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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.
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 ...
When used domestically, such as with fondue, a food warmer may simply be a small vessel containing food upon a trivet which contains a heat source such as a flame or electric element. Some food cookers can then, in essence, become food warmers as they use a reduced heat to maintain a serving temperature. [1] Electric rice cookers do this ...
It is used for cooking at table, notably in gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French chauffer , "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier , [ 1 ] and used for foods that require gentle cooking, away ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Production of the warmers was moved to Vollrath's Kewaunee, Wisconsin plant. On September 30, 1996 the Vollrath Company, Inc. entered into a restructuring agreement and became the Vollrath Company, L.L.C. Vollrath had purchased Luitink Manufacturing Co. of Menomonee Falls , and Oconomowoc, Wisconsin in May 1999 to give the company new ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
A bain-marie or double boiler; A heated bath; A laboratory water bath; A method of home canning; A steam bath can refer to: A steambath; A play called Steambath; See also
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