Baine-Marie

A bain-marie, also known as a bain-marie, is a cooking appliance that is mainly used in catering and professional kitchens. It consists of two containers: an outer, larger container that is filled with hot water and an inner container that holds the food to be heated or kept warm.

The way a bain-marie works is based on indirect heat transfer. The hot water in the outer container heats the inner container, allowing the food to be heated evenly and gently. This method prevents delicate foods such as sauces, chocolate, puddings or creams from burning or overheating.

Bain-maries are available in various sizes and designs, from small, portable models for home use to large, built-in appliances for professional use. They can be electrically heated or operated on a hob. The temperature control is precise, which is particularly important for preparing dishes that require constant and gentle heat.

In professional kitchens, a bain-marie is often used to keep food warm in order to keep it at serving temperature without compromising the quality of the food.