The Bain Marie is a simple yet highly effective cooking technique used in kitchens worldwide for centuries. A Bain Marie is essentially a double boiler, where one pot is filled with boiling water, and the other is placed on top, allowing food to be cooked gently by indirect heat. This cooking method is excellent for delicate foods such as custard, sauces, and other dishes that require slow, even cooking.
One of the main benefits of using a Bain Marie is that it helps preserve the flavour and texture of foods while preventing scorching. The indirect heat ensures that delicate food items are cooked slowly and evenly, allowing them to retain flavour and texture. Additionally, since the food is kept in a double boiler, it helps to keep moisture and heat contained. It prevents evaporation, which can cause the food to dry out or burn.
A Bain Marie can also be used to keep dishes warm while waiting to be served. It is especially helpful for large gatherings since dishes can be prepared ahead of time and then kept warm until they are ready to serve.
The Bain Marie is an incredibly simple and versatile cooking technique that can create perfectly cooked dishes. So whether you are making custard, sauces, or other delicate dishes, the Bain Marie is an invaluable tool for creating perfectly cooked meals.