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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Bain marie | ||
 It consists of placing a container (pan, bowl, souffl? dish, etc.) of food in a large, shallow pan of boiling 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 as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods hot, in this case for food safety the water of the Bain marie must simmering all the time. |