What is another word for bain-marie?
Pronunciation: [bˈe͡ɪnmɐɹˈiː] (IPA) 
Bain-marie is a French cooking technique used for gentle heating, melting, or maintaining temperatures for dishes. It is also referred to as a double boiler. However, there are other synonyms for this versatile cooking method, including water bath, double broiler, or double steamer. The bain-marie is typically used to melt chocolate, make custard, or create delicate sauces. The water should be kept simmering beneath the pot, and the food is cooked indirectly to prevent overheating or burning. This method is perfect for creating smooth textures and avoiding scorching. So, whenever a recipe calls for a bain-marie, reach for your double boiler, water bath, or double steamer to achieve delicious results.
