2006-12-11 16:27:47 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
A shallow pan of water into which you place a second, smaller, pan during oven cooking. The water never touches the contents of the second pan but the steam helps keep them moist and the water helps slower, more even cooking. E.g., you place a flourless chocolate cake in a bain-maire (bain is french for bath).
2006-12-11 16:34:38 · answer #1 · answered by DrD 4 · 1⤊ 0⤋
When cooking custards you put your ramekins in a larger baking pan that has a inch or more of hot water which is added after placing the ramekins in the larger baking pan.
It promotes even heat and adds moisture in the oven.
2006-12-11 16:54:59 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Like everyone says. It's also used for cheesecakes. Literal translation: Marys Bath no one seems to know why.
2006-12-14 19:27:21 · answer #3 · answered by charley128 5 · 0⤊ 0⤋
it a large, usually square , place where u can put gravies, soups, broth or sauces,and keep them warm with low boiling water, kinda like an open air double boiler , it will maintain a desire temp. w/o burning it
2006-12-11 16:37:53 · answer #4 · answered by cemlkd 3 · 0⤊ 1⤋
a water bath
2006-12-11 19:15:19 · answer #5 · answered by cgroenewald_2000 4 · 0⤊ 0⤋