A Bain-Marie: A Heating Technique Every Hospitality Professional Should Know
A bain-marie is a cooking vessel that uses gentle, controlled temperatures to cook and keep food warm evenly. They are commonly used in restaurants and catering businesses, keeping dishes at a consistent temperature without drying or overcooking them.
The French term for a hot water bath, or a "double boiler," is a bain marie (ban mah-REE), an essential tool for chefs in their kitchens. It is also a popular choice for bakers since it allows them to make creamy desserts like custards and cheesecakes.
What Is a Bain-Marie?
A bain marie is a common piece of equipment in any kitchen, but figuring out how to use it can be confusing. Elise Bayard Franklin, a chef instructor at The Cambridge School of Culinary Arts, explained that it's a tool for keeping delicate foods at a safe serving temperature and reheating pre-cooked items. She also shared tips for using a bain marie in the most efficient and fuss-free way possible.
What Are the Different Types of Bain-Marie?
There are different kinds of bain maries, including wet, dry, and electromagnetic heat. Each unit type has advantages and disadvantages, so it's important to understand each before choosing the right model for your kitchen.
Wet heat bain maries are designed to hold hot water, requiring a steady water supply to keep food at a safe serving temperature. They also allow for frequent refilling of the water, which can be a time-consuming process when using the bain marie for extended periods.
In addition to keeping food at a safe serving temperature, they can be used to melt chocolates and other delicate ingredients. Therefore, it is important to check that your bain marie is insulated properly, which can help keep the water temperature safe for holding delicate products.
The ideal temperature for a bain marie should never reach boiling point, which can cause food to break down. Instead, it should be kept at 63°C, several degrees higher than harmful microbes can naturally tolerate, to prevent bacteria from growing on the prepared foods.
When selecting a commercial bain marie, choosing one that meets your restaurant's or catering business's needs is important. In addition, it would be best if you had a durable, long-lasting model that you can easily maintain.
You should also check that the model has a thermostat to help you regulate the operating temperature. Finally, cleaning the bain marie after each use would be best to avoid a build-up of bacteria and mould that can make people sick.
Depending on the size of your restaurant, there are many different sizes and capacities of bain maries to choose from. The most popular option is a countertop model, but you should consider drop-in or free-standing options. They are typically low-cost and portable, so they're great for a smaller kitchen or dining area.