A bain-marie ( English: / ˌ b æ n m ə ˈ r iː / BAN -mə- REE , French: [bɛ̃ maʁi] ), also known as a water bath or double boiler , a type of heated bath , is a piece of equipment used in science , industry , and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
16-401: Sabayon may refer to: Zabaione (also spelled "sabayon"), an Italian dessert Sabayon Linux , a computer operating system Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Sabayon . If an internal link led you here, you may wish to change the link to point directly to
32-400: A wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of
48-464: Is an Italian dessert , or sometimes a beverage, made with egg yolks , sugar , and a sweet wine (usually Moscato d'Asti or Marsala wine ). Some versions of the recipe incorporate spirits such as cognac . The dessert version is a light custard , whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione
64-545: Is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe , and is often prepared tableside for dramatic effect. In France, it is called sabayon , while its Italian name is zabaione or zabaglione (or zabajone , an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon ) and is a popular ice cream flavour. In Colombia,
80-415: Is water and the bain-marie is used at sea level , the maximum temperature of the material in the lower container will not exceed 100 °C (212 °F), the boiling point of water at sea level. Using different working fluids such as oil in the outer container, or pressurizing the outer container, will result in different maximum temperatures obtainable in the inner container. A contemporary alternative to
96-475: The 15th century, a recipe for which appears in the manuscript collection at the Morgan Library Cuoco Napoletano . In Tuscany, it is said that zabaione has been well known since the 16th century, being very popular at the court of Catherine de' Medici . In Piedmont, it is said that the original name for the sweetmeat was Sambayon, given in honor of Saint Paschal Baylón . In Emilia-Romagna , on
112-507: The 20th century, the name sabayon was also used to describe savoury broths and yolk-based sauces. Bain-marie The name comes from the French bain de Marie or bain-marie , in turn derived from the medieval Latin balneum Mariae and the Arabic حمام ماري ḥammām Māriyya , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for
128-447: The bain-marie (or built into its base) is a heat source. Typically, the inner container is immersed about halfway into the working fluid. The inner container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (often water, but alternatively steam or oil). The outer container is heated at or below the base, causing the temperature of the working fluid to rise and thus transferring heat to
144-508: The heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam. In cooking applications, a bain-marie usually consists of a pan or pot of water in which another container or containers of food to be cooked is/are placed. In small scale soap-making, a bain-marie's inherent control over maximum temperature makes it optimal for liquefying melt-and-pour soap bases prior to molding them into bars. It offers
160-414: The inner container. The maximum obtainable temperature of the working fluid is dictated by its composition and boiling point at the ambient pressure. Since the surface of the inner container is always in contact with the working fluid, the double boiler serves as a constant-temperature heat source for the substance being heated, without hot or cold spots that can affect its properties. When the working fluid
176-521: The intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Sabayon&oldid=933102376 " Category : Disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Zabaione Zabaione ( Italian: [dzabaˈjoːne] ) or zabaglione ( UK : / ˌ z æ b əl ˈ j oʊ n i / , US : / ˌ z ɑː b -/ , Italian: [dzabaʎˈʎoːne] )
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#1732870099859192-479: The invention of the device Mary the Jewess , an ancient alchemist . However, the water bath was known many centuries earlier ( Hippocrates and Theophrastus ), and the balneum Mariae attributed to Mary the Jewess was used to heat its contents above 100 °C , while the bain-marie that continues to be used today only heats its contents up to a gentle heat of less than 100 °C . The double boiler comes in
208-465: The name is sabajón . In Venezuela, there is also a related egg-based dessert drink called ponche crema , which is consumed almost exclusively during Christmas time. Espresso zabaglione incorporates the sugar and egg yolk mixture into a small cup to be filled with a shot of espresso coffee, which can be served frozen. Although accounts vary, the Italian dessert dates as far back as the second half of
224-479: The other hand, it is claimed to have been named, in 1471, after the condottiere Giovanni Baglioni ( Emilian : Zuan Bajòun ) whose men, in foraging for his troops, could come up only with eggs, honey, white wine, and herbs. Classic zabaione uses raw egg yolks cooked in a bain-marie and most often served with Marsala wine (although other wines can be substituted). It can be finished with beaten egg white (meringue) or sometimes with whipped cream. Occasionally,
240-475: The traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts. Electric bains-marie can also be wet, using either hot water or vapor, or steam, in
256-404: The wine is omitted when the dish is served to children or those who abstain from alcohol . It is then, in effect, a very different dessert. A simple version of zabaione is called uovo sbattuto and is mostly considered a breakfast item, especially when flavoured with espresso . The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon . By
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