The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked i [..]

In chemistry, a vessel containing water, in which a container holding a substance to be heated or evaporated can be immersed

The French call this cooking technique "bain marie." It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may [..]

To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm.

The French call this cooking technique "bain marie." It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The [..]

(or french term bain-marie )A method of cooking whereby food is placed in a dish, pan or bowl and is sat in a large pan of warm water which surrounds the food with gentle heat.This method of cooking c [..]

To cook a dish that is set in a larger pan. The larger pan holds boiling water.

An amount of water used to submerse prepared foods in to either heat or cool them.

The French call this cooking technique bain-marie . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food wi [..]

The French call this cooking technique bain-marie . It consists of placing a container (baking pan, bowl, souffléish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such a [..]

The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked i [..]

A piece of laboratory equipment consisting of a heated vessel containing water, in which is suspended a flask etc that is to be subject to careful heating