bain-marie
US /ˈbænməˈri/
・UK /ˌbæn məˈri:/
A1
phr.PhraseA large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly
Video subtitles
Chocolate Coca Cola Bottle Shape - Easter Egg Surprise
- Next I'm going to heat some water up in a pan, place in a bowl as a bain-marie, ready to melt some chocolate.
Next I'm going to heat some water up in a pan, place in a bowl as a bain-marie, ready to melt some chocolate.
- Place in a bowl as a bain-marie, ready to melt some chocolate.
Place in a bowl as a bain-marie, ready to melt some chocolate.
Brownie Layer Cake with Cookie Dough Frosting - Gemma's Bigger Bolder Baking Ep 66
- You can do this over a bain-marie or you can do it in the microwave, you just want to make sure it doesn't get too hot.
You can do this over a bain-marie or you can do it in the microwave, you just want to make sure it doesn't get too hot.
- can do this over a bain-marie or you can do it in a microwave. You just want to make sure
can do this over a bain-marie or you can do it in a microwave. You just want to make sure
How To Make Perfect Scrambled Eggs - 3 ways | Jamie Oliver
- an inch of boiling water. And we're gonna cook this over a bain-marie, a water bath okay?
an inch of boiling water. And we're gonna cook this over a bain-marie, a water bath okay?
- We whip it up and see here we've got about an inch of boiling water and we're gonna cook this over a bain-marie, a water bath, okay?
We whip it up and see here we've got about an inch of boiling water and we're gonna cook this over a bain-marie, a water bath, okay?
Chocolate Ball Recipe
- We’re going to melt the chocolate over a Bain Marie, otherwise known as a water bath.
We’re going to melt the chocolate over a Bain Marie, otherwise known as a water bath.
- We're going to melt the chocolate over a bain-marie, otherwise known as a water bath.
We're going to melt the chocolate over a bain-marie, otherwise known as a water bath.
Every Chocolate Explained
- Also called caramelized white chocolate, this variety was accidentally discovered by French pastry chef Frédéric Bao in 2006 when he left white chocolate in a bain-marie for too long.
Also called caramelized white chocolate, this variety was accidentally discovered by French pastry chef Frédéric Bao in 2006 when he left white chocolate in a bain-marie for too long.