text:
Talk:Black Flag

Band issues
Anyone know when the "Minuteflag" (Minutemen plus Black Flag) album came out? I would add it to the list but don't know the year. (1985; thanks)

I've decided to make Black Flag (band) redirect to here for now. I know there is a newspaper of this name also, but we have so little info about it, and the band is so much better known, that I think a note about the paper at the bottom of the page will suffice, at least for now. For a few weeks, we actually had articles on the band at both Black Flag and Black Flag (band), so this arragement is better than that, if nothing else. --Camembert

Disambig
May as well turn this into a disambiguation page, so here goes. Damaged Again

I've merged the content of Black flag (flag) into this page, because it was essentially a second disambig. However, I'm not 100% happy with this solution. Links to disambig pages are considered bad, and Black Flag has them, as it fits in with red flag, white flag, etc. On the other hand, it's silly for readers to have to go through two disambigs. • Benc • 09:57, 16 Aug 2004 (UTC)

 * I disagree with this merge. I don't think black flag (flag) really is a dab page, so I've renamed it to list of black flags and split it back out.  Two clicks is no hardship, especially as it reduces the clutter on this page for those not looking for a flag.  And one should really fix links to go straight to the desired target, like the template advises. jnestorius(talk) 19:24, 5 June 2007 (UTC)

Suggestion
I think that black flags are waved in Northern Ireland as a sign of curfews but I have no actual source for this, someone should look it up.

Black Japanese Naval Flag during WWII
I have heard some legend of a Japanese unit using a "rising sun" flag but the sun on the flag was black. Is this true? Cameron Nedland 19:42, 28 January 2006 (UTC)

Black Banner
Shouldn't this link to Black Banner (disambiguation) ? -- 67.70.35.44 (talk) 04:41, 3 November 2014 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Black Flags: The Rise of ISIS which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 01:18, 9 September 2018 (UTC)

title: Talk:Black Flag


text:
Bain-marie

A bain-marie, 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. A bain-marie is also used to melt ingredients for cooking.

History

The name comes from the French bain de Marie or bain-marie, in turn derived from the medieval Latin balneum Mariae and the Arabic حمام ماري, all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus), and the balneum Mariae attributed to Mary the Jewess was used to heat its contents above $100 degC$, while the bain-marie that continues to be used today only heats its contents up to a gentle heat of less than $100 degC$.

Description

The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source.

Typically, the inner container is immersed about halfway into the working fluid.

The inner container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (often water, but alternatively steam or oil). The outer container is heated at or below the base, causing the temperature of the working fluid to rise and thus transferring heat to the inner container. The maximum obtainable temperature of the working fluid is dictated by its composition and boiling point at the ambient pressure. Since the surface of the inner container is always in contact with the working fluid, the double boiler serves as a constant-temperature heat source for the substance being heated, without hot or cold spots that can affect its properties.

When the working fluid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 C, the boiling point of water at sea level. Using different working fluids such as oil in the outer container, or pressurizing the outer container, will result in different maximum temperatures obtainable in the inner container.

Alternatives
A contemporary alternative to the traditional, liquid-filled bain-marie is the electric "dry-heat" bain-marie, heated by elements below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts.

Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam.

Culinary applications
In cooking applications, a bain-marie usually consists of a pan or pot of water in which another container or containers of food to be cooked is/are placed.

 * Chocolate can be melted in a bain-marie to avoid splitting (separation of cocoa butter and cocoa solids, breaking emulsion) and caking onto the pot. Special dessert bains-marie usually have a thermally insulated container and can be used as a chocolate fondue for the purposes of dipping foods (typically fruits) at the table.
 * Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre.
 * Baked custard desserts such as custard tarts may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked. In the case of the crème brûlée, placing the ramekins in a roasting pan and filling the pan with hot water until it is half to two-thirds of the way up the sides of the ramekins transfers the heat to the custard gently, which prevents the custard from curdling. The humidity from the steam that rises as the water heats helps keep the top of the custard from becoming too dry.
 * Classic warm high-fat sauces, such as Hollandaise and beurre blanc, are often cooked using a double-boiler bain-marie as they require enough heat to emulsify the mixture of fats and water but not enough to curdle or split the sauce. Similarly, the classic Italian dessert zabaglione (in French, sabayon), consisting of egg yolks, sugar and sweet wine, is made in a double boiler bain-marie to avoid over-cooking the egg yolks while whisking the mixture into a stable froth.
 * Some charcuterie such as terrines and pâtés are cooked in an "oven-type" bain-marie.
 * The making of clotted cream.
 * Thickening of condensed milk, such as in confection-making, is done in a bain-marie.
 * Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings.
 * Bains-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.
 * A simple or impromptu bain-marie can be used to re-liquefy hardened or "sugared" honey in a glass jar by placing the opened jar on top of any improvised platform sitting at the bottom of a partially-full pot of gently boiling water.

Other uses
In small scale soap-making, a bain-marie's inherent control over maximum temperature makes it optimal for liquefying melt-and-pour soap bases prior to molding them into bars. It offers the advantage of maintaining the base in a liquid state, or reliquefying a solidified base, with minimal deterioration. Similarly, using a water bath, traditional wood glue can be melted and kept in a stable liquid state over many hours without damage to the animal proteins it incorporates.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Bain-marie


text:
Talk:Bain-marie

Untitled
What is the Difference between a Double-boiler and a Bain-Marie.

A double boiler is one pot or bowl affixed on top of a pot of boiling water, on “top of the stove”. It is used for making things like melted chocolate, or an egg custard from scratch. It is the steam emanating from the boiling water that does the gentle cooking.

A Bain-Marie is usually a roasting dish filled with water surrounding a dish that needs to be cooked surrounded by water, like a Christmas pudding, cheese soufflés, caramel custards, etc. This method is usually used with dishes that need to be cooked thus “in the oven”.

This is the difference between a Double Boiler - Stove Top, and a Bain-Marie - In The Oven. — Preceding unsigned comment added by Swoooooozan (talk • contribs) 14:52, 16 February 2020 (UTC)

Bain-marie and a double boiler are not the same
In American usage, a bain-marie is NOT a double boiler (I believe in the UK they are used interchangeably).

A double-boiler is used on the stove to gently melt (for example, chocolate) or cook. You can purchase special nesting pots, but it works perfectly fine with a heat-proof bowel sitting over simmering (not boiling) water. The water does not touch the bowl.

A bain-marie is used in the oven when baking custards like creme caramel, flan, or creme brûlée. The baking dish or ramekin is placed inside of a roasting pain and water is poured around it. The goal is to insulate the custard from the extreme heat of the oven and to slow down the cooking process. Some people put towels underneath the ramekins, but this is not required. Obviously here the water *does* touch the bowl. — Preceding unsigned comment added by Cogorno (talk • contribs) 06:14, 13 May 2012 (UTC)

Different from a double boiler?
Is this different from a double boiler? It looks like a bain-marie is used in an oven and a double boiler used on a stove top. Anyone familiar with these things? --rmhermen 19:36, 14 January 2002 (UTC)

 * That's pretty much the difference. Also, a Bain-marie allows water to come up to the level of the stuff being cooked, while a double boiler might not come that far. -- JHK 21:50, 14 January 2002 (UTC)

 * Well, what's it used to cook? That sort of info is what would distinguish this from a dictionary entry. --LMS 21:53, 14 January 2002 (UTC)

 * Primarily, custardy things -- I use it for a chocolate bread pudding recipe -- but you should use one for any custard -- it helps keep the eggs from breaking. I don't see that there is any way to distinguish it, though, unless someone writes in a "development of" kind of way JHK 15:43, 25 February 2002 (UTC)

