Bain marie

Bain-marie is a piece of kitchen equipment used to heat materials gently or to keep them warm over a period of time. The term originates from the French "bain-marie," named after Mary the Jewess, who is credited with inventing the device in the alchemy context. It is also known as a water bath or double boiler in English.

Overview

A bain-marie consists of a large pan filled with hot water, into which a smaller container is placed. The smaller container holds the substance to be heated or melted. This method of heating allows for substances to be heated indirectly and more gently than if they were placed directly over a heat source. This is particularly useful for substances that need to be melted or cooked without burning or curdling, such as chocolate, custard, and sauces.

Usage

In the culinary world, the bain-marie is an essential tool for chefs and cooks. It is used for various purposes, including:

• Melting chocolate without burning it
• Cooking custards and terrines to a gentle, even consistency
• Keeping food warm without overcooking
• Creating delicate sauces, such as hollandaise, that require precise temperature control

In addition to its culinary uses, the bain-marie is also used in chemistry laboratories for heating substances gently or keeping them at a steady temperature. The principle behind the bain-marie can also be applied in other contexts, such as in the manufacture of cosmetics, where gentle and uniform heating is required.

History

The bain-marie is named after Mary the Jewess, an ancient alchemist who is considered to be one of the first non-mythological alchemists of the Western world. She is credited with inventing several alchemical tools, including the bain-marie. The device was originally used by alchemists for the gentle heating of chemical substances.

Types

There are several types of bain-maries, ranging from simple setups consisting of a pot and a bowl to more sophisticated, electrically powered devices. The simplest form of a bain-marie can be improvised using kitchen equipment found in most homes. More complex versions are used in professional kitchens and laboratories, where precise temperature control is essential.

Safety Considerations

When using a bain-marie, it is important to ensure that water does not boil away, as this can cause the container with the substance being heated to overheat or break. It is also important to handle the bain-marie carefully to avoid scalds or burns from the hot water and steam.

See Also

• Double boiling
• Water bath
• Mary the Jewess
• Culinary arts
• Chemistry