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BAIN-MARIE [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 - external organization data 2021-03-18

English

Subject field(s)
  • Compartment – Nomenclature 4.0
  • Museums and Heritage (General)
OBS

bain-marie : an item in the "Food Processing and Preparation Tools and Equipment" class of the "Tools and Equipment for Materials" category.

French

Domaine(s)
  • Tiroir – Nomenclature 4.0
  • Muséologie et patrimoine (Généralités)
OBS

bain-marie : objet de la classe «Outils et équipement de transformation et de préparation des aliments» de la catégorie «Outillage et équipement pour le traitement des matières».

Spanish

Save record 1

Record 2 2011-08-08

English

Subject field(s)
  • Restaurant Equipment
CONT

Bain Marie. Stainless Steel water pan with roll rim all round... Complete with removable perforated stainless steel false bottom, hot water inlet and overflow pipe.

CONT

Literally a "water bath" which provides constant, even and moist heat to delicate foods such as custards and cheesecakes. To make your own, simply place the dish containing the food to be baked inside a larger pan filled part way with water. By the way, a double boiler is a form of bain-marie.

French

Domaine(s)
  • Équipement (Restaurants)
DEF

Ustensile de forme cylindrique, de matériaux divers, composé de deux récipients, dont le plus grand contient de l'eau et sert d'isolant au plus petit. Utilisé pour cuire ou garder au chaud différentes préparations, en particulier des sauces et des crèmes.

Spanish

Campo(s) temático(s)
  • Equipo para restaurantes
DEF

Recipiente con agua puesto a la lumbre y en el cual se mete otra vasija para que su contenido reciba un calor suave y constante en ciertas operaciones [...] culinarias.

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Record 3 1997-03-14

English

Subject field(s)
  • Collection Items (Museums and Heritage)
  • Antique Ceramics (Museums and Heritage)
DEF

A type of veilleuse, the upper unit of which is a covered bowl in which the food is warmed over a flame from the godet housed within the pedestal beneath. The bowl itself is sometimes provided with a liner for hot water, making it a bain-marie. These are of larger diameter than the type of veilleuse where the upper unit is a teapot. The pedestal usually has two handles(masks, scrolls, or loops) and two hooded vents, or pierced holes, for air circulation. The bowl generally has two lateral handles and a cover.

Key term(s)
  • food warmer
  • pap warmer

French

Domaine(s)
  • Objets de collection (Muséologie et Patrimoine)
  • Céramique ancienne (Muséologie et Patrimoine)

Spanish

Save record 3

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