 * "by submerging the container into a larger one with boiling or near boiling water. " Hmmmm... in photography if you need to process a film at 20°C in a room at 10°C a good way is to is to put the film tank in a large can of water at 20° to buffer the temperature (of course your chemicals should be heaten to 20° too). I've always called it a bain-marie even if no boiling water is involved.... Ericd 22:04, 16 September 2005 (UTC)

I'm pretty sure a bain marie does not go in the oven. Then the oven would be doing the cooking not the hot water. — Preceding unsigned comment added by 69.182.153.232 (talk) 14:14, 16 October 2011 (UTC)

Narrow definition
I think, the participants of this topic has focused on a narrow definition. In fact, bains-marie is used for storing foods to be still warm before servicing; this definition is taken from the intended use paragraph of the European harmonized standard "EN 60335-2-50 Household and similar electrical appliances – Safety – Part 2.50: Particular requirements for commercial electric bains-marie" according to 73/23/EEC Low Voltage Directive. Electric bains-marie can be dry or wet type; also, the wet type is vapourized or boiling. A heat source keeps "the bowl" warm; so, the dry bains marie is similiar to an electric pan, the open bath type bains-marie is made up of a bathtube which is used as a hot water bath for food bowls, and finally, the vaporized bains-marie heats the food bowl with vapour. Electric bains-marie is not a cooking device according to the standard EN 60335-2-50; it is used for keeping the foods in hot condition for servicing. (edit by Aran Suildur) —Preceding unsigned comment added by 88.225.226.233 (talk) 15:11, 7 January 2008 (UTC)

 * A bain marie is a water bath. The inner smaller pot sits inside it, submerged partway in the water. If you were to melt chocolate in an open bain marie, it would seize because of the steam.
 * A double boiler is a double-decker pot fitted so that an upper pot rests above the water in the lower pot. The top pot is heated only by steam, but the pots are tightly fitted so the steam cannot escape and get into the upper pot.
 * They have similar uses, but the double boiler can handle more delicate foods. 75.57.87.104 (talk) 12:55, 26 August 2008 (UTC)

Sort the article out
I think someone should take it upon themselves to try to sort out the article because just putting stuff on the discussion page is not much help. There seems to be a straight conflict between those who think it is the same as a double boiler and those who think it is not. Who's right? ( I know it may seem odd to write on the discussion page that there is too much being put on the discussion page but I think this is an increasing problem on Wikipedia.) —Preceding unsigned comment added by 87.194.10.238 (talk) 09:42, 14 February 2008 (UTC)

Big Edit
I've gone ahead and basically cleaned up the whole article -- please review and approve as needed. I do see that much of it was written by someone whose first language isn't English (but who might be an excellent sous-chef), so I've worked mostly on syntax, grammar, and sentence structure, and of course overal MOS stuff. I've deleted things that didn't seem relevant, or were pieces of info that were extraneous -- stuff people likely to look up this article aren't going to really care that much about. I poked around and did some research, and there do seem to be many, many versions of bains-marie in existence, ranging from things like chafing dishes to things like double-boilers. I think we're safe if we just describe, as simply as possible, the basic versions of all pieces of equipment referred to as "bains-marie," with some examples of what they're used for, and keep away from implying that there's only one kind and that it's "exactly like a double-boiler" or "exactly like a chafing dish."

Anyway, that's my two francs. Sugarbat (talk) 06:18, 9 May 2008 (UTC)

Double Boiler or Bain-marie?
It really would be nice if there were some clarification about the basic terminology here. Is a Bain-marie a generic term for any device that uses water as a buffer to regulate temperature while a double-boiler is a more specific type of item? Or are they synonyms? Or is one the common term in the US but not the UK? Or are there design differences such as a bain-marie having the upper vessel sitting directly in the water bath, while a double-boiler has the upper pan heated by steam from below?

I tried to do some investigating myself and checked at least WordNet and Dictionary.com. But it would be nice for someone who knows more about culinary matters and regional terminology to find some good references in that realm and clarify.

Wordnet wasn't a lot of help with synonyms and word relationships in this case, though it did define double-boiler "double boiler, double saucepan (two saucepans, one fitting inside the other)" while the definition of bain-marie was less specific.

Dictionary.com's first definition of bain-marie seems to imply that it works by placement of the inner vessel in the hot water of the outer. Its second definition is "British. a double boiler." When looking up "double boiler" it indicates that the term originated in America in 1875-1880 and it indicates two interlocking pots.

My interpretation is that if you're in the US and say "double boiler" you mean a specific device with interlocking saucepans that is usually used on the stove top. If you use the term "bain-marie" you might mean any device (including those designed for baking or chafing) that uses water to buffer the temperature. If you're in the UK and say "bain-marie" you may mean the same thing as what most in the US would call a double boiler.

Anyone know for sure or can shed more light from some good culinary sources?

70.132.14.183 (talk) 07:29, 10 August 2009 (UTC)

No Distinction.

Basically there is no distinction between a double broiler and any method for keeping food warm by placing it in a container over hot water. The name Bain-marie applies to both a double broiler and a steam table. Ref: The Professional Chef The American Culinary Institute, 8th e., 2006,John Whaley & Sons, Inc. Hoboken New Jersey, p. 163. --FBelden (talk) 22:40, 21 April 2010 (UTC)

From a UK perspective I perceive them as two slightly different things, although admittedly very similar. To my knowledge a bain-marie is a water bath with the inside vessel being surrounded by the water (often used in the oven with a shallow pan), whereas a double boiler is a bowl on top of a saucepan (or sometimes a second saucepan on top) filled with a small amount of water used to heat the top part. I also quite often see people saying that the water should not touch the top part in a double boiler but I am not sure if that actually changes the heating. It may just be a precaution to stop over-flowing of boiling water? I see there is a bit of debate here and decided to investigate some sources:

 * Joy of Cooking By Irma S. Rombauer, Marion Rombauer Becker, p.154 and 774, refers to a double boiler as over not in boiling water.
 * Creme Brulee: The Bonjour Way By Randolph W. Mann, p.13, describes a double boiler as a bowl not touching the boiling water.
 * BBC Good Food Magazine Glossary (https://www.bbcgoodfood.com/glossary/bain-marie), describes a Bain Marie as a large shallow pan of water surrounding the inner vessel.
 * Paul Hollywood's chocolate éclairs on BBC Food (https://en.wikipedia.org/wiki/Bain-marie), describes a double boiler as a bowl over but not touching simmering water, used to cook in the oven or on a hob (or also to keep food warm).
 * Crème brûlée by John Burton Race on BBC Food (https://www.bbc.co.uk/food/recipes/cremebrulee_91228), describes a Bain-marie as a deep pan with water coming up halfway to the ramekins placed in the water. This is then cooked in the oven.
 * The Oxford English Dictionary (British English 2019 electronic version), describes (paraphrasing here) a bain-marie as a pan of hot water with another container inside it. A double boiler on the other hand is described as a saucepan with a detachable upper part which is heated by boiling water in the lower part.
 * Baking For Dummies By Emily Nolan, couldn't find page numbers, see "Getting over the gear" section, which describes a double boiler as a bowl of saucepan which fits on top of a saucepan of water.
 * How to Cook Everything (10th anniversary edition) By Mark Bittman, couldn't find page numbers, see "Seven Minute Frosting", also describes a double boiler both as a bowl over boiling water and as a bowl which fits into a pot.
 * Jacques Pépin New Complete Techniques By Jacques Pépin, p.71, describes a bain-marie as a skillet with tepid water surrounding ramekins which is heated on a hob/stove.
 * The Wikitionary entry for Bain-Marie and double boiler (https://en.wiktionary.org/wiki/bain-marie) describes them both as a pan of hot water with smaller pans placed inside.
 * The Collins dictionary descries a double boiler as one on top of the other / the top sitting partially inside.
 * Merriam Webster dictionary describes a double boiler as two saucepans. One fitting on top of the other so that the top one is heated by boiling water in the bottom one.
 * The American Woman’s Cook Book (victory binding edition) by Ruth Berolzheimer, p.312, descries placing ingredients into the top part of a double boiler.

