fashion citation

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fashion citation

Bain-marie

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A water bath
A water bath (also known as a water bath) is a French term for a piece of equipment used in science, industry, and the kitchen to heat gently and slowly materials at temperatures fixed, or to keep materials warm over a period of time.
Description
The bath comes in a wide variety of shapes, sizes and types, but, traditionally, is a wide, cylindrical, metal container usually made of three or four basic parts: a handle, an outer (or lower) container has work-fluid, an inner (or higher), smaller container that fits inside the exterior and has the material to be heated or cooked, and sometimes a base below. In the outer packaging of the water bath (or included in the base) is a source of heat.
Normally the inner container is immersed halfway in the work-liquid
The smaller container filled with the substance to be heated, fits inside the outer container, filled with the working-liquid (usually water), and the whole is heated less, or below, the base, causing the temperature of the materials, either in containers to grow as needed. The action of water insulation helps keep The contents of the inner pot to boil or burn.
When work-liquid is water and the water bath is used at sea level, the maximum temperature of the material in the lower container does not exceed 100 degrees Celsius (the boiling point of water at sea level). Using different working fluids (oils, salt solutions, etc) in the lower bowl, a different maximum temperature.
Alternatives
A contemporary alternative to traditional liquid-filled bath is the electric "dry heat" bath, heated by a resistance below the pots. The form of dry heat from electric bains-marie often consume less power, requires little cleaning, and can be heated faster than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts. [Citation needed]
Electric water baths can also be wet, a hot water or steam or steam in the heating process. The open, bathtub-type-Marie is heated by a small tub of hot water (or "bath"), and steam-Marie type is heated with steam of boiling water.
Culinary uses
Unless it is a very thick bottom pan, and have a plate temperature can be put into very low, chocolate be melted in a water bath to avoid splitting and fouling on the boat.
Cheesecake often baked in a bath marie to prevent the top from cracking in the center.
Custard can be cooked in a water bath to keep a crust from forming on the outside cream before the inside is completely cooked.
Classic hot sauces like hollandaise and beurre blanc, which require heat to emulsify the mixture but not enough to curdle or "divide" the sauce, are often cooked in a water bath.
Some sausages and terrines and Pat are cooked in a "furnace type" bath.
The thickening of condensed milk, and in making decisions, is easily done in a water bath.
A controlled temperature bath can be used to heat the milk before meals.
Marie-Bains can be used instead of chafing dishes to keep food warm for long periods of time, where heaters and cookers are inconvenient or too powerful.
Origin
Marie-Bains were originally developed for use in practice of alchemy, where alchemists needed a way to slowly and gently heat materials. [Citation needed] In this early form of chemical science, it is believed by many that best way to heat some materials to mimic natural processes is, occurring in the earth centers, in which precious metals were germinated. [Citation needed]
The invention of the device is popularly attributed to Mary the Jewess, an ancient alchemist tradition believed to have been Miriam, sister of Moses. [Citation needed] The name comes from medieval Latin balneum term (balineum) Mariae literally bath from which is derived from the French by Marie bathroom or the bathroom marie.
Mary the Jewess was an alchemist who lived in Alexandria [source - The Jewish] Alchemists
See also
Double boiler
Double steam
References
Jos Jaime Sea Lor. 2003. Scientic Epimed. Ba? O March Mar Jud. Cardenal Herrera-CEU University. (Moncada, Valencia).
Prof. Dr. Hassan S. The Khadem. 1996. A translation of a text in a book Zosimus Arabic Alchemy. Journal of the Academy of Sciences in Washington. Volume 84. Number 3, pages 168-178. September 1996
EN 60335-2-50 Household and similar electrical appliances Safety Part 2.50: Particular requirements for commercial electric bains-marie (73/23/EEC low ... (and thus on) for more information, please visit some products related to camping cookware , charcoal barbecue grill. The multi-function knives (knives knives.pocket) The products here are more!