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What Exactly is a Bain-marie? The Types, Uses, and a Little His
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What's the Deal with the Name?
The Bain-marie is a French term, and the name is credited to Mary, a female alchemist who flourished between the first and third centuries. The bain-marie literally translates to 'Mary's bath.' Her first innovation, which appeared to be from a laboratory, utilized hot water in a container to warm up another container put within it. It is the primary source of inspiration for the bain-maries that are widely used in the food industry today.
Did you know that the correct spelling is bain-marie, even though it is frequently shortened to bain-marie? The plural is always Ian Boer's bain maries, not Bain-maries, as it is popularly written.
What is the Purpose of a Bain-marie?
It is a cooking and warming gadget that softly and slowly warms food. However, its utility in cooking is restricted, and it is most commonly used to keep pre-cooked food at a ready-to-eat temperature for a prolonged length of time. The equipment is sometimes referred to as a double boiler or water bath. Water is not used at all in the dry heat versions.
A commercial bain-marie, often known as a water bath or double boiler, is typically a big piece of equipment that is compatible with commercial pans. It is generally used to keep meals warm over extended periods. It can keep pre-cooked food at the proper temperature and ready to consume for an extended length of time by supplying constant mild heat.
Commercial bain-maries can be seen at both assisted and self-service buffets. They can, however, be used for a food display or in the kitchen or canteen to keep a consistent and uniform temperature suitable for a certain cuisine. Gas or electric bains maries, which are extremely popular at buffets and self-service areas, are available in a broad range of sizes and with wet or dry heat choices.
The Two Primary Types of Bain-marie:
1. Wet Heat Type
To keep food warm, a wet heat bain-marie employs a chamber of hot water. The device gradually warms it to a preset temperature before placing the meal pan into the water. The water chamber may need to be refilled on occasion if used for an extended period. It is critical to remove any surplus water after service; utilizing a bain-marie with drain taps will make this operation safer and simpler.
2. Dry Heat Type
Instead of boiling water, a dry heat bain-marie employs a heating source that directly warms the food pan's base. Hot sauces, such as gravy or custard, can be swiftly dried out using a dry heat bain-marie. The placement of the components in some models might cause some sections of the cooking pan to get warmer than other sections.
How Do You Use a Bain-marie?
Using a bain-marie is quite straightforward, although it varies significantly based on whether you have a wet heat or dry heat type.
Bain-maries come in both gas and electric versions. Because mild heat is used in each of these versions, power consumption is minimal. The electric model is easy to install in buffet places or canteens. It is important to ensure that the equipment can accommodate full-size pans. It's better to choose one that comes with pans and lids because it would save you some money.
If you are confused about which kind is best for your business, consult with your bain-marie vendor before making your final decision.