I have also seen the terms used interchangeably in some places, but there is a common pattern of distinction that I have seen in sources: a double boiler being a bowl/pan on top of a pan of boiling water and a bain-marie as vessels containing the food to be heated partially submerged in a larger vessel containing water. I also found a few places which describe a bain-marie as a type of double boiler, implying that a double boiler is a more generic term. As a side note, looking at Google Trends data shows that the term double boiler is more commonly searched in the US and Canada whereas bain-marie is dominant everywhere else in the world. Perhaps there are some geographical differences also making it more confusing?

Lastly, I apologise if I have not formatted anything correctly. I am a new contributor and am not used to posting here. Jopoco (talk) 21:42, 25 May 2020 (UTC)

Merge proposal
Why are we using a French word as an English Wikipedia entry, when there's a perfectly good English term? This thing is a double boiler. In fact, until coming here, I'd never heard of a "bain-marie", and I'm somewhat north of half a century in age. The multiple questions here, as well as at Talk:Double boiler, indicate that the choice of the French term as an article entry is ill-advised and only causes confusion. (Lest one accuse me of being biased against the French, I'd say the same thing about any other language here, when equivalent English terms are available. This is the English Wikipedia, is it not?  There's already an interwiki link to the French Wikipedia's "bain-marie" entry.) The article contents should be merged into Double boiler, with passing mention of the "bain-marie" French term.—QuicksilverT @ 16:09, 22 April 2010 (UTC)

 * The English name is Bain-Marie. "Double boiler" may be what the Americans call it; but that language is not English, whatever they call it. And it works well for porridge. 82.163.24.100 (talk) 20:33, 22 August 2010 (UTC)

Merge Because they are the same thing, not for linguistic reasons. Dbpjmuf (talk) 01:45, 17 February 2011 (UTC)

Merge. They are the same thing. No one on either this page or the Double boiler page has given any indication as to what the differences are, other than "Well WE call it a ....." Differences might be (i don't know): There appears to be no difference other than regional nomenclature, which can easily be discussed in a merged article. BeadleB (talk) 08:46, 22 December 2012 (UTC)
 * 1) Whether the water touches the upper pot - although this is irrelevant as the temperature will be the same regardless. The water temperature and the steam temperature that close to the water level, and in a mostly enclosed space will be the same as the water temperature.
 * 2) Whether a Bain-marie is just a water-bath chafing dish used to keep food warm, and a double boiler is used to actually cook a food.
 * 3) Whether or not it is used on the stove-top or in the oven. The article (and picture) indicate that it is a stove-top device. However, the TECHNIQUE of surrounding cooking containers with water in a larger container in the oven (e.g. ramakins in a roasting pan) might be properly called a Bain-marie technique. I don't know.

Don't Merge
The term "double boiler" generally refers to cooking only. Conversely, Bain Maries are used in science and industry. Clearly, the two articles should remain separate to distinguish between the two.96.41.164.58 (talk) 17:35, 6 May 2010 (UTC)
 * The process is essentially the same with minimal variation. I'd think you can redirect double boiler to Bain Marie and simply explain the subtle difference in the article.--MartinezMD (talk) 01:56, 4 July 2010 (UTC)
 * Merge In UK English, 'bain-marie' is a standard name for the cooking equipment. I've no idea what the industrial equipment would be called, but if I had to guess, it's probably 'double boiler'...
 * All the best. –Syncategoremata (talk) 05:28, 4 July 2010 (UTC)
 * Don't merge. Double boiler is necessarily a specially-made piece of equipment, whether for culinary or industrial use; whereas bain-marie is simply a technique in which a pan is kept just below boiling point by being semi-immersed in boiling water. In the kitchen it is often (or even usually) improvised.AdeMiami (talk) 07:05, 4 July 2010 (UTC)
 * That doesn't explain why we need two articles which have about 95% overlap. Chris Cunningham (not at work) - talk 21:30, 17 July 2010 (UTC)
 * Merge. Even if they're not identical, they're far too similar to warrant having unrelated separate pages, and neither one is so long as to make the combination onerous. AdeMiami is also incorrect that double boilers are never improvised--see the Google Image Search results for "double boiler" to see the assortment of things people refer to colloquially as double boilers. About half of them are metal mixing bowls fitted over saucepans, which is how I learned to do it. Relsqui (talk) 18:29, 31 July 2010 (UTC)

Requested move 04 July 2014

 * The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: not moved. No counter-arguments for to Necrothesp's and victor falk's claim this is an ENGVAR case. Jenks24 (talk) 07:59, 22 July 2014 (UTC)

Bain-marie → Double boiler – Double boiler currently redirects to here, and although I've never heard of "Bain-marie", I've heard of "Double-Boilers" many times. The discussions on this page seem to indicate a mild consensus towards merging a Bain-marie article into a Double Boiler article, but nothing supporting what has happened -- the opposite -- merging Double Boiler into Bain-Marie Relisted. Jenks24 (talk) 12:56, 12 July 2014 (UTC) jheiv  talk  contribs 09:38, 4 July 2014 (UTC)  jheiv  talk  contribs 09:38, 4 July 2014 (UTC)

Survey

 * Feel free to state your position on the renaming proposal by beginning a new line in this section with  or  , then sign your comment with  . Since polling is not a substitute for discussion, please explain your reasons, taking into account Wikipedia's policy on article titles.

 * Support - per nom jheiv  talk  contribs 09:40, 4 July 2014 (UTC)
 * Tentative support as per WP:UE Red Slash 20:46, 4 July 2014 (UTC)
 * Support according to Martha Stewart, in English, a bain-marie is made from china or porcelain, so double boiler is the more generic kitchen term. -- 65.94.171.126 (talk) 06:11, 7 July 2014 (UTC)
 * Martha Stewart is wrong, a bain-marie is the process or technique of using two containers, as the article makes clear, not the containers themselves, which are only referred as thus as a secondary derived denotation. Pick any two pots in your kitchen, as long as they're of different sizes you have a bain-marie. walk victor falktalk 23:00, 18 July 2014 (UTC)
 * Comment the edit history at will need to be displaced, I suggest double-boiler -- 65.94.171.126 (talk) 06:15, 7 July 2014 (UTC)
 * The use of double-boiler would seem to be contrary to the MOS:HYPHEN guideline. —BarrelProof (talk) 03:10, 12 July 2014 (UTC)
 * It would just be used to preserve the edit history, and exist as a redirect, so MOSHHYPHEN doesn't apply as it would be a redirect. (though feel free to adjust my suggestion with an ndash) And it would be a functional redirect instead of a useless pagename (as would result from a parentheticalized format disambiguator), as it would be usable as the adjectival form, for people who can't type dashes, or for those who believe compound terms should exist with a connector. -- 65.94.171.126 (talk) 04:51, 12 July 2014 (UTC)
 * I am not an expert on what is necessary on Wikipedia in regard to historical recording. However, I suggest that there must be some way to deal with this situation without distorting the title in that manner. I think that perhaps what is needed is what is known as a WP:HISTMERGE. —BarrelProof (talk) 08:13, 12 July 2014 (UTC)
 * The problem is WP:Parallel histories when double boiler was merged here, so a histmerge can't be done, thus my displacement suggestion, as WP:MAD says we need to keep the edit history around, and I'd prefer it to not just be occupying a useless pagename, when it could be a usable redirect instead, as the edit history page will necessarily be a redirect. -- 65.94.171.126 (talk) 17:40, 12 July 2014 (UTC)
 * The desire to preserve an edit history should not drive title selection. See WP:RF.  —  AjaxSmack   04:27, 13 July 2014 (UTC)
 * The selection of a pagename that is WP:RF friendly is what my suggested displacement name is about. If the displaced edit history occupies a usable redirect form, then it is WP:RF-friendly, because the redirect is usable as a redirect to the page from the searchbox. -- 65.94.171.126 (talk) 04:44, 13 July 2014 (UTC)
 * The desire to preserve an edit history should not drive the title selection. It should not cause us to use a title that is contrary to the MOS:HYPHEN style convention. —BarrelProof (talk) 06:38, 19 July 2014 (UTC)
 * Oppose. Apparently an ENGVAR issue and not a UE issue. I'm English. I've never heard the term "double boiler" and wouldn't know what it was. I do, however, know what a bain-marie is. As the article was created under this name it should stay under this name. -- Necrothesp (talk) 14:25, 9 July 2014 (UTC)
 * Support per nom. UE seems applicable here.  Calidum Talk To Me 14:22, 12 July 2014 (UTC)
 * Oppose I knew what a bain-marie was but I had never heard of "double boiler" before this RM. WP:UE does not apply, bain-marie is a French loanword, listed in my concise OED, like many other technical cuisine terms. I would agree with this might be an wp:engvar issue.  walk  victor falktalk 23:00, 18 July 2014 (UTC)
 * Absolutely. This is a misapplication of UE. Loan words that appear in reliable English dictionaries do not fall under it. -- Necrothesp (talk) 08:20, 21 July 2014 (UTC)

