Talk:Bain-marie
From Wikipedia, the free encyclopedia
Is this different from a double boiler? It looks like a bain-marie is used in an oven and a double boiler used on a stove top. Anyone familiar with these things? --rmhermen
That's pretty much the difference. Also, a Bain-marie allows water to come up to the level of the stuff being cooked, while a double boiler might not come that far. -- JHK
Well, what's it used to cook? That sort of info is what would distinguish this from a dictionary entry. --LMS
Primarily, custardy things -- I use it for a chocolate bread pudding recipe -- but you should use one for any custard -- it helps keep the eggs from breaking. I don't see that there is any way to distinguish it, though, unless someone writes in a "development of" kind of way JHK
"by submerging the container into a larger one with boiling or near boiling water. " Hmmmm... in photography if you need to process a film at 20°C in a room at 10°C a good way is to is to put the film tank in a large can of water at 20° to buffer the temperature (of course your chemicals should be heaten to 20° too). I've always called it a bain-marie even if no boiling water is involved.... Ericd 22:04, 16 September 2005 (UTC)
