The bain-Marie, or bain-Marie, is a method of heating widely used in the company’s pharmaceutical, cosmetic, food, and in the kitchens of half the world, with which it transmits heat to a substance, liquid or solid to heat it slowly and evenly. The invention of this method is ascribed to that which is considered to be the first alchemist in history: Mary of Alexandria (III century).
On our page, you can find numerous recipes that use this method, as is the case of our recipe of caramel custard white chocolate, or in the development of our sachertorte home.
Application of the bain-Marie method of cooking
Consists of heating a substance contained in a container which, in turn, is inserted into another container of larger size in which there is a hot liquid, usually water. The heat from the water is transferred to the small container, and from there to the ingredient, on which we are applying the technique. It conducts a warm-up uniform, without abrupt changes of temperature. Therefore, in order to carry out the application of the bath, we need two containers, heat-resistant, can be two pots, pots, or a pot and a glass bowl. In the large bowl put a liquid that will act as the heat conductor, usually water is used, although with the use of different fluids (oil, saline solutions…), we get that in the large container have different temperatures. Within the container with the liquid, put another smaller bowl, and within it, enter the ingredient you want to heat (see image layout). We can start warming up to live fire, to reduce it to low heat once the water has warmed.
When you do not receive the ingredients the heat directly, these are heated in a homogeneous way, thus reducing, in the case of delicate ingredients (chocolate, butter,…), the risk of burning. This method is also used in the preparation of pudding or home canning of foods with high acidity or lots of sugars.
The application of the bath may be performed in any kitchen (gas, induction, ceramic) and also in the oven.
Some considerations to keep in mind
- To choose the containers that we use, we must take into account that the small container must not be in contact with the bottom of the large container, because, if so, you would receive the heat directly and not through the water. Therefore, we must choose, for example, a small container with handles, so that they are supported on the edge of the large bowl. We may also use a glass bowl with a mouth wider than the base, so that it is seated in the large pot without touching the bottom. With the same purpose, we can make use of a wire rack that fit inside the large container and that prevents the small container is in contact with the base of the large.
- We will be attentive to the level of the water. If you go down too much, add more water. The extra water that we should be pre-heated, to avoid a sharp drop in the temperature of the liquid medium.
- A good way to control the cooking time, is to introduce the small bowl, the ingredient on which we will apply the technique, once the water has reached the boiling point.