What is Bain Marie?
A bain-marie, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
Bain Marie Prices In South Africa
Bain Maries for sale at unbelievable prices to South Africa and Africa. Our Gas Bain-Maries are made of quality materials and tested to international standards for all your catering needs. The Bain Marie is a large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm.
Element configuration provides even heat distribution. Great for buffets, serving lines, restaurants, hospitals, old age homes, etc. Ideal for outside caterers, completely portable. Different heat control settings. Tap for easy drainage.
Bain Maries are used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. A Bain Marie steams the water in the oven and keeps the custard moist so that it doesn’t crack while it bakes.
It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.
A bain Marie is a utensil and a cooking technique. It has one container with food and another container in which food can be placed, it also has a larger pan containing water that is at a simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates.
Bain maries are essential when starting your own catering business because its the main equipment you will need for every day challenges in the kitchen.
A form of poaching in which food is placed in a container which is in turn placed into another container, (the bain-marie) half full with heated water. A Bain Marie is used for many functions because a large quantity of different foods can be held in each pan while staying at room temperature, this will allow you and your guest to have hot delicious food no matter how cold the weather.
We usually use a roasting pan or casserole dish. A broiler pan could work in a pinch, but avoid a dutch oven – the sides of dutch ovens hold too much heat for this kind of cooking and could overcook your food.
The name comes from the French bain de Marie or bain-marie, in turn, derived from the medieval Latin balneum Mariae and the Arabic ḥammām Māriyya, all meaning ‘Mary’s bath. In his books, the 300 AD alchemist Zosimos of Panopolis credits the invention of the device Mary the Jewess, an ancient alchemist.
What is the use of bain-marie?
In essence, it is a heated bath that can be used both to cook food and to keep food warm over time. The term itself has become more loosely used to describe the type of pan used. So while its origins are focused on cooking and heating, modern bain maries are also commonly used to hold cold food items as well.