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A bain-marie on a stovetop Hungarian goulash in a traditional "bogrács" cauldron. Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. [3] Beanpot – a deep, wide-bellied, short-necked vessel used to cook ...
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), 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.
Kalamazoo Stove produced several million stoves and furnaces over its fifty-year existence, 100,000 of these in its peak production year, 1937. That year, the name was changed to Kalamazoo Stove and Furnace Company.
The Dowagiac Area History Museum on West Railroad Street, in Dowagiac, Michigan has the largest public collection of Round Oak heating stoves in the world. The museum's vast collection includes (in addition to stoves) artifacts related to P.D. Beckwith's grain drill and early stove business, advertising, company ledgers and papers, workers ...
The Bay de Noquet Lumber Company Waste Burner was an industrial waste burner located at the south end of River Street in Nahma Township, Michigan.It was built to burn waste wood and bark from the nearby sawmill; until 2019 it was the only known example of this type of waste burner surviving in Michigan, [3] and it was listed on the National Register of Historic Places in 2011. [1]
Sault Ste. Marie: The Chippewa County Courthouse is a three-story, cut stone, Second Empire built in 1877 using a design by Detroit architect William Scott. Additions in 1904 and c. 1930 maintain the same consistsnt Second Empire architectural style. The building is one of the oldest courthouses still in use in Michigan. 5
Southern states declare emergencies ahead of potentially historic snow, as cold temps chill 220 million people
In institutional and catering use, chafing dishes often consist of large, covered rectangular pans, sometimes disposable, held in a rack or frame over water heated by an alcohol burner as a kind of steam table for keeping food warm at a buffet. They are not used for cooking or reheating food. [14]