coloured micas, metallic glitter, honey and flower heads.

A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan. This ensures the porridge does not burn and allows a longer cooking time so that the oats can absorb the water or milk in which they are cooked more completely. Also the porridge does not need stirring during the cooking process, which means the oats maintain their structural integrity and the porridge has a better mouthfeel and texture.

Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar.

Bauru is a popular Brazilian sandwich. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb (the soft inner part) removed. The Bauru has a fairly well documented history. In 1934, a student at the Faculdade de Direito do Largo de São Francisco, in São Paulo, Casemiro Pinto Neto (known as Bauru for coming from the city of the same name in São Paulo state), entered Ponto Chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications.

In Mexico, sweetened condensed milk is one of the main ingredients of the cold cake dessert (the leading brand is "La Lechera", the local version of Swiss Milchmädchen by Nestlé), combined with evaporated milk, Marie biscuits, lemon juice, and tropical fruit. In Brazil, this recipe is also done exchanging fruit for puddings, most commonly vanilla and chocolate, known as pavê or torta de bolacha. It is also used to make homemade dulce de leche by baking it in an oven. In Brazil, this is done by baking the unopened can in a bain-marie, the result being doce de leite.

Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.

Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. Unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy.

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 refinements included the distillation of pomace under vacuum, the use of varietal grapes and ageing in casks of various types of wood to improve the flavor of the liquor. Oak is the most used, but some more expensive grappas are aged successively in casks of acacia, ash and cherry-wood, an innovation introduced by the Marzadro Distillery. In Sardinia, Grappa is colloquially known as Filu è Ferru (iron wire), as most of the distillation was illegally home-made to avoid customs and excise taxes.

As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat more quickly and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a bain-marie. The Food Technology room at Marling School in Stroud (Gloucestershire, UK) The fast food and convenience food trends have changed the manner in which restaurant kitchens operate.

In combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch (in the form of flour, cornflour, arrowroot, or potato flour), the flavor of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as crème caramel, are among the items that need protection from an oven's direct heat, and the bain-marie method serves this purpose. The cooking container is half submerged in water in another, larger one, so that the heat in the oven is more gently applied during the baking process.

A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries (and street vendors) since the colonial period.

Vanilla beans (seeds) may be added for extra flavour and visual appeal. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining into a container placed in an ice bath.

Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process. Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in, as in bain-marie. As a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Additionally, temperature, and thus cooking, can be very even throughout the food in sous vide cooking, even with irregularly-shaped and very thick items, given enough time.

In contrast to the relative disorder of English eighteenth century cookery books such as Eliza Smith's The Compleat Housewife (1727) or Elizabeth Raffald's The Experienced English Housekeeper (1769), Mrs Rundell's text is strictly ordered and neatly subdivided. Where those books consist almost wholly of recipes, Mrs Rundell begins by explaining techniques of economy ("A minute account of the annual income and the times of payment should be kept in writing"Rundell, 1865. Page 4), how to carve, how to stew, how to season, to "Look clean, be careful and nice in work, so that those who have to eat might look on",Rundell, 1865. Page 35 how to choose and use steam-kettles and the bain-marie, the meanings of foreign terms like pot-au-feu ("truly the foundation of all good cookery"Rundell, 1865.

Schematic of an improvised double boiler, as used in outdoor cooking The double boiler 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 fluid, 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. Typically the inner container is immersed about halfway into the working fluid. The smaller container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (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.