[thechat] Word for this thing...

[Martin Burns]

On Fri, 26 Jul 2002, Bob Davis wrote:

> A bain marie is more commonly used for cooking - especially something
> like pana cotta or creme brule. It works along the same principle as
> a double boiler, but it's done in the oven, so it has the added
> effect of adding a lot of moisture to the oven air. It evens out the
> heat (water has a high specific something or other - I can't remember
> what it's called, but it holds heat well).

True. It's also extremely useful for giving a gentle, even heat
(such as for melting chocolate for mousse), as you know the temp won't
vary from 100C until either you turn off the heat or all the water's away.

Thus your chocolate melts, stays melted and won't burn.

One way to accomplish this is with a glass bowl containing the blocks of
chocolate to be melted (70% cocoa for preference - my recommendation:
http://www.greenandblacks.com/discover/default.php4?ProductTypeUID=5&ProductUID=2 )
into a pan 1/2 full of cold water on the stove. You start with cold water
so the bowl doesn't crack btw.

Cheers
Martin

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