Bain Marie

Description

A bain-marie is a water bath used to heat or maintain food. It consists of a large outer pot filled with water, usually stainless steel, and a smaller inner pot used to store the food.

A bain-marie can be used to heat a variety of foods, including soups, stews, sauces, meats, fish, and vegetables. It can also be used to maintain the temperature of hot food after it has been prepared.

There are two main types of bain-marie:

• Regular Bain Marie: This type of bain-marie is used to maintain a constant food temperature. This is done by heating the water in the outer vessel to a constant temperature, then placing the inner vessel with the food in the hot water.
• Convection Bain Marie: This type of bain-marie is used to heat food from room temperature to the desired temperature. This is done by heating the water in the outer vessel to a temperature higher than the food, then placing the inner vessel with the food in the hot water.

To use, fill the outer vessel approximately halfway with hot water. Then, place the inner vessel with the food in the hot water. The outer vessel is covered to retain heat.