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The Bain-Marie - What Is It and What Does It Do? A bain-marie is a cooking device used to heat and keep food warm. It is a double boiler with a smaller pot inside a larger one. It is a great way to warm or reheat a dish and is particularly useful for delicate foods. You can also bake some dishes in a bain-marie to prevent them from splitting. Bain-maries are often made of stainless steel, though there are also ceramic versions. Traditionally, the smaller pot is placed inside, the larger one, and the two are set on top of a burner in the oven. The water is then heated to the correct temperature. Besides being a great way to cook, you can also use the bain" target="_blank" rel="noopener noreferrer">https://www.fedproducts.co.nz/catering-equipment/cooking/bain-marie">bain marie to liquefy soap ingredients before pouring them into moulds. However, the main purpose of the bain-marie is to help prevent the ingredients in the smaller pot from rising above the boiling point of the larger one. So, for example, you can bake cheesecakes in a bain-marie as it can help keep the centre of the cake from splitting. There are several bain maries, including wet and dry heat versions. When making a wet heat bain marie, the water is poured into a chamber and gently heated until the desired temperature is reached. Be sure to use drain taps when using a wet heat bain marie. Another type of bain marie is a special dessert version, which is commonly used to make chocolate fondue. For this kind of bain-marie, the outer container is thermally insulated to hold the temperature. In addition, the water bath is surrounded by a bed of ice, which helps prevent the water from spilling over the top of the smaller pot. When making a wet heat bain marie, a trivet is usually placed on the bottom of the second pot. Once the water is at the correct temperature, it is poured into the larger baking dish. An alternative to the bain-marie method is to pour hot tap water into a large pot and then slowly circulate it around the sides. That allows the chef to control the temperature and is ideal for cakes and other baked desserts with eggs. Some chefs prefer to use the bain-marie method to create a moist heat for cheesecakes. However, using dry heat for baking can be risky because it can cause the centre of the cake to split. Also, uneven heating can lead to ingredient breakdown. The bain-marie is also useful for melting chocolate, which can be difficult to do over a direct flame. In addition, you can melt animal protein in a bain-marie. Finally, you can also melt traditional wood glue in a bain-marie. The bain-marie is a simple piece of equipment to use. While you can use it for other things, such as a chafing dish or a hot plate, it is best used for cooking and holding food. Many restaurants and food services still use the bain-marie in their kitchens.


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