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Bain-marie
Water-bath
Appears in
By William Curley and Suzue Curley
Published 2014
Throughout the book a bain-marie (water bath) is used to melt chocolate, warm eggs for meringue and sponges, etc. It is also a useful method while tempering chocolate if you do not have a porringer pot.
- Set a bowl over a saucepan of simmering water. It is important that the base of the bowl does not touch the water.
An ice bain-marie is used to cool mixtures down rapidly.
- Simply set a bowl in a tray of iced water.
ยฉ 2014 All rights reserved. Published by Quarto.
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