2006-06-28 09:03:33 · 5 answers · asked by Sandi 1 in Food & Drink ➔ Other - Food & Drink
The answer to almost any cooking or food question can be found at "foodlink.com"
2006-07-03 12:35:16 · answer #1 · answered by nova30180 4 · 0⤊ 0⤋
Usually used in the preparation of custard type dishes. You would place the prepared dish into a larger container and fill it with hot water up to about half the height of the food dish. Bake as usual. this helps to prevent cracking in cheesecakes and over cooking in custards. You can also use a dish of water on the bottom of an oven while baking cakes. This keeps moisture on the cake surface and helps to bake it evenly.
2006-06-28 09:13:10 · answer #2 · answered by Carlos C 3 · 0⤊ 0⤋
BAIN MARIE. (bane mah-ree) (1) A hot water bath used to gently cook food or keep cooked food hot; (2) A container for holding food in a hot water bath.
http://www.southbeds.gov.uk/lgcl-business/health-safety/pdf/foodnote6reheat.pdf
2006-06-28 09:09:10 · answer #3 · answered by Carla S 5 · 0⤊ 0⤋
You have 2 ways to cook "bain marie" style.
1. applies, for example, to creams (crème brûlée, crème caramel, crème aux oeufs, etc.) and pâtés; etc. : you put the dish you want to cook in a bigger dish in which you put water... to stabilize it you can put paper towel at the bottom of you "big dish". And that goes in your oven for the time needed in your recipe.
2. applies to other stuff (scrambled eggs, chocolate to melt...) : you put water in a sauce pan and put a bowl on top of it (must not touch the water) with the food in it to melt or cook.
2006-06-28 09:13:43 · answer #4 · answered by Sophie 2 · 0⤊ 0⤋
What are you trying to make?
2006-06-28 09:06:22 · answer #5 · answered by Pask 5 · 0⤊ 0⤋