What is A Bain-Marie?

Those who work in the kitchen or own restaurants may have heard the term "bain-marie." But what does it mean? While it may sound like a fancy French entrée, the answer is actually far from that and more complex by comparison.

A bain-marie is a specialized type of kitchen pot that has three major functions. The first major function is serving as a water bath. In this scenario, the bain-marie and the water inside of it act as a container and a medium for certain cooking or baking processes. For instance, the bath can be used in baking to protect a cheesecake as it bakes.

Another function of the bain-marie is being used as a double boiler. What this means is that a smaller pot is placed inside of the bain-marie and surrounded by a small amount of water. When the double boiler is subjected to boiling temperatures, even levels of heat are applied to the entirety of the smaller pot, ensuring that whatever is inside is cooked evenly. One popular use of the double boiler technique is with the making of homemade sauces, particularly those made with eggs. The technique can be used to prevent the eggs from overcooking, thus preserving the consistency and texture of the sauce.

Last but not least, bain-maries aren't just good for actively cooking—they can even be used for serving. Filling a bain-marie with hot or ice water can be used to either heat or cool food in the long-term, respectively. Using a bain-marie in this manner is not only a smart and easy way to keep food at the appropriate temperature without the use of extensive or cumbersome electronic equipment.

A bain-marie pot may not necessarily be a requirement of the kitchen, but it is nevertheless a worthy tool. It is a great investment that can make kitchen operations simpler, more accurate, and more efficient.

Published by:
Christian Dantes

REWrite Blog