Bain-Marie

A Bain-Marie, also known as a water bath or double boiler, is a piece of equipment used in food preparation and serving. It consists of two pans, one larger than the other, where the smaller pan is placed inside the larger one. The larger pan is filled with water, which is then heated to create a gentle and indirect heat source for the smaller pan.

Bain-Marie is commonly used in cooking and baking to melt chocolate, make delicate sauces, or keep food warm without overcooking or burning. It provides a gentle and consistent heat distribution, making it ideal for tasks that require precise temperature control.

In serving applications, Bain-Marie is used to keep prepared food warm on a buffet or serving line. It helps maintain the temperature and quality of the food for an extended period, ensuring that it remains appetizing and safe to consume.

Overall, Bain-Marie is a versatile and essential piece of equipment in the food industry, providing a reliable method for cooking, baking, and serving various dishes.