The proper technique for using the bain marie method in cooking involves placing a container with the food to be cooked in a larger pan filled with hot water. This gentle and indirect heat helps to cook the food evenly and prevent it from burning or curdling.
The bain Marie method of cooking is cooking in a water bath. You can slow cook using this method. This method is used in order to slowly cook items. It is used when you do not want to raise the temperature too much or too quickly.
A Bain Marie is a "water bath" method of cooking. It is used to surround the actual cooking container (like a small ceramic ramekin) with an inch or so of warm water in the oven to cook items gently and thoroughly. Typically custards are cooked in this method as the eggs need this gentle heat to remain tender and not tough.
Definition: A bain Marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates
steam cooking ...Alternative answers:If a pan or basin is set over boiling water for gentle melting or slowly cooking a delicate custard, the method is called cooking in a double boiler or in a "bain-marie" or water bath.
Marie J. O'Bryan has written: 'Recipes for cooking in casseroles' -- subject(s): Casserole cookery, Casserole cooking
Marie-Jose Maasen has written: 'Het groot Vlaams kookboek' -- subject(s): Belgian Cooking, Cooking
Proper noun: Marie is from Italy.Plural proper nouns: Marie and Rose are Italians.Proper singular and proper plural: Kermit the Frog is the star of the movie, The Muppets.
Marie Antoine Careme contributed the art of cooking known as grande cuisine. Careme is noted to be one of the first internationally known chefs. His cooking was favored by international royalty.
Seeing as this is in Food and Cooking, I'll assume you really mean 'bain Marie'. This is a large double cooking pot, or a pot on top of a slightly larger one, used to boil vegetables.
bain- marie
Marie-Noelle Jobard-Bachellier has written: 'La technique de cassation' -- subject(s): Cassation
Helen Marie Peters has written: 'Comparison of path and beta coefficients and a study of the relation of the path coefficient technique to causation'