Discussion

 * Any additional comments:

 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

Cross-language merge is needed, but I don't know how.
So I don't have the time to figure everything out, but the articles are split across languages. These are about the same thing: https://nl.wikipedia.org/wiki/Au_bain-marie and https://en.wikipedia.org/wiki/Bain-marie IDon'tFindAName (talk) 12:23, 13 May 2023 (UTC)

title: Talk:Bain-marie


text:
Belgian

Belgian may refer to:
 * Something of, or related to, Belgium
 * Belgians, people from Belgium or of Belgian descent
 * Languages of Belgium, languages spoken in Belgium, such as Dutch, French, and German
 * Ancient Belgian language, an extinct language formerly spoken in Gallia Belgica
 * Belgian Dutch or Flemish, a variant of Dutch
 * Belgian French, a variant of French
 * Belgian horse (disambiguation), various breeds of horse
 * Belgian waffle, in culinary contexts
 * SS Belgian, a cargo ship in service with F Leyland & Co Ltd from 1919 to 1934
 * The Belgian, a 1917 American silent film

title: Belgian


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Ballu tundu

Ballu tundu or ballu sardu is a traditional Sardinian folk dance which is typically danced in a closed or open circle. The dance was described as early as 1805 by Mameli and by La Marmora in 1825. In northern and central Sardinia, the dance is lively and animated with leaps and agile movements and usually accompanied by a choir of three or more singers in the center of the circle. In other areas, the dance is done to launeddas and the shepherd's sulittu but the accordion had also made its appearance by the 19th century. The Introduction is in Time_signature time but the dance itself is done in Time_signature.

At least in the past, the manner of holding hands was very important and followed strict rules. Married or engaged couples could hold hands palm to palm with fingers entwined, but a man could not do this with a young girl or another man's wife. If a stranger entered the circle, he had to do so to the woman's right so as not to come between her and her husband.

title: Ballu tundu


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Barbagia

Barbagia (Barbàgia or Barbàza) is a geographical, cultural and natural region of inner Sardinia, contained for the most part in the province of Nuoro and Ogliastra and located alongside the Gennargentu massif.

The name comes from Cicero, who described the land as inhabited by barbarians; Roman domination over this part of the island was in fact never more than nominal as a result of the Roman-Sardinian Wars. This word shares its etymology with the now antiquated Barbary.

The Sardinians, many of whose revolts came from this area, were also mocked by the ancient Romans with the pejorative term latrones mastrucati 'thieves wearing rough woolen garments'.

In 594, Pope Gregory the Great wrote a letter to Hospito, a Christian whom he calls the "leader of the Barbaricini" (dux barbaricinorum). Hospito apparently permitted the evangelisation of pagan Barbagia by Christian missionaries.

The area is usually divided into five Barbagias: the Barbagia of Ollolai, the Barbagia of Seulo, the Barbagia of Belvì, the Mandrolisai, and finally the Barbagia Trigònia, the historical name by which the area of Ogliastra was once referred to. The latter two are named after a sub-region, and the others after their main villages.

The area is full of hard hills and mountains, and there is little human presence. Barbagia is one of the least populated areas in Europe, which has allowed Barbagia to preserve better the island's cultural and natural treasures. According to a thesis by the archaeologist Giovanni Lilliu, Sardinian history has always been characterised by what he called the "constant of Sardinian resistance", opposed to the invaders who attempted at various times to lord over the indigenous inhabitants. Barbagia is one of the few Sardinian regions where the Sardinian language in its own varieties, both Nuorese and Campidanese, is still spoken on an everyday basis, while the rest of the island has already mostly undergone thorough Italianization and language shift to Italian.

One of the most important villages is Gavoi. Orgosolo was famous for its bandits and kidnappers and typical murals. Oliena is well known for its wines (especially the Nepente, a wine made with Cannonau grapes). Another well known town is Fonni, the highest town in Sardinia at more than 1,000 meters above sea level. Fonni is also the gateway to the Gennargentu mountain system.

The economy consists of agriculture, sheep breeding, art and tradition related business, tourism and light industry.

title: Barbagia


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Brabham

Motor Racing Developments Ltd., commonly known as Brabham, was a British racing car manufacturer and Formula One racing team. It was founded in 1960 by the Australian driver Jack Brabham and the British-Australian designer Ron Tauranac. The team had a successful thirty-year history, winning four FIA Formula One Drivers' and two Constructors' World Championships, starting with two successive wins in 1966 and 1967. Jack Brabham's 1966 Drivers' Championship remains the only such achievement using a car bearing the driver's own name.

During the 1960s, Brabham was the world's largest manufacturer of open-wheel racing cars sold to customer teams, having built more than 500 cars by 1970. Teams using Brabham cars also won championships in Formula Two and Formula Three, and the cars competed in events like the Indianapolis 500 and Formula 5000 racing. In the 1970s and 1980s, Brabham introduced innovations such as carbon brakes and hydropneumatic suspension, and reintroduced in-race refuelling. Its unique Gordon Murray-designed 'fan car' won its only race before being withdrawn.

The team won two more Formula One Drivers' Championships in the 1980s with Brazilian Nelson Piquet. He won his first championship in in the ground effect BT49-Ford, and became the first to win a Drivers' Championship with a turbocharged car, in. In 1983, the Brabham BT52, driven by Piquet and Riccardo Patrese and was powered by BMW's M12 straight-four engine, secured four of the Brabham's thirty-five Grand Prix victories.

The businessman Bernie Ecclestone owned Brabham during most of the 1970s and 1980s, and later became responsible for administering the commercial aspects of Formula One. Ecclestone sold the team in 1988. Its last owner was the Middlebridge Group, a Japanese engineering firm. Midway through the 1992 season, the team collapsed financially as Middlebridge was unable to make repayments against loans provided by Landhurst Leasing. The case was investigated by the United Kingdom Serious Fraud Office. In 2009, a German organisation unsuccessfully attempted to enter the 2010 Formula One season using the Brabham name.

