only problem is that if the cooking vessel is not in contact with the water, it's not a bain marie. if the cooking vessel is in contact with the water the temperature will never exceed 100c/212f at sea level, but if you are using steam to heat the cooking vessel the temperature can be much higher since steam can transmit much more heat.
Particles of vapor are hotter than the water bath itself but the rate of heat transfer is much lower. Without direct contact transmission of heat through air as the medium makes the cooking process more gentle.
Eggscellent! A very nice demonstration of cooking scrambled eggs via low heat. Thank-you!
Im The first to comment , even though im in 2020 and the video is 2018 . WOOP!! WOOP !!
Love This
only problem is that if the cooking vessel is not in contact with the water, it's not a bain marie. if the cooking vessel is in contact with the water the temperature will never exceed 100c/212f at sea level, but if you are using steam to heat the cooking vessel the temperature can be much higher since steam can transmit much more heat.
Particles of vapor are hotter than the water bath itself but the rate of heat transfer is much lower. Without direct contact transmission of heat through air as the medium makes the cooking process more gentle.
@@birenpatel7652 i believe i said that in a less-technical way....
@@marzsit9833no, you didnt
Agree with @squarehoota , @marzsit9833 you essentially said the opposite (in a less technical way)
4 eggs per serving?
some people really like eggs..
I know right? Should be a least 6 eggs per serving.