Voorbeelden van bain-marie

• She placed the souffle dish in a bain-marie and put it in the oven.

• Put the gratin dish in a larger, deep-sided oven dish, then fill this with boiling water to halfway up the side of the gratin dish so you have a bain-marie.

• Moist air can carry around three times as much heat as dry air, which explains in part why we cook some foods in a bain-marie (that is, in a shallow dish of water in a hot oven).

• This is an easy, two-step chocolate sauce that can be made without a bain-marie.

• They differ from eggs en cocotte, which are baked in a ramekin sitting in a bain-marie, or water bath.

• Initially it was carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better product became obvious.

• This mixture is boiled in a bain-marie, until fluffy.

• Baked custards, such as crme caramel, are among the items that need protection from an oven's direct heat, and the "bain-marie" method serves this purpose.

• This style of pudding is generally either steamed or cooked in an oven with a water bath, or bain-marie.

• Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn.

• Thick celluloid panels are cooked in a bain-marie which turns them into leather like substance.

• A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.

• It is usually cooked in a bain-marie on a stove top or in the oven in a water bath.

• The most common preparation is a "bain-marie" method where a reduction of vinegar is used to acidify the yolks.

• Under the outer container of the bain-marie (or built into its base) is a heat source.

• A custard is made using milk, sugar, vanilla, and egg yolks; the mix is cooked in a bain-marie for a few minutes, but must remain thin enough to pour.

• Usually it is cooked together on the stovetop, but other methods exist including microwaving, steaming, baking (sometimes in a bain-marie) or freezing (using gelatin as a thickener).

• In a very traditional form of terrine, "au torchon" (in a towel), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a "bain-marie".