Origins
The Brabham team was founded by Jack Brabham and Ron Tauranac, who met in 1951 while both were successfully building and racing cars in their native Australia. Brabham was the more successful driver and went to the United Kingdom in 1955 to further his racing career. There he started driving for the Cooper Car Company works team and by 1958 had progressed with them to Formula One, the highest category of open-wheel racing defined by the Fédération Internationale de l'Automobile (FIA), motor sport's world governing body In 1959 and 1960, Brabham won the Formula One World Drivers' Championship in Cooper's revolutionary mid-engined cars.

Despite their innovation of putting the engine behind the driver, the Coopers and their chief designer, Owen Maddock, were generally resistant to developing their cars. Brabham pushed for further advances, and played a significant role in developing Cooper's highly successful 1960 T53 "lowline" car, with input from his friend Tauranac. Brabham was confident he could do better than Cooper, and in late 1959 he asked Tauranac to come to the UK and work with him, initially producing upgrade kits for Sunbeam Rapier and Triumph Herald road cars at his car dealership, Jack Brabham Motors, but with the long-term aim of designing racing cars. Brabham describes Tauranac as "absolutely the only bloke I'd have gone into partnership with". Later, Brabham offered a Coventry-Climax FWE-engined version of the Herald, with 83 hp and uprated suspension to match the extra power.

To meet that aim, Brabham and Tauranac set up Motor Racing Developments Ltd. (MRD), deliberately avoiding the use of either man's name. The new company would compete with Cooper in the market for customer racing cars. As Brabham was still employed by Cooper, Tauranac produced the first MRD car, for the entry level Formula Junior class, in secrecy. Unveiled in the summer of 1961, the "MRD" was soon renamed. Motoring journalist Jabby Crombac pointed out that "[the] way a Frenchman pronounces those initials—written phonetically, 'em air day'—sounded perilously like the French word... merde." Gavin Youl achieved a second-place finish at Goodwood and another at Mallory Park in the MRD-Ford. The cars were subsequently known as Brabhams, with type numbers starting with BT for "Brabham Tauranac".

By the 1961 Formula One season, the Lotus and Ferrari teams had developed the mid-engined approach further than Cooper. Brabham had a poor season, scoring only four points, and—having run his own private Coopers in non-championship events during 1961—left the company in 1962 to drive for his own team: the Brabham Racing Organisation, using cars built by Motor Racing Developments. The team was based at Chessington, England and held the British licence.

Jack Brabham and Ron Tauranac (1961–1970)

Motor Racing Developments initially concentrated on making money by building cars for sale to customers in lower formulae, so the new car for the Formula One team was not ready until partway through the 1962 Formula One season. The Brabham Racing Organisation (BRO) started the year fielding a customer Lotus chassis, which was delivered at 3am to keep it a secret. Brabham took two points finishes in Lotuses, before the turquoise-liveried Brabham BT3 car made its debut at the 1962 German Grand Prix. It retired with a throttle problem after 9 of the 15 laps, but went on to take a pair of fourth places at the end of the season.

From the 1963 season, Brabham was partnered by American driver Dan Gurney, the pair now running in Australia's racing colours of green and gold. Brabham took the team's first win at the non-championship Solitude Grand Prix in 1963. Gurney took the marque's first two wins in the world championship, at the 1964 French and Mexican Grands Prix. Brabham works and customer cars took another three non-championship wins during the 1964 season. The 1965 season was less successful, with no championship wins. Brabham finished third or fourth in the Constructors' Championship for three years running, but poor reliability marred promising performances on several occasions. Motor sport authors Mike Lawrence and David Hodges have said that a lack of resources may have cost the team results, a view echoed by Tauranac.

The FIA doubled the Formula One engine capacity limit to 3 litres for the 1966 season and suitable engines were scarce. Brabham used engines from Australian engineering firm Repco, which had never produced a Formula One engine before, based on aluminium V8 engine blocks from the defunct American Oldsmobile F85 road car project, and other off-the-shelf parts. Consulting and design engineer Phil Irving (of Vincent Motorcycle fame) was the project engineer responsible for producing the initial version of the engine. Few expected the Brabham-Repcos to be competitive, but the light and reliable cars ran at the front from the start of the season. At the French Grand Prix at Reims-Gueux, Brabham became the first man to win a Formula One world championship race in a car bearing his own name. Only his former teammate, Bruce McLaren, has since matched the achievement. It was the first in a run of four straight wins for the Australian veteran. Brabham won his third title in 1966, becoming the only driver to win the Formula One World Championship in a car carrying his own name (cf Surtees, Hill and Fittipaldi Automotive). In 1967, the title went to Brabham's teammate, New Zealander Denny Hulme. Hulme had better reliability through the year, possibly due to Brabham's desire to try new parts first. The Brabham team took the Constructors' World Championship in both years.

For 1968, Austrian Jochen Rindt replaced Hulme, who had left to join McLaren. Repco produced a more powerful version of their V8 to maintain competitiveness against Ford's new Cosworth DFV, but it proved very unreliable. Slow communications between the UK and Australia had always made identifying and correcting problems very difficult. The car was fast—Rindt set pole position twice during the season—but Brabham and Rindt finished only three races between them, and ended the year with only ten points.

Although Brabham bought Cosworth DFV engines for the 1969 season, Rindt left to join Lotus. His replacement, Jacky Ickx, had a strong second half to the season, winning in Germany and Canada, after Brabham was sidelined by a testing accident. Ickx finished second in the Drivers' Championship, with 37 points to Jackie Stewart's 63. Brabham himself took a couple of pole positions and two top-3 finishes, but did not finish half the races. The team were second in the Constructors' Championship, aided by second places at Monaco and Watkins Glen scored by Piers Courage, driving a Brabham for the Frank Williams Racing Cars privateer squad.

Brabham took his last win in the opening race of the 1970 season and was competitive throughout the year, although mechanical failures blunted his challenge. After losing secured victories in the last corner at both Monaco and England, Jack decided he had had enough, and sold his part in the company to former Jochen Rindt manager, a businessman named Bernie Ecclestone, at the end of the year. Aided by number-two driver Rolf Stommelen, the team came fourth in the Constructors' Championship.

Ron Tauranac (1971)
Tauranac signed double world champion Graham Hill and young Australian Tim Schenken to drive for the 1971 season. Tauranac designed the unusual 'lobster claw' BT34, featuring twin radiators mounted ahead of the front wheels, a single example of which was built for Hill. Although Hill, no longer a front-runner since his 1969 accident, took his final Formula One win in the non-championship BRDC International Trophy at Silverstone, the team scored only seven championship points.

Bernie Ecclestone (1972–1987)
Tauranac left Brabham early in the 1972 season after Ecclestone changed the way the company was organised without consulting him. Ecclestone has since said "In retrospect, the relationship was never going to work", noting that "[Tauranac and I] both take the view: 'Please be reasonable, do it my way'". The highlights of an aimless year, during which the team ran three different models, were pole position for Argentinian driver Carlos Reutemann at his home race at Buenos Aires and a victory in the non-championship Interlagos Grand Prix. For the 1973 season, Ecclestone promoted the young South African engineer Gordon Murray to chief designer and moved Herbie Blash from the Formula Two programme to become the Formula One team manager. Both would remain with the team for the next 15 years. For 1973, Murray produced the triangular cross-section BT42, with which Reutemann scored two podium finishes and finished seventh in the Drivers' Championship.

