cook in a bain-marie

The Spanish phrase 'cocer al baño María' directly translates to 'cook in a bain-marie' in English. It is a culinary term describing a method of cooking delicate foods. Bain-marie, named after the medieval-Latin term for a hot water bath, is used to cook foods gently or to keep cooked foods warm. This technique ensures the dish being prepared is not in direct contact with heat hence preventing it from overheating or drying out. Commonly it's used for custards, mousses, sauces, and melting chocolate.

Example sentences using: cocer al baño María

Para preparar el flan, debes cocer al baño María la mezcla de huevos y leche.

To prepare the flan, you must cook the mixture of eggs and milk using the water bath method.

This phrase illustrates the method of cooking flan, where the mixture is gently heated to ensure even cooking and prevent burning.

Los chefs recomiendan cocer al baño María el chocolate para derretirlo sin que se queme.

Chefs recommend using the water bath method to melt chocolate without burning it.

In this example, the phrase emphasizes the importance of using a water bath to achieve a smooth and controlled melting of chocolate.

Al hacer pudín, es esencial cocer al baño María para que quede cremoso.

When making pudding, it is essential to cook it using the water bath method to ensure it is creamy.

This phrase highlights the technique of cooking pudding gently, which is crucial for achieving the desired creamy texture.