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.
New!!: Bain-marie and Beurre blanc · See more »
Breast milk
Breast milk is the milk produced by the breasts (or mammary glands) of a human female to feed a child.
New!!: Bain-marie and Breast milk · See more »
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.
New!!: Bain-marie and Chafing dish · See more »
Charcuterie
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.
New!!: Bain-marie and Charcuterie · See more »
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers.
New!!: Bain-marie and Cheesecake · See more »
Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
New!!: Bain-marie and Chocolate · See more »
Condensed milk
Condensed milk is cow's milk from which water has been removed.
New!!: Bain-marie and Condensed milk · See more »
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.
New!!: Bain-marie and Confectionery · See more »
Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption.
New!!: Bain-marie and Cooking · See more »
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.
New!!: Bain-marie and Crème brûlée · See more »
Curdling
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.
New!!: Bain-marie and Curdling · See more »
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
New!!: Bain-marie and Custard · See more »
Dessert
Dessert is a confectionery course that concludes a main meal.
New!!: Bain-marie and Dessert · See more »
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.
New!!: Bain-marie and Double steaming · See more »
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.
New!!: Bain-marie and Edmund Oscar von Lippmann · See more »
Fondue
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.
New!!: Bain-marie and Fondue · See more »
French language
French (le français or la langue française) is a Romance language of the Indo-European family.
New!!: Bain-marie and French language · See more »
Heated bath
A heated bath is used in the laboratory to allow a chemical reaction to occur at an elevated temperature.
New!!: Bain-marie and Heated bath · See more »
Heating element
A heating element converts energy into heat through the process of resistive or Joule heating.
New!!: Bain-marie and Heating element · See more »
Hippocrates
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.
New!!: Bain-marie and Hippocrates · See more »
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).
New!!: Bain-marie and Hollandaise sauce · See more »
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.
New!!: Bain-marie and Hot plate · See more »
Industry
Industry is the production of goods or related services within an economy.
New!!: Bain-marie and Industry · See more »
Laboratory water bath
A water bath is laboratory equipment made from a container filled with heated water.
New!!: Bain-marie and Laboratory water bath · See more »
Latin
Latin (Latin: lingua latīna) is a classical language belonging to the Italic branch of the Indo-European languages.
New!!: Bain-marie and Latin · See more »
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.
New!!: Bain-marie and Mary the Jewess · See more »
Pâté
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
New!!: Bain-marie and Pâté · See more »
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.
New!!: Bain-marie and Reduction (cooking) · See more »
Science
R. P. Feynman, The Feynman Lectures on Physics, Vol.1, Chaps.1,2,&3.
New!!: Bain-marie and Science · See more »
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.
New!!: Bain-marie and Sea level · See more »
Terrine (food)
A terrine, in French cuisine is a pâté made in a pottery container, also called a terrine.
New!!: Bain-marie and Terrine (food) · See more »
Theophrastus
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.
New!!: Bain-marie and Theophrastus · See more »
Redirects here:
Bain Marie, Bain marie, Bains-marie, Balneo mariae, Balneum Mariae, Balneum Maris, Ben Marie, Double boiler, Double boiling, Double-boiling, 🝫.
References
[1] https://en.wikipedia.org/wiki/Bain-marie