In the 1974 season, Reutemann took the first three victories of his Formula One career, and Brabham's first since 1970. The team finished a close fifth in the Constructors' Championship, fielding the much more competitive BT44s. After a strong finish to the 1974 season, many observers felt the team were favourites to win the 1975 title. The year started well, with a first win for Brazilian driver Carlos Pace at the Interlagos circuit in his native São Paulo. However, as the season progressed, tyre wear frequently slowed the cars in races, and the team was constantly outperformed by Ferrari and McLaren. Pace took another two podiums and finished sixth in the championship; while Reutemann had five podium finishes, including a dominant win in the 1975 German Grand Prix, and finished third in the Drivers' Championship. The team likewise ranked second in the Constructors' Championship at the end of the year.

While rival teams Lotus and McLaren relied on the Cosworth DFV engine from the late 1960s to the early 1980s, Ecclestone sought a competitive advantage by investigating other options. Despite the success of Murray's Cosworth-powered cars, Ecclestone signed a deal with Italian motor manufacturer Alfa Romeo to use their large and powerful flat-12 engine from the 1976 season. The engines were free, but they rendered the new BT45s, now in red Martini Racing livery, unreliable and overweight. At that time, designer David North was hired to work alongside Murray. The 1976 and 1977 seasons saw Brabham fall toward the back of the field again. Reutemann negotiated a release from his contract before the end of the 1976 season and signed with Ferrari. Ulsterman John Watson replaced him at Brabham for 1977. Watson lost near certain victory in the French Grand Prix (Dijon) of that year when his car ran low on fuel on the last lap and was passed by Mario Andretti's Lotus, with Watson's second place being the team's best result of the season. The car often showed at the head of races, but the unreliability of the Alfa Romeo engine was a major problem. The team lost Pace early in the 1977 season when he died in a light aircraft accident.

For the 1978 season, Murray's BT46 featured several new technologies to overcome the weight and packaging difficulties caused by the Alfa Romeo engines. Ecclestone signed then two-time Formula One world champion Niki Lauda from Ferrari through a deal with Italian dairy products company Parmalat which met the cost of Lauda ending his Ferrari contract and made up his salary to the £200,000 Ferrari was offering. 1978 was the year of the dominant Lotus 79 "wing car", which used aerodynamic ground effect to stick to the track when cornering, but Lauda won two races in the BT46, one with the controversial "B" or "fan car" version.

The partnership with Alfa Romeo ended during the 1979 season, the team's first with young Brazilian driver Nelson Piquet. Murray designed the full-ground effect BT48 around a rapidly developed new Alfa Romeo V12 engine and incorporated an effective "carbon-carbon braking" system—a technology Brabham pioneered in 1976. However, unexpected movement of the car's aerodynamic centre of pressure made its handling unpredictable and the new engine was unreliable. The team dropped to eighth in the Constructors' Championship by the end of the season. Alfa Romeo started testing their own Formula One car during the season, prompting Ecclestone to revert to Cosworth DFV engines, a move Murray described as being "like having a holiday". The new, lighter, Cosworth-powered BT49 was introduced before the end of the year at the Canadian Grand Prix; where after practice Lauda announced his immediate retirement from driving, later saying that he "was no longer getting any pleasure from driving round and round in circles".

The team used the BT49 over four seasons. In the 1980 season Piquet scored three wins and the team took third in the Constructors' Championship with Piquet second in the Drivers' Championship. This season saw the introduction of the blue and white livery that the cars would wear through several changes of sponsor, until the team's demise in 1992. With a better understanding of ground effect, the team further developed the BT49C for the 1981 season, incorporating a hydropneumatic suspension system to avoid ride height limitations intended to reduce downforce. Piquet, who had developed a close working relationship with Murray, took the drivers' title with three wins, albeit amid accusations of cheating. The team finished second in the Constructors' Championship, behind the Williams team.

Renault had introduced turbocharged engines to Formula One in 1977. Brabham had tested a BMW four-cylinder M12 turbocharged engine in the summer of 1981. For the 1982 season the team designed a new car, the BT50, around the BMW engine which, like the Repco engine 16 years before, was based on a road car engine block, the BMW M10. Brabham continued to run the Cosworth-powered BT49D in the early part of the season while reliability and driveability issues with the BMW units were resolved. The relationship came close to ending, with the German manufacturer insisting that Brabham use their engine. The turbo car took its first win at the Canadian Grand Prix. In the Constructors' Championship, the team finished fifth, the drivers Riccardo Patrese, who scored the last win of the Brabham-Ford combination in the Monaco Grand Prix, 10th and World Champion Piquet a mere 11th in the Drivers' Championship. In the 1983 season, Piquet took the championship lead from Renault's Alain Prost at the last race of the year, the South African Grand Prix to become the first driver to win the Formula One Drivers' World Championship with a turbo-powered car. The team did not win the Constructors' Championship in either 1981 or 1983, despite Piquet's success. Patrese was the only driver other than Piquet to win a race for Brabham in this period—the drivers in the second car contributed only a fraction of the team's points in each of these championship seasons. Patrese finished ninth in the Drivers' Championship with 13 points, dropping the team behind Ferrari and Renault to third in the Constructors' Championship.

Piquet took the team's last wins: two in 1984 by winning the seventh and eighth races of that season, the Canadian Grand Prix and the Detroit Grand Prix, and one in 1985 by winning the French Grand Prix. He finished fifth in 1984 and a mere eighth in 1985 in the respective Drivers' Championships. After seven years and two world championships, Piquet felt he was worth more than Ecclestone's salary offer for 1986, and reluctantly left for the Williams team at the end of the season.

For the 1986 season, Patrese returned to Brabham, and was joined by Elio de Angelis. The season was a disaster for Brabham, scoring only two points. Murray's radical long and low BT55, with its BMW M12 engine tilted over to improve its aerodynamics and lower its centre of gravity, had severe reliability issues, and the Pirelli tyres performed poorly. De Angelis became the Formula One team's only fatality when he died in a testing accident at the Paul Ricard circuit. Derek Warwick, who replaced de Angelis, was close to scoring two points for fifth in the British Grand Prix, but a problem on the last lap dropped him out of the points.

In August, BMW after considering running their own in-house team, announced their departure from Formula One at the end of the season. Murray, who had largely taken over the running of the team as Ecclestone became more involved with his role at the Formula One Constructors Association, felt that "the way the team had operated for 15 years broke down". He left Brabham in November to join McLaren.

Ecclestone held BMW to their contract for the 1987 season, but the German company would only supply the laydown engine. The upright units, around which Brabham had designed their new car, were sold for use by the Arrows team. Senior figures at Brabham, including Murray, have admitted that by this stage Ecclestone had lost interest in running the team. The 1987 season was only slightly more successful than the previous year—Patrese and de Cesaris scoring 10 points between them, including two third places at the Belgian Grand Prix and the Mexican Grand Prix. Unable to locate a suitable engine supplier, the team missed the FIA deadline for entry into the 1988 world championship and Ecclestone finally announced the team's withdrawal from Formula One at the Brazilian Grand Prix in April 1988. During the season-ending Australian Grand Prix, Ecclestone announced he had sold MRD to EuroBrun team owner Walter Brun for an unknown price.

Joachim Lüthi (1989)
Brun soon sold the team on, this time to Swiss financier Joachim Lüthi, who brought it back into Formula One for the 1989 season. The new Brabham BT58, powered by a Judd V8 engine (originally another of Jack Brabham's companies), was produced for the 1989 season. Italian driver Stefano Modena, who had driven for the team in the 1987 Australian Grand Prix in a one off drive for the team, drove alongside the more experienced Martin Brundle who was returning to Formula One after spending 1988 winning the World Sportscar Championship for Jaguar. Modena took the team's last podium: a third place at the Monaco Grand Prix (Brundle, who had only just scraped through pre-qualifying by 0.021 seconds before qualifying a brilliant 4th, had been running third but was forced to stop to replace a flat battery, finally finishing sixth). The team also failed to make the grid sometimes: Brundle failed to prequalify at the Canadian Grand Prix and the French Grand Prix. The team finished 9th in the Constructors' Championship at the end of the season.

