The Wheeling Gourmet by Nicolas Steenhout

6 February 2010

The bain-marie is also known as double-boiler. One container is placed on the stove to boil water, the other on top of it, heated up by even "gentle" steam

There are some pots dedicated for that very purpose, although they are not necessary. Often a pot with a wide opening, along with a metal bowl, work even better.

This entry was posted on Saturday, February 6th, 2010 at 16:46 and is filed under Glossary. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Leave a comment or send a note

1. Your Name(required)
2. Your Email(valid email required)
3. Your Website
4. Your Comment(required)
5. Receive notification of comments
6. Send
7. as comment note to author
8. Ten minus five equals