Como dizer "Banho maria" em inglês

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Donay Mendonça 22 102 1.5k
Aprenda a dizer banho maria em inglês com pronúncia. Leia mais esta dica e melhore ainda mais as suas habilidades e o seu conhecimento no idioma. Fique por dentro do assunto.

Bain-marie ou water bath

Exemplos de uso:
  • Place the chocolate in a bain-marie. (Coloque o chocolate em banho maria.)
  • It is in a bain-marie. (Está em banho maria.)
Bons estudos.
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6 respostas
Gabi 1 1 15
Hi there,

I'd like to suggest a different way to say bain-marie.
It's commom to see in cookery books an instruction saying "cook/melt and etc in a bowl/saucepan and etc over simmering water". Which means the same that bain-marie.

Bye
mili
just adding:

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water[1] (which is 100°C or 212°F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of steam bubbles has all but ceased, typically a water temperature of about 94°C (200°F).

Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that is simmered in milk or cream instead of water is referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82°C (180°F).
wikipedia.com

Poaching vs. Simmering vs. Boiling
The difference between poaching, simmering, and boiling is just a matter of temperature degrees

Poaching
160 degrees to 180 degrees F.

Poaching is "to cook an item by submerging it in a liquid that is just barley simmering." Poaching is not a rolling boil. Poaching, compared to boiling, is a much gentler technique.

Poaching generally calls for food to be fully submerged in a liquid that is kept at a constant and moderate temperature, between 160° and 180°F. Keeping the temperature constant can take a little practice. The surface of the liquid should just shimmer with the possibility of a bubble.

The liquid is generally well flavored - stock, broth, court bouillon infused with herbs, spices or anything the imagination can conceive.

Usually the most delicate of foods, like eggs, fish, fruit, and some organ meats are poached. The food must be completely submerged in the water.

Simmering
185 degrees to 200 degrees F.

Simmering is usually reserved for tougher cuts or items that need more time to cook. The temperature of the liquid is usually between 185° and 205°F. A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface - the gentler and slower the bubbles, the lower the temperature.

NOTE: You can simmer with a lid, but remember the temperature inside the pot will rise and the simmer can very easily turn into a boil.

The simmered item renders a broth that is served as the sauce with your dish
Boiling

212 degrees F.
Check out my web page How To Boil Water - Boiling Points of Water.

Boiling food is the process of cooking it in a boiling liquid, usually water. Boiling water has a temperature of 212°, and no matter how long it boils or how hard it boils, it never becomes hotter; for at that point it is transformed by the heat into steam, and in time boils away.

This temperature varies with the atmospheric pressure, which in turn varies with both altitude and weather.

http://whatscookingamerica.net/Informat ... oiling.htm


What is a Water Bath?

Q. Every now and then, I see a recipe that calls for the dish to be baked in a "water bath." What's a water bath, and why do you need it? Will the recipe work without it?

A. Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes.

Although you don't absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they're not baked in a water bath.



So, what's a water bath? It's just a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.

The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.

You can place a pan of water into the oven, then put in your pan or ramekins, but you run the risk of having the water overflow or spilling when you pull the oven rack out.

A better way to prepare a water bath is to put your pudding or cheesecake into the roasting pan, place the pan into the oven, and add enough hot water to reach halfway up the pan.

After your food item has baked, some of the water will have evaporated, but some will remain, so be careful not to tip the roasting pan when you take it out of the oven.

If you use a spring form pan for a recipe that calls for a water bath, wrap the pan first with aluminum foil to prevent water from leaking through the bottom. Use two or three sheets in a crisscross pattern for best results.

http://recipes.howstuffworks.com/tools- ... r-bath.htm

What is a Bain Marie?

A bain marie consists of a smaller pot inside a larger one. The larger pot is filled with a liquid, typically water, while the substance to be heated goes in the smaller pot. The bain marie prevents the material in the smaller pot from rising above the boiling point of the liquid in the larger pot. The maximum temperature of the smaller pot can be adjusted by changing the liquid in the larger pot; adding salt to water will result in a higher boiling point, for example, while adding alcohol will lower the boiling point

http://www.wisegeek.com/what-is-a-bain-marie.htm
maryziller 1 1
Thanks for your informative post, Mili!

My mom called it a "double boiler" when we put a pan into another pan of boiling water. They also sell pans that are specifically made for this purpose of not having too hot a heat for delicate thigs such as pudding.
maryziller 1 1
Here's a recipe that calls for a double boiler.
When I was a child we had girl scout meetings.
Each week we took turns bringing in a snack for the meeting.
When it was my turn, my Mom taught me how to cook banana pudding.
Everyone liked it and it was a hit!

http://www.cooks.com/rec/view/0,1940,14 ... 00,00.html
Gabi 1 1 15
Thanks Mary, that's new for me.
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mili
thank YOU Mary...if you ever need any help with portuguese count on me...
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