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A Bain-marie is a utensil used for cooking and warming food gently. It is also known as a water bath or a double boiler. It can hold food hot for an extended period without drying it out or making it overcooked. It is ideal for cooking delicate foods such as custards and terrines to create a gentle and uniform heat around the food .
A Bain-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful . It can warm the food gently but avoid using it in place of boiling because it will only maintain a dish at a ready-to-eat temperature.
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