Glossary

Bain-marie

Bain-marie

Pronounce it: bah-marie

Consists of placing a container (pan, bowl, soufflé dish, 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 the hob. This technique is designed to cook delicate dishes such as custards, sauces and savoury mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

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