A bain marie is a French technique used to heat food gently without burning it. Instead, it uses indirect heat to cook delicate dishes like custards and sauces.
Often used in restaurants and home kitchens, this versatile cooking method involves using a water bath to distribute the heat evenly. It consists of two parts: the water bath and an insert pan that holds the food being cooked.
The water bath should be heated to a steady temperature, usually between 60-70deg°C (140-158°F), to distribute heat evenly throughout the water. This helps the ingredients remain moist and pliable, preventing them from overcooking or burning-looking.
There are several different types of bain marie, but the particularly popular one is the dry bain marie. This bain marie is ideal for melting chocolate, as the ingredient cannot withstand excessive amounts of heat.
This type of bain marie can also be applied when making Swiss meringue, as the eggs need to be able to melt without reaching a boiling point. You can also apply it to prepare preserves, flans and puddings or to bind sauces, such as hollandaise.
The contact bain marie is another type of this technique, in which the smallest container does come into contact with the hot water. It can be carried out in the oven, in the microwave or over the fire and is used for cooking flans and puddings, preserves, terrines and sauces.
The reverse bain marie, on the other hand, is a technique in which the smallest container is placed in a large container filled with cold water, either directly or with ice. The secret is to ensure that the larger container fills with water or ice, which can prevent the preparations from freezing.