Global Gourmet Forums
Welcome, Guest. Please login or register.
March 04, 2015, 08:19:36 PM

Login with username, password and session length
Search:     Advanced search
539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 11 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
Pages: [1]   Go Down
Author Topic: Bain Marie Pan?  (Read 11748 times)
Archived Message
Chef de Cuisine
Posts: 191

View Profile
« on: October 13, 2006, 07:18:50 PM »

from: roseann
[Archived message]
subject: Bain Marie Pan?

I have a question that never seems to be addressed in recipe books. I am making flan in a 9 inch pie plate. I am supposed to put the pie plate in a bain marie. All I had was a 10 inch pie plate and I couldn't get much water in there. Plus the water overflowed and spilled when I pushed the oven rack into the oven. (I am making two flans in two pie plates and only have one oven so have to put them both on the same rack.) I have no idea how I am going to get these pans out of the oven with hot water going everywhere. And then how does one get the 9 inch pie plate out of the 10 inch pie plate without burning your fingers? I am wondering if someone makes a Bain Marie pan of some type so that a person can make custards without making such a big mess. Thanks! :-)
from: sara
Pages: [1]   Go Up
Jump to:  

Powered by MySQL Powered by PHP The Global Gourmet
Powered by SMF 1.1 RC3 | SMF © 2001-2006, Lewis Media
Theme based on Oxygen by Bloc
Valid XHTML 1.0! Valid CSS!