Gathers the vessels and aids used in moist-heat cooking, including the bain-marie water bath, the bamboo steamer and the parchment cartouche that covers food in a pot. An entry belongs here when its own cited article describes a vessel or aid used to cook food with steam, water or trapped moisture. Browsing this group lets a reader compare closely related vessels and aids side by side, and each member is placed here only on the strength of the article cited for that member.
All Cooking Vessels and Cooking Aids
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Bain-marie (Wikipedia)
Has Member: Bain-Marie, Lead paragraphQuote, Has Member: Bain-Marie, Lead paragraph
A bain-marie (English: 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.
Bamboo Steamer (Wikipedia)
Has Member: Bamboo Steamer, Lead paragraphQuote, Has Member: Bamboo Steamer, Lead paragraph
Bamboo steamers, called zhēnglóng (蒸籠) in Chinese, are a type of food steamer made of bamboo.
Cartouche (cooking) (Wikipedia)
Has Member: Cartouche (Cooking), Lead paragraphQuote, Has Member: Cartouche (Cooking), Lead paragraph
A cartouche is a piece of parchment paper cut into a disk that is used to cover food during cooking.
Pressure cooker (Wikipedia)
Has Member: Pressure Cooking, Lead paragraphQuote, Has Member: Pressure Cooking, Lead paragraph
A pressure cooker is a sealed vessel used for cooking food with the use of high pressure steam and water or a water-based liquid, in a process called pressure cooking.
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