For silken custards, smooth-topped cheesecakes and velvety sauces, nothing does the job quite like a bain-marie: a water bath or double boiler. The name is derived from a medieval Latin phrase, which ...
French for "water bath," a bain-marie is a method of gently cooking foods by surrounding them with simmering water. The forgiving warmth of a bain-marie keeps custards and egg-enriched sauces from ...
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