Talk:Bain-marie
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I think someone should take it upon themselves to try to sort out the article because just putting stuff on the discussion page is not much help. There seems to be a straight conflict between those who think it is the same as a double boiler and those who think it is not. Who's right? ( I know it may seem odd to write on the discussion page that there is too much being put on the discussion page but I think this is an increasing problem on Wikipedia.) —Preceding unsigned comment added by 87.194.10.238 (talk) 09:42, 14 February 2008 (UTC) Is this different from a double boiler? It looks like a bain-marie is used in an oven and a double boiler used on a stove top. Anyone familiar with these things? --rmhermen
That's pretty much the difference. Also, a Bain-marie allows water to come up to the level of the stuff being cooked, while a double boiler might not come that far. -- JHK
Well, what's it used to cook? That sort of info is what would distinguish this from a dictionary entry. --LMS
Primarily, custardy things -- I use it for a chocolate bread pudding recipe -- but you should use one for any custard -- it helps keep the eggs from breaking. I don't see that there is any way to distinguish it, though, unless someone writes in a "development of" kind of way JHK
"by submerging the container into a larger one with boiling or near boiling water. " Hmmmm... in photography if you need to process a film at 20°C in a room at 10°C a good way is to is to put the film tank in a large can of water at 20° to buffer the temperature (of course your chemicals should be heaten to 20° too). I've always called it a bain-marie even if no boiling water is involved.... Ericd 22:04, 16 September 2005 (UTC)
I have just come across this term for the first time, as I prepare to make a nut roast for Christmas, and the recipe suggests cooking the nut roast in a Bain Marie....thanks for the help!! —Preceding unsigned comment added by 90.199.176.32 (talk) 14:32, 22 December 2007 (UTC)
I think, the participants of this topic has focused on a narrow definition. In fact, bains-marie is used for storing foods to be still warm before servicing; this definition is taken from the intended use paragraph of the European harmonized standard "EN 60335-2-50 Household and similar electrical appliances – Safety – Part 2.50: Particular requirements for commercial electric bains-marie" according to 73/23/EEC Low Voltage Directive. Electric bains-marie can be dry or wet type; also, the wet type is vapourized or boiling. A heat source keeps "the bowl" warm; so, the dry bains marie is similiar to an electric pan, the open bath type bains-marie is made up of a bathtube which is used as a hot water bath for food bowls, and finally, the vaporized bains-marie heats the food bowl with vapour. Electric bains-marie is not a cooking device according to the standard EN 60335-2-50; it is used for keeping the foods in hot condition for servicing. (edit by Aran Suildur) —Preceding unsigned comment added by 88.225.226.233 (talk) 15:11, 7 January 2008 (UTC)
[edit] Big Edit
I've gone ahead and basically cleaned up the whole article -- please review and approve as needed. I do see that much of it was written by someone whose first language isn't English (but who might be an excellent sous-chef), so I've worked mostly on syntax, grammar, and sentence structure, and of course overal MOS stuff. I've deleted things that didn't seem relevant, or were pieces of info that were extraneous -- stuff people likely to look up this article aren't going to really care that much about. I poked around and did some research, and there do seem to be many, many versions of bains-marie in existence, ranging from things like chafing dishes to things like double-boilers. I think we're safe if we just describe, as simply as possible, the basic versions of all pieces of equipment referred to as "bains-marie," with some examples of what they're used for, and keep away from implying that there's only one kind and that it's "exactly like a double-boiler" or "exactly like a chafing dish."
Anyway, that's my two francs. Sugarbat (talk) 06:18, 9 May 2008 (UTC)
