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Index Bain-marie

A bain-marie (also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. [1]

32 relations: Beurre blanc, Breast milk, Chafing dish, Charcuterie, Cheesecake, Chocolate, Condensed milk, Confectionery, Cooking, Crème brûlée, Curdling, Custard, Dessert, Double steaming, Edmund Oscar von Lippmann, Fondue, French language, Heated bath, Heating element, Hippocrates, Hollandaise sauce, Hot plate, Industry, Laboratory water bath, Latin, Mary the Jewess, Pâté, Reduction (cooking), Science, Sea level, Terrine (food), Theophrastus.

Beurre blanc

Beurre blanc—literally translated from French as "white butter"—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation.

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Breast milk

Breast milk is the milk produced by the breasts (or mammary glands) of a human female to feed a child.

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Chafing dish

A chafing dish (from the French chauffer, "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames.

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Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

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Cheesecake is a sweet dessert consisting of one or more layers.

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Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.

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Condensed milk

Condensed milk is cow's milk from which water has been removed.

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Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.

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Cooking or cookery is the art, technology, science and craft of preparing food for consumption.

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Crème brûlée

Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of caramelized sugar.

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In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence.

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Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.

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Dessert is a confectionery course that concludes a main meal.

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Double steaming

Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup.

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Edmund Oscar von Lippmann

Edmund Oscar von Lippmann (January 9, 1857 in Vienna – September 24, 1940 in Halle) was a German chemist and natural science historian.

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Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.

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French language

French (le français or la langue française) is a Romance language of the Indo-European family.

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Heated bath

A heated bath is used in the laboratory to allow a chemical reaction to occur at an elevated temperature.

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Heating element

A heating element converts energy into heat through the process of resistive or Joule heating.

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Hippocrates of Kos (Hippokrátēs ho Kṓos), also known as Hippocrates II, was a Greek physician of the Age of Pericles (Classical Greece), and is considered one of the most outstanding figures in the history of medicine.

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Hollandaise sauce

Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, water and lemon juice (or a white wine or vinegar reduction).

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Hot plate

A hot plate is a portable self-contained tabletop small appliance that features one, two or more electric heating elements or gas burners.

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Industry is the production of goods or related services within an economy.

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Laboratory water bath

A water bath is laboratory equipment made from a container filled with heated water.

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Latin (Latin: lingua latīna) is a classical language belonging to the Italic branch of the Indo-European languages.

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Mary the Jewess

Mary or Maria the Jewess (Maria Prophetissima), also known as Mary the Prophetess, is an early alchemist who is known from the works of the Gnostic Christian writer Zosimos of Panopolis.

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Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.

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Reduction (cooking)

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

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R. P. Feynman, The Feynman Lectures on Physics, Vol.1, Chaps.1,2,&3.

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Sea level

Mean sea level (MSL) (often shortened to sea level) is an average level of the surface of one or more of Earth's oceans from which heights such as elevations may be measured.

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Terrine (food)

A terrine, in French cuisine is a pâté made in a pottery container, also called a terrine.

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Theophrastus (Θεόφραστος Theόphrastos; c. 371 – c. 287 BC), a Greek native of Eresos in Lesbos,Gavin Hardy and Laurence Totelin, Ancient Botany, 2015, p. 8.

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[1] https://en.wikipedia.org/wiki/Bain-marie

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