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Baine Marie

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Definition: This technique, where a soufflé dish or other container is placed in a shallow pan filled with warm water, is used for delicate dishes like Crème Brulee and other custards. The pan is placed in the oven and the water cooks the food gently, without scorching or curdling. A Baine Marie can also be used to keep foods warm.
Also Known As: Water Bath

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