What is bain marie

The maximum temperature of the smaller pot can be adjusted by changing the liquid in the larger pot; adding salt to water will result in a higher boiling point, for example, while adding alcohol will lower the boiling point. A typical use for the bain marie in cooking is melting chocolate. Melting chocolate over a direct flame is often very difficult and can result in a burnt, unusable product. In chemistry, the results of using a regular pot when a bain marie is indicated could be even more disastrous.

The device also helps the substance in the smaller pot heat at a more even temperature than would be possible over a direct flame. A bain marie is a must-have for the gourmet kitchen. But in common restaurant uses, bain maries have evolved into some common forms. Most often, they are made from stainless steel. This is a good conductor of heat and easy to clean and maintain. They can be made of other materials such as ceramics, but these are not frequently used in a commercial setting.

The standard bain marie is round with a cylindrical shape , designed so that one pan can fit easily into another pan or into a water bath warming unit. They are common in many restaurants and have multiple applications. When used for cooking, a bain marie is often used for delicate foods such as custards that are prone to crack using dry heat. Melting chocolate is another popular use for a bain marie. Some chefs use a water bath method for cooking cheesecakes.

Cheesecakes are in the custard family and can crack on the top when exposed to dry heat. By using a bain marie, the cheesecake can be cooked at a controlled temperature with moist heat.

However, cheesecakes are often cooked in springform pans. These types of pans are not one solid piece so leaking can occur. This can be minimized by using tinfoil to line the pan. But it is still a delicate process and a waterlogged cheesecake is still a risk. Back to Recipes Family meals One-pot recipes See more.

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