Middlebridge Racing (1989–1992)
After Lüthi's arrest on tax fraud charges in mid-1989, several parties disputed the ownership of the team. Middlebridge Group Limited, a Japanese engineering firm owned by billionaire Koji Nakauchi, was already involved with established Formula 3000 team Middlebridge Racing and gained control of Brabham for the 1990 season. Herbie Blash had returned to run the team in 1989 and continued to do so in 1990. Middlebridge paid for its purchase using £1 million loaned to them by finance company Landhurst Leasing, but the team remained underfunded and would only score a few more points finishes in its last three seasons.

Jack Brabham's youngest son, David, raced for the Formula One team for a short time in 1990 including the season-ending Australian Grand Prix (the first time a Brabham had driven a Brabham car in an Australian Grand Prix since 1968). 1990 was another disastrous year, with Modena's fifth place in the season-opening United States Grand Prix being the only top six finish. The team finished ninth in the Constructors' Championship. Brundle and fellow Briton Mark Blundell, scored only three points during the 1991 season. Due to poor results in the first half of 1991, they had to prequalify in the second half of the season; Blundell failed to do so in Japan, as did Brundle in Australia. The team finished 10th in the Constructors' Championship, behind another struggling British team, Lotus. The 1992 season started with Eric van de Poele and Giovanna Amati after Akihiko Nakaya was denied a superlicense. Damon Hill, the son of another former Brabham driver and World Champion, debuted in the team after Amati was dropped when her sponsorship failed to materialise. Amati, the fifth and last woman to race in Formula One, ended her career with three DNQs.

Argentine Sergio Rinland designed the team's final cars around Judd engines, except for 1991 when Yamaha powered the cars. In the 1992 season the cars (which were updated versions of the 1991 car) rarely qualified for races. Hill gave the team its final finish, at the Hungarian Grand Prix, where he crossed the finish line 11th and last, four laps behind the winner, Ayrton Senna. After the end of that race the team ran out of funds and collapsed.

Middlebridge Group Limited had been unable to continue making repayments against the £6 million ultimately provided by Landhurst Leasing, which went into administration. The Serious Fraud Office investigated the case. Landhurst's managing directors were found guilty of corruption and imprisoned, having accepted bribes for further loans to Middlebridge. It was one of four teams to leave Formula One that year. (cf March Engineering, Fondmetal and Andrea Moda Formula). Although there was talk of reviving the team for the following year, its assets passed to Landhurst Leasing and were auctioned by the company's receivers in 1993. Among these was the team's old factory in Chessington, which was acquired by Yamaha Motor Sports and used to house Activa Technology Limited, a company manufacturing composite components for race and road cars run by Herbie Blash. The factory was bought by the Carlin DPR GP2 motor racing team in 2006.

Motor Racing Developments

Brabham cars were also widely used by other teams, and not just in Formula One. Jack Brabham and Ron Tauranac called the company they set up in 1961 to design and build formula racing cars to customer teams Motor Racing Developments (MRD), and this company had a large portfolio of other activities. Initially, Brabham and Tauranac each held 50 per cent of the shares. Tauranac was responsible for design and running the business, while Brabham was the test driver and arranged corporate deals like the Repco engine supply and the use of the MIRA wind tunnel. He also contributed ideas to the design process and often machined parts and helped build the cars.

From 1963 to 1965, MRD was not directly involved in Formula One, and often ran works cars in other formulae. A separate company, Jack Brabham's Brabham Racing Organisation, ran the Formula One works entry. Like other customers, BRO bought its cars from MRD, initially at £3,000 per car, although it did not pay for development parts. Tauranac was unhappy with his distance from the Formula One operation and before the 1966 season suggested that he was no longer interested in producing cars for Formula One under this arrangement. Brabham investigated other chassis suppliers for BRO, however the two reached an agreement and from 1966 MRD was much more closely involved in this category. After Jack Brabham sold his shares in MRD to Ron Tauranac at the end of 1969, the works Formula One team was MRD.

Despite only building its first car in 1961, by the mid-1960s MRD had overtaken established constructors like Cooper to become the largest manufacturer of single-seat racing cars in the world, and by 1970 had built over 500 cars. Of the other Formula One teams which used Brabhams, Frank Williams Racing Cars and the Rob Walker Racing Team were the most successful. The 1965 British Grand Prix saw seven Brabhams compete, only two of them from the works team, and there were usually four or five at championship Grands Prix throughout that season. The firm built scores of cars for the lower formulae each year, peaking with 89 cars in 1966. Brabham had the reputation of providing customers with cars of a standard equal to those used by the works team, which worked "out of the box". The company provided a high degree of support to its customers—including Jack Brabham helping customers set up their cars. During this period the cars were usually known as "Repco Brabhams", not because of the Repco engines used in Formula One between 1966 and 1968, but because of a smaller-scale sponsorship deal through which the Australian company had been providing parts to Jack Brabham since his Cooper days.

At the end of 1971 Bernie Ecclestone bought MRD. He retained the Brabham brand, as did subsequent owners. Although the production of customer cars continued briefly under Ecclestone's ownership, he believed the company needed to focus on Formula One to succeed. The last production customer Brabhams were the Formula Two BT40 and the Formula Three BT41 of 1973, although Ecclestone sold ex-works Formula One BT44Bs to RAM Racing as late as 1976.

In 1988 Ecclestone sold Motor Racing Developments to Alfa Romeo. The Formula One team did not compete that year, but Alfa Romeo put the company to use designing and building a prototype "Procar"—a racing car with the silhouette of a large saloon (the Alfa Romeo 164) covering a composite racing car chassis and mid-mounted race engine. This was intended for a racing series for major manufacturers to support Formula One Grands Prix, and was designated the Brabham BT57.

IndyCar
Brabham cars competed at the Indianapolis 500 from the mid-1960s to the early 1970s. After an abortive project in 1962, MRD was commissioned in 1964 to build an IndyCar chassis powered by an American Offenhauser engine. The resultant BT12 chassis was raced by Jack Brabham as the "Zink-Urschel Trackburner" at the 1964 event and retired with a fuel tank problem. The car was entered again in 1966, taking a third place for Jim McElreath. From 1968 to 1970, Brabham returned to Indianapolis, at first with a 4.2-litre version of the Repco V8 the team used in Formula One—with which Peter Revson finished fifth in 1969—before reverting to the Offenhauser engine for 1970. The Brabham-Offenhauser combination was entered again in 1971 by J.C. Agajanian, finishing fifth in the hands of Bill Vukovich II. Although no Brabham car ever won at Indianapolis, McElreath won four United States Automobile Club (USAC) races over 1965 and 1966 in the BT12. The "Dean Van Lines Special" in which Mario Andretti won the 1965 USAC national championship was a direct copy of this car, made with permission from Brabham by Andretti's crew chief Clint Brawner. Revson took Brabham's final USAC race win in a BT25 in 1969, using the Repco engine.

Formula Two
In the 1960s and early 1970s, drivers who had reached Formula One often continued to compete in Formula Two. In 1966 MRD produced the BT18 for the lower category, with a Honda engine acting as a stressed component. The car was extremely successful, winning 11 consecutive Formula Two races in the hands of the Formula One pairing of Brabham and Hulme. Cars were entered by MRD and not by the Brabham Racing Organisation, avoiding a direct conflict with Repco, their Formula One engine supplier.

