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التركية - الإنجليزية

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(Tekstil) water bath

A piece of laboratory equipment consisting of a heated vessel containing water, in which is suspended a flask etc that is to be subject to careful heating

A bain-marie (pronounced: [bɛ̃ maʁi]; also known as a water bath in English, Italian: bagno maria, [ˈbaɲːo maˈɾia], or Spanish: baño maría) is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time

The French call this cooking technique bain marie It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat The food may be cooked in this manner either in an oven or on top of a range This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them It can also be used to keep foods warm

To place a container of food in a large pan of warm water, which surrounds the food with heat The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm

A device for regulating the temperature of anything subjected to heat, by surrounding the vessel containing it with another vessel containing water which can be kept at a desired temperature; also, a vessel designed for this purpose

The container of food is placed in a large, shallow pan of warm water providing a gentle heat The pan of water is cooked in either the oven or on top of a stove The water bath (or in French, bain marie) is designed to cook dishes such as custards, sauces, and mousses without curdling

A method for heating ingredients when making cosmetics A container with ingredients in it is placed in a pan that has one to two inches of water in it It's similar to a double boiler because it protects ingredients from direct heat Also know as a bain marie A simple water bath can be made by filling an electric skillet with one to two inches of water

The French call this cooking technique "bain marie " It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat The food may be cooked in this manner either in an oven or on top of a range This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them It can also be used to keep foods warm

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su banyosu, Ben Ma·ri