Bain-Marie

Bain-marie (French bain-marie, water bath) is a technique of the gentle, soft heating or cooking of a product, in which the vessel with it is placed not on direct heat but over a pot of boiling water (to be warmed by its steam) or immersed in hot water. Since the temperature of the water does not exceed 100 °C, the product heats gradually and evenly, without the risk of scorching or overheating.

This technique is indispensable for working with delicate, temperature-sensitive products that on direct heat would easily be spoiled. In a bain-marie chocolate is gently melted (it will not curdle or go lumpy), and capricious egg creams and sauces are made (custard, hollandaise, sabayon), which over strong heat would inevitably curdle. In it delicate desserts are baked, such as cheesecake or crème caramel, so that they heat evenly and do not crack. The bain-marie is also used for the gentle melting of butter and gelatine, and to keep finished dishes and sauces warm without drying them out. The principle of the bain-marie is the principle of patience and gentleness, when even, soft heat allows a perfect, smooth texture to be achieved where direct heat would spoil everything. It is a fundamental technique of confectionery and classic cuisine.