Formula Three
The first Formula Three Brabham, the BT9, won only four major races in 1964. The BT15 which followed in 1965 was a highly successful design. 58 cars were sold, which won 42 major races. Further developments of the same concept, including wings by the end of the decade, were highly competitive up until 1971. The BT38C of 1972 was Brabham's first production monocoque and the first not designed by Tauranac. Although 40 were ordered, it was less successful than its predecessors. The angular BT41 was the final Formula Three Brabham.

Formula 5000
Brabham made one car for Formula 5000 racing, the Brabham BT43. Rolled out in late 1973 it was tested in early 1974 by John Watson at Silverstone before making its debut at the Rothmans F5000 Championship Round at Monza on 30 June 1974, driven by Martin Birrane. Former Australian Drivers' Champion Kevin Bartlett used the Chevrolet powered Brabham BT43 to finish 3rd in the 1978 Australian Drivers' Championship including finishing 5th in the 1978 Australian Grand Prix.

Sports cars
Tauranac did not enjoy designing sports cars and could only spare a small amount of his time from MRD's very successful single-seater business. Only 14 sports car models were built between 1961 and 1972, out of a total production of almost 600 chassis. The BT8A was the only one built in any numbers, and was quite successful in national level racing in the UK in 1964 and 1965. The design was "stretched" in 1966 to become the one-off BT17, originally fitted with the 4.3-litre version of the Repco engine for Can-Am racing. It was quickly abandoned by MRD after engine reliability problems became evident.

Technical innovation
Brabham was considered a technically conservative team in the 1960s, chiefly because it persevered with traditional spaceframe cars long after Lotus introduced lighter, stiffer monocoque chassis to Formula One in 1962. Chief designer Tauranac reasoned that monocoques of the time were not usefully stiffer than well designed spaceframe chassis, and were harder to repair and less suitable for MRD's customers. His "old fashioned" cars won the Brabham team the 1966 and 1967 championships, and were competitive in Formula One until rule changes forced a move to monocoques in 1970.

Despite the perceived conservatism, in 1963 Brabham was the first Formula One team to use a wind tunnel to hone its designs to reduce drag and stop the cars lifting off the ground at speed. The practice became the norm in only the early 1980s, and is possibly the most important factor in the design of modern cars. Towards the end of the 1960s, teams began to exploit aerodynamic downforce to push the cars' tyres down harder on the track and enable them to maintain faster speeds through high-speed corners. At the 1968 Belgian Grand Prix, Brabham was the first, alongside Ferrari, to introduce full width rear wings to this effect.

The team's most fertile period of technical innovation came in the 1970s and 1980s when Gordon Murray became technical director. During 1976, the team introduced carbon-carbon brakes to Formula One, which promised reduced unsprung weight and better stopping performance due to carbon's greater coefficient of friction. The initial versions used carbon-carbon composite brake pads and a steel disc faced with carbon "pucks." The technology was not reliable at first; in 1976, Carlos Pace crashed at 180 mi/h at the Österreichring circuit after heat build-up in the brakes boiled the brake fluid, leaving him with no way of stopping the car. By 1979, Brabham had developed an effective carbon-carbon braking system, combining structural carbon discs with carbon brake pads.

Although Brabham experimented with airdams and underbody skirts in the mid-1970s, the team, like the rest of the field, did not immediately understand Lotus's development of a ground effect car in 1977. The Brabham BT46B "Fan car" of 1978, generated enormous downforce with a fan, which sucked air from beneath the car, although its claimed use was for engine cooling. The car raced only once in the Formula One World Championship—Niki Lauda winning the 1978 Swedish Grand Prix—before a loophole in the regulations was closed by the FIA.

Although in 1979 Murray was the first to use lightweight carbon fibre composite panels to stiffen Brabham's aluminium alloy monocoques, he echoed his predecessor Tauranac in being the last to switch to the new fully composite monocoques. Murray was reluctant to build the entire chassis from composite materials until he understood their behaviour in a crash, an understanding achieved in part through an instrumented crash test of a BT49 chassis. The team did not follow McLaren's 1981 MP4/1 with its own fully composite chassis until the "lowline" BT55 in 1986, the last team to do so. This technology is now used in all top level single seater racing cars.

For the 1981 season the FIA introduced a 6 cm minimum ride height for the cars, intended to slow them in corners by limiting the downforce created by aerodynamic ground effect. Gordon Murray devised a hydropneumatic suspension system for the BT49C, which allowed the car to settle to a much lower ride height at speed. Brabham was accused of cheating by other teams, although Murray believes that the system met the letter of the regulations. No action was taken against the team and others soon produced systems with similar effects.

At the 1982 British Grand Prix, Brabham reintroduced the idea of re-fuelling and changing the car's tyres during the race, unseen since the 1957 Formula One season, to allow its drivers to sprint away at the start of races on a light fuel load and soft tyres. After studying techniques used at the Indianapolis 500 and in NASCAR racing in the United States, the team was able to refuel and re-tyre the car in 14 seconds in tests ahead of the race. In 1982 Murray felt the tactic did little more than "get our sponsors noticed at races we had no chance of winning," but in 1983 the team made good use of the tactic. Refuelling was banned for 1984, although it reappeared between 1994 and 2009, but tyre changes have remained part of Formula One.

Controversy
The fan car and hydropneumatic suspension exploited loopholes in the sporting regulations. In the early 1980s, Brabham was accused of going further and breaking the regulations. During 1981, Piquet's first championship year, rumours circulated of illegal underweight Brabham chassis. Driver Jacques Laffite was among those to claim that the cars were fitted with heavily ballasted bodywork before being weighed at scrutineering. The accusation was denied by Brabham's management. No formal protest was made against the team and no action was taken against it by the sporting authorities.

From 1978, Ecclestone was president of the Formula One Constructors Association (FOCA), a body formed by the teams to represent their interests. This left his team open to accusations of having advance warning of rule changes. Ecclestone denies that the team benefited from this and Murray has noted that, contrary to this view, at the end of 1982 the team had to abandon its new BT51 car, built on the basis that ground effect would be permitted in 1983. Brabham had to design and build a replacement, the BT52, in only three months. At the end of the 1983 season, Renault and Ferrari, both beaten to the Drivers' Championship by Piquet, protested that the Research Octane Number (RON) 102.4 of the team's fuel was above the legal limit of 102. The FIA declared that a figure of up to 102.9 was permitted under the rules, and that Brabham had not exceeded this limit.

Revival attempts
On 4 June 2009, Franz Hilmer confirmed that he had used the name to lodge an entry for the 2010 Formula One season as a cost-capped team under the new budget cap regulations. The Brabham family was not involved and announced that it was seeking legal advice over the use of the name. The team's entry was not accepted, and the Brabham family later obtained legal recognition of their exclusive rights to the Brabham brand.

Brabham Racing
In September 2014, David Brabham—the son of Brabham founder Sir Jack Brabham—announced the reformation of the Brabham Racing team under the name Project Brabham, with plans to enter the 2015 FIA World Endurance Championship and 2015 24 Hours of Le Mans in the LMP2 category using a crowdsourcing business model. The company also expressed interest in returning to Formula One, but did not have the financial capacity to do so.

In 2019, Brabham Automotive announced its goal to enter the 2021 FIA World Endurance Championship using a BT62 in the GTE class. The team competed in the 2019 GT Cup Championship. It also entered the final two races of the 2019 Britcar Endurance Championship, winning on its debut.

In 2021, Brabham Automotive debuted their BT63 GT2 car at the season finale of the 2021 GT2 European Series.

Championship results
Results achieved by the "works" Brabham team. Bold results indicate a championship win.

title: Brabham