«BAINMARIE» 관련 폴란드어 책
다음 도서 목록 항목에서
bainmarie 의 용법을 확인하세요.
bainmarie 에 관련된 책과 해당 책의 짧은 발췌문을 통해 폴란드어 서적에서 단어가 사용되는 맥락을 제공합니다.
1
The Human Way: Introducing Anthropology, Psychology, and ...
This resource saves time and effort while providing full teaching support.
Colin M. Bain, Marie Snyder, Don Quinlan,
2001
nounced: also known as a water bath in English, Italian: bagno maria, or Spanish: ba o mar a) is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed ...
Jesse Russell, Ronald Cohn,
2012
3
Alchemy: Rosicrucianism, Bain-Marie, Harmony Society, ...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.
Source Wikipedia, LLC Books,
2011
4
Tru: A Cookbook from the Legendary Chicago Restaurant
Wet the inside of a 1-quart stainless steel bain-marie (3 inches wide and 7 inches high). Line with plastic wrap, leaving a 2- to 3-inch overhang of plastic. Place 1 piece of a tentacle of the octopus in the center of the bain-marie, standing up.
Rick Tramonto, Gale Gand, Mary Goodbody,
2011
5
Professional Chef: Level 1 Diploma
SAFE USES Bain-marie translates to mean 'water-bath'. The function of a bain-marie is to keep food items, particularly foods high in liquid content, such as soups, sauces and stews, hot during the service period. A proving cabinet is designed ...
6
Cookware and Bakeware: Double Boiler, Bain-Marie, Wok, ...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.
Source Wikipedia, Books Llc,
2010
7
Articles on Alchemy, Including: Bain-Marie, Harmony ...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.
8
Articles on Cookware and Bakeware, Including: Bain-Marie, ...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.
Bain-marie The bain-marie, a gentle, smooth way to cook or heat— known togenerations of French cooks—is simply a shallow pan of warmor simmering water into which another dish is set. A shallow roasting pan, a gratin dish, or any similar ...
10
Encyclopedia of Kitchen History - Strona 44
According to Isabella Beeton's The Book of Household Management (1861), Roman food maven Caelius Apicius, the author of De Re Coquinaria (On Cooking, late 300s CE), the world's oldest cookbook, used the bainmarie as a means of ...
Mary Ellen Snodgrass,
2004