What is a Bain-Marie?
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
A bain-marie, also known as a water bath or double boiler, is a kitchen tool used to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. It consists of a large pan filled with hot water, into which another container is placed. The container holding the food or ingredients does not come into direct contact with the heat source; instead, it is the hot water that provides a uniform and gentle heat. This method is especially useful for cooking delicate dishes that can curdle or separate if exposed to direct heat, such as custards, sauces, and melting chocolate.
The bain-marie is believed to have been invented by the alchemist Mary the Jewess, who lived in Alexandria, Egypt, sometime between the first and third centuries AD. It was initially used for alchemical processes and later adapted for culinary uses. In terms of usage, a bain-Marie can be as simple as placing a heatproof bowl over a pot of simmering water on a stove, ensuring that the bowl does not touch the water. The gentle heat allows for controlled cooking, ideal for recipes requiring a delicate touch or for keeping prepared food at a safe, warm temperature without risking overcooking. It’s a method that emphasizes precision and patience, suitable for both professional kitchens